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 leftover 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 leftover 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 a toothpick inserted in the 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.
Looks delicious!! Ever since I came across Randall beans in a jar here in Michigan, this is what I always use for our bean soup. They are delicious and no more soaking beans overnight and cooking all day. You will love them!!
Ahh yes!! You make every fiber in my body come to attention when you say BEANS & CORNBREAD. You can not beat Texas style of cooking. If Mom had left over corn from stew she would add it to the cornbread with grated onions…good,good. Thanks for the memory.
My friend makes white beans (she calls them) and all four of her granddaughters are crazy about them. Her 3 year old granddaughter asked her if she could take the leftover beans home with her. lol We love white beans as well and homemade cornbread since neither of us care for Jiffy cornbread.
Looks yummy. And who doesn’t like cornbread ? You didn’t say if you soaked the beans overnight. Did you ?
When we were kids and mom made navy beans, we put ketchup on top at the table. I never buy ketchup because I don’t like it, but I don’t think I could eat them any other way. LOL.
Yes, I soak the beans, but not all night just a couple hours in the morning. They seem to work just as well. My hubby puts ketchup on his too but I don’t like them that way. We are all so different aren’t we? lol
Now you know TWO of us – I was also born and raised in Los Angeles! My Texas mama and daddy were pinto bean and ham hock fans so I appreciate this meal. I’d probably leave out the sugar in the cornbread, but it all looks delicious!