What Kind of Beans Are Served with Beans and Cornbread? A Guide to Southern Comfort

Beans and cornbread, a quintessential Southern dish, evokes images of cozy kitchens and hearty, flavorful meals. This comforting combination is more than just simple fare; it’s a culinary tradition steeped in history and regional preferences. If you’ve ever wondered What Kind Of Beans Are Served With Beans And Cornbread, you’ve come to the right place. While the pairing seems straightforward, the world of beans offers delightful variety, each type bringing its unique character to this classic meal. Let’s dive into the beans that perfectly complement the humble yet satisfying cornbread, transforming a simple dish into a soulful experience.

Close up of beans and cornbread in a white bowl with sour cream and onions on top.

Why You’ll Love This Recipe (and the Versatility of Beans)

Beans and cornbread isn’t just loved for its comforting taste; it’s a dish that fits seamlessly into modern lifestyles for several compelling reasons:

Quick and Easy Comfort Food: In today’s fast-paced world, time is precious. Beans and cornbread shine as a meal that can be prepared relatively quickly, especially if you opt for canned beans. With just a few spices, you can transform simple ingredients into a flavorful dinner in minutes. This ease of preparation makes it a go-to for busy weeknights.
Nutritious and Hearty: Beyond its simplicity, beans and cornbread offer significant nutritional benefits. Beans are a powerhouse of protein and dietary fiber, essential for maintaining a healthy diet and providing sustained energy. They are also rich in vital nutrients like iron, potassium, magnesium, and B vitamins. This combination makes beans and cornbread a wholesome meal that nourishes the body from the inside out.
Budget-Friendly Meal Option: Economic considerations are increasingly important, and beans and cornbread are incredibly budget-friendly. Both beans and cornmeal are affordable staples, making this dish an excellent choice for those seeking delicious meals without breaking the bank. It’s a testament to how simple, inexpensive ingredients can come together to create a deeply satisfying culinary experience.
Endlessly Customizable: One of the greatest appeals of beans and cornbread is its versatility. From the type of beans you choose to the spices you incorporate and the toppings you add, the possibilities for customization are endless. This adaptability allows you to tailor the dish to your personal preferences and dietary needs, ensuring it remains exciting and enjoyable time after time.

Ingredients for Classic Beans and Cornbread

To embark on your beans and cornbread journey, you’ll need a handful of simple ingredients. The beauty of this dish lies in its straightforwardness, requiring pantry staples that come together to create something truly special.

For the Beans:

Dried Pinto Beans: 2 cups, rinsed and sorted. Pinto beans are a classic choice, known for their creamy texture and earthy flavor, making them a perfect base for this dish.
Dried Porcini Mushrooms: 0.35 oz. These add a depth of umami and richness to the bean broth, elevating the overall flavor profile.
Bay Leaf: 1 piece. Aromatic bay leaf infuses a subtle herbal note, enhancing the savory depth of the beans.
Garlic: 2 cloves, smashed. Garlic is a foundational flavor builder, adding pungency and warmth to the beans.
Oregano: ½ teaspoon, dried. Oregano contributes a slightly peppery and earthy note that complements the beans beautifully.
Salt and Black Pepper: To taste. Essential seasonings to balance and enhance all the flavors.
Water or Vegetable Broth: For cooking. Water is traditional, but vegetable broth can add an extra layer of flavor.

For the Cornbread:

Yellow Cornmeal: 1 cup. The heart of cornbread, providing its signature texture and corn flavor.
All-Purpose Flour: ½ cup. Adds structure and lightness to the cornbread.
Baking Powder: 1 tablespoon. The leavening agent, ensuring a fluffy cornbread.
Salt: 1 teaspoon. Balances the sweetness of the cornmeal and enhances overall flavor.
Buttermilk: 1 cup. Adds tanginess and moisture, contributing to a tender crumb.
Milk: ½ cup. Further moisture and richness.
Egg: 1 large. Binds the ingredients and adds richness.
Baking Soda: ½ teaspoon. Reacts with buttermilk for extra leavening and tenderness.
Vegetable Shortening: 6 tablespoons. Divided, used for both the batter and greasing the skillet, adding moisture and a crispy crust.

