Description

This classic Southern-style lunch pairs tender, seasoned pinto beans with fluffy, golden cornbread. It’s simple, hearty, and satisfying—perfect for a comforting midday meal. Great as a vegetarian option or with add-ins like bacon or ham for extra flavor.

Ingredients

For the Pinto Beans:

1 cup dried pinto beans (or 2 cups canned, drained and rinsed)
3 cups water or vegetable broth
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)
1 bay leaf (optional)

For the Cornbread:

1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar (optional)
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk (or regular milk with 1 tsp vinegar)
1 egg
2 tablespoons melted butter or oil

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Instructions

Pinto Beans:

If using dried beans, soak overnight or do a quick soak (boil for 5 minutes, then let sit for 1 hour). Drain.
In a pot, combine soaked beans, water or broth, onion, garlic, salt, pepper, and optional spices.
Bring to a boil, then reduce heat and simmer for 1–1.5 hours, or until beans are tender.
Remove bay leaf before serving.

Cornbread:

Preheat oven to 400°F (200°C). Grease an 8×8-inch baking dish or muffin tin.
In a bowl, mix cornmeal, flour, sugar, baking powder, and salt.
In another bowl, whisk together buttermilk, egg, and melted butter.
Pour wet ingredients into dry and stir until just combined.
Pour batter into prepared pan and bake for 20–25 minutes, or until golden and a toothpick comes out clean.

Notes

Add diced ham, bacon, or smoked sausage to the beans for extra flavor.
For creamier beans, mash a few with the back of a spoon and stir.
Cornbread is best served warm with butter or a drizzle of honey.

Nutrition

Serving Size: 1 portion (1/4 of recipe)
Calories: 370
Sugar: 3g
Sodium: 580mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 9g
Protein: 12g
Cholesterol: 45mg