With that being said, my husband has always loved pinto beans and coleslaw. Those were two things I was never particularly fond of. He usually only got to enjoy them while visiting his mother. One day while visiting her, I somehow ended up with both of those items on my plate together and beside each other. Oh, mercy! The sight and thought of those two items running together just turned my stomach, lol, but I couldn't be rude. I just had to stifle my repulsion and make myself eat it. What do you know? It was like a marriage made in food heaven!
I went home that day with an enthusiasm to learn to prepare the beans and coleslaw myself! It took me a long time and a lot of experimentation to finally get it right, but I believe I have mastered it! We had pintos and cornbread for supper last night. My two children don't eat coleslaw, and my husband wasn't home, so I didn't make a mess to make coleslaw just for me. I sure did miss it, though! So, I thought I would share the recipe. I know, I know; you don't like pinto beans. Remember, I didn't either! I have had many a food converts, including me, sit at my table; just ask my family. Try it! You might like it!
To make the pintos, you will need
|This is my best friend in |
2 lbs dried pinto beans
12 cups hot water
2 generous, heaping tablespoons of Better Than Bouillon Beef Base
1 large stock pot or dutch oven
I soaked 2lbs of dry pintos according to the package. After soaking, I poured off the soaking water, and then added 12 cups of hot water to the beans and brought them to a rolling boil. Next, I added in the beef base.
Then I turned them down to medium low to low- it depends on how fast your stove cooks. I have one eye on which food will continue to gently boil even on low. Cook them slowly until done. That's it; no fat! I know!
It goes against every southern grain in me!
Be patient! My pintos usually take a long time to cook. Be prepared to wait 1-3 hours, depending on how high of a temperature you cook your beans. Keep an eye on the beans to make sure all of the water doesn't boil out. Add more if needed.
While the beans cook, prepare your cornbread. To make the cornbread you will need:
2 cups of cornmeal
3 tablespoons of Crico shortening ( I use the butter flavored.)
1 -1 1/4 c of milk (Sweet milk or buttermilk can be used.)
1 well-greased iron skillet.
Heat your oven to 425 degrees. In a mixing bowl, beat one egg. Pour the cornmeal on top of the beaten eggs, but do not mix. On top of the cornmeal, add the three tablespooons of shortening. I like to use my fingers to gently cut in the shortening, being careful not to get into the egg at the bottom. Then pour in the milk. Mix all ingredients until just blended together. I use my hand to mix up the batter. That was the way I was taught. I've been told you don't want to overwork your batter or you'll end up with tough cornbread.? :) Pour the ingredients into the greased skillet and bake for 20-22 minutes. Some people say to get the skillet hot in the preheating oven before pouring in the batter, but I've never had much luck with it. My cornbread always sticks that way, besides, that's not the way I was taught. I like my cornbread with a yummy dark crust on the bottom so I make sure the top is nice and golden and the sides are pulling away from the skillet before I remove the cornbread. When the cornbread is removed from the oven, carefully turn it out onto a plate. Butter can be added if you wish, but I don't like adding the extra calories. Mine usually goes straight my bowl of beans, so it doesn't really need it anyway! :) Yum, Yum! I hope you enjoy!
Until we meet again, may you be blessed!