Receta Miss Kay's Pinto Beans & Sausage + {Mom's Mexican Cornbread}
Today's weather forecast for North Texas is definitely a chilly one. For that last week we have been spoiled with unseasonably warm temps. A few days have even been in the high 70's, but weather changes rather quickly around here. Today is a cold and windy one with temps not expected to get above 30 degrees.
What's the old Texas saying....... if you don't like the weather in Texas, wait five minutes -- it'll change! No one ever believes that until they witness it for themselves. When a cold snap hits I immediately crave winter comfort foods, soup, stew, chowders and a big old pot of beans. Nothing warms the soul or your tummy quite like southern comfort food.
I grew up eating beans and cornbread on a regular basis. Some folks look at me crazy when I say were eating beans and cornbread for supper. It's always a misconception that beans are poor folks food, but they're not. Yes they are definitely cheap, but only someone from the south would understand that beans and cornbread is just simple country food at it's best.
The next question is always where's the meat? I always giggle and say in with the beans (usually ham from a leftover meaty ham bone or some type of sausage). I love pinto beans, so I couldn't wait to try Miss Kay's Pinto Beans & Sausage from her cookbook, Miss Kay's Duck Commander Kitchen.
Oh how I love this cookbook! This is the 3rd recipe I've tried and so far none of them have been a disappointment. This recipe has a bit of a Cajun twist as it uses Andoullie Sausage. It's also cooked slow in the crock pot with a big meaty ham bone. I had a little trouble finding the Andoullie sausage, but then it wasn't in the normal sausage section of my local Walmart.
I found it over in the meat case by the specialty sausages, so if you can't find it check out that section. I used the Kountry Boys Smoked Andouille Sausage. Miss Kay uses Zatarains Red Bean Seasoning to season her pinto beans. This was the first time I used it and I really loved the flavor. This recipe calls for less than 10 ingredients, so it's really simple to make.
You can't have beans without a skillet of cornbread. I chose to serve a Mexican Cornbread just like Miss Kay, but I used my favorite recipe from my Mother in Law Linda aka Mom!
These are the ingredients you will need to make the pinto beans and sausage as well as the mexican cornbread.
If you're looking for simple southern comfort food you can go wrong with Pinto Beans and Cornbread.
Miss Kay's Pinto Beans & Sausage
1 - 16 oz package (1 lb) Dry Pinto Beans
1 - 2.4 oz package Zatarains Red Bean Seasoning
3 - tablespoons butter
2 - tablespoons olive oil
1 - small onion, finely chopped
1 - tablespoon garlic, chopped
1 - ham bone, (I used a bone from our Christmas Ham)
1 - 16 oz package Andouille or Smoked Sausage
white or brown rice, cooked
Sort beans and remove any broken beans or pebbles, Rinse the beans and place in a large bowl and fill with water to cover the beans. Soak beans overnight or at least 6 hours. I add about a tablespoon of baking soda to minimize the gases.
In the morning drain off the water and rinse the beans. Fill a 6 quart slow cooker with fresh water about 3/4 of the way from the top. Add the ham bone and red bean seasoning packet. Turn the slow cooker to high and cover.
In a medium size skillet melt the butter with the olive oil, then add the onion and the garlic. Cook stirring occasionally until the vegetables are translucent in color, about 7 minutes.
Add the onions and garlic to the beans. Stir everything together and cook the beans on high for the first hour and then reduce the heat to low and cook for a additional 4 hours or until the beans are tender.
The last 45 minutes of cooking cut the sausage into one inch slices and lightly brown in a med-large skillet. Drain off any grease and add to the beans. Continue cooking for 45 minutes.
Serve with rice and Mexican Cornbread (recipe below).
Cook's Note: Andouille Sausage is a Cajun Sausage, so it can be a bit spicy. If you want a milder sausage I recommend using regular smoked sausage or even a turkey sausage.
Recipe Yields: 6-8 servings Adapted from: Miss Kay's Commander Kitchen
Here are a few step by step photos of the bean preparation. Easy Peasy my friends.
Linda's Mexican Cornbread
- 1 1/2 - cups yellow corn meal
- 1 - cup buttermilk
- 1/2 - teaspoon baking soda
- 1/2 - tablespoon baking powder
- 1/2 - teaspoon salt
- 2 - eggs
- 1/4 - cup canola oil
- 1 - small can (8 oz) cream style corn
- 2 - 3 fresh whole jalapeno peppers, seeded and chopped
- 1 1/2 cups shredded American or sharp cheddar cheese
- 1 - tablespoon shortening or bacon grease
- additional corn meal for dusting of pan
Preheat oven to 400 degrees. Add one tablespoon shortening or bacon grease to a large cast iron skillet (10 x 11 x 2 1/2 in). Place the skillet in the oven until the grease is melted and the skillet is nice and hot (about 7 - 10 minutes).
While the skillet is heating prepare the cornbread batter. In a large mixing bowl add the cornmeal, buttermilk, baking soda, baking powder, salt, eggs, oil, chopped jalapenos and creamed corn. Stir until everything is combined.
Add the shredded cheese and mix again. Pull the cast-iron skillet out of the oven and swirl the grease around making sure it spreads around and covers the bottom and sides of the pan.
Sprinkle about 2 tablespoon corn meal over the bottom of the skillet (you will hear it sizzle) this is what will give your cornbread a nice and crisp bottom. Pour the cornbread batter in the pan over the sprinkled cornmeal.
Bake for 35 - 45 minutes or until the cornbread is golden brown around the edges and a bit on the top. Run a offset spatula around the edges to release the sides. Invert the cornbread onto a plate, cut and serve.
Recipe Yields: 8 Servings
Cook's Note: Self-rising Corn Meal can be used in place of regular corn meal. If using Self-rising cornmeal omit the baking powder, soda and salt in the recipe. Jalapenos that have lines and little white flecks on the skin tend to pack more heat, so be careful when selecting peppers.