Beans And Cornbread Pioneer Woman Recipes

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BEANS AND CORNBREAD, PIONEER WOMAN



Beans and Cornbread, Pioneer Woman image

Make and share this Beans and Cornbread, Pioneer Woman recipe from Food.com.

Provided by Sheila the Great

Categories     One Dish Meal

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 14

4 cups pinto beans
4 slices bacon, thick (can Also Use Salt Pork, Or Ham Hock, Or Diced Ham)
1 teaspoon salt
2 teaspoons ground black pepper
1/4 cup shortening
2 tablespoons shortening
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
1 cup buttermilk
1/2 cup milk
1 egg
1 tablespoon baking powder
1/2 teaspoon baking soda

Steps:

  • BEANS: Rinse beans in cool water; pour into a pot, cover with water by 2 to 3 inches. Bring to a boil, then reduce heat and cover. Simmer 2 hours, or until beans are tender. Add water to pot as needed. Beans should have a thick broth. Toward end of cooking time, add salt and pepper and season to taste. Don't over-salt. For a variety try adding chili powder, garlic or Tabasco. Serve in a bowl with cornbread. Can serve with small bowls of grated cheese, chopped onions, chopped fresh jalapenos, sour cream, and/or cilantro.
  • CORNBREAD: Preheat oven to 450 degrees. Heat shortening in an iron skillet, muffin pan, or other baking pan. Combine corn meal, flour, and salt in a mixing bowl. In a separate bowl, combine buttermilk, milk, and egg. Add baking powder and baking soda. Stir. Add ¼ cup melted shortening, stirring constantly. Pour into hot pan, smoothing surface with spatula. Bake for 20 to 25 minutes or until golden brown on top.

Nutrition Facts : Calories 376.1, Fat 17.4, SaturatedFat 5, Cholesterol 37.5, Sodium 945.5, Carbohydrate 43.2, Fiber 9.2, Sugar 1.9, Protein 13.4

PERFECT PINTO BEANS



Perfect Pinto Beans image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 11h40m

Yield 12 servings

Number Of Ingredients 11

1 1/2 pounds pinto beans
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne
3 thick-cut slices of bacon, cut into thirds
3 cloves garlic
2 bay leaves
1 medium onion, diced
1 red bell pepper, diced
Kosher salt and freshly ground black pepper

Steps:

  • Put the beans in a large bowl, cover with cold water and let soak overnight.
  • Drain and rinse the beans, then put them in a large pot. Cover the beans with water and add the chili powder, cumin, paprika, cayenne, bacon, garlic, bay leaves, onion, bell pepper and some salt and pepper. Bring to a boil, then reduce the heat to low and cook until the beans are tender, 2 to 3 1/2 hours.

PIONEER WOMAN'S CAMPFIRE BEANS



Pioneer Woman's Campfire Beans image

Another great recipe from the Pioneer Woman as shown on the foodnetwork. Serve with cornbread for a main dish or use on tacos, nachos, etc.

Provided by linguinelisa

Categories     Beans

Time 4h40m

Yield 10 serving(s)

Number Of Ingredients 8

4 cups dried pinto beans
whole ham hock
4 garlic cloves, chopped
1 medium onion, chopped
2 red bell peppers, seeded and chopped
1 1/2 teaspoons salt
2 teaspoons black pepper
2 teaspoons chili powder

Steps:

  • Sort beans and pick out rocks. Rinse and put in large stock pot. Cover with water by 1 inch and add the ham hock. Bring to a boil then cover and reduce heat to simmer. Cook 2 hours, checking often to see if more water is needed.
  • After initial 2 hours cooking, add remaining ingredients. Cover and cook 1 hour more (adding more water if necessary).
  • Remove lid after hour is up and continue cooking for 20 to 30 minutes till done. What you want is the consistency of a stew rather than a soup.
  • Serve with cornbread or on nachos, tacos, etc.

Nutrition Facts : Calories 284.1, Fat 1.1, SaturatedFat 0.2, Sodium 368.6, Carbohydrate 51.7, Fiber 13, Sugar 3.1, Protein 17.1

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