Best 4 Pinto Beans And Corn Bread Recipes

In the realm of comfort food, pinto beans and cornbread stand as two culinary stalwarts, each possessing a unique charm and flavor. Pinto beans, with their mild, earthy taste and creamy texture, have long been a staple in many cultures, while cornbread, with its golden-brown crust and slightly sweet flavor, provides the perfect accompaniment to a hearty bowl of beans. Whether you're looking for a quick and easy weeknight meal or a dish to impress your friends and family, this classic combination offers endless possibilities and a delightful culinary experience that is sure to satisfy.

Here are our top 4 tried and tested recipes!

PINTO BEANS OVER CORNBREAD

Pinto Beans Over Cornbread image

Pinto beans over cornbread is a frugal, filling, and flavorful meal.

Provided by Mary Ann Kelley

Categories Main Dish

Time 5m

Number Of Ingredients 6

Ingredients

1 pound dry pinto beans (prepared )
Salt to taste
1 recipe cornbread (prepared )
½ onion (chopped)
¼ cup cilantro (chopped)
1 cup cheddar cheese (shredded)

Steps:

Break apart a piece of cornbread in each bowl and top with hot cooked pinto beans.
Season with salt and pepper to taste and garnish with chopped onion, cheddar cheese, and chopped cilantro.

Nutrition Facts : Calories 403 kcal, Carbohydrate 62 g, Protein 17 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 46 mg, Sodium 901 mg, Fiber 9 g, Sugar 11 g, ServingSize 1 serving

BEANS (PINTO BEANS FOR BEANS AND CORNBREAD, ETC.)

Beans (Pinto Beans for Beans and Cornbread, Etc.) image

Anytime I cook something like beans, which I can easily freeze for future meals, I tend to make a LOT. So this is a rather large amount but playing with the seasonings and ingredients it can be scaled down with a bit of trying. I use my cooked beans for soups, stew, chili, or even as a side whole or as refried beans. Tonight I served a bowl of beans, with a little broth, garnished with cheese and a little picante sauce with the corn bread on the side. For the cornbread I used a prepackaged mix doctored up. I was happy and have plenty of beans in the freezer for future use which saves time and money! I know my bean recipe is a little vague on the cooking time but I forgot to look at what time I started it. It does take a long time to cook that many beans though so be sure to leave yourself plenty of time. Also I never salt beans until they are done so be sure not to add salt at the beginning..

Provided by Maiden77

Categories Beans

Time 3h

Yield 1 pot

Number Of Ingredients 10

Ingredients

3 lbs dried pinto beans, soaked overnight
2 onions, chopped
1 ham bone (or hamhock. optional but it does change the flavor if left out)
2 tablespoons chili powder
3 tablespoons cumin
1 1/2 teaspoons paprika
1 head garlic, minced
2 bay leaves
1 tablespoon dried oregano
salt and pepper

Steps:

After the beans soak overnight, add everything but the salt and pepper to a large pot. Completely cover with water. You do not want any beans out of the water or they will not cook. bring to a boil then reduce to a low simmer.
Simmer for several hours until the beans are tender (this will take a long time so you want to start it at lunch time.) Be sure to stir occasionally. You should be able to easily smash them between two fingers without difficulty. Salt and pepper to taste.

Nutrition Facts : Calories 5056.6, Fat 24.5, SaturatedFat 4.2, Sodium 364.1, Carbohydrate 916.7, Fiber 225.7, Sugar 40.8, Protein 304.4

MEXICAN CORNBREAD AND PINTO BEAN DIP

Mexican Cornbread and Pinto Bean Dip image

Make and share this Mexican Cornbread and Pinto Bean Dip recipe from Food.com.

Provided by Donna Luckadoo

Categories Lunch/Snacks

Time 1h

Yield 20 serving(s)

Number Of Ingredients 9

Ingredients

baked cornbread (9x13)
1 quart cooked pinto beans (Luck's in a can is okay)
4 cups chunky salsa, med to hot
3 cups shredded monterey jack pepper cheese (1 for garnish)
2 pints sour cream, mixed with
1/3 cup taco sauce, med to hot
1 cup sliced and drained black olives
1 cup of sliced and drained jalapeno (optional)
1 cup of sliced and drained banana pepper

Steps:

Starting with the corn bread, bake corn bread for 30 minutes and let cool, then crumble 1/2 of it into the bottom of a large glass sea thru container (I use a punch bowl) add 1/2 of the pinto beans, and so on.
When you have 2 layers of everything, cover with Saran wrap and refrigerate overnight, or at least 8 hours.
This dip can be served hot by heating individual servings in a microwave until the cheese melts.
This dish is great over the top of Frito's or Tostado's.

Nutrition Facts : Calories 243.8, Fat 15.9, SaturatedFat 9.4, Cholesterol 35.3, Sodium 513.8, Carbohydrate 16.9, Fiber 4.9, Sugar 2.3, Protein 10.2

BEST EVER PINTO BEANS

Best Ever Pinto Beans image

I learned to make pinto beans from my Grandma, who came from Oklahoma. I've added to the recipe, and my Mother used to say mine were the best beans she'd ever tasted. Serve the Southern way - with cornbread and steamed greens.

Provided by Foxy

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 7h10m

Yield 6

Number Of Ingredients 6

Ingredients

1 pound dried pinto beans
6 cups water, or more as needed to cover
1 smoked ham hock
1 teaspoon kosher salt
1 tablespoon brown sugar
1 (6.5 ounce) can tomato sauce

Steps:

Cover pinto beans with water in a large bowl. Soak beans for 4 hours, changing water every 30 to 45 minutes. Drain.
Bring 6 cups water to a boil in a large pot. Add pinto beans, ham hock, and kosher salt to the pot. Pour in more water if needed to cover ingredients by at least 1 inch.
Reduce heat to medium-low and simmer until beans are just tender, 2 to 3 hours.
Remove ham hock from beans; cut meat from the bone, chop the ham, and return to pot.
Stir tomato sauce and brown sugar into the beans. Continue to simmer until beans are tender and flavors are blended, about 1 more hour.

Nutrition Facts : Calories 352.5 calories, Carbohydrate 49.5 g, Cholesterol 22.7 mg, Fat 8.2 g, Fiber 16.1 g, Protein 21.8 g, SaturatedFat 2.7 g, Sodium 509 mg, Sugar 4 g

Tips:

Soak the pinto beans overnight: This will help to reduce the cooking time and make the beans more digestible.
Use a variety of vegetables: This will add flavor and nutrients to the dish. Some good options include onion, garlic, bell pepper, and corn.
Season the beans well: Use a variety of spices and herbs to flavor the beans. Some good options include chili powder, cumin, oregano, and salt and pepper.
Cook the beans until they are tender: This may take some time, but it is important to cook the beans until they are fully cooked. Otherwise, they will be tough and difficult to digest.
Serve the beans with cornbread: Cornbread is a classic Southern side dish that pairs perfectly with pinto beans. You can make your own cornbread or use a store-bought mix.

Conclusion:

Pinto beans and cornbread is a delicious and easy-to-make Southern meal. With a few simple ingredients, you can create a hearty and flavorful dish that the whole family will enjoy. So next time you're looking for a quick and easy weeknight meal, give pinto beans and cornbread a try. You won't be disappointed!