Recipe: Delicious Pinto beans with pork over cornbread

Pinto beans with pork over cornbread. Pork neck bones pinto beans rice fried cabbage with cornbread and salad. Cooking while children come home from school. Day in the life of the Young.

Throw some fatback or ham hocks in the pot, cook them low and slow then eat them up with some skillet cornbread and diced onion and I'm in. These slow cooker pinto beans make for a delicious meal with shredded pork. Pork and beans served over cornbread or rice make for a cheap, easy, and hearty dinner. You can have Pinto beans with pork over cornbread using 10 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Pinto beans with pork over cornbread

1. It's of bag of Pinto beans made according to the package.
2. You need of pack of boneless cubed pork.
3. You need of large onion diced.
4. You need of carrots diced.
5. It's of garlic cloves minced.
6. You need of minced onion.
7. It's of garlic powder.
8. It's of celery salt.
9. Prepare of bacon bits. (Picture of the package is posted below).
10. Prepare of Jiffy muffin mix made according to package.

So, the other day my daughter and I were sitting around the living room talking with each other. Beans served over cornbread with fixings. Beans and cornbread go together like peanut butter and jelly. They're so good when served together.

Pinto beans with pork over cornbread step by step

1. In 3-4 cups of water boil pork, onion, garlic and carrots until all is tender..
2. While that's boiling you can quick soak your beans according to package directions. Also make your cornbread according to package directions..
3. After an hour of the pork mixture boiling and the beans soaking, you can add them all to the same pan and continue boiling. For another hour to an hour and a half. You can taste test and stop when you like. But during that time add the minced onion, garlic powder, celery salt and bacon bits..
4. Crumble cornbread onto dish and cover with beans. Make sure to get some of the juice too. There's a lot of flavor in it..

This recipe from the Pioneer Woman (Ree Drummond) comes from her first book: The Pioneer Woman Cooks. Cooked beans also keep very well in the fridge with no difference in quality or taste when reheated. I often make a big pot of beans and eat them as a meal one night before serving them as sides Meg Wow, thank you!!! ~hands you a bowl of beans with cornbread crumbled over the top~ Here ya go!!!! Who else has been intimidated by cooking dried beans? Maybe it's the These no soak Instant Pot pinto beans are so versatile.