Beans and Cornbread, Best Old Fashioned Southern Cooks
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Beans and Cornbread – Old Fashioned Recipes – Collard Valley Cooks Nothing is better comfort food than beans and cornbread.
😍😍😍It looks so delicious.
That looks so good!! Ate this alot growing up and I still love it!!
Made these beans and they are excellent! Made exactly as directed and ham on stand by. I will omit extra salt next time and only use bullion first and then go from there.
I have BEAN confidence now thank you. I have made some of ur recipes and wld like to see you make some Italian food!
My dad made this except he made the cornbread from scratch with stone ground all purpose cornmeal and I do it the same way till this day
Favorite dish. I have have not made any since last winter. Will make them for this Xmas or New Years.✌😁💝
Tammy the health department will tell you never leave beans unrefrigerated after cooling down. High chance of making people sick.
LOVE YOU TAMMY
I cut my teeth on pinto beans. We called them soup beans, I guess a regional term.
Have you ever made Brunswick Stew. 10:20
One of favorites. Bowl of beans and cornbread and onion.
is the corn meal that you sprinkle on the pan the same as what you're making the cornbread from?
Thank you for sharing! What a delicious looking meal! I just ordered that ice maker too! 60 dollar off coupon right now! My sister bought a sonic ice maker but it was 5000 dollars so I'd say this is a screaming deal! 🙂 THANKS!
Yummy delicious! I love pinto beans and cornbread
My late Mother used to make this & cast iron corn bread. She served it with sliced onions on the side. The leftover beans were made into burritos. I miss her & while I have attempted to make this like moma…they never taste the same.
Yummy! Your cornbread and pinto beans look delicious 😋.
Tammy, your hair style and color are so look pretty! You are beautiful and a great cook!
👩🏻💻I love the cubed ham. I use it in salads, macaroni and greens. Mix them in with green beans or when I make a can of cream of chicken, asparagus, soup I throw some ham. Also in funeral potatoes, such as au gratin potatoes.
Tammy, do you fix your dried black-eyed peas the same way as your pinto beans, including being as particular with the brand name of your peas?
One of my favorites my Grandma made. She also made, what we called hoppin John's, beans and rice, which I really loved!! Do you have a recipe for those?
No ha I my pintos
I want a piece of cornbread now yum
I love watching you cook. Merry Christmas
I can't wait to try sprinkling with White Lily Cornmeal Mix to PREVENT STICKING! Man, that'll be a time saver, if it works for me! I have a tendency to mess up things that seem fool-proof.🤣Merry Christmas
Love it ❤💕
I grow up on beans and cornbread
I cook Pinto beans often. My husband loves them with corn bread with ham hocks cooked in them.
I buy the smoked spiral sliced ham pieces Walmart sells. They add a lot of flavor to the beans.
After rinsing, I soak raw beans in cool water about 3-5 hours, they will grow half again or even double in bulk. Drain in a colander or sieve for several minutes then they can be put in a storage container with a lid in the fridge, then let them age for at least a day before cooking. After this they will cook all in one go even at a low heat.
Being live seeds they will keep in this cold half hydrated state for a couple weeks if needed, so they will be ready whenever you are. (Just no standing water, I like a clear container to make sure.) The point isn't to get them plum full of water, that can happen during cooking, the point is just to give some moisture enough time to get into the deepest tightest cell structure that they can quickly loosen up during the cook. In fact pre-soaking them too long will drown them and even start some fermenting.
This works especially well if you have beans(or split peas, lentils, cow peas, etc ) that have been in long term storage in a dry climate like we have out west. The aging part gives the water molecules time to wiggle all the way into the toughest starch and protein cells. I give old beans two days to age just to be sure, while a fresh crop with a higher starting moisture content may not need more than a few hours. (And some years just grow faster or slower cooking beans.)
If you have ever simmered beans for hours and the outsides are just about mush, but there are still underdone gritty bits, this soak and age process will prevent that.
Love all beans except pinto. But I’lll eat pinto if that’s all I had to eat .
Not a fan of cornbread except jiffy.
Now I’m wanting beans. My favorite is black beans and then Catalini beans and navy.
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Hi Tammy your beans look so delicious
This looks so delicious. Definitely have to try this.
Anyone have a recipe for "Brach's Maple Nut Goodies"? I'm wanting to make them for my dad for Christmas. He loves them. Thanks in advance ☺️
My Mom always flavored our pinto beans with a hunk of salt pork from start to finish. She removed the salt pork when they were done and disgarded it. We didn't eat that part. She always added the salt at the very end. Boy were they delicious! Cornbread is a must have with pinto beans. My husband told me that pinto beans and cornbread sounded delicious for our Christmas meal. Lol. I just might take him up on that suggestion. I could fancy things up with some fried taters added to the menu and an apple pie for dessert. Hmmm…
That is good eating !!
Love your videos ! You make me want some beans lol I put just a touch of brown sugar in my beans and just a touch of white sugar in my cornbread. I'm in Tennessee. Can't wait to have this ! Love you !
i dont like corn bread but i make it for my dad and sister.i dont think it turns out right ,its crumbly .im gonna try your recipe.
This meal looks soo delicious! I make pinto beans and cornbread for mama and myself at least once a week because that’s what she used to make for us when I was little.. my grandmother made it too.. I’ve asked mama if she remembers just how to make them, and she doesn’t have a very good memory anymore, so I’ve had to kind of experiment and go by my memory of what she used to do.. I don’t recall mama soaking her beans overnight, I believe she cooked them all day the day we would have them for dinner.. so I’ve been trying to do that.. but I think I will try your recipe and see if mama likes them and hopefully this will become my go to recipe! Thanks for sharing! Can’t wait to try both the beans and the cornbread! ☺️💗🙏🏻
PS- I’m so glad you explained about when to add the salt and such, because I’ve been covering my beans with water and adding the salt and crisco right away and just cooking them all day and adding water as needed.. they turn out alright, but just not as good as what I remember mama making, so thank you for explaining everything so well! ❤️
PINTO AND GREAT NORTHERN ARE MY FAVORITE MY MOMMA MADE ALL TIME GROWING UP…..THANKS MS TAMMY AND CHRIS
Tammy your beans & cornbread looks delicious
I always use lard in my beans
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My favorite way to eat pinto beans is with smoked sausage cooked in with the beans and eat them over rice with garlic French bread or cornbread. People in north Louisiana like cornbread and people in south Louisiana seem to like garlic bread better.
But, Tammy, those beans looked fabulous! Especially once you added the ham!
I got the same ice maker and I love it!!
My favorite meal, beans, cornbread, fried taters and of course a big sweet onion. I love fried cornbread too. I even like sweet cornbread. A lot of people thinks it’s a sin to put sugar in cornbread… that’s just silly. It’s a matter of taste. I’d at least try it before I pass judgement 😊. Yummy Tammy. You sure know how to cook a great meal. Thank you both. ❤
Knorr makes a delicious pork bouillion in cubes. I don't know if they are available in the states but since I moved from Ohio to Danmark years ago I always have them in the fridge. I'm guessing that because pork is the main meat export and is eaten a lot here that is why we have the pork cubes. I'd be curious to know if they are available in the US because if they're not, I'm bringing a ton of them with me if I ever move back to the states. 🙂