Pinto beans with pork over cornbread. Collection by Floyd barker. · Pinto beans simmer all day in a slow cooker with cubes of Black Forest ham. A little bit of lard adds a flavorful richness to this bean stew. Beans served over cornbread with fixings.

Dried pintos beans cook up creamy and tender with a smoky, silky sauce that's perfect with cornbread. I love me some pinto beans. Throw some fatback or ham hocks in the pot, cook them low and slow then eat them up with some skillet cornbread and diced onion and I'm in. You can cook Pinto beans with pork over cornbread using 10 ingredients and 4 steps. Here is how you cook it.

Ingredients of Pinto beans with pork over cornbread

1. It's 1 lb of bag of Pinto beans made according to the package.
2. Prepare 2 lb of pack of boneless cubed pork.
3. Prepare 1 of large onion diced.
4. It's 3 of carrots diced.
5. You need 4 of garlic cloves minced.
6. You need 1 Tbsp of minced onion.
7. You need 1 Tbsp of garlic powder.
8. You need 1 Tbsp of celery salt.
9. It's 1/3 cup of bacon bits. (Picture of the package is posted below).
10. Prepare 2 boxes of Jiffy muffin mix made according to package.

Can pinto beans be cooked ahead of time? Yes, pintos keep in the refrigerator just fine and even taste better on the second day! As I am writing this, I am contemplating a BIG HIKE that I will do this coming weekend. By the time you read this, THE HIKE will be over but for me, right now as I write.

Pinto beans with pork over cornbread step by step

1. In 3-4 cups of water boil pork, onion, garlic and carrots until all is tender..
2. While that's boiling you can quick soak your beans according to package directions. Also make your cornbread according to package directions..
3. 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..
4. 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..

Cooked beans also keep very well in the fridge with no difference in quality or taste when reheated. I often make a big pot of beans and eat them as a meal one night before serving them as sides Meg Wow, thank you!!! ~hands you a bowl of beans with cornbread crumbled over the top~ Here ya go!!!! I'll sometimes swap out the the ham hock for salt pork. The skillet looks like it's probably a later unmarked Wagner. I like to keep my Pintos pretty simple.