"National Museum Days" remembering favorites from the past....

September 21, 2019

Beans -n- Cornbread

Cornbread:

2 1/3 c College of the Ozarks Cornbread mix

1 c Buttermilk

2  eggs

1/2 c   unsalted butter, melted

 1/2 c  chopped green onion

1/2 t  black pepper

Preheat oven to 350.   Grease 8x8 baking pan.

Place all ingredients in mixing bowl. Spread into greased pan.  Bake 20 minutes or until done.  Set aside.

Beans:

1 lb.  Kidney or Pinto beans

4   slices bacon

1   onion, chopped

1   green pepper, chopped

4   garlic cloves, minced

2   stalks celery, chopped

6 c water

2   Bay leaves

1 t  sea salt

1 t  cayenne pepper

1 t  ground thyme

1/2 t  ground sage

1 T  parsley flakes

Rinse beans.  Put in stock pot.  Cover with water, a good 2" above the beans. Dice bacon, put in pot with the beans.  Bring to boil.  After it starts to boil, cover and reduce heat to simmer.  Simmer 2 hours.  Add seasonings and garlic.

Meanwhile, sauté onion, bell pepper, celery until tender.  Add to beans. Simmer 30 minutes.  

Serve with cornbread.

Enjoy!





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