Fresh Homemade Pinto Beans & Cornbread For Dinner!

January 9, 2016 | western

4 cups water
1 cup dried pinto beans, sorted and rinsed
2 cups water
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 teaspoon chili powder (optional)
2 teaspoons salt
1 can (6 ounces) tomato paste

• 1 Heat 4 cups water and the beans to boiling in 2-quart saucepan; reduce heat to low. Cover and simmer 2 hours.
• 2 Drain beans. Mix beans, 2 cups water and the remaining ingredients except 1 teaspoon salt and tomato paste in 3 1/2- to 4-quart slow cooker.
• 3 Cover and cook on low heat setting 10 to 12 hours or until beans are tender.
• 4 Stir in salt and tomato paste. Cover and cook on low heat setting 15 to 30 minutes or until thoroughly heated. If bean mixture becomes too thick, stir in up to 1/4 cup hot water, 1 tablespoon at a time, until desired consistency.

Get two boxes of "Jiffy" brand cornbread mix usually around fifty cents a box
you'll need 2 eggs and 2/3 cup milk
25 minutes later cornbread should be done and there you go….SUPPER

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