Pinto beans with pork over cornbread. Pork neck bones pinto beans rice fried cabbage with cornbread and salad. Cooking while children come home from school. Day in the life of the Young.
Ingredients of Pinto beans with pork over cornbread
- It’s 1 lb of bag of Pinto beans made according to the package.
- You need 2 lb of pack of boneless cubed pork.
- You need 1 of large onion diced.
- Prepare 3 of carrots diced.
- Prepare 4 of garlic cloves minced.
- It’s 1 Tbsp of minced onion.
- You need 1 Tbsp of garlic powder.
- You need 1 Tbsp of celery salt.
- Prepare 1/3 cup of bacon bits. (Picture of the package is posted below).
- Prepare 2 boxes of Jiffy muffin mix made according to package.
Beans and cornbread go together like peanut butter and jelly. They're so good when served together. This recipe from the Pioneer Woman (Ree Drummond) comes from her first book: The Pioneer Woman Cooks. This hearty pinto bean dish uses smoked ham hock to add flavor and richness.
Pinto beans with pork over cornbread instructions
- In 3-4 cups of water boil pork, onion, garlic and carrots until all is tender..
- While that's boiling you can quick soak your beans according to package directions. Also make your cornbread according to package directions..
- After an hour of the pork mixture boiling and the beans soaking, you can add them all to the same pan and continue boiling. For another hour to an hour and a half. You can taste test and stop when you like. But during that time add the minced onion, garlic powder, celery salt and bacon bits..
- Crumble cornbread onto dish and cover with beans. Make sure to get some of the juice too. There's a lot of flavor in it..
A bit of tomato sauce and brown sugar gives this meal a little zing. I've added to the recipe, and my Mother used to say mine were the best beans she'd ever tasted. Serve the Southern way – with cornbread and steamed. Can pinto beans be cooked ahead of time? Yes, pintos keep in the refrigerator just fine and even taste better on the second day!