Pinto Beans and Hot Water Cornbread

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Pinto Beans and Hot Water Cornbread

4 cups Dry Pinto Beans
4 slices Thick Bacon (can Also Use Salt Pork, Or Ham Hock, Or Diced Ham) or smoked turkey
1 teaspoon Salt
2 teaspoons Ground Black Pepper

INSTRUCTIONS
Rinse beans in cool water; pour them into a large pot, cover with water by 2 to 3 inches.
Slice the bacon into 1-inch thick pieces and throw it into the pot.
Bring to a boil, then reduce heat and cover. Simmer for 2 hours, or until beans are tender.
Add additional hot water to the pot as needed. Beans should have a thick broth.
Toward end of cooking time, add salt and pepper and season to taste. Don’t over-salt.

For variety: add chili powder, garlic or Tabasco.

Serve in a bowl with cornbread. Can be served with small bowls of grated cheese, chopped onions, chopped fresh jalapenos, sour cream, and/or cilantro.

Hot Water Cornbread:

1 1/2 cups of yellow corn meal
half cup of white flour shopping list
1/2 cup of canola oil
1 teaspoon of baking soda,
1 teaspoon salt
1 teaspoon sugar
2 cups of hot water

Instructions:

Mix all ingredients in a bowl
Stir ingredients as you gradually add the hot water till dough is stiff
Make dough into patties* wet hands with cold water before making patties- to avoid sticking
Fry in pre-heated greased cast iron skillet (if possible)