"Beans and Cornbread" is a classic and traditional dish from Southern cuisine that has been enjoyed for generations. It consists of hearty beans and warm, fluffy cornbread, prepared in an old-fashioned style that is sure to satisfy.
Welcome to Collard Valley Cooks! Have you wished you could make your Pinto Beans taste like Mama made them? You can do it! Come sit at my table and watch my cooking videos. You will learn how to cook Southern-style dishes using my mama's techniques and recipes. You will become a great cook, so stick around and don't miss a post by clicking that subscribe button today! Please leave me a comment if you like this recipe!

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Perfected Pinto Beans Vol.1 Cookbook Recipe
16 OZ. DRIED PINTO BEANS
LARGE STOCK POT OR PRESSURE COOKER
WATER WITH BOUILLON OR CHICKEN STOCK
BOUILLON: 1 LARGE VEGETABLE BOUILLON KNORR 1 LARGE CHICKEN BOUILLON KNORR
1/8 CUP OLIVE OIL
2 TSP. SALT
1/2 TSP. BLACK PEPPER
Crunchy Cornbread Vol. 1 Cookbook Recipe
2 CUPS BUTTERMILK CORNMEAL MIX (WHITE-LILY, SELF-RISING)
6 TBSP. SALTED BUTTER OR MARGARINE -MELTED
1 TBSP. GRANULATED SUGAR (OPTIONAL)
1 1/2 CUPS WHOLE BUTTERMILK
1/4 CUP CORN OIL
1 RAW EGG
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We are Chris & Tammy Nichols and we are sharing our love for Southern cooking, passed down through generations and seasoned with a whole lot of love. Come sit at our table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bring back memories. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your kitchen tools and get ready to cook up some memories with Collard Valley Cooks!
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