Saturday, 31 December 2011

Pinto Beans with Basmati Rice & Jalapeno Cornbread

Soak dry pinto beans overnight in a pot with water just covering the top of the beans.  Drain, and pick through to clean any debris from the beans.  Simmer in water with chopped onion-bacon-salt & pepper for a  few hours till beans are soft adding more water when necessary.  I like a fair bit of pepper in my beans so I use it pretty taste : )

Serve immediately once finished baking.

Drizzle with honey.

Corn bread drys out pretty quickly, so it is best enjoyed the first day while at it's freshest.  It certainly does warm up nicely the next day, although it is not as moist.  After the second day though I would have to be sure it was eaten or come up with a creative use for it.


Whisk together 1 1/4 cups yellow cornmeal
3/4 cup flour
2 1/2 teaspoons baking powder
1-4 tablespoons sugar
3/4 teaspoon salt

2 large eggs, whisked
2-3 tablespoons butter
1 cup milk
minced jalapeno-to your preferred taste

Combine quickly, don't over mix.  Pour batter into a preheated hot baking dish and bake in a preheated oven set at 425 degrees.  Bake 15-18 minutes or until golden brown.

I followed the corn bread recipe found in my Joy of Cooking, 75th anniversary cook book, pg 632.

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