This easy crockpot pinto beans and cornbread recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Crockpot Pinto Beans and Cornbread
This easy crockpot pinto beans and cornbread recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Servings 4 servings
Ingredients
- Bag Dry Pinto Beans
- Small Package Country Ham Pieces
- Medium Onions Chopped
- Batch Cornbread Your Choice
- Salt and Pepper to Taste
Instructions
- The night before you plan to eat your meal, place your pinto beans in a large bowl and cover with water. Let sit overnight.
- The next morning, drain beans and place in the crockpot along with chopped onions and country ham pieces. Fill crockpot with an inch or 2 of water above the beans. Let cook on low for 6-8 hours or high for 4-6 hours.
- Meanwhile prepare your cornbread of choice. Season beans with salt and pepper once they have been cooking and their lines have disappeared.
- To serve, pour beans over cornbread and let the juices soak in.
- Notes
- You’ll notice that a couple of my pictures have sour cream on them. That was something new I was trying. Some people like sour cream on their pinto beans so I thought I’d try it out. It was eh to me. I could take it or leave it really.
- Sometimes I even place my cornbread down in a mug and pour the beans over it in the mug. This is honestly one of the best ways to eat it!
- Source:pennywisecook.com
Tips for the Best Crockpot Pinto Beans and Cornbread
- Pre-heat & Prep: Always gather all ingredients before cooking crockpot pinto beans and cornbread.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.