Biscuit with Pinto Beans and Cornbread with Honey on Top
Pinto Beans
Cornbread Mix (the Secret's in what you put in it!)
Cornbread with Honey on Top ~ Yummy!What is it about beans and cornbread that we love so much? It's one of our southern comfort food combinations, and is good for you, of course! Even Biscuit likes it! And these recipes are so easy, even Biscuit could make it herself! We like pinto beans because they seem to be easier to digest than kidney beans or even white beans. We usually like to make cornbread from scratch, but this mixture is great if you're in a hurry, and tastes just as good. Remember ~ we don't get paid for advertising this brand of cornbread mix, we just like it and know it produces consistent results every time, and think you will like it too!
Auntie Esther's Pinto Beans
1 1/2 cups pinto beans, washed and rinsed
6 cups of water
2 teaspoons of salt
2 tablespoons Extra Virgin, Light Tasting Olive Oil
(*Bertolli's is a good brand and easy to find in most stores.
We use this oil as it has a less "olivey" taste.)
1 sweet onion, quartered
DIRECTIONS: Put rinsed beans in pot with water, salt, olive oil and onion. Bring to a boil, then simmer until tender with the Lid On. Stir every once in a while, to make sure beans aren't sticking. You will know when the beans are done, when they have a smooth texture in your mouth. If it feels grainy, they aren't done. You May have to add a little more water towards the end of the cooking, as some of it will evaporate out of the pot. It usually takes about 2-3 hours to cook them completely.
Our "Secret" Cornbread Mix
The "secret" is buttermilk and real butter- staples in a southern baker's refridgerator!
1 package Betty Crocker Cornbread and Muffin Mix
1 lightly beaten Egg
3 heaping teaspoons white granulated sugar
(you can leave sugar out if you don't want it on the sweet side)
1/3 cup Buttermilk-no substitutes
6 tablespoons of sweet cream, UNsalted Butter- no substitutes - melted
DIRECTIONS: In a mixing bowl, put in the package mix, sugar, egg, buttermilk, and 3 tablespoons of the melted butter. Mix together well. You may add another tablespoon or so of the buttermilk, if necessary. In a square metal pan - 8x8 inches - pour in the remaining melted butter, and rotate pan so butter covers the entire bottom of the pan. Pour in the cornbread mix, and bake in a preheated 400 degree oven for 15 minutes or until slightly brown on the sides.
We like the cornbread with honey, of course! It's like dessert!
