I love beans and cornbread. I still remember the first time I ever made the combo. It was my first snowstorm while living in Washington, DC and I bought some canned beans and made my first box of Jiffy cornbread mix. I was in such a rush that I left the spoon I mixed the cornbread with in the pan when I put it in the oven. My roommates still ate it all up. I now enjoy making my own beans – still working my way up to making my own cornbread instead of from a box though.
1 lb dry pinto beans
2 cartons 32 oz low sodium chicken stock
1 tsp black pepper
1/2 tsp salt
1 tsp minced onion
1 garlic clove, minced
4 slices bacon, cut in 1 inch pieces
Clean beans according to package instructions. After cleaning and soaking beans, place in a large soup pot. Add 1 carton of chicken stock and spices. Bring to a boil. Reduce beat to medium-high, cover and cook for 2 hours. Add additional chicken stock as needed.
Serve with cornbread.
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