Cornbread Smothered Pinto Beans

Cornbread Smothered Pinto Beans


Pinto Beans

2 1/2 c. cooked pinto beans (homemade, from about 1 c. dried beans, or store bought)
2 T. rendered bacon fat, butter, or oil
1 small (fist-sized or smaller) onion, chopped
3 large cloves garlic, chopped
2 T. tomato paste
1 T. molasses
1/2 t. cayenne
1/2 t. chili powder
1/2 t. salt
1/4 t. black pepper
1/4 -1/2 c. bean cooking liquid or water
1 1/2 t. red wine vinegar

Cornbread Topping

1 c. cornmeal
1/4 c. flour
1/2 t. salt
1 t. baking soda
2 c. buttermilk
1 egg, lightly beaten
2 T. butter, melted.
Special Equipment: 9 inch cast iron skillet

Preheat the oven to 400.

Melt the bacon fat, butter, or oil in the cast iron skillet over medium heat. Add onions and garlic and saute until translucent, about 4 minutes. Add the tomato paste, molasses, cayenne, chili powder, salt, and pepper and mix well. Add enough bean cooking liquid or water so that the mixture is slightly soupy. Reduce the heat to low and simmer mixture for about 8-10 minutes. Add the red wine vinegar, and adjust seasonings. Remove from heat and spread the beans into an even layer in the skillet.

Mix the cornmeal, flour, salt, and baking soda in a mixing bowl and stir to combine. In a separate bowl, whisk together the buttermilk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until thoroughly combined. The batter will be soupy. Pour batter over the beans in the skillet and smooth the top.

Transfer skillet to oven and bake for about 30 minutes, until the top is golden, the cornbread starts to pull away from the skillet at the sides, and a toothpick inserted into the center of the cornbread comes out clean. Allow to cool for about 10 minutes, then slice into wedges and serve.