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Pinto Bean Soup and Fried Cornbread This meal will definitely put some meat on your bones and a smile on your face. The recipe should feed at least six. You can make less or more soup, just make sure you use one can of beans for every can of tomatoes. Soup Ingredients: 3 - 15oz cans of Luck's Pinto Beans (no other kind will do) 3 - 14.5 oz cans of Hunts Diced Tomatoes 4 - slices non-smoked fresh sliced bacon 1 - coarsely chopped medium onion 2 - slices of cured side meat Fried Cornbread Ingredients 2 - cups Martha White self-rising corn meal mix 1 - slightly beaten brown hen egg 1/4 - cup corn oil 1 1/2 - cups buttermilk 1/2 - stick Cabot's Creamery salted butter A good supply of Peanut Oil Cooking instructions: Cut the bacon into 1" pieces and brown the bacon in a cast-iron Dutch oven; Turn heat to medium and sauté the onions in the bacon drippings until clear; leave the bacon in the pan with the onions; Add the beans, tomatoes, and side meat. Add salt and pepper to taste. Let come to medium boil and simmer at a lazy boil for 45 minutes or so. Stir once in a while to prevent sticking. Serve with fried cornbread. Make cornbread mix with the first four ingredients. Make the mix a little thinner than you would for cornbread. Turn burner to medium high and add enough peanut oil to just cover the bottom of a cast iron griddle. Use a tablespoon of cornmeal mix each time, make three or four small cakes in the skillet. When the cakes begin to brown on the edges turn them over. Place a thin pat of butter on the top of each cake. Cook the cakes for another three to four minutes. Flip the buttered side down for a couple of seconds and then place on a warm platter. By the time you finish with the fried cornbread the soup should just about be ready. Mon ami, you are in for a treat. For a change of pace, try breaking the cornbread into small pieces and mixing with your soup. If you made and enjoyed this recipe, please let us know how much by going to our Visitor's Page and sharing your comments.
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