Description
I was born and raised in the southern us, beans and cornbread are a staple here in the south, i have been eating beans ever since i was born i think, been making them longer than i can remember. There are so many ways to flavor beans and cook them. My father uses the same technique, but he uses water and onions, a little salt and that is it. My cousin just pours them into a pot and boils them for about an hour to an hour and a half and there done, no soaking, no onion, no anything but a little salt. But we all eat them with cornbread, whether poured over top of the cornbread in a bowl or like me, buttered cornbread on the side crumbling a little on top of the beans as i am eating them.
Ingredients
- Pinto Beans
- No-salt-added Chicken Broth
- Ham Hock
- Onion
- Bell Pepper
- Garlic Cloves
- Tomato Sauce
- Black Pepper
- Ground Red Pepper
- Bay Leaf
- Cumin
- Salt