Beans and Cornbread

Beans and Cornbread is a recipe appearing in The Pioneer Woman Cooks: Recipes from an Accidental Country Girl.

Official Description
Do you ever allow yourself to experience the wonderful simplicity of a big ol' pot of beans? Honestly, there are few things more fundamental than placing dried beans in a pot of water, cooking them, and serving them to hungry souls. If life ever gets to be too hectic - if the twenty-first century ever starts to infringe upon my peace - I just throw a pot of beans on the stove and all my cares and concerns instantly melt away. Beans are magical like that.

You can do so much with a pot of cooked pinto beans: make refried beans for burritos (so much better than the canned stuff), add them to a pot of homeade chili, or adorn a big platter of nachos.

Beans

 * 4 cups dried pinto beans
 * 4 slices thick-cut bacon, cut into 1-inch slices (you can use salt pork, ham hock, or diced ham instead)
 * 1 teaspoon salt
 * 2 teaspoons black pepper

Optional Seasonings
 * chili powder
 * cacyenne pepper
 * garlic powder
 * oregano

Optional Garnishes
 * sour cream
 * fresh cilantro
 * chopped red onion
 * grated cheese
 * Pico de Gallo (here)

Rinse the beans thoroughly, then place them in a large pot with the bacon. Pour water over the top.

Use enough water to cover the beans by 1 or 2 inches. Bring to a boil over medium-high heat, then reduce the heat to low and cover. Simmer for 2 to 3 hours.

If the liquid seems to evaporate too quickly, add more water during the cooking process.

The beans are done when they're tender, without much bite.

Add in the salt and pepper. Stir and taste, adjusting the seasoning as necessary. Add in other seasonings as desired. Serve in a bowl with cornbread, topping with a dollop of sour cream and a sprig of cilantro, if desired.

Skillet Cornbread

 * 1 cup yellow cornmeal
 * 1/2 cup all-purpose flour
 * 1 teaspoon salt
 * 1 tablespoon baking powder
 * 1 cup buttermilk
 * 1/2 cup milk
 * 1 egg
 * 1/2 teaspoon baking soda
 * 1/4 cup plus 2 tablespoons shortening

Preheat the oven to 450*F. In a bowl, combine the cornmeal, flour, salt, and baking powder and stir together.

Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork.

Add the baking soda and stir.

Pour the milk mixture into the dry ingredients.

Stir with a fork until just combined. Do not overstir.

In a small bowl, melt 1/4 cup of the shortening in the microwave.

Slowly add the melted shortening to the batter, stirring constantly until just combined.

In an iron skillet over high heat, melt the remaining 2 tablespoons shortening. Pour the batter into the hot skillet and spread to even out the surface. Cook on the stovetop for 1 minute, then bake for 20 to 25 minutes, until golden brown. The edges should be crispy.

Slice into squares and serve with the beans. Cowboys will smile.