Tonight, we had pintos and cornbread for dinner. What can I say, it’s cheap. Really cheap!! My husband introduced me to this southern dish after we got married, and although it’s very simple I found it surprisingly good!

Here’s all you do…

First, cook your pintos. I get a bag of dried beans, wash them well, put them in a large pot with enough water to cover the beans by 2″. Bring the water to a boil, then reduce heat and simmer on low all day (about 7 hrs), or until the beans are tender. I don’t add any salt until they are finished cooking.

While the beans are going, make your cornbread. I don’t have a favorite recipe to share here yet… but I do like my cornbread sweet (I know, I know, I can see all you southerners rolling your eyes at sweet cornbread!). Usually I follow the recipe on the back of the cornmeal bag, and maybe add 2-4 Tbsp sugar if the recipe doesn’t already call for it.

When the beans and cornbread are done, we like to crumble the cornbread in the bottom of a bowl, top it with salted beans and mix it all up with a couple of spoonfuls of mayo.

Besides the egg it takes to make the cornbread (and another egg for the mayo if making that from scratch) this is a great food storage recipe as well!

Try it. It’ll fill you up!

Do you make pintos & cornbread? Tell me how you do it at your house!