Loaded Pinto Beans and Cornbread Recipe
Ingredients for Pinto Beans
3 cloves garlic (minced)
1 lb (450 g) pinto beans
1 smoked turkey neck (or substitute with ham hock or bacon)
1 medium onion (chopped)
1 bell pepper (chopped)
2 stalks celery (chopped)
1 can diced tomatoes (optional, for a richer flavor)
1 tsp paprika
1 tsp cumin
1 tsp chili powder
½ tsp cayenne pepper (optional, for heat)
2 tsp salt (or to taste)
1 tsp black pepper
6 cups chicken stock (or water)
Fresh parsley or cilantro (for garnish)
Ingredients for Cornbread
1 cup cornmeal
1 cup all-purpose flour
¼ cup sugar (adjust to taste)
1 tbsp baking powder
½ tsp salt
1 cup buttermilk (or regular milk + 1 tbsp vinegar)
2 large eggs
¼ cup melted butter (plus extra for greasing the pan)
Step-by-Step Instructions
Preparing the Loaded Pinto Beans
1. Soak the Beans:
Rinse the pinto beans thoroughly and soak them overnight in a large bowl of water. Drain before cooking.
2. Cook the Base:
Heat a large pot over medium heat and sauté the minced garlic, onion, bell pepper, and celery in a drizzle of olive oil until soft and fragrant (about 5 minutes).
3. Add the Smoked Meat:
Add the smoked turkey neck (or your chosen substitute) to the pot and cook for 3–4 minutes to release its flavors.
4. Combine Ingredients:
Add the soaked pinto beans, chicken stock (or water), diced tomatoes (if using), and all the spices (paprika, cumin, chili powder, cayenne pepper, salt, and black pepper).
5. Simmer:
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, stirring occasionally. Add more stock or water if needed to maintain a creamy consistency.
6. Check for Doneness:
When the beans are tender and the broth has thickened, remove the smoked turkey neck. Shred the meat off the bone and return it to the pot.
7. Garnish:
Sprinkle fresh parsley or cilantro on top before serving.
—
Making the Cornbread
1. Preheat the Oven:
Set your oven to 375°F (190°C) and grease an 8-inch square baking pan or a cast-iron skillet with butter.
2. Mix Dry Ingredients:
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. Prepare Wet Ingredients:
In a separate bowl, combine the buttermilk, eggs, and melted butter. Mix until smooth.
4. Combine the Mixtures:
Gradually add the wet ingredients to the dry ingredients. Stir until just combined (do not overmix).
5. Bake:
Pour the batter into the prepared pan and bake for 20–25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
6. Cool and Serve:
Allow the cornbread to cool slightly before cutting into squares.
—
Serving
Serve the pinto beans hot with a generous slice of warm cornbread on the side. This comforting dish is perfect for family dinners or potlucks!
Enjoy your delicious “Loaded Pinto Beans and Cornbread”!
