Posted by admin
on Aug 2, 2011 | 3 comments
Beans & Cornbread
1 lb dry pinto beans
ham shank with some ham on the bone
1 small onion
salt & pepper to taste
1 1/4 cups all-purpose flour
3/4 cup Corn Meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
- Soak beans overnight in a large pot with 6-8 cups of cold water.
- The following morning drain & rinse beans and discard any stones or disformed beans.
- In a large pot place beans with 6-8 cups of cold water, sliced onion and the ham shank on low and simmer for 6 hours.
- Stir occasionally.
- After 4-5 hours the ham should be falling off of the bone and bones can be removed.
- Remove any ham skins or fat.
- Cover and bring to a boil.
- Reduce heat and simmer while you make the cornbread.
- Combine dry ingredients.
- Stir in milk, oil and egg.
- Bake in an 8-9 inch pan at 400° for 20-25 minutes or until golden brown.
- Beans will start to become pasty when read to serve.
My dad grew up in the south and this is one meal I do remember having as a child. Now I carry on the tradition with my family. This is a very economical meal and it not only helps stretch our budget but also stretch our ham that we may have at the holidays. If you don’t want to prepare this right after you’ve served ham, just throw the shank in a ziploc freezer bag and store in the freezer for up to 1 year.