Budget-Friendly Pinto Beans and Cornbread

Pinto Beans and Cornbread is one of those meals that has carried families through lean times for generations, and it still deserves a spot on your table today. A big pot of slow-simmered pinto beans with onion, garlic, cumin, and smoked paprika tastes rich and hearty without needing a ham hock.

Pair it with a warm pan of whole grain cornbread, lightly sweetened with honey, and you have a filling dinner that barely dents your grocery budget.

Dried beans are one of the cheapest foods in any store, and they’re loaded with fiber and plant protein to keep you full for hours. If you want to eat healthy on a tight budget, this is a great place to start.

Pinto Beans and Cornbread

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Prep Time 15 minutes mins

Course Main Course, Soup

Cuisine American

Servings 6

Calories 570 kcal

Ingredients

  

For the Pinto Beans

• 1 pound dried pinto beans
• 1 tablespoon olive oil
• 1 medium onion diced
• 4 garlic cloves minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 8 cups water
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Cornbread

• 1 cup yellow cornmeal
• 1 cup whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 1/4 cup olive oil
• 2 tablespoons honey

Instructions

 

• Rinse beans and pick out any small stones or broken beans. Place in a large bowl, cover with water by 2 inches, and soak overnight.
• Drain and rinse soaked beans.
• Heat olive oil in a large pot over medium heat. Add onion and cook 5 minutes until soft.
• Add garlic, smoked paprika, cumin, and chili powder. Cook 1 minute, stirring constantly.
• Add beans, 8 cups water, and bay leaf. Bring to a boil.
• Reduce heat to low. Cover with lid slightly cracked and simmer 1 1/2 to 2 hours, stirring occasionally, until beans are tender. Add more water if the liquid drops below the beans.
• Stir in salt and pepper during the last 15 minutes of cooking.
• Mash about 1 cup of beans against the side of the pot to thicken the broth. Remove bay leaf.
• While beans finish cooking, preheat oven to 400°F. Grease an 8×8 baking dish or 10-inch cast iron skillet.
• Whisk cornmeal, flour, baking powder, and salt in a large bowl.
• Whisk milk, egg, olive oil, and honey in a separate bowl.
• Pour wet ingredients into dry ingredients. Stir until combined. Do not overmix.
• Spread batter into prepared pan. Bake 20 to 25 minutes until golden and a toothpick inserted in the center comes out clean.
• Cool cornbread 5 minutes and cut into 6 pieces.
• Ladle beans into bowls and serve with cornbread.

Notes

Estimated Nutrition (per serving: about 1 1/2 cups beans and 1 piece cornbread)

• Calories: 570
• Protein: 23g
• Carbohydrates: 88g
• Fiber: 16g
• Sugar: 8g
• Fat: 15g
• Saturated Fat: 2.5g
• Sodium: 750mg

Keyword Cornbread, Pinto Beans

Cooking Tips

Forgot to soak your beans? Do a quick soak instead. Cover the beans with water, boil 2 minutes, turn off the heat, and let them sit covered for 1 hour. Drain, rinse, and carry on with the recipe.

Wait to add salt until the end. Beans cook more evenly when the salt goes in during the last few minutes.

Older dried beans take much longer to soften. Buy beans from a busy store with good turnover, and use them within a year.

Mashing a cup of beans against the pot gives you a thick, creamy broth without adding any cream or butter.

For extra crispy edges on your cornbread, put the greased cast iron skillet in the oven while it preheats. Pour the batter into the hot skillet and listen for the sizzle.

Leftover beans keep in the fridge up to 5 days and freeze well for up to 3 months. They taste even better the next day. Cornbread stays fresh at room temperature, wrapped, for up to 2 days.

Equipment Needed

• Large pot or Dutch oven with lid
• 8×8 baking dish
• 2 mixing bowls
• Colander
• Whisk
• Wooden spoon
• Measuring cups and spoons
• Cutting board
• Chef’s knife

Optional Equipment

• 10-inch cast iron skillet
• Potato masher
• Ladle

Substitutions