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Beans ‘N’ Cornbread

Simple, hearty, and full of down-home comfort, this budget-friendly meatless meal is a weeknight favorite you’ll turn to again and again. Slow-cooked pinto beans, infused with smoky turkey bacon and warm seasonings, pair perfectly with a cozy side of Nuke Queen's Cornbread. It’s wholesome, satisfying, and ideal for feeding the whole family without fuss. This recipe is in the “Sanity-Saving Crockpot & Electric Pressure Cooker Meals” section on page 111 of the Trim Healthy Table Cookbook.

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Cooking Method:
Courses: ,
Servings: 6
Description

This is an inexpensive but extremely tasty meatless meal. We love our beans ’n’ cornbread nights! This recipe is a family-serve recipe that feeds 6 to 8 people.This recipe is found in the "Sanity-Saving Crockpot & Electric Pressure Cooker Meals" section on page 111 of the Trim Healthy Table Cookbook.

Ingredients
  • 1 1/2 lbs pinto beans (dried)
  • 5 cups water (with an optional 4 tablespoons TH Integral Collagen or TH Just Gelatin for added protein)
  • 2 oz turkey bacon (2 to 3 ounces real turkey bacon bits or crumbles; using turkey here to keep within E fat guidelines)
  • 1 Tbs dried onion flakes
  • 1 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 2 1/2 tsp TH Mineral Salt (2½ to 3 teaspoons TH Mineral Salt)
  • Nuke Queen's Cornbread Recipe
Instructions
  1. 1
    Right before you go to bed the night before, put the beans in a large bowl and fill the bowl with water. Cover and allow the beans to soak for at least 7 hours. You can do this during the day if you’d rather cook the beans all night. Once soaked, drain the beans and place them in a crockpot.
  2. 2
    Add the 5 cups water and collagen or gelatin (if using), the bacon bits, onion flakes, garlic powder, and pepper (don’t add the salt yet, as it can stop the beans from softening). Stir, cover, and cook on high for 7 to 8 hours (if the beans absorb too much water and dry out, add a bit more). During the last hour, add the salt, starting with 2½ teaspoons and only adding the other ½ teaspoon if needed (we like the full amount, but some may find that too salty). Grab a potato masher and mash up some of the beans, leaving most whole (the mashed beans add a bit of texture).
  3. 3
    While the beans are cooking, make the cornbread so it is ready once the beans are done.
Note

From Trim Healthy Table~

ELECTRIC PRESSURE COOKER DIRECTIONS: Combine the soaked or nonsoaked (up to you) beans and all the seasonings except the salt in a pressure cooker. Seal and cook at high pressure for 30 minutes. Use natural pressure release. Follow the salt and mashing directions from the crockpot version.

NOTE:  This recipe was created and tested using a 6-quart Instant Pot. If you are using a different brand or different size electric pressure cooker, consider modifying the recipe as your results may vary from ours. Example: If you are using an 8-quart, consider adding more liquid as the larger circumference often needs more liquid to come to pressure.

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MAKE A FAMILY MEAL:

  • For the weight-loss plan, the beans and cornbread are perfect with a cucumber salad using a lean dressing. Don’t forget your veggies, even with a meal like this. Chopped onions are fabulous sprinkled on the beans, too!
  • Growing children can have butter on their cornbread for a Crossover, while you will use no more than 1 teaspoon of butter or just crumble your cornbread dry into your beans to keep this an E . . . yummy!

Nuke Queen's Cornbread Page 246 Trim Healthy Table Cookbook.

Read it online: https://trimhealthymama.com/recipe/beans-n-cornbread/