Reba McIntire’s Pinto Beans and Cornbread
Celebrate National Country Music Day (just another reason to enjoy July 4th!) with Reba McEntire’s favorite pinto beans and cornbread recipe. This Southern classic pairing will have all your guests coming back for seconds. Use pre-cooked Randall Pinto Beans for a savory bacon and bean dish that takes minimal effort, but delivers the full comfort food experience..
Ingredients
Scale
Pinto Beans:
- 4½ cups of Randall Pinto Beans, with liquid
- Salt to taste
- 6 slices of thick-cut bacon, roughly chopped
- 1 yellow onion, peeled and chopped
- 1 carrot, peeled and chopped
- 4 bay leaves
- 6 cups of chicken stock
- 1 Tbsp of sherry vinegar
- Freshly ground black pepper, to taste
- Hot sauce, for serving (optional)
Cornbread:
- 1½ cups of fine cornmeal
- ½ cup of all-purpose flour
- 1 tsp of baking powder
- ½ tsp of baking soda
- 1 tsp of kosher salt
- 2 large eggs
- ¼ cup of honey
- ½ cup of unsalted butter, melted
- 1 cup of buttermilk (or 1 cup of whole milk whisked with 1 tsp vinegar)
Instructions
Pinto Beans:
- Add the bacon to a large pot and place over medium-high heat. Cook until it begins to render fat. Add the onions and carrots. Sauté until the bacon is browned and the vegetables are softened, about 8 to 10 minutes.
- Add the beans and bay leaves to the pot. Pour in the chicken stock, just to cover the beans.
- Bring the mixture to a simmer. Cook until fully hot. Keep an eye on the pot and turn down the heat if the mixture begins to boil.
- Add the vinegar and adjust salt and pepper to taste. Remove the pot from the heat. Discard the bay leaves.
- Using an immersion blender, puree some of the pinto beans to thicken them.
- Stir well. Serve immediately with a side of hot sauce, if desired.
Cornbread:
- Preheat the oven to 375 degrees F. Pour just enough oil into a 10-inch cast iron skillet to cover the bottom. Place the skillet in the oven while it preheats.
- In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, honey, and melted butter until combined.
- Pour the liquid mixture into the dry mixture and begin to whisk. Add the buttermilk and continue whisking until the ingredients form a thick batter. A few lumps are okay!
- Remove the hot skillet from the oven and pour the batter into it. Return the skillet to the middle rack of the oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the skillet from the oven and serve with butter and honey.
Recipe inspired by and picture courtesy of https://gardenandgun.com.
