beans and skillet cornbread... 3 hours

 

the goods:

 

4 cups dried pinto beans

5 slices bacon, cut into 1/2-inch slices

2 teaspoons salt

2 teaspoons black pepper

 

garnishes:

salsa

sour cream

fresh cilantro

 

cornbread:

1 cup yellow cornmeal

1/2 cup all-purpose flour

1 teaspoon salt

1 tablespoon baking powder

1 cup buttermilk

1/2 cup milk

1 egg

1/2 teaspoon baking soda

1/4 cup plus 2 tablespoons Crisco

 



Rinse the beans thoroughly and place them in a large pot with the bacon. Pour water over the top. Use enough water to cover the beans by 1 or 2 inches. Bring to a boil over medium-high heat, then reduce the heat to low and cover. Simmer for 2 to 3 hours. If the liquid evaporates too quickly, add more water during the cooking process. Stir in salt and pepper, add more seasoning as desired.

Cornbread: Preheat the oven to 450 degrees. In a bowl, combine the cornmeal, flour, salt, and baking powder and stir together. Measure the buttermilk and milk in a glass measuring cup and add the egg. Stir together with a fork. Add the baking soda to the milk mixture and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until just combined. Do not overmix. In a small bowl, melt 1/4 cup of Crisco in the microwave. Slowly add the melted shortening to the batter, stirring constantly until just combined. In an iron skillet over high heat, melt the remaining 2 tablespoons Crisco. Pour the batter into the hot skillet and spread it out evenly. Cook on the stovetop for 1 minute, then bake for 20 to 25 minutes, until golden brown. Slice into squares and serve with the beans!