Pinto Beans and Cornbread

This is the equivalent of red beans and rice for poor mountain folks in the Southern Appalachians. Most old timers around here were raised on "soup beans." For some, it was a daily staple, along with cornbread and maybe some greens.

Dried beans are easy to harvest, store well over the winter and are a cheaper source of protein than meat. To give the beans extra flavor and make them more filling, a ham hock or fat back was added to the cooking water. Since those aren't staples in my kitchen, I substitute bacon grease and add some additional seasonings. But I do still serve them with my Southern Skillet Cornbread and collard greens. 

1 cup dried pinto beans

1 T. bacon grease

1 1/2 c. chopped onions

2 cloves garlic, minced

1 1/2 t. ground cumin

1/4-1/2 t. crushed red pepper flakes

6 cups water

1/2 t. salt

Cover pinto beans in cold water for 6 hours or overnight. Drain and rinse. Heat bacon grease in a large pot over medium heat. Add onion, garlic, cumin and red pepper flakes and sauté until tender (about 5 minutes). Add water and bring to a boil over high heat. Reduce heat to medium and cook beans in a slow boil partially covered for 1 1/2 to 2 hours, or until beans are tender and liquid has thickened.

While beans are cooking, prepare cornbread and collard greens. Season beans with salt and serve.