SLOW-SIMMERED COMFORT BEANS
Ingredients
1 lb (450 g) dry pinto beans (or navy / great northern)
8 cups water (for soaking)
6 cups fresh water or chicken broth
1 medium onion, diced
3 cloves garlic, minced
1 smoked turkey leg or 6 slices bacon or 1 smoked sausage, sliced
1 tsp salt (add more at the end)
1 tsp black pepper
1 tsp smoked paprika
½ tsp cumin (optional but cozy)
1 bay leaf
1 tbsp oil or butter
Optional add-ins: diced tomatoes, green chili, ham hock, jalapeño
Instructions
Rinse beans. Soak overnight in water (or quick-soak: boil 5 min, rest 1 hour).
Drain and rinse.
In a large pot, heat oil. Sauté onion until soft. Add garlic and cook 30 seconds.
Add beans, broth, smoked meat, spices, and bay leaf.
Bring to a boil, then reduce to a gentle simmer.
Cover and cook 1½–2 hours, stirring occasionally, until beans are tender and creamy.
Season with salt at the end. Remove bay leaf.
Mash a few beans for thicker texture if desired.
Flavor tip:** The longer they simmer, the better they taste.
GOLDEN SKILLET CORNBREAD
Ingredients
1 cup cornmeal
1 cup all-purpose flour
¼ cup sugar (optional — sweet vs savory debate 👀)
1 tbsp baking powder
½ tsp salt
1 cup milk or buttermilk
2 large eggs
⅓ cup oil or melted butter
Optional: ½ cup corn kernels, cheddar cheese, or jalapeños
Instructions
Preheat oven to 190°C / 375°F.
Grease a skillet or baking dish.
Mix dry ingredients in one bowl.
Whisk wet ingredients in another.
Combine gently — do not overmix.
Pour into pan and bake 20–25 minutes until golden and set.
Rest 5 minutes, then slice.
HOW TO SERVE (THE RIGHT WAY)
Big bowl of beans
Warm cornbread on the side
Butter melting into the bread
Optional toppings: chopped onion, hot sauce, pickles, sour cream
WHY THIS COMBO NEVER FAILS
Protein + fiber = filling & comforting
Cheap, hearty, feeds a crowd
Perfect for cold nights
Leftovers taste even better
Pure nostalgia on a plate.