Crockpot Pinto Beans and Cornbread Recipe: A Comfort Food Classic

Directions

Crockpot Pinto Beans

1. Prep the Beans: Begin by sorting through the dried pinto beans, removing any debris or damaged beans. Rinse them thoroughly under cold water.
2. Cook the Beans: Place the beans in the slow cooker. Add the diced onion, minced garlic, and ham hock or bacon (if using). Pour in the water or chicken broth, ensuring the beans are fully covered. Add the salt, black pepper, cumin, chili powder, smoked paprika, and bay leaf. Stir to combine.
3. Slow Cook: Cover the slow cooker with the lid and cook on low for 8-10 hours, or until the beans are tender and the flavors have melded together. Check occasionally to ensure there’s enough liquid, adding more if necessary.

Cornbread

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Grease a baking dish or cast-iron skillet with oil or butter.
2. Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. Combine Wet Ingredients: In another bowl, whisk together the milk, vegetable oil or melted butter, and egg.
4. Make the Batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Bake: Pour the batter into the prepared baking dish or skillet. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Cool and Serve: Let the cornbread cool slightly before slicing and serving alongside the pinto beans.

Notes and Tips

• Soaking the Beans: While soaking the beans overnight is optional, it can reduce cooking time and help with digestion.
• Seasoning Variations: Feel free to adjust the spices to suit your taste. Add a diced jalapeño for a spicy kick or a teaspoon of smoked chipotle for extra depth.
• Cornbread Add-ins: For a twist, mix in a cup of shredded cheese, diced jalapeños, or a handful of corn kernels into the cornbread batter.

Storing Leftovers

Store any leftover pinto beans in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months. Simply thaw and reheat on the stovetop or in the microwave. Leftover cornbread can be wrapped in plastic wrap or stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week. Reheat in the oven or microwave before serving.

Pairings and Suggestions

Crockpot Pinto Beans and Cornbread is a meal in itself, but it pairs wonderfully with a side of coleslaw or a fresh green salad. For a heartier meal, serve with grilled sausages or a smoky barbecue chicken. A glass of iced tea or a cold beer complements the flavors perfectly.