Cliff Bartlett
R.I.P. 5/17/2021
These beans and cornbread sounded really good, especially with the weather we've been having. Here's a few pictures for both.
Soaked a pound of dry pinto beans for around 8 hours.
Brought the beans up to a full boil.
Then dropped them down to a low simmer for 2 1/2 hours.
Transferred the beans to a bowl and covered. Fried a half pound or so of bacon scraps left over from my last belly.
Transferred the bacon to a plate and sweated an onion and one large jalapeno (seeds and stems included).
Added chopped garlic, chili powder, ancho chili powder, Mexican Oregano, salt and cumin. Let it do it's thing for around a half minute or so.
Added the cooked pintos, one can of diced tomatoes, one can of beer and some brown sugar. Brought back to a simmer and let it roll for around 15 minutes.
After 15 minutes I threw in the cooked bacon and around a quarter cup of chopped cilantro.
Now for the cornbread. I had ordered one of the packaged 4 packs of corn that seem to be available year round. Figured it was better than canned or frozen. To my surprise the curbside pickup asked if I wanted to substitute fresh corn and I did. Wasn't too bad. One ear was excellent and the other not excellent. Threw it on the grill for around 30 minutes, cooled, and cut kernels off the cob.
Made a wet mixture of eggs, milk, jalapeno (this one fully loaded too), roasted red bell pepper and the corn. Then added this to the dry ingredients cornmeal, flour, sugar, baking powder, baking soda and salt.
Poured the batter into a hot skillet.
On the kettle for a half hour.
All done and time to eat.
This meal came out really well. The beans had wonderful flavor and the spices combined nicely. The cornbread was delicious and has been one of my favorite recipes for several years. Thank you Weber. We will be having a second meal of this later in the week. Thanks for looking everyone.
Soaked a pound of dry pinto beans for around 8 hours.
Brought the beans up to a full boil.
Then dropped them down to a low simmer for 2 1/2 hours.
Transferred the beans to a bowl and covered. Fried a half pound or so of bacon scraps left over from my last belly.
Transferred the bacon to a plate and sweated an onion and one large jalapeno (seeds and stems included).
Added chopped garlic, chili powder, ancho chili powder, Mexican Oregano, salt and cumin. Let it do it's thing for around a half minute or so.
Added the cooked pintos, one can of diced tomatoes, one can of beer and some brown sugar. Brought back to a simmer and let it roll for around 15 minutes.
After 15 minutes I threw in the cooked bacon and around a quarter cup of chopped cilantro.
Now for the cornbread. I had ordered one of the packaged 4 packs of corn that seem to be available year round. Figured it was better than canned or frozen. To my surprise the curbside pickup asked if I wanted to substitute fresh corn and I did. Wasn't too bad. One ear was excellent and the other not excellent. Threw it on the grill for around 30 minutes, cooled, and cut kernels off the cob.
Made a wet mixture of eggs, milk, jalapeno (this one fully loaded too), roasted red bell pepper and the corn. Then added this to the dry ingredients cornmeal, flour, sugar, baking powder, baking soda and salt.
Poured the batter into a hot skillet.
On the kettle for a half hour.
All done and time to eat.
This meal came out really well. The beans had wonderful flavor and the spices combined nicely. The cornbread was delicious and has been one of my favorite recipes for several years. Thank you Weber. We will be having a second meal of this later in the week. Thanks for looking everyone.
The cornbread is beautiful! A great winter plate!
