SLOW-SIMMERED COMFORT BEANS
Ingredients
- 1 lb (450 g) dry pinto beans (or navy / great northern)
- 8 cups water (for soaking)
- 6 cups fresh water or chicken broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 smoked turkey leg or 6 slices bacon or 1 smoked sausage, sliced
- 1 tsp salt (add more at the end)
- 1 tsp black pepper
- 1 tsp smoked paprika
- ½ tsp cumin (optional but cozy)
- 1 bay leaf
- 1 tbsp oil or butter
- Optional add-ins: diced tomatoes, green chili, ham hock, jalapeño
Instructions
- Rinse beans. Soak overnight in water (or quick-soak: boil 5 min, rest 1 hour).
- Drain and rinse.
- In a large pot, heat oil. Sauté onion until soft. Add garlic and cook 30 seconds.
- Add beans, broth, smoked meat, spices, and bay leaf.
- Bring to a boil, then reduce to a gentle simmer.
- Cover and cook 1½–2 hours, stirring occasionally, until beans are tender and creamy.
- Season with salt at the end. Remove bay leaf.
- Mash a few beans for thicker texture if desired.
Flavor tip:** The longer they simmer, the better they taste.
GOLDEN SKILLET CORNBREAD
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup sugar (optional — sweet vs savory debate 👀)
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup milk or buttermilk
- 2 large eggs
- ⅓ cup oil or melted butter
- Optional: ½ cup corn kernels, cheddar cheese, or jalapeños
Instructions
- Preheat oven to 190°C / 375°F.
- Grease a skillet or baking dish.
- Mix dry ingredients in one bowl.
- Whisk wet ingredients in another.
- Combine gently — do not overmix.
- Pour into pan and bake 20–25 minutes until golden and set.
- Rest 5 minutes, then slice.
HOW TO SERVE (THE RIGHT WAY)
- Big bowl of beans
- Warm cornbread on the side
- Butter melting into the bread
- Optional toppings: chopped onion, hot sauce, pickles, sour cream
WHY THIS COMBO NEVER FAILS
- Protein + fiber = filling & comforting
- Cheap, hearty, feeds a crowd
- Perfect for cold nights
- Leftovers taste even better
- Pure nostalgia on a plate