I spend a lot of reading food blogs. Probably too much time. I love exploring the creations of fellow cooking enthusiasts. There are so many talented people out there who are constantly coming up with the next latest and greatest thing. But sometimes pure and simple hits the spot. Simple, meet beans and cornbread.
This is one of the easiest dishes you could ever make. It is nothing fancy, but it is the kind of meal that makes you feel all warm and fuzzy inside. This isn't the kind of meal you put together in an instant after a long day at work. But this is perfect for a busy Saturday. Just put it on the stove, and forget it for a few hours while you go about your business.
I wasn't going to post this until next week, but then I heard that today is National Bean Day. So I just had to share this great bean recipe today. So to celebrate National Bean Day, start by rinsing some pinto beans.
Then put them in a large pot and pour in enough water to cover the beans by 1-2 inches.
Bring to a boil, then reduce heat and simmer for 2-3 hours. I guess maybe you'll have to make these tomorrow!
When the beans are just about done, add a chopped onion and your seasonings.Stir it all together, and continue to let the bean simmer until they are nice and tender.
These beans are great with a piece of cornbread. I splurged this time and made cheesy cornbread by adding a cup of cheese to my low fat cornbread recipe. I didn't feel too guilty about it since beans are one of the healthiest main dishes I can think of! Happy National Bean Day!
4 cups dried pinto beans
1 medium onion, chopped
1 tsp salt
2 tsp black pepper
1 tsp chili powder
1 tsp garlic powder
1 tsp ground oregano
1 pinch cayenne pepper
Rinse beans thoroughly then place in a large pot and cover with 1-2 inches of water. Bring to a boil over medium-high heat. Then reduce the heat to low and cover. Simmer for 2-3 hour.
When beans are getting soft, add onion and seasonings. Continue to simmer until tender, with little bite.
Serve with cornbread. Top with sour cream if desired.
Recipe adapted from The Pioneer Woman Cooks