“A hearty, flavorful dish combining tender pinto beans, smoky spices, and classic cornbread for the ultimate comfort food meal.”
Ingredients
For the Pinto Beans:
2 cups dried pinto beans (or 2 (15 oz) cans, rinsed and drained)
6 cups water (if using dried beans)
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 jalapeño, diced (optional, for heat)
1 (14.5 oz) can diced tomatoes, with juices
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano
Salt and black pepper, to taste
4 slices of cooked bacon, crumbled (optional, for smoky flavor)
1/2 cup chopped fresh cilantro, for garnish
For the Cornbread:
1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk (or regular milk with 1 tablespoon vinegar added)
2 large eggs
1/4 cup unsalted butter, melted
Instructions
Step 1: Prepare the Pinto Beans
If Using Dried Beans:
Rinse and sort the pinto beans.
In a large pot, cover the beans with water and bring to a boil. Reduce heat and simmer for 1.5–2 hours, or until tender. Drain and set aside.
For All Beans (Canned or Cooked):
Heat olive oil in a large pot over medium heat. Add the onion, garlic, and jalapeño (if using) and sauté for 3–4 minutes, until softened.
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