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Saturday, October 29, 2016

The Very Best Beans & Cornbread - Texas Style

When the weather turns just the least bit cool, I always think about a great big pot of beans and cornbread.  Now that goes back to my Texas days as a child growing up.  We always had Pinto Beans and I have to admit, they are probably my favorite.  However, hubby was born and raised in Los Angeles - (I know, he has to be the only one) - so he missed out on a lot of good old fashioned home cooking Texas Style.  His favorite is Navy beans, so that is what I am making.  They are a good ole' Texas standby too.






If I were cooking Pinto Beans they would get just a little ham and some onions plus a little salt and pepper.  Navy Beans get ham, onions and a little carrot too.  I also had about a cup of chicken broth in the fridge, so I added that to the water too.


l lb Navy Beans - $.99 - 99c Store & Dollar Tree
1 c baby carrots cut in half - $.50 - 99c Store & Dollar Tree - I only used about half the pkg.
1 onion - $.20 - on sale 88c lb.
1 c chicken broth - $.50 - 1/2 can left over from another recipe
Ham - scraps leftover from Father's Day dinner.  (I always save all those odd pieces of ham in a freezer bag for use later.  Great for soups and for Scalloped Potatoes and Ham)
Salt & Pepper to taste
Total - $2.19

These even look good cooking in the pot.  Simmer half covered on med. low several hours until beans are soft.  Add more water as it cooks down, but don't get too soupy.  You want this to be a nice flavored broth, not water.



I have some really nice ham in this pot, that is going to be soooooooooo good.


Cornbread  - Ok I do make cornbread from scratch, but this is house cleaning/laundry day, so I am using shortcuts.  Having the beans cooking slowly on the stove all day means dinner will be ready when I am tired after all that cleaning. A little shortcut on the cornbread and I will have a fabulous clean house and dinner for my family.  I always have this stuff on hand, it really does make decent cornbread and it is so economical too.

You will need two packages for an 8 x 8 dish.  - Grease the dish really well.
Pour contents of two packages into a bowl - add 2 beaten eggs and 2/3 c milk.  I had some left over half and half so I used 1/3 c milk and 1/3 c half and half.  Add 1/4 c sugar & 2 tbl. melted butter and beat until mixed.  Do not over mix - it will be lumpy. Pour into your greased pan and let rest for about 3 minutes.  Bake in 400° oven for approx 15 to 25 minutes or until toothpick inserted in center comes out clean.  Do not overbake.
Jiffy - 3/100 = $.66

Great cornbread, nice and hot and a pat of butter melts in and makes it even better.


This really is such a good meal.  We added some chopped green onions and a little shredded cheese as garnishes.  Plain is also fabulous, so garnish as you like.



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11 comments:

  1. I grew up in Oklahoma and pinto beans and cornbread were a staple on our table, too. Wow, that looks so good! I'll have to make that. Most of my kids love southern food...my husband, not as much:)

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  2. I just started a big pot of bean with bacon soup, great minds think a like. I also use the Jiffy Corn Bread but when I use two boxes I don't add milk, I add a can of cream styled corn. When I make chili, I spread the meat mixture out, sprinkle cheddar cheese over it and then put the corn bread mix on top. I always have corn bread mix in my pantry.

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    Replies
    1. Adding the corn sounds so good. I will have to try that.

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  3. Yum. Love navy bean soup too. The cornbread looks great and easy to make too. Have a great week end Marty.
    Hugs,
    Kris

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  4. That looks so delish. Will have to give your recipe a try.

    Jeanine

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  5. Looks delicious, Marty. I like making things ahead and smelling it simmering on the stove makes everyone look forward to the meal.

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  6. How great! My husband loves pork and beans and I don't at all so making something like this should please us both! The cornbread sounds great...I've been experimenting from scratch as I also like to make polenta with the cornmeal. Marie Callender has a great boxed corn bread that I think you might like.

    Thanks, Marty!

    Jane

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  7. How many of us will be making bean soup after this tutorial ? Yummy.
    Growing up we ate a lot of bean soup and we put catsup in it at the table. I don't like catsup and would never buy any, but I would put it in my beans because it seems like it's part of the recipe. Funny how that works.
    Myrna

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  8. I had to chuckle at your post :-) I am LA born and raised but had a Texas Grandmother and I LOVE Pinto Beans and Cornbread, and you have me craving a big mess of beans now :-)
    Hugs...
    Bella

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  9. I love the butter beans and that is what we grew up with in VA. with cornbread. Your beans look wonderful and I wish I had a bowl right now.

    I got a box of pumpkin corn bread from Trader Joe's and it is so good. Yum yum

    Thanks for the bean recipe.

    Mary

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  10. Oh I'll have to try. Yours look so good. I am a Texas girl too. I actually have corn bread in the oven. I use Pioneer Womans recipe and pinto's in the crock pot.
    Thanks for sharing this. I'm pinning so I can do next time!
    I came over to link up! I am linking my Thanksgiving party today. Feel free to come over and link your party!
    Have a great party!

    ReplyDelete