Does it get any better than a warm bowl of pinto beans and hot cornbread? I mean it. I can make the most extravagant dish, and still, when I make a big pot of beans and some hot cornbread to go along with it, I remember that this is my favorite thing in the world to eat. Hands down. Another plus to this dish? It is SUPER cheap and you can eat on it for days! Unfortunately, I don't make beans very often, because a certain husband of mine likes to have meat at dinner time. So, since he was working late two nights in a row last week, I decided to make these and boy were they yummy! I cooked mine in a crock pot, but you can just as easily cook them on the stove top. It is a must that you prepare cornbread with these beans. I repeat, you must make cornbread to accompany these beans. Enough said.
Easy Pinto Beans
*I made a very large pot of beans and froze half of them, this recipe would work just perfectly halved.
2 lbs cranberry beans (you can use pinto, but I have found cranberry to be more flavorful.)
1 package onion soup mix
1 tsp salt
2 tsp pepper
The night before you want to cook the beans, wash them in a strainer and place in a pot filled with fresh water and cover. Let the beans soak over night. In the morning, pour off the water used for soaking and place beans in crock pot. Fill with water. Add onion soup mix to crock pot and turn pot on high for 4 hours. After cooking for 4 hours, add salt and pepper, stir. Reduce heat to low, or warm if your crock pot cooks at a higher temperature, and continue to cook for another hour or so until beans are soft and ready to eat. Serve with cornbread.