Ingredients:
For the Pinto Beans:
1 pound dried pinto beans, sorted and rinsed
8 cups water
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon smoked paprika
Salt and pepper to taste
1 ham hock (optional, for added flavor)
For the Cornbread:
1 cup yellow cornmeal
1 cup all-purpose flour
¼ cup sugar
4 teaspoons baking powder
1 teaspoon salt
1 cup milk
¼ cup vegetable oil
1 large egg
Directions:
For the Pinto Beans:
In a large pot or Dutch oven, combine pinto beans, water, onion, garlic, chili powder, cumin, smoked paprika, salt, pepper, and ham hock (if using).
Bring to a boil, then reduce heat and simmer for 2-3 hours, or until beans are tender. Add more water if needed to keep beans submerged. Remove ham hock if used and shred meat, returning it to the pot.
Taste and adjust seasonings as needed.
For the Cornbread:
Preheat oven to 400°F (200°C). Grease an 8×8 inch baking pan.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, whisk together milk, oil, and egg.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Pour batter into the prepared pan and bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Serve the pinto beans hot with a slice of cornbread. This classic combination is sure to warm you from the inside out. Enjoy!
