Tuesday, January 28, 2014

Beans & Cornbread

A very simple meal with simple ingredients but such an amazing comfort food! I can't say that I've just made beans for dinner - but seriously this meal was fantastic! I added a bunch of seasonings, cheese, pico, cilantro & sour cream on top of a bowl of beans that cooked for several hours. I also made cornbread in the cast iron for the first time with green Chile- turned out great!

Beans
Serves 4-8
  
Beans & Cornbread
ingredients
• 2 cups dried pinto beans
• 2 slices thick cut bacon, cut into 1" pieces
• 1 tsp salt
• 2 tsp black pepper
• 1 tsp each: chili powder, garlic powder & oregano
• Pinch of cayenne pepper
Garnishes: Sour cream, Pico de gallo (recipe follows), grated cheese, fresh cilantro leaves, sliced jalapeno/fresno chiles

directions
1. Rinse the beans thoroughly, then place them in a large pot with the bacon. Pour water over the top. Use enough water to cover the beans by 2 inches. Bring to a boil over medium-high heat, then reduce heat to low and cover. Simmer for 2-3 hours.

2. If the liquid seems to evaporate too quickly, just add more water during the cooking process. They will be done when they're tender, without much bite.

3. Add the seasonings, taste. Serve with cornbread and the above mentioned garnishes.


Cornbread 
ingredients
• 1 cup yellow cornmeal
• 1/2 cup all purpose flour
• 1 tsp salt
• 1 tbsp baking powder
• 1 cup buttermilk
• 1/2 cup milk
• 1 egg
• 1/2 tsp baking soda
• 1/4 cup plus 2 Tbsp shortening
• 2 large roasted green chiles, seeded & chopped

directions
1. Preheat the oven to 450ยบ. In a bowl, combine the corn meal, flour, salt & baking powder. Measure the buttermilk & milk into a measuring cup and add the egg. Using a fork, stir together. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until JUST combined, don't over stir... something to do with chemistry ;)

2. In a small bowl, melt 1/4 cup of the shortening in the microwave. Slowly add the melted shortening to the batter, stirring constantly until just combined. Stir in the green Chile as well.

3. In an iron skillet over high heat, melt the remaining 2 tbsp of shortening. Then pour the batter into the hot skillet and spread to even out the surface. Cook on the stove top for 1 minute, then back in the oven for 20-25 minutes until the edges are crispy. Slice into squares and serve with the beans.



Pico de Gallo

ingredients

• chopped tomatoes
• chopped onions
• chopped cilantro
• 1 jalapeno, minced
• 1/2 lime, juiced
• Kosher Salt, to taste

directions
Combine equal parts chopped tomato, onion & cilantro. Combine all ingredients in a bowl and let sit in fridge for at least 2 hours for the flavors to meld together.
Enjoy!

This recipe was adapted from Pioneer Woman.

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