Pinto Beans With Cornbread Croutons #SundaySupper ~ Nik Snacks

Bite it and write it. That's what I do. Fueled by butterbeans & collard greens.


On 8:00 AM by Nikki @ NikSnacks in , , , , ,    13 comments
The month of March is here!  The age-old question: "Will March go in like a lion and out like a lamb?" will be asked over the next few days. With all of the heinous Winter weather, low temperatures, bouts with influenza and general seasonal sadness, I'm absolutely ready for some reprieve.

My Winter has been going fantastic, actually. I usually shut down my blog for four months a year (January through April) because I need to regroup, refresh, plot, plan and test recipes so I can come back full force after Spring Thaw. This year, I've decided to simply scale back and focus on smaller non-blog projects and build my personal chef business. It's really been fantastic and if it weren't for the ice and snow, I'd be doing a little better!

It's important to have a familiar, simple, hearty meal on standby to help melt those Winter blues away. I'm mentally melting all of the lingering Winter snow with my grandma's pinto bean recipe. I really miss her and I know she's looking over my shoulder as I add the bacon to the pot.

I usually eat it as a main meal and have no issues filling up on a meat-free, protein-filled bowl of childhood memories and do a little diced white onion for crunch. I've added my own fun twist by topping the beans with buttery, cornbread croutons. It's all of the flavor with none of the commitment of a hunk of cornbread that might crumble when you bite into it.

This week, the Sunday Supper crew is sharing "Beantastic" recipes covering everything from appetizers to soups and stews to desserts. That's right desserts.

Beantastic Beginners:

  • Avocado Hummus by Our Good Life

  • Bean Ragoût and Crisped Mushrooms by Culinary Adventures with Camilla

  • Black Bean Chili Nachos by Brunch with Joy

  • Chickpea Fries (Panisse) by Curious Cuisiniere

  • Five Layer Greek Hummus Dip by Food Done Light

  • Pizza Roasted Chickpeas by A Kitchen Hoor's Adventures

  • Roasted Garlic and Black Pepper Hummus by Rants From My Crazy Kitchen

  • White Bean and Basil Spread by Peaceful Cooking

  • Bean-a-rific Soups and Stews

  • Butternut Squash White Bean Soup by Magnolia Days

  • Chickpea and Bean Soup by Momma's Meals

  • Classic Cassoulet by Food Lust People Love

  • Navy Bean & Kale Soup by An Appealing Plan

  • Navy Bean Soup by The Messy Baker


  • Slow Cooker Pork and Bean Stew by Nosh My Way

  • Slow Cooker White Bean Kielbasa Stew by Cosmopolitan Cornbread

  • Spicy Sausage, White Bean and Spinach Soup by Bobbi's Kozy Kitchen

  • Bean-a-licious Sides:

  • Bean and Cornbread Salad by MealDiva

  • Clams with Black Beans by A Day in the Life on the Farm

  • Gluten Free Green Bean Casserole by Gluten Free Crumbley

  • Gold Rush Baked Beans by Lifestyle Food Artistry

  • Italian Beans and Greens by Simply Healthy Family

  • Maple Brown Sugar Baked Beans by Carrie's Experimental Kitchen

  • Pinto Beans With Cornbread Croutons by Nik Snacks


  • Whiskey Bacon Baked Beans by Sew You Think You Can Cook

  • Incredi-bean Main Meals:

  • Arugula Tomato and Beans Flatbread by Family Foodie

  • Bean and Bacon Tacos by Jane's Adventures in Dinner

  • Beefy Lima Bean Casserole by Cindy's Recipes and Writings


  • Colombian Red beans - Frisoles Antioquenos by Palatable Pastime


  • Honey-Lime Black Bean and Sweet Potato Tacos by The Chunky Chef

  • One Pot Tuscan Style Garlic Herb Pork Chops by Hezzi-D's Books and Cooks

  • Orecchiette with White Beans and Swiss Chard by Delaware Girl Eats


  • Skillet Black Beans and Pork by Cooking Chat

  • Ultimate Chili Stuffed Sweet Potatoes by Pancake Warriors

  • White Bean Ragout, Frisèe, and a Fried Egg by The Wimpy Vegetarian

  • Amaze-beans Sweet Endings:

  • Chocolate Covered Espresso Bean Bark by Love and Confections


  • Flourless Almond Joy Cookie Dough Ball by Cupcakes & Kale Chips


  • Flourless Mocha Brownies by That Skinny Chick Can Bake

  • Gluten-Free Black Bean Brownies by Wallflour Girl

  • Gluten-Free Donuts by NinjaBaker

  • Pecan Praline Black Bean Brownies by Rhubarb and Honey

  • Soy Awesome Cookies 2.0 by What Smells So Good?

