PINTO BEANS AND HOT WATER CORNBREAD

PINTO BEANS: AND HOT WATER CORNBREAD

3 cups Dry Pinto Beans
4 slices Thick Bacon (can Also Use Salt Pork, Or Ham Hock, Or Diced Ham) or smoked turkey
1 teaspoon Salt
2 teaspoons Ground Black Pepper

1 tablespoon garlic powder 

1 tablespoon onion powder 

1 diced onion 

INSTRUCTIONS
For the beans: Rinse beans in cool water; pour them into a large pot, cover with water by 4 to 6 cups. Slice the bacon into 1-inch thick pieces and throw it into the pot with the diced onion . Bring to a boil, then reduce heat and cover. Simmer for 3 hours, check every 30 minutes  or until beans are tender. Add additional hot water to the pot as needed. Beans should have a thick broth. Toward end of cooking time, add salt and pepper and season to taste. Don’t over-salt. For a variety try adding chili powder, garlic or Tabasco. Serve in a bowl with cornbread. Can be served with small bowls of grated cheese, chopped onions, chopped fresh jalapenos, sour cream, and/or cilantro.

For the hot water cornbread:

1 1/2 cups of yellow corn meal
half cup of white flour
1/2 cup of canola oil for cooking
1 teaspoon of baking soda,
1 teaspoon salt
1 teaspoon sugar
2 cups of hot water
How to make it

Mix all ingredients in a bowl
Stir ingredients as you gradually add the hot water till dough is stiff
Make dough into patties* wet hands with cold water before making patties- to avoid sticking
Fry in pre-heated greased cast iron skillet (if possible)