There are numerous meals that I recall my mother preparing when we were children. Some I enjoyed, and some I could have done without (as a child with underdeveloped taste buds). Of course, the ones I enjoyed the best are the ones I remember the most and now cook for my [

There are numerous meals that I recall my mother preparing when we were children. Some I enjoyed, and some I could have done without (as a child with underdeveloped taste buds). Of course, the ones I enjoyed the best are the ones I remember and now make for my family. One of those meals is this.

To begin, I’d like to clarify that the cornbread is not cooked in the crockpot alongside the beans. Unfortunately, you will have to put in some effort and bake your cornbread in the oven. I discovered a new cornbread recipe while making this the other night, and it is just amazing. It’s so divine that I’m going to give it its own post. So keep an eye out for that.

As I already stated, this dinner transports me back to those cozy nights as a child. Coming in from a day of playing outside to have warm, hearty pinto beans with crusty cornbread. They create the most incredible pairing. This isn’t quite a “summer” dish, but I still make it throughout the summer.

Begin by soaking your pinto beans overnight in a large basin. This will soften them and better prepare them for cooking. This may appear to be a daunting chore, but it is not. Put your beans in a dish of water and go to bed. Simple as that!

Ingredients

1 pound dry pinto beans
1 little package of country ham
2 medium chopped onions
1 batch cornbread (your preference)
Method with salt and pepper to taste

Place your pinto beans in a large bowl and cover with water the night before you want to have your supper. Allow to sit overnight.
Drain the beans and throw them in the crockpot with the chopped onions and country ham pieces the next morning. Fill the crockpot with about one inch of water above the beans. Cook for 6-8 hours on low or 4-6 hours on high.
Meanwhile, make your favorite cornbread. Once the lines on the beans have faded, season them with salt and pepper.
Pour the beans over the cornbread and allow the liquids soak in.
Notes

You’ll note that sour cream appears in a handful of my photos. I was experimenting with something new. Some folks like sour cream on their pinto beans, so I decided to give it a shot. To me, it was eh. Really, I could take it or leave it.

I’ll even put my cornbread in a mug and pour the beans over it. This is without a doubt one of the greatest ways to consume it!