![]() It’s considered a classic Texas Cornbread… grainy in texture, flatter and very crispy on the outside. One thing to note is that it’s not a sweet cornbread recipe. When the beans are almost done, the cornbread needs to be made. The beans are brought to a rolling boil, then turned down to a simmer and let cook for three hours with the lid on top. ![]() The beans are put into a big pot with chopped bacon or ham, and then water is added to the pot until it comes up and over the beans. One thing that’s important about rinsing beans is picking through them to make sure there aren’t any sticks or small stones mixed in (it happens!) Just remove them if you see any. This recipe begins by rinsing dried pinto beans really well. I let my son choose the recipe he’d like me to make and share from this book. The majority of the recipes in The Pioneer Woman Cooks cookbook are easy-to-make, pure comfort food- perfect for filling the tummies of hard working ranchers. I love that she included this one in her book because beans and cornbread are exactly what I imagine her family eating on her ranch in Oklahoma! This recipe from the Pioneer Woman (Ree Drummond) comes from her first book: The Pioneer Woman Cooks. It’s true! Beans and cornbread go together like peanut butter and jelly. Homemade cornbread is smothered with homemade beans and topped with a delicious array of fixings.īeans and Cornbread: because you can’t make one without the other! Pioneer Woman’s Beans and Cornbread is a favorite comfort food meal.
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