Notes and Variations: Bean and Cornbread Customization

The beauty of beans and cornbread lies in its adaptability. Feel free to experiment and make it your own!

Bean Variations: While pinto beans are traditional, don’t hesitate to explore other types.
- Kidney Beans: Offer a firmer texture and robust flavor, ideal for a heartier dish.
- Black Beans: Bring an earthy sweetness and creamy texture, a popular Southwestern twist.
- Navy Beans: Known for their creamy texture and mild flavor, they absorb seasonings beautifully.
- Great Northern Beans: Large and mild, they become incredibly creamy when cooked, perfect for a smoother bean dish.
- উত্তর beans (Butter Beans/Lima Beans): For a richer, buttery flavor and larger, satisfying beans.
Cooking Liquids: Enhance the bean broth by using homemade vegetable broth or even chicken broth for a non-vegetarian version. For a smoky depth, consider adding a ham hock or smoked turkey leg while cooking the beans (remove before serving).
Spice it Up: Add a pinch of cayenne pepper, red pepper flakes, or your favorite Cajun seasoning to the beans for an extra kick of heat. A dash of hot sauce at the table is also a welcome addition for those who like it spicy.
Cornbread Creativity: While a classic cornbread recipe is provided, feel free to explore different cornbread variations. For a quicker option, consider an instant polenta cornbread or even an air fryer cornbread for a crispy edge. You can also add cheese, jalapenos, or herbs to your cornbread batter for extra flavor.
Topping Bar: Set up a topping bar to let everyone customize their beans and cornbread. Delicious options include sour cream, pico de gallo, chopped tomatoes or onions, fresh cilantro, shredded cheese, pickled jalapenos, or even a drizzle of honey for a touch of sweetness.

How to Make Beans and Cornbread: Step-by-Step

Making beans and cornbread is a straightforward process, broken down into two main parts: preparing the beans and baking the cornbread.

Part 1: Preparing the Beans

Rinse and Sort the Beans: Begin by thoroughly rinsing the dried pinto beans in a colander. Inspect them and discard any small stones, debris, or shriveled beans.
Combine Ingredients in a Pot: Place the rinsed beans in a large pot. Add the dried porcini mushrooms, bay leaf, smashed garlic cloves, oregano, salt, and black pepper.
Add Liquid: Pour enough water (or vegetable broth) into the pot to cover the beans by about 1 to 2 inches. Ensure the liquid level is generous as the beans will absorb a significant amount during cooking.
Bring to a Boil, Then Simmer: Heat the pot over medium-high heat until the water comes to a rolling boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently.
Simmer Until Tender: Allow the beans to simmer for 2 to 3 hours, or until they are tender but still slightly firm. Cooking time can vary depending on the freshness and type of beans. Check for tenderness periodically by gently mashing a bean against the side of the pot with a spoon.
Monitor Liquid Level: Keep an eye on the liquid level during simmering. If it appears to be decreasing too rapidly and the beans are becoming dry, add more hot water as needed to keep them submerged.
Adjust Seasoning: Taste the beans towards the end of the cooking process and adjust seasonings to your preference. You might want to add more salt, pepper, or other spices to achieve your desired flavor.

Beans simmering in a pot, process shot for beans and cornbread recipe.

Instant Pot Beans (Quick Method): For a faster cooking method, use an Instant Pot. Add the rinsed beans and water to the Instant Pot. Set it to Pressure Cook on Low for 8 minutes, ensuring the valve is in the sealing position. Once the cooking cycle is complete, perform a quick release of pressure. Check if the beans are cooked through; if not, pressure cook for another 2-3 minutes.

Part 2: Making the Cornbread

Preheat Oven: Preheat your oven to 450°F (232°C). Ensure the rack is positioned in the middle of the oven for even baking.
Combine Dry Ingredients: In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, and salt. Whisking ensures the baking powder is evenly distributed, leading to a better rise.

Mixing dry ingredients for cornbread in a bowl, process shot.

