Little Cornbread and Pinto Beans For Lunch

This hearty and comforting meal is the perfect combination of simple ingredients that come together to create a flavorful and satisfying lunch. The soft, slightly sweet cornbread paired with tender pinto beans makes for a delicious, down-to-earth dish that’s both nutritious and filling.

Why You’ll Love This Recipe

This recipe combines two classic comfort foods: cornbread and pinto beans. The cornbread is light, fluffy, and slightly sweet, with a perfect texture that complements the creamy, savory pinto beans. It’s a meal that’s easy to make, budget-friendly, and filled with wholesome ingredients. Whether you’re looking for a cozy meal on a chilly day or something quick and delicious, this dish fits the bill. Plus, it’s easily customizable to suit your taste.

Ingredients

this Recipe

For the Pinto Beans:

• 2 cups dried pinto beans, soaked overnight
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 cups water or vegetable broth

For the Cornbread:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup butter, melted
• 2 large eggs

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Pinto Beans:

1. Drain and rinse the soaked pinto beans.
2. In a large pot, sauté the chopped onion and garlic in a little oil over medium heat until softened (about 5 minutes).
3. Add the cumin, chili powder, salt, and pepper to the pot and stir to combine.
4. Add the pinto beans and water (or broth) to the pot. Bring it to a boil.
5. Reduce the heat to low and cover the pot. Let it simmer for about 1.5 to 2 hours, or until the beans are tender. Add more water if needed to keep the beans covered.

Cornbread:

1. Preheat the oven to 400°F (200°C). Grease a 9×9-inch baking dish or a round cake pan.
2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk together the milk, melted butter, and eggs.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake in the preheated oven for 20 to 25 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.

Servings and Timing

This recipe serves about 4 to 6 people, depending on portion sizes. The cooking time is approximately 2 to 2.5 hours total, with 1.5 to 2 hours for the beans and 20 to 25 minutes for the cornbread.

Variations

• Spicy Pinto Beans: Add jalapeños or a dash of hot sauce to the beans for a spicy kick.
• Vegan Cornbread: Replace the eggs with flax eggs and the milk with almond or oat milk for a vegan-friendly version.
• Add Meat to Beans: If you want a heartier dish, consider adding ham, bacon, or sausage to the beans as they cook for extra flavor.

Storage/Reheating

Store leftover pinto beans and cornbread separately in airtight containers in the refrigerator for up to 3 days. Reheat the beans on the stovetop over low heat, adding a little water or broth to thin them if needed. Reheat the cornbread in the oven at 350°F (175°C) for about 10 minutes, or until warm.

FAQs

How can I make the pinto beans more flavorful?

You can enhance the flavor of your pinto beans by adding extra spices such as smoked paprika or a bay leaf. You can also cook them with ham hocks or bacon for added richness.

Can I make the cornbread ahead of time?

Yes, you can prepare the cornbread ahead of time and store it in an airtight container. It will stay fresh for up to 3 days.

Are there any gluten-free options for the cornbread?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make the cornbread gluten-free.

Can I use canned pinto beans instead of dried?

Yes, you can use canned pinto beans. Just be sure to rinse them well and adjust the seasonings since canned beans can be saltier.

How can I thicken the pinto beans?

If your beans are too runny, you can mash some of the beans with a spoon or potato masher to create a thicker consistency.

Can I freeze the pinto beans and cornbread?

Yes, both the pinto beans and cornbread freeze well. Store the beans in a freezer-safe container and the cornbread wrapped in plastic wrap. Thaw and reheat when ready to serve.

How can I make the beans more creamy?

To make the beans creamier, you can stir in a little bit of cream or use an immersion blender to puree some of the beans while cooking.

Can I use other beans for this recipe?

Yes, you can substitute pinto beans with other beans like black beans or kidney beans for a different flavor.

Can I add vegetables to the pinto beans?

Definitely! You can add carrots, bell peppers, or celery to the beans while cooking for extra flavor and nutrition.

How do I know when the cornbread is done?

Your cornbread is done when the top is golden brown, and a toothpick inserted into the center comes out clean.

Conclusion

Little Cornbread and Pinto Beans For Lunch is a simple yet satisfying meal that combines the savory goodness of beans with the comforting texture of cornbread. It’s a meal that’s full of flavor, easy to make, and perfect for any lunch or dinner occasion. Whether you’re cooking for yourself or a crowd, this dish is sure to please. Enjoy it as is, or experiment with variations to make it your own!

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