As I was saying, this meal takes me back to those comforting nights as a kid. Coming in from playing outside all day to have warm, hearty pinto beans served with crusty cornbread. They make the most amazing combination. This isn\u2019t really even a \u201csummer\u201d dish, but I still make it in the summer anyways.<\/p>\n
Start by soaking your bag of pinto beans in a big bowl overnight. This will soften them up and get them better prepared for cooking. This may sound like a difficult task, but really it\u2019s not. Place your beans in a bowl covered in water and go to bed. Easy peasy!<\/p>\n
Ingredients :<\/p>\n
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1 Bag Dry Pinto Beans
\n1 Small Package Country Ham Pieces
\n2 Medium Onions, Chopped
\n1 Batch Cornbread (Your Choice)
\nSalt and Pepper to Taste
\nMethod :<\/p>\n
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The night before you plan to eat your meal, place your pinto beans in a large bowl and cover with water. Let sit overnight.
\nThe next morning, drain beans and place in the crockpot along with chopped onions and country ham pieces. Fill crockpot with an inch or 2 of water above the beans. Let cook on low for 6-8 hours or high for 4-6 hours.
\nMeanwhile prepare your cornbread of choice. Season beans with salt and pepper once they have been cooking and their lines have disappeared.
\nTo serve, pour beans over cornbread and let the juices soak in.
\nNotas<\/p>\n
You\u2019ll notice that a couple of my pictures have sour cream on them. That was something new I was trying. Some people like sour cream on their pinto beans so I thought I\u2019d try it out. It was eh to me. I could take it or leave it really.<\/p>\n
Sometimes I even place my cornbread down in a mug and pour the beans over it in the mug. This is honestly one of the best ways to eat it!<\/p>\n
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