Description

A hearty, flavorful dish combining tender pinto beans, smoky spices, and classic cornbread for the ultimate comfort food meal. Perfect for a cozy dinner or to impress at a potluck, this combination brings together the richness of seasoned beans with the warmth of homemade cornbread.

Ingredients

• For the Pinto Beans:
• 2 cups dried pinto beans (or 2 (15 oz) cans, rinsed and drained)
• 6 cups water (if using dried beans)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, diced (optional, for heat)
• 1 (14.5 oz) can diced tomatoes, with juices
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon dried oregano
• Salt and black pepper, to taste
• 4 slices of cooked bacon, crumbled (optional, for smoky flavor)
• ½ cup chopped fresh cilantro, for garnish
• For the Cornbread:
• 1 cup cornmeal
• 1 cup all-purpose flour
• ¼ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup buttermilk (or regular milk with 1 tablespoon vinegar added)
• 2 large eggs
• ¼ cup unsalted butter, melted

Preparation Method

Prepare the Pinto Beans:
If using dried beans, rinse and sort them to remove any debris. Cover the beans with water in a large pot and bring to a boil. Reduce heat and simmer for 1.5–2 hours, or until tender. Drain and set aside.

For canned or pre-cooked beans, heat olive oil in a large pot over medium heat. Add the onion, garlic, and jalapeño (if using), and sauté for 3–4 minutes until softened. Stir in the diced tomatoes, smoked paprika, cumin, chili powder, oregano, and the cooked or canned pinto beans. Add 1 cup of water or broth if the mixture seems dry. Simmer for 15–20 minutes to allow the flavors to meld. Season with salt and pepper, and stir in the crumbled bacon (if using).

Prepare the Cornbread:
Preheat your oven to 400°F (200°C) and grease a 9-inch baking dish or cast-iron skillet. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, combine the buttermilk, eggs, and melted butter. Gradually mix the wet ingredients into the dry ingredients until just combined, avoiding overmixing. Pour the batter into the prepared dish or skillet and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

Assemble and Serve:
Serve the warm pinto beans in bowls, garnished with fresh cilantro. Slice the cornbread into squares or wedges and serve alongside or on top of the beans. For extra flavor, add toppings like shredded cheese, sour cream, or avocado.

Tips and Conclusion

Customize the beans with your favorite spices or swap jalapeño for milder peppers. You can also make the cornbread ahead of time and reheat it before serving.

Loaded Pinto Beans and Cornbread is the ultimate comfort food, blending savory, smoky flavors with the satisfying texture of cornbread. This dish is not only versatile but also a hearty option for any gathering or a cozy night in. Enjoy it as is or pair it with your favorite toppings for an unforgettable meal!