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    Home / Recipes / Main Dishes / Beans/Legumes

    Old Fashioned Pinto Beans Over Cornbread

    Jump to Recipe
    A spoonful of cooked pinto beans topped with shredded cheddar cheese and cilantro. Below the spoon is a bowl with a handle on a wooden cutting board and there is a yellow and white napkin on the edge of the cutting board. The bowl is full of cooked pinto beans topped with diced onions, shredded cheddar cheese, and cilantro.

    Old fashioned pinto beans over cornbread is a frugal, filling, and flavorful meal. Making a big pot of pinto beans gives you a delicious meal plus lots of beans for planned leftovers.

    A spoonful of cooked pinto beans topped with shredded cheddar cheese and cilantro. Below the spoon is a bowl with a handle on a wooden cutting board and there is a yellow and white napkin on the edge of the cutting board. The bowl is full of cooked pinto beans topped with diced onions, shredded cheddar cheese, and cilantro.

    Jump to:
    • ⏲️ Time needed
    • 🥘 Ingredients
    • 📋 Instructions
    • ❄️ Freezer instructions
    • 📖 Recipe
    • 🥗 Side dishes
    • 📌 Pin this recipe

    ⏲️ Time needed

    The vast amount of time needed for cooking a big pot of pinto beans is the soaking time. If you follow our method of bulk cooking ingredients, you can use cooked beans from your freezer and serve this yummy comfort food in the time it takes to make the cornbread.

    🥘 Ingredients

    The ingredients are straightforward:

    • cooked pinto beans
    • 1 recipe prepared cornbread with corn kernels
    • onion
    • salt
    • cilantro (unless you think cilantro tastes like soap, in which case may I offer my condolences and understanding if you skip this ingredient)
    • shredded cheddar cheese

    📋 Instructions

    Cook the pinto beans according to the instructions (preparing extra to stock your freezer is a great idea to save time later), then serve over prepared cornbread with shredded cheddar cheese, cilantro, and chopped onions for a filling comfort meal.

    ❄️ Freezer instructions

    I do recommend freezing cooked pinto beans since they take so long to prepare from dried. Once you have a freezer stock of cooked beans, recipes like this are quick and easy to put on the table at the last minute. Canned beans are never cooked to the same degree that homecooked beans are, so the tenderness, flavor, and consistency of homecooked beans give better results than canned.

    📖 Recipe

    A spoonful of cooked pinto beans topped with shredded cheddar cheese and cilantro. Below the spoon is a bowl with a handle on a wooden cutting board and there is a yellow and white napkin on the edge of the cutting board. The bowl is full of cooked pinto beans topped with diced onions, shredded cheddar cheese, and cilantro.

    Pinto Beans Over Cornbread

    Pinto beans over cornbread is a frugal, filling, and flavorful meal.
    5 from 2 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Total Time 5 mins
    Course Main Dish
    Cuisine American, Vegetarian
    Servings 10 servings
    Calories 403

    Ingredients
      

    • 1 pound dry pinto beans, prepared
    • Salt to taste
    • 1 recipe cornbread, prepared
    • ½ onion, chopped
    • ¼ cup cilantro, chopped
    • 1 cup cheddar cheese, shredded
    Prevent your screen from going dark

    Instructions

    • Break apart a piece of cornbread in each bowl and top with hot cooked pinto beans.
    • Season with salt and pepper to taste and garnish with chopped onion, cheddar cheese, and chopped cilantro.

    Nutrition per serving

    Calories: 403 calCarbohydrates: 62 gProtein: 17 gFat: 10 gSodium: 901 mgFiber: 9 gSugar: 11 g
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    🥗 Side dishes

    The protein and carbs in this dish mean that the only thing left to add is a green vegetable. I like to serve a green salad with almost every meal, and it really is the perfect side to serve with pinto beans over cornbread.

    📌 Pin this recipe

    A spoonful of cooked pinto beans topped with shredded cheddar cheese and cilantro. Below the spoon is a bowl with a handle on a wooden cutting board and there is a yellow and white napkin on the edge of the cutting board. The bowl is full of cooked pinto beans topped with diced onions, shredded cheddar cheese, and cilantro.

     

    A spoonful of cooked pinto beans topped with shredded cheddar cheese and cilantro. Below the spoon is a bowl with a handle on a wooden cutting board and there is a yellow and white napkin on the edge of the cutting board. The bowl is full of cooked pinto beans topped with diced onions, shredded cheddar cheese, and cilantro.
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    More Beans/Legumes

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    Posted by Mary Ann on July 23, 2019; Updated on February 21, 2022Filed Under: Beans/Legumes, Recipes Using Dried Beans, Vegetarian (or Vegetarian Option) Recipes

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