The beans are pretty much done, so you can just cover and turn the heat off for awhile while you make the cornbread. I try never to eat beans without it. And cornbread, I’ve found, is such a personal thing. People are very rabid and passionate about the kind of cornbread they prefer, and it almost always relates back to the variety the ate during childhood. My mom always made this version, usually called “Texas Cornbread” in the recipe books, and to this day it’s the only kind of cornbread I like. While some cornbread recipes are more cake-like and thick, this cornbread is grainy in texture, flatter, and very crispy and brown on the outside. The melted shortening in the batter helps, but what really sets it apart is pouring the cornbread batter into a sizzling hot pan before baking. And unlike many cornbread recipes, there is no sweetness to this one at all. Sweet cornbread ain’t my thing.
Now. Most of the time, I stop there. I really think the less you mess with beans, the better. But there are lots of other seasonings you can add if you want a little more punch: Tabasco, garlic, even a little vinegar or chopped jalapenos. I’ve found this special Pinto Bean Seasoning. Bascially, it’s salt, pepper, chili powder, and some other mystery spices.
Now add 2 teaspoons black pepper. I normally prefer the fresh ground stuff for cooking, but for a pot of beans, this good ol’ powdery stuff is best. Don’t tell the food snobs. (I used to be one myself, you know, so if they rain down their wrath on me, I deserve it.)
Do you ever allow yourself to experience the wonderful simplicity of a big ol’ pot of beans? Honestly, there are few things more fundamental than placing dried beans into a pot of water, cooking them, and serving them to hungry souls. If life ever get to be too hectic—if the 21st century ever starts to infringe upon my peace—I just throw a pot of beans on the stove and all my cares and concerns instantly melt away. They’re magical that way.
And cornbread. You know, when I was in seventh grade, my mom took me to New York City. Late one night after seeing “42nd Street” on Broadway, we dined at Sardi’s. When my spaghetti arrived at the table and I declined our waiter’s offer to sprinkle Parmesan on my dish, the older Italian gentleman gasped and emoted, “But…but…a spaghetti without a cheese is like a kiss without a squeeze!!!!!!!” I giggled nervously and asked my mom to get me out of there immediately. But I have to say, I feel the exact same way about beans and cornbread as the old man felt about his spaghetti and Parmesan: they just go together. “A bean without a cornbread is like a kiss without a squeeze!” Doesn’t quite have the same ring to it.
Pioneer Woman’s Pinto beans slowcooker cooked in clay. Courtesy of Ree Drummond from FoodNetwork. We converted it to cook in your VitaClay claypot.
1. Soak the pinto bean for overnight. 2. Drain and rinse the beans, then transfer to your clay pot. 3. Add all ingredients and cover the beans with water. (Note: if use 7800 stock pot, add 4 more cups water) 4. Set on soup or slow to cook for 2 hours or until beans are tender.
3 Bean Recipes with Ree Drummond | The Pioneer Woman | Food Network
FAQ
Do fresh pinto beans need to be soaked before cooking?
What happens if you forget to rinse beans before cooking?
Do you cook pinto beans covered or uncovered?
How do you cook dried pinto beans without soaking them?
How do you cook dried pinto beans?
Use them in salads, soups, dips and spicy dishes. To prepare dried pinto beans either soak them overnight in plenty of water; or rinse beans and bring to the boil in fresh water – then let stand covered for 1-2 hours. Do not add salt to the cooking water at this stage, as this can make the ‘skins’ tough.
Are pinto beans healthy?
Pinto beans are extremely nutritious. They are primarily composed of carbohydrates, protein and fiber. In particular, they boast plenty of thiamine, iron, magnesium and phosphorus. Antioxidants such as polyphenols and flavonoids are present in pinto beans which protect the cells against damage free radicles. Kaempferol present in pinto beans may provide anticancer benefits.
Are pinto beans and white beans recommended in a diabetic diet?
Pinto beans and white beans are both a source of protein and fiber, which can help to regulate blood sugar when paired with carbohydrates. Keep in mind that both pinto beans and white beans contain some carbohydrates already. Keep in mind 1/2 cup of cooked beans is about 1 diabetic carbohydrate exchange, so it contains about 15 grams of carbohydrates and 7 grams of protein. How many carbohydrates are appropriate can vary from person to person. Ensure that the carbohydrates consumed match your individual needs and pair with other foods as needed for additional carbohydrates or protein.