Bacon grease. Chili powder. Onions. Salt. Really, that's it! So simple and so good. Try these on top of Ruth's Best Cornbread or even better, cornbread waffles.
"Cornbread Waffles??! What??" Yes! It's the same cornbread recipe, except with 1.5-2 cups of milk and a waffle iron. You can even make the cornbread waffles ahead of time and freeze them. Beans and cornbread will never be the same.
Ingredients:
- 2 C dry pinto beans
- 1 Tbl ancho chile powder (or substitute regular chili powder)
- 1/2 sweet yellow onion, chopped
- 4 Tbl salt (3 Tbl to soak the beans and 1 Tbl to cook with)
- a big spoonful of bacon grease, about 1/4 cup
Instructions:
- Soak the beans one of two ways: overnight in the fridge, or a quick soak. Quick soaking consists of bringing the pot to a boil, then turning off the heat and letting it sit for an hour and a half. Make sure you add the salt when you soak, to keep the beans from breaking apart when you cook them.
- Drain the beans and rinse well.
- Put them back in the pot and fill with water to 2 inches past the beans.
- Add the onions, salt, bacon grease, and chili powder.
- Simmer covered for an hour and a half.
