Beans and Cornbread

[outofyourmind]

I make the best Beans and Cornbread on the planet.
Follow this procedure.

Pinto Beans of course.
Easiest food to get right ever.

Soak the beans overnight.
Rinse and drain.

Instead of covering/cooking in water, use chicken broth or what I use is chicken stock concentrate.
Something like this.

Don't get carried away and get it too strong, mix with water, taste, add, taste, add.
Cover your beans with plenty of liquid well above the raw beans.

Bring to a boil, cover and cook for 30 minutes.
Add chili powder, but not too much, just enough to give it a bite.
Add some garlic powder, again, not too much. Add, taste, add, taste.
Add pepper to taste.
I don't add any salt or use salt pork any more because the chicken base has plenty.

Continue a slow boil with your pot covered for another hour and a half.

Then add cubed ham.
I add cubed ham that I buy at the grocery store. I have tried salt pork and ham hocks but prefer the cubed ham.

Continue to cook another couple of hours on low heat, covered so that you don't get much evaporation.
I keep stirring mine so as to break down some of the beans so the liquid thickens up some.


Cornbread

Depending on the size of your cast iron skillet.
1 cup cornmeal
1/4 cup flour
1 cup buttermilk
1/4 cup water
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda

Blend all together then add 1 egg and mix in.

Have your oven preheated to 425 degrees.

On the cooktop, bring your skillet up to a blazing hot temperature with 2-3 tablespoons of oil in it.
When the oil starts to smoke or burn, poor it into the cornbread mix and stir rapidly.

Poor the cornbread mix immediately into the hot ass skillet. This will begin the cooking process and get you that nice crust you want on the bottom.

Put the skillet in the oven and cook for 12-15 minutes.
Take the skillet out, run a butter knife around the edge to get the cornbread away form the skillet, and with a hot pad, flip the corn bread over so the top is now on the bottom.

Continue cooking for 8-10 more minutes.

Take the skillet out of the oven, use the hot pad and flip the cornbread back over to the original position.
I prefer my cornbread thin. About 1-1 1/2 inches thick, but if you like thicker then just double the recipe but I don't think it cooks up as good.

Cut and butter.
Cut up an onion and your are on your way.

And that's how you make the perfect Beans and Cornbread.
I need to see how you guys do yours.

 

[FaCe-LeE-uS]

Damn... just the title of the thread made me gassy


Thanks for the recipe & tips! Looks bomb dot com!

 

[outofyourmind]

I need to see how you guys do yours.

Anybody or am I the only one that likes this

 

[Yankee Traveler]

Anybody or am I the only one that likes this

Molasses.

With Franks.
McKenzie.

 

[outofyourmind]

I'm going to make a big pot of beans this weekend as a matter of fact.

 

[LongtimeRamsFan42]

That Cornbread recipe sounds DAMN good!!!...The Cast iron skillet I have is HUGE, but who cares.???..I'll have to try it anyway even if I have to double or triple the recipe...

 

[006]

Anybody or am I the only one that likes this

I prefer a hamhock over ham chunks but my cornbread is the exact same recipe as yours unless I'm having chili. Then I make that sweet cornbread out of the blue jiffy box, because I like the sweet bread with spicy chili.

 

[romeo212000]

Go with ham hock or neck bones over the cubed ham, or at least ends and pieces.

 

[outofyourmind]

I prefer a hamhock over ham chunks

Go with ham hock or neck bones over the cubed ham, or at least ends and pieces.

I have tried all of those things but still prefer the cubed ham.
The flavor I might lose by not using them is offset with the chicken base, plus, I always had too much fat with the ham hocks and other things I just didn't care for. I used salt pork and ham hocks most of my life, until recently, then went with the cubed ham about a year ago and am much happier with it, and easier.

 

[romeo212000]

I have tried all of those things but still prefer the cubed ham.
The flavor I might lose by not using them is offset with the chicken base, plus, I always had too much fat with the ham hocks and other things I just didn't care for. I used salt pork and ham hocks most of my life, until recently, then went with the cubed ham about a year ago and am much happier with it, and easier.

Oh, man. The fat is what makes those things awesome. I don't want soupy beans.

 

[Sleepy T]

Anybody or am I the only one that likes this

Hell no. A friends wife told us a year ago that it was "poor people food". But she comes from well to do yankee family and could drop about 100 lbs, so what the fuck does she know. But I admittedly grew up pretty poor and ate this stuff what seems like 2 or 3 times a week at time. Still love it.

