Description

A comforting Southern-style lunch featuring tender pinto beans seasoned to perfection and served with warm, golden little cornbread muffins — simple, hearty, and satisfying.

Ingredients

Units Scale

1 cup dried pinto beans (or 2 cans pinto beans, drained and rinsed)
4 cups water or vegetable broth
1 small onion, chopped
2 cloves garlic, minced
1/2 tsp smoked paprika
1/2 tsp cumin
Salt and pepper to taste
1 tbsp olive oil
1 cup cornmeal
1/2 cup all-purpose flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 egg
2 tbsp melted butter or oil

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Instructions

If using dried beans, rinse and soak overnight or use the quick-soak method. Drain and place in a pot with water or broth, bring to a boil, then reduce to a simmer.
Add chopped onion, garlic, paprika, cumin, olive oil, salt, and pepper to the beans. Simmer for 1.5–2 hours until beans are tender. If using canned beans, simmer for 20–30 minutes to meld flavors.
Preheat oven to 400°F (200°C) and grease a muffin tin.
In a bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix buttermilk, egg, and melted butter. Add to dry ingredients and stir just until combined.
Spoon batter into muffin tin and bake for 12–15 minutes or until golden and a toothpick comes out clean.
Serve warm cornbread alongside a bowl of pinto beans.

Notes

Add a splash of hot sauce or a pinch of chili flakes for extra kick in the beans.
You can substitute dairy-free milk and vinegar for buttermilk if needed.
Leftover beans can be mashed and used as a filling for tacos or burritos.

Nutrition

Serving Size: 1 bowl beans + 2 mini cornbreads
Calories: 390
Sugar: 5g
Sodium: 480mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 10g
Protein: 13g
Cholesterol: 45mg