Nothing makes the house smell better or a hungry stomach growl louder than a good pot of beans! I must confess that I didn’t grow up eating beans, but I’ve taken a big liking to them as an adult. I’ve been surprised at how much more delicious cooking with dried beans has been – there’s a big difference in the taste and mouth feel between dried beans and canned beans, so if you have time to do the soak and go method, I’d recommend it with any recipe.
As seen on Chef Alli’s Farm Fresh Kitchen on WIBW 13 News This Morning with Chris Fisher and Sarah Plake, January 2015, sponsored by Kansas Farm Bureau. Visit their Facebook page and give them a like!
4 cups dry pinto beans
chicken or vegetable broth, to cook beans in
4 slices center-cut bacon
2 tsp. freshly ground black pepper
1/2 – 1 tsp. red pepper flakes
4 cloves garlic, minced
1 tsp. kosher salt
1-2 cups shredded cooked ham
Soak pinto beans overnight covered in water. The next morning, drain beans and place into a large pot or Dutch oven; add bacon, pepper, red pepper flakes and garlic.
Cover beans with broth and bring to a boil; reduce heat and cover pot. Simmer for approx. 2 hours, or until beans are tender, adding additional broth to the pot as needed, to keep beans covered.
Beans should have a nice thick broth towards the end of the cooking time. At this point, add the salt and ham; adjust seasonings as needed. Serve with your favorite toppings – we like shredded cheese, chopped red onions, green chilies, sour cream and chopped cilantro, plus a huge chunk of cornbread.
2 packages Jiffy cornbread mix
1 can cream-style corn
1-2 Tbs. granulated sugar
Combine cornbread mix with corn, eggs and sugar; don’t over mix.
Pour into your favorite well-greased and seasoned 12″ cast iron skillet and bake in a preheated 350 degree oven, uncovered, on center rack for 25-30 minutes, or until done and top is golden brown.
Now You’re Cookin’,