Teach me how to bean it up
August 4, 2008 9:26 AM Subscribe
Please teach a displaced, late-to-this-whole-cooking-thing Southerner how to make pinto beans and cornbread.
One of my southern mama's highly excellent scraping-by-'til-payday meals was a big pot of pinto beans and a skillet of cornbread. For my part, I resisted learning anything about cooking until age 21 or so, and my mother passed away having never taught me her cheapo dinner skills.
-I do not have a slow cooker or crockpot, but I do have a massive Dutch oven, patience, and a decent amount of free time.
-Any recipes are only for me (my husband detests beans); I have no food allergies and am an adventurous eater.
-My mama's beans had some delicious bean "gravy" (I suppose), which was thick and excellent for sopping up with cornbread. My beans just come out watery, so apparently I'm missing something.
-I am aware that there are any number of recipes for this exact meal, but I'm interested to know what variations/secret tricks exist.
Any help is greatly appreciated, and my beans will thank you.