There are many meals that I remember my mother preparing when we were little. Some I loved and some I could have done without (as a child with immature taste buds). Of course, these are the ones I loved the most that I remember and that I now make for my family. This is one of those meals.
I would like to start by pointing out that no, the cornbread is not cooked in the crock pot with the beans. Unfortunately, you will have to do the hard work and bake your cornbread in the oven.
When I did it the other night, I found a new recipe for cornbread and it is absolutely divine. It is so divine that I intend to give it its own job. So stay tuned.
As I was saying, this meal takes me back to those comforting nights of my childhood. I used to come outside and play all day long to have warm, hearty pinto beans served with crispy cornbread. They make a most amazing combination. It’s not even really a “summer” dish, but I still make it in the summer.
Start by soaking your bag of pinto beans in a large bowl overnight. This softens them and prepares them better for cooking. It may seem difficult, but it’s not. Place your beans in a bowl covered with water and go to bed. It’s easy!
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