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The ingredients needed to cook Pinto beans with pork over cornbread:
- Provide 1 lb bag of Pinto beans made according to the package
- Prepare 2 lb pack of boneless cubed pork
- You need 1 large onion diced
- Get 3 carrots diced
- Provide 4 garlic cloves minced
- You need 1 Tbsp minced onion
- Get 1 Tbsp garlic powder
- Prepare 1 Tbsp celery salt
- You need 1/3 cup bacon bits. (Picture of the package is posted below)
- Take 2 boxes Jiffy muffin mix made according to package
Instructions to make Pinto beans with pork over cornbread:
- In 3-4 cups of water boil pork, onion, garlic and carrots until all is tender.
- While that's boiling you can quick soak your beans according to package directions. Also make your cornbread according to package directions.
- After an hour of the pork mixture boiling and the beans soaking, you can add them all to the same pan and continue boiling. For another hour to an hour and a half. You can taste test and stop when you like. But during that time add the minced onion, garlic powder, celery salt and bacon bits.
- Crumble cornbread onto dish and cover with beans. Make sure to get some of the juice too. There's a lot of flavor in it.
So I'm kicking my game up a notch with this pair of recipes for slow-cooked pinto beans with pork belly and skillet corn bread. Pick over beans, if desired (to remove any rocks or other debris). Put the beans in a large pan and add water to. These slow cooker pinto beans make for a delicious meal with shredded pork. Pork and beans served over cornbread or rice make for a cheap, easy, and hearty dinner.
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