Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, pinto beans with pork over cornbread. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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Pinto beans with pork over cornbread is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Pinto beans with pork over cornbread is something that I have loved my entire life.
To begin with this recipe, we must first prepare a few components. You can have pinto beans with pork over cornbread using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Pinto beans with pork over cornbread:
- Make ready 1 lb bag of Pinto beans made according to the package
- Make ready 2 lb pack of boneless cubed pork
- Get 1 large onion diced
- Prepare 3 carrots diced
- Prepare 4 garlic cloves minced
- Get 1 Tbsp minced onion
- Prepare 1 Tbsp garlic powder
- Take 1 Tbsp celery salt
- Make ready 1/3 cup bacon bits. (Picture of the package is posted below)
- Get 2 boxes 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.
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Instructions to make Pinto beans with pork over cornbread:
- 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.
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. 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.
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