That's a solid recipe there. I will use stock as well, IF I don't have a ham bone. I save my ham bones just for beans and there are some nice chunks of game that fall off during slow cooking. I usually add a few little but of tomato base, maybe a little brown sugar, Worcestershire, garlic, onions...hell so just start throwing stuff in there it always turns out great.

I usually make a couple batches of cornbread. One traditional, and one with jalapeños topped with a little bit big shredded cheese.

 

[outofyourmind]

Hell no. A friends wife told us a year ago that it was "poor people food". But she comes from well to do yankee family and could drop about 100 lbs, so what the fuck does she know. But I admittedly grew up pretty poor and ate this stuff what seems like 2 or 3 times a week at time. Still love it.

That's a solid recipe there. I will use stock as well, IF I don't have a ham bone. I save my ham bones just for beans and there are some nice chunks of game that fall off during slow cooking. I usually add a few little but of tomato base, maybe a little brown sugar, Worcestershire, garlic, onions...hell so just start throwing stuff in there it always turns out great.

I usually make a couple batches of cornbread. One traditional, and one with jalapeños topped with a little bit big shredded cheese.

 

[outofyourmind]

OK
Probably going to make this for the game.

 

[outofyourmind]

It may have been the best Beans and Cornbread on the planet known to man in the universe.
I really outdid myself.

 

[ktg8trgrl]

I make the best Beans and Cornbread on the planet.
Follow this procedure.

Pinto Beans of course.
Easiest food to get right ever.

Soak the beans overnight.
Rinse and drain.

Instead of covering/cooking in water, use chicken broth or what I use is chicken stock concentrate.
Something like this.

Don't get carried away and get it too strong, mix with water, taste, add, taste, add.
Cover your beans with plenty of liquid well above the raw beans.

Bring to a boil, cover and cook for 30 minutes.
Add chili powder, but not too much, just enough to give it a bite.
Add some garlic powder, again, not too much. Add, taste, add, taste.
Add pepper to taste.
I don't add any salt or use salt pork any more because the chicken base has plenty.

Continue a slow boil with your pot covered for another hour and a half.

Then add cubed ham.
I add cubed ham that I buy at the grocery store. I have tried salt pork and ham hocks but prefer the cubed ham.

Continue to cook another couple of hours on low heat, covered so that you don't get much evaporation.
I keep stirring mine so as to break down some of the beans so the liquid thickens up some.


Cornbread

Depending on the size of your cast iron skillet.
1 cup cornmeal
1/4 cup flour
1 cup buttermilk
1/4 cup water
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda

Blend all together then add 1 egg and mix in.

Have your oven preheated to 425 degrees.

On the cooktop, bring your skillet up to a blazing hot temperature with 2-3 tablespoons of oil in it.
When the oil starts to smoke or burn, poor it into the cornbread mix and stir rapidly.

Poor the cornbread mix immediately into the hot ass skillet. This will begin the cooking process and get you that nice crust you want on the bottom.

Put the skillet in the oven and cook for 12-15 minutes.
Take the skillet out, run a butter knife around the edge to get the cornbread away form the skillet, and with a hot pad, flip the corn bread over so the top is now on the bottom.

Continue cooking for 8-10 more minutes.

Take the skillet out of the oven, use the hot pad and flip the cornbread back over to the original position.
I prefer my cornbread thin. About 1-1 1/2 inches thick, but if you like thicker then just double the recipe but I don't think it cooks up as good.

Cut and butter.
Cut up an onion and your are on your way.

And that's how you make the perfect Beans and Cornbread.
I need to see how you guys do yours.

substitute northern beans for your pintos .. love that stuff

 

[outofyourmind]

substitute northern beans for your pintos .. love that stuff

Never have tried that. @ktg8trgrl
Probably could sub all sorts of different beans.
Wonder what others would be good

Getting ready to make another pot of beans.
Have them soaking overnight.
Tomorrow more perfection.

I grew a tabasco pepper plant by accident.
It's full of peppers.
Wonder how the cornbread turns out if I use those instead of jalapanos??
They are hotter than shit too.

 

[olympicoscar]

Sounds real good. I'll give the maid the recipe. Wait I don't have a maid. Most of the Southern restaurants in Dallas are upscale. No chance I'll get that at any of those places.

 

[mrwallace2ku]

this here fucker is right on track wif his beans…i might do it slightly different.









amirite?

 

[BamaDude]

That cornbread looks great; but I prefer greens to beans.

 

[outofyourmind]

Instead of covering/cooking in water, use chicken broth or what I use is chicken stock concentrate.
Something like this.

I think it was a picture of this stuff.
Get it.
Use it.
It's wonderful.