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!
A city girl learning to homestead on an acre of land in the country. Wife and homeschooling mother of four. Enjoying life, and everything that has to do with self sufficient living.