Cornbread and Beans

Post date: Nov 27, 2008 12:02:08 AM

1 lb. bag of either Great Northern or Pinto Beans

1 medium / large onion

Ham or bacon for flavoring

Pour dry beans into a colander and rinse well. After they are rinsed, put into a large bowl and put enough cold water in that it covers the beans and leaves some water to spare on top, as they will expand while they are soaking overnight.

Next day, pour beans into a colander again and dump soak water. Rinse one more time then put beans into a large pot. Cover beans with water and allow about three inches of water over the top of the beans. Bring to a rolling boil. Lower temperature to medium or a little lower, just so that it keeps a gentle boil. Add meat and onion, and some salt and pepper. Depending on how much pork you use and how salty it might be, go lightly on salt at first. Put lid on top and allow to cook, stirring occasionally to prevent sticking. Monitor cooking to see if you might need to add some water periodically. You want to cook the beans for about three hours, until tender, and have enough fluid so that there is some liquid content but you want it to cook down to a gravy type of consistency, thicker rather than runny. You can taste test at this time to see if you need anymore salt.

Start baking your cornbread around 20 – 30 minutes prior to your beans being done.