Combine Wet Ingredients: In a separate measuring cup, measure the buttermilk and milk. Use a fork to lightly whisk in the egg until just combined. Add the baking soda to the wet ingredients mixture and stir gently. The mixture will bubble slightly, which is a normal reaction between baking soda and buttermilk.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Using a fork or spatula, gently stir until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can develop the gluten in the flour, resulting in a tougher cornbread.

Cornbread batter being mixed in a bowl, process shot.

Melt Shortening and Combine: Melt ¼ cup of vegetable shortening in a small microwave-safe bowl or in a skillet on the stovetop. Slowly drizzle the melted shortening into the cornbread batter while gently stirring to combine. This adds moisture and richness to the cornbread.
Heat Skillet and Add Batter: Place an oven-safe cast iron skillet (10-inch is ideal) on the stovetop over high heat. Add the remaining 2 tablespoons of vegetable shortening to the hot skillet and let it melt and heat up. Once the skillet is hot and the shortening is melted and shimmering, carefully pour the cornbread batter into the hot skillet. Spread the batter evenly with a spatula.
Stovetop Sizzle and Bake: Cook the cornbread batter on the stovetop for about 1 minute, or until you hear it sizzle and see the edges start to set and become bubbly. This step helps create a crispy crust.
Bake in Oven: Transfer the hot skillet directly to the preheated oven. Bake for 15 to 20 minutes, or until the cornbread is golden brown on top and the edges are crispy. A toothpick inserted into the center should come out clean.

Cornbread batter in a hot skillet ready for baking, process shot.

Top Tips for Perfect Beans and Cornbread

While beans and cornbread are simple to make, these tips will help you achieve perfection every time:

Soak Your Beans (Optional but Recommended): Soaking dried beans before cooking, especially overnight, can help reduce cooking time and make them easier to digest. A quick soak method involves bringing the beans to a boil in water, boiling for 2 minutes, then letting them soak for an hour before cooking.
Spice Experimentation: Don’t be afraid to experiment with different spices and herbs in your beans. Chili powder, cumin, smoked paprika, onion powder, garlic powder, or even a pinch of chipotle powder can add layers of flavor. Fresh herbs like thyme or rosemary can also be delicious additions.
Cast Iron Skillet for Cornbread: Using a well-seasoned cast iron skillet is highly recommended for cornbread. It heats evenly and retains heat well, resulting in a cornbread with a beautifully golden brown, crispy crust and a moist interior. If you don’t have a cast iron skillet, an oven-safe skillet or baking dish will also work.
Don’t Overmix Cornbread Batter: Overmixing the cornbread batter can lead to a tough and dense cornbread. Mix the wet and dry ingredients just until combined, leaving a few lumps.
Hot Skillet for Crispy Crust: Heating the skillet and shortening before adding the cornbread batter is crucial for achieving a crispy bottom crust. The sizzle when the batter hits the hot skillet is a good sign!

Troubleshooting FAQs for Beans and Cornbread

Are beans and cornbread healthy? Yes, beans and cornbread can be a very nutritious meal. Beans are packed with fiber, protein, and essential nutrients. Cornbread, especially when made with whole-grain cornmeal, provides carbohydrates and some fiber. To maximize the health benefits, use whole-grain cornmeal and control the amount of added fats and sodium. Opting for homemade versions over processed or canned options also allows for better control over ingredients.

What side dishes go well with beans and cornbread? Beans and cornbread are a classic Southern pairing, but they are even better with complementary side dishes. Consider these Southern staples:

Collard Greens: Bitter greens cooked with smoky flavors provide a delicious contrast to the creamy beans and sweet cornbread.
Coleslaw: A cool and crunchy coleslaw adds freshness and acidity to balance the richness of the main dish.
Greek Salad: A light and tangy Greek salad offers a refreshing counterpoint.
Mashed Potatoes: Creamy mashed potatoes create an even heartier and more comforting meal.
Fried Green Tomatoes: For a true Southern feast, add some crispy fried green tomatoes.

