Recipe by Sheila the Great
nothing as good or as simple as beans and cornbread. It also is a great start of the week menu item, leftovers can be used for a variety of different dishes.
- 4 cups pinto beans
- 4 slices thick bacon (can Also Use Salt Pork, Or Ham Hock, Or Diced Ham)
- 1 teaspoon salt
- 2 teaspoons ground black pepper
Directions See How It's Made
- Rinse beans in cool water; pour into a pot, cover with water by 2 to 3 inches. Bring to a boil, then reduce heat and cover. Simmer 2 hours, or until beans are tender. Add water to pot as needed. Beans should have a thick broth. Toward end of cooking time, add salt and pepper and season to taste. Don’t over-salt. For a variety try adding chili powder, garlic or Tabasco. Serve in a bowl with cornbread. Can serve with small bowls of grated cheese, chopped onions, chopped fresh jalapenos, sour cream, and/or cilantro.