There are a lot of meals that I remember my momma making when we were growing up. Some that I liked and some that I (as a kid with immature taste buds) I could have lived without. Of course, it’s the ones that I liked that I remember the most and now make for my family. This is one of those meals.
I want to start by pointing out that no, the cornbread is not cooked in the crockpot with the beans. Unfortunately, you’ll have to do some hard labor and bake your cornbread in the oven. When I made this the other night, I found a new cornbread recipe and it is absolutely divine. It’s so divine, that I plan on giving it it’s very own post. So stay tuned for that.
As I was saying, this meal takes me back to those comforting nights as a kid. Coming in from playing outside all day to have warm, hearty pinto beans served with crusty cornbread. They make the most amazing combination. This isn’t really even a “summer” dish, but I still make it in the summer anyways.
Start by soaking your bag of pinto beans in a big bowl overnight. This will soften them up and get them better prepared for cooking. This may sound like a difficult task, but really it’s not. Place your beans in a bowl covered in water and go to bed. Easy peasy!
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