Beans and Cornbread

1 pound dried pinto beans, washed and picked over
1 large onion, chopped
3 cloves garlic
2-3 good smoky ham hocks
Jalapeño
Tomatoes, fresh or canned.

Soak the beans over night if possible. Drain and cover with fresh water. Bring to a boil and let cook 1-2 hours or until done. Reduce heat and add onion, garlic, and ham hocks. Continue cooking, stirring occasionally, until broth gets kind of thick. I sometimes add a jalapeño or tomatoes depending on what I have on hand.

1. Adding oil to cooking water will not reduce foaming.

2. Salt does not toughen beans. It can be added to the cooking water in moderation.

3. Adding tomatoes to beans while cooking will not cause them to be mushy. Tomatoes keep the skins intact; baking soda breaks the skins down.

4. Lightning will not strike if you do not soak the beans! It will just take longer to cook them. Soaking does, however, reduce the gas effect by removing some of the chemicals that cause gas.

This recipe was given to me by my friend Judy about 20 years ago. It's great for church suppers, pot lucks, barbecues. Like most beans these always taste better heated up the next day.

1/2 pound bacon, diced
1 pound ground beef
1 onion, chopped
1 (15.25 ounce) can kidney beans*
1 (16 ounce) can baked beans
1 (15 ounce) can butter beans
1/2 cup catsup
3/4 cup brown sugar, packed
1 teaspoon dry mustard

Put bacon in a large skillet and cook over medium heat until crispy. Remove to paper towel to drain; set aside. In the same skillet, brown ground beef and onion. Drain fat.
Place bacon and beef mixture in a crock pot and add beans. Stir in tomato sauce, ketchup, brown sugar, and dry mustard. Set crock pot to high until mixture is bubbly and you can smell the beans. Turn to low and let cook for an hour or until flavors are well blended.

*kidney beans are the only can of beans that need to be drained and rinsed.

This recipe came from my uncle, Phil Adams. When I was growing up my Uncle Phil was one of my cooking heroes. He has always been and continues to be my benchmark as to how well I'm doing in the kitchen.

2 l pound cans black beans, drained and rinsed
1 8 ounce can unsweetened crushed pineapple, drained
½ pound ground pork, cooked and drained
½ cup barbecue sauce
½ cup chopped green onions
1/3 cup brown sugar, packed
2 tablespoons lime juice
1 tablespoon fresh ginger, peeled and chopped
2 teaspoons dry mustard

Place all ingredients in a large crock pot and mix. Set crock pot on high and heat until bubbly in center, stirring occasionally. I've also made this recipe using fresh cooked black beans and it comes out wonderfully!

photo used under creative commons from b r e n t

1 cup cornmeal
1 cup all purpose flour
¼ cup sugar
4 teaspoons baking powder
½ teaspoon salt
1 cup milk
1 egg, beaten
¼ cup vegetable oil

Preheat oven to 425 degrees. Generously grease an 8 or 9 inch skillet. Place in oven to heat.

In large bowl whisk together cornmeal, flour, sugar, baking powder, and salt. Add milk, egg, and vegetable oil; mix well. Carefully pour batter into hot skillet. Bake 20 to 25 minutes, or until cake tester comes out clean.

Great warm with butter and honey or blackberry jam!

photo used under creative commons from norwichnuts

1 cup cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 eggs, beaten
1/4 cup vegetable oil
1 (8 ounce) can cream-style corn
1 small can chopped green chilies, drained
1 ½ cups shredded cheddar cheese

Preheat oven to 350 degrees Generously grease an 8 or 9 inch cast iron skillet. Place in oven to heat.

In a large bowl, whisk together cornmeal, flour, baking powder, baking soda and salt. Add buttermilk, eggs, vegetable oil; and cream-style corn; mix well. Gently fold in green chilies and 1 cup of shredded cheddar cheese. Carefully pour batter into hot skillet. Sprinkle top with remaining ½ of cheddar cheese. Bake 30-35 minutes or until cake tester comes out clean.

photo used under creative commons from ginnerobot