beans and cornbread!!!! 😋 Here’s a simple recipe👇👇
Pinto Beans with Ham Hocks
Ingredients:
• 1 lb dried pinto beans, soaked overnight and rinsed
• 2-3 smoked ham hocks (or ham bone)
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper, chopped
• 1-2 celery stalks, chopped
• 1 large tomato, chopped
• 1 cup corn kernels (optional)
• 6-8 cups water or chicken broth
• Salt and pepper to taste
• 1 tsp cumin (optional)
• 1 bay leaf (optional)
Instructions:
- In a large pot, sauté onion, garlic, bell pepper, and celery until softened.
- Add beans, ham hocks, water or broth, and bay leaf.
- Bring to a boil, then reduce heat and simmer for about 2 hours or until beans are tender, stirring occasionally.
- Add tomato, corn, and cumin; continue cooking for another 15-20 minutes.
- Season with salt and pepper. Remove ham hocks, shred meat, and return to the pot. Serve hot.
Skillet Cornbread
Ingredients:
• 1 cup cornmeal
• 1 cup flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup sugar (optional)
• 1 cup buttermilk
• 1/4 cup melted butter (plus extra for greasing skillet)
• 1 large egg
• Optional: 1/2 cup chopped jalapenos, corn kernels, or shredded cheese
Instructions:
- Preheat oven to 400°F (200°C). Grease a cast iron skillet with butter and place it in the oven to heat.
- In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
- In another bowl, mix buttermilk, melted butter, and egg.
- Combine wet and dry ingredients, stirring until just mixed. Fold in any optional ingredients.
- Carefully pour batter into the hot skillet. Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
- Let cool slightly before slicing and serving with beans. Enjoy!
Let me know if you’d like to add any specific flavors or ingredients to this recipe!