  • Strawberry Coco-Cacao Bean Smoothie by Dandelion Greens


  • Sweet Bean Pie by Shockingly Delicious


  • Vanilla Bean Creme Brulee by Noshing With The Nolands

  • Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

    Pinto Beans
    Serves 8-10

    1 1/2 lb dry pinto beans, sorted and rinsed (4 cups)
    4 cups chicken or beef broth
    4 cups water
    5 slices bacon
    1 extra large onion, chopped (2 1⁄2 cups)
    1 dash red hot sauce
    1 teaspoon granulated garlic
    4 garlic cloves, chopped
    1⁄2 teaspoon black pepper
    Red wine vinegar, to taste
    Cornbread croutons (recipe to follow)

    Place beans in a large pot. Add enough water to cover by 4 inches. Let soak for 8 hours or overnight. Drain beans. Do not use the soaking water.

    Place beans in a large Dutch oven, and add broth and water to cover beans by 2 inches. Add more water or broth, if needed to cover beans. Add bacon, onion and hot sauce to Dutch oven with beans; Bring to a boil, and cook, uncovered, for 1 hour. Add garlic and granulated after 30 minutes of cooking. After 60 minutes, reduce heat to medium-low, to a simmer, and stir occasionally. Add more water by 1/2-cupfuls if dry, and cook until beans are tender, about 2 hours. Season with black pepper and red wine vinegar, to taste. Serve with Cornbread Croutons.

    Cornbread Croutons


    3 Tbsp butter (or bacon grease)
    2 cups yellow or white cornmeal
    1 cup all-purpose flour
    1 teaspoon kosher salt
    1 Tbsp baking powder
    2 eggs
    3 Tbsp honey
    1 1/2 cups milk
    2 Tbsp oil

    Preheat oven to 400 degrees F. Put the butter in your baking vessel of choice (preferably cast iron skillet) and place it in the oven while it's warming up. Sift cornmeal, flour, salt and baking powder in a medium mixing bowl. Make a well in the center of the bowl. Beat eggs, milk and oil in the well. Alternatively, beat the eggs, milk and oil in a separate bowl and add to dry ingredients. Stir until thoroughly mixed. Pour into heated pan. Bake 15 to 20 minutes.


    3 cups left over (dry) cornbread, cut into cubes

    1 stick butter, unsalted
    1 Tbsp black pepper
    1/2 tsp salt

    Preheat oven to 350 degrees F. Place cornbread cubes in a bowl. Add butter and seasonings to a sauce pan over medium-low heat. Melt butter in the saucepan and stir occasionally, until all butter has melted and foam subsides. Pour butter over evenly cubes in bowl and toss to coat. Pour the contents on a baking sheet and bake until cubes are lightly brown and crisped, around 15 minutes.


    Jennifer Miller said...

    What a fun recipe! Love cornbread and beans together!

    Renee said...

    Oh! Cornbread croutons - brillant!

    Lauren Everson said...

    What a great southern recipe. I'm not the biggest fan of pinto beans but I'd be willing to try this recipe. Especially when my in-laws from AL come to visit at the end of the month.

    Liz Berg said...

    Cornbread and beans are such a great pairing! And a recipe passed down through the generations is such a treasure!

    Diana @DandelionGreensBlog said...

    This looks so comforting and delicious! Love the photos too... they really show the deliciousness of the food (getting hungry!)

    Sue Lau said...

    My mom would have so loved this. She always put cornbread in her beans without fail. It's they way we were raised.

    Valerie Cathell Clark said...

    I love the cornbread southern twist in this dish! YUMMY!

    Susan Pridmore said...

    I love the addition of the cornbread!!! Great southern touch!

    Kimberly said...

    Beans and cornbread ... such a classic combination. Love your version too!

    Wendy Klik said...

    I love the idea of cornbread croutons instead of a piece of cornbread. It's the little things in life.

    Sarah Reid said...

    Amazing! This looks perfect for dinner

    Cindy Kerschner said...

    I can almost taste that cornbread soaking up the beany goodness!

    Bobbi Burleson said...

    When I lived in the south I learned to eat my beans over cornbread with a bit of chopped onion on top. This dish just took e right back there :)