Crockpot Pinto Beans and Cornbread

Ingredients

1 bag of dry Pinto beans

1 small packet of country ham pieces

2 medium onions, chopped

1 batch of corn bread (your choice)

Salt and pepper to taste

Directions

The day before your meal, place your pinto beans in a large bowl and cover them with water. Let them rest overnight.

The next morning, drain the beans and put them in the slow cooker with the chopped onions and pieces of country ham. Fill the slow cooker with one or two inches of water above the beans. Cook on low heat for 6-8 hours or on high heat for 4-6 hours.

In the meantime, prepare the cornbread of your choice. Season the beans with salt and pepper once they are cooked and their lines have disappeared.

To serve, pour the beans over the cornbread and let the juice soak in.

Notes

You will notice that some of my photos have sour cream. It was something new that I was trying. Some people like sour cream on their pinto beans, so I thought I’d give it a try. It was good for me. It was take it or leave it.

Sometimes I even put my cornbread in a cup and pour the beans on top into the cup. It’s honestly one of the best ways to eat it!