How can I thicken my beans if they are too watery? If your beans are too watery after cooking, there are several ways to thicken them:

Simmering with Lid Off: Remove the lid from the pot and continue to simmer the beans for another 15-30 minutes. This allows excess water to evaporate, naturally thickening the bean broth.
Mashing Some Beans: Use a spoon or potato masher to mash a portion of the beans against the side of the pot. The mashed beans release starch, which will thicken the liquid.
Cornstarch or Flour Slurry: In a small bowl, whisk together 1-2 tablespoons of cornstarch or all-purpose flour with an equal amount of cold water to create a smooth slurry. Gradually stir the slurry into the simmering beans and cook for a few minutes until the sauce thickens to your desired consistency.

Serving and Storage Suggestions for Beans and Cornbread

Serving Suggestions:

Beans and cornbread can be served in a variety of ways. You can serve them side-by-side on a plate, allowing each component to be enjoyed separately. Alternatively, for a more comforting presentation, spoon a generous serving of beans directly over a square of cornbread.

Topping Ideas: Enhance the flavors and textures with fresh toppings:

Fresh Cilantro: Adds a bright, herbaceous note.
Chopped Onions: Provide a sharp, pungent bite.
Sour Cream or Greek Yogurt: Adds creaminess and tanginess.
Chopped Tomatoes: Offer freshness and acidity.
Shredded Cheese: Cheddar, Monterey Jack, or a blend adds richness and flavor.
Hot Sauce: For those who like a spicy kick.

Beans and cornbread served on a plate with toppings, horizontal shot.

Storage Suggestions:

Beans: Store leftover beans in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze them for up to 3 months. Thaw overnight in the refrigerator before reheating.
Cornbread: Cornbread is best enjoyed fresh, but leftovers can be stored at room temperature for up to 2 days, wrapped in plastic wrap. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. Reheat in the microwave, oven, or skillet until warmed through.

Reheating: Reheat both beans and cornbread in the microwave until heated through. For cornbread, you can also reheat it in a skillet or oven to help crisp up the edges again.

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Print Recipe

Beans and Cornbread Recipe

This classic Southern comfort food, featuring flavorful beans and tender cornbread, is perfect for a satisfying and budget-friendly meal.

Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes

Course: Main Course, Side Dish
Cuisine: American
Diet: Vegetarian
Servings: 6 servings
Calories: 537 kcal
Author: Shruthi Baskaran-Makanju

Ingredients

For the Beans:

2 cups dried pinto beans, rinsed and drained
0.35 oz dried Porcini mushrooms
1 teaspoon ground black pepper
½ teaspoon salt
1 bay leaf
2 cloves garlic, smashed
½ teaspoon dried oregano

For the Cornbread:

1 cup yellow cornmeal
½ cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup buttermilk
½ cup milk
1 large egg
½ teaspoon baking soda
6 tablespoons vegetable shortening, divided

Optional Toppings:

½ tablespoon fresh cilantro, chopped
1 tablespoon onions, chopped
1 tablespoon sour cream
2 tablespoons tomatoes, chopped

Instructions

To Prepare the Beans:

Thoroughly rinse the beans and inspect for any small stones or debris.
Place beans in a large pot with remaining bean ingredients and mushrooms. Cover with water by 1-2 inches.
Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 2-3 hours until beans are tender. Add more water if needed. Season to taste.

To Prepare the Cornbread:

Preheat oven to 450°F (232°C).
In a bowl, whisk together cornmeal, flour, baking powder, and salt.
In a measuring cup, whisk buttermilk, milk, and egg. Stir in baking soda (mixture will bubble).
Pour wet ingredients into dry ingredients and gently stir until just combined.
Melt ¼ cup shortening; slowly stir into batter.
Heat remaining 2 tablespoons shortening in a cast iron skillet over high heat. Pour in batter and spread evenly.
Cook on stovetop for 1 minute until bubbly. Transfer to oven and bake 15-20 minutes until golden brown and crispy edges.

Plating:

Serve beans and cornbread side-by-side or spoon beans over cornbread.
Sprinkle with desired toppings like cilantro, onions, sour cream, and tomatoes.

Recipe Notes

Faster Bean Cooking: Use an Instant Pot: Pressure Cook on Low for 8 minutes with quick release.
Soaking Beans: Soak beans overnight in cold water to reduce cooking time.

Nutrition

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