Cornbread and Pinto Beans Recipe

Well nothing beats the cold lights with some warm home made porn bread at American class its Jeff Scott Peacock shows us how to rip some up complementing a great no-fuzz dinner. Nancy: Today beans and cornbread. Male: Yes indeed! I'm going to strap with the cornbread. Nancy: Well I don’t know this just not look like a clone meal that I'm used to. Male: Its white corn mill these are very fine grind flour. Nancy: It’s like flour! Male: It’s a little bit like flour. It’s finer that is not very coarse cornmeal, it’s an extra fine grind but the good thing is you can make this recipe with any corn mill. I'm just using this it’s my favorite. So we got 1/2 cups of a fine corn mill or any corn mill from the grocery store. And we’re going to put a teaspoon of salt and a level teaspoon of baking soda so we’re just start a little bit and then we’re going to crack a couple of bags. This is the simplest recipe you can possibly have. This going to break these eggs up a little bit. We put the butter milk in there ex forming. Nancy: Yes it here goes! Male: You just dump it and then we’re going to stir this into the dry. So we got this iron skillet with our butter than we've pre-heated in the oven and then we’re going to pour t his into the butter swirl it rough first to make sure you cook the pan. Nancy: They’re ready to use a skillet to bake them. Male: Well that s a very traditional way of making cornbread and it has great solid even heat. Just a cake pan it would work just fine. I can make it plenty of corn mills breading cake pan and then these goes back into the oven. SO now we’re going to cook our part of beans. Nancy: Okay what kind of beans are we using? Male: Well we’re using pento beans but you can use you're favorite dried beans. So I’ll just pit through these carefully to make sure there we’re no crack beans, no split beans, no, no bits of stone. You’ll rinse these and the n we’re going to put this in here because you have soaked them. So you need a solid container large enough to hold them comfortably because they're going to swell a lot. Nancy: Okay! Male: And then cover them turly with water all the way up to the top of containers. They have lots of them to grow as they surf up that water. Well these have soaked overnight and you can see stave swollen. So its time to cook the beans and that’s the important thing. Nancy: Okay! Male: First of all you need a big wide mouth pot. So we've got the soaked beans and well drain them and we’re going to stir them very well and we put them in the pot. And then the amount of water is really important. Nancy: Okay! How much? Male: You want plenty of water in there to cover by at least an inch or so. Nancy: Above the beans? Male: Above the beans and then we've got some country ham. Nancy: Why country ham? Male: Country ham has the richest most intense and wonderful death to flavor. Nancy: Wow! Male: So we've just put two or three pieces in here. This has a lot of salt in it too and it’s going to give some flavoring to it. Nancy: So it seasons that the best? Male: Yes Exactly! And then we’re going to bring this up to a boil and then we’re going to put a lid on it partially cover. Get really low temperature for about an hour until there are almost done. And then we’re going to cook up some a garlic and onions and tomatoes that well add to do a final flavoring. So get some finely chopped onion. Nancy: Okay! Male: Let the onions to cook a little bit first before you add the garlic and at the beginning it might burn. Nancy: Scott why did you crash these by hands? Male: Well because I don’t want too much tomato juice in the beans. So you could use crushed tomatoes but there are partum to make a juice and then you wind up with too much in the final bean. And well cook this for about five or seven minutes to meddle it out. Nancy: Okay! Scott: Taste it real carefully and then we’ll add it to our beans. All right so Nancy, you're going to see these beans have been simmering and now we can add to these our beautiful tomato onion garlic mixture. So we’re going to keep cooking this for about half an hour to really get the flavors going in there and it’s going to be delicious. Nancy: These just look so fantastic. I can't think of anything better on a cold winter day. For better I'm Nancy Hopkins.