Friday, November 22, 2013

Spicy Southwestern Beans and Cornbread

We love beans and cornbread around here.  It takes me back to my roots.  Except no offense to my mother's cooking, we don't have them every night.  And we don't have them with fried potatoes.  Or fried pork chops.  Or fried okra.  Or fried squash.  (Get it?  My childhood consisted of a healthy "fried" diet.  No wonder I RARELY fry anything.)  Literally I made beans and cornbread for the first time in 15 years a while back.  You could say I was kind of burnt out on it from my childhood.  Being a family that gets easily burned out on recipes, you can see why I'm always changing the recipe routine.  Trying to stay out of the recipe rut.  So I came up with a Mexican twist on beans and cornbread.  Because that's one thing we never get tired of is Mexican food.  Now you've got two delicious versions to choose from, and I'm pretty sure you won't tire of either!
These are great as a meal on their own,
or they make an outstanding side dish.
Try them with a steak!
The Spicy Southwestern Bean Party
Cover beans with 2-inches of water.

Boil, then let sit for 1 hour.
Drain well.
Return beans to the pot.
Add water and boil again.
Add green pepper, onion and garlic.
Add Worcestershire sauce.

Add chili powder.

Add dry mustard powder.
Simmer some more.
Add Ro-Tel and simmer some more!
And now for the Mexican Cornbread.
Because you can't have
Spicy Southwestern Beans
without cornbread!
The Line-Up
(Don't be scared.  It looks like lots of
stuff, but it all gets dumped in one bowl.)
Combine eggs, oil and flour.
Add yellow cornmeal.
Add salt, baking powder and baking soda.
Now add the vegetables:
Drained Mexicorn
Shredded cheese
(That's not a vegetable...Oh well, throw it in too!)
Diced green pepper, onion and
jalapenos.  Mr. Devilish Dish
is an outstanding dicer/chopper.

Place in a greased baking pan.
Bake until light brown.
Serve with the Spicy Southwestern Beans for
a combination that can't be beat!

Spicy Southwestern Beans

1 pound package dried pinto beans
8 cups water
1 medium onion, diced
1 green pepper, diced
1 garlic clove, minced
2 tablespoons Worcestershire sauce
1 tablespoon chili powder (I use spicy!)
1/2 teaspoon dry mustard powder
1 can Ro-Tel tomatoes
salt and pepper to taste

Place pinto beans in a Dutch oven.  Add water to 2-inches above beans.  Bring to a boil.  Boil for 1 minute.  Cover and remove from heat.  Let stand 1 hour.  Drain beans.  Return beans to pot and add 8 cups of water.  Bring to a boil.  Cover and reduce heat to simmer.  Simmer for 1 hour or until beans are tender.  Add onion, green pepper, garlic, Worcestershire sauce, chili powder and dry mustard.  Stir well and simmer for 30 minutes.  Add Ro-Tel and simmer an additional 30 minutes.  Season well with salt and pepper.  Serve with Mexican Cornbread.

Prep Time:  Approximately 20 minutes     Cook Time:  Approximately 3 hours total

Mexican Cornbread

3 eggs, beaten
1/3 cup vegetable oil
1/2 cup all-purpose flour
1 cup yellow cornmeal
1 1/2 teaspoons salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 clove garlic, minced
1 green pepper, chopped
1 onion, chopped
4 jalapenos, chopped
1 (11 ounce) can Mexicorn, drained
1 cup shredded Cheddar cheese

Preheat oven to 450 degrees F.  Combine eggs with oil, flour, cornmeal, salt, baking powder, baking soda and buttermilk.  Stir in garlic and vegetables.  Fold in cheese.  Place in a greased 9x13-inch baking pan and bake for 30-35 minutes or until light brown.

Prep Time:  Approximately 20 minutes     Cook Time:  Approximately 35 minutes

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