Pinto Beans With Cornbread Croutons

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

Cornbread

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.


Croutons

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.