Loaded Pinto Beans and Cornbread

 

“A hearty, flavorful dish combining tender pinto beans, smoky spices, and classic cornbread for the ultimate comfort food meal.”

Ingredients

For the Pinto Beans:

• 2 cups dried pinto beans (or 2 (15 oz) cans, rinsed and drained)
• 6 cups water (if using dried beans)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, diced (optional, for heat)
• 1 (14.5 oz) can diced tomatoes, with juices
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• Salt and black pepper, to taste
• 4 slices of cooked bacon, crumbled (optional, for smoky flavor)
• 1/2 cup chopped fresh cilantro, for garnish

For the Cornbread:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk (or regular milk with 1 tablespoon vinegar added)
• 2 large eggs
• 1/4 cup unsalted butter, melted

Directions

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