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Photo: Jacob Fox
Active Time:25 minsTotal Time:1 hr 30 minsServings:8Jump to Nutrition Facts
Active Time:25 minsTotal Time:1 hr 30 minsServings:8
Active Time:25 mins
Active Time:
25 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsBeans1pounddried pinto beans, picked over and rinsed, soaked overnight1tablespooncanola oil1mediumonion, chopped10clovesgarlic, coarsely chopped8cupsGingery Vegetable Brothorlow-sodium chicken broth2bay leaves2sprigsfresh thyme1teaspoonkosher salt¼teaspoonground pepper1cupsauerkrautorchowchow for servingCornbread1tablespooncanola oil1cupwhole-grain cornmeal½teaspoonbaking soda½teaspoonsalt1largeegg, lightly beaten1cupbuttermilk⅛teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
Beans
1pounddried pinto beans, picked over and rinsed, soaked overnight
1tablespooncanola oil
1mediumonion, chopped
10clovesgarlic, coarsely chopped
8cupsGingery Vegetable Brothorlow-sodium chicken broth
2bay leaves
2sprigsfresh thyme
1teaspoonkosher salt
¼teaspoonground pepper
1cupsauerkrautorchowchow for serving
Cornbread
1cupwhole-grain cornmeal
½teaspoonbaking soda
½teaspoonsalt
1largeegg, lightly beaten
1cupbuttermilk
⅛teaspoonground pepper
DirectionsTo prepare beans:Drain and rinse beans. Heat oil in a large pot over medium heat (or see Tip, below). Add onion and cook until translucent, 3 to 5 minutes. Add garlic and cook until fragrant, 45 to 60 seconds. Add broth, bay leaves, thyme and the beans. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer until the beans are tender, 1 1/4 to 1 1/2 hours. (You want them to remain whole and not falling apart.) Discard the bay leaves and thyme sprigs. Season with 1 teaspoon salt and 1/4 teaspoon pepper.Meanwhile, prepare cornbread:Preheat oven to 425°F. Add oil to an 8-inch cast-iron skillet and place in the oven for 5 minutes.Combine cornmeal, baking soda and salt in a large bowl. Mix egg and buttermilk in a large measuring cup. Stir the wet ingredients into the dry to combine. Pour the hot oil into the batter and stir to combine, then pour the batter back into the hot skillet. Sprinkle with pepper.Bake the cornbread until golden brown, 12 to 15 minutes. Transfer to a wire rack to cool slightly. Cut into 8 slices.Serve the beans with the cornbread and sauerkraut (or chowchow).To make aheadRefrigerate beans (Step 1) for up to 3 days or freeze for up to 3 months.Equipment8-inch cast-iron skilletTipTo cook beans in a slow cooker, combine the drained beans, onion, garlic, 5 cups broth (or water), bay leaves and thyme in a 6-quart or larger slow cooker. Cover and cook on Low until the beans are tender, about 6 hours. (You want them to remain whole and not falling apart.) Discard bay leaves and thyme sprigs. Season with 1 tsp. salt and 1/4 tsp. pepper.Originally appeared: EatingWell Magazine, January/February 2022
Directions
To prepare beans:Drain and rinse beans. Heat oil in a large pot over medium heat (or see Tip, below). Add onion and cook until translucent, 3 to 5 minutes. Add garlic and cook until fragrant, 45 to 60 seconds. Add broth, bay leaves, thyme and the beans. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer until the beans are tender, 1 1/4 to 1 1/2 hours. (You want them to remain whole and not falling apart.) Discard the bay leaves and thyme sprigs. Season with 1 teaspoon salt and 1/4 teaspoon pepper.Meanwhile, prepare cornbread:Preheat oven to 425°F. Add oil to an 8-inch cast-iron skillet and place in the oven for 5 minutes.Combine cornmeal, baking soda and salt in a large bowl. Mix egg and buttermilk in a large measuring cup. Stir the wet ingredients into the dry to combine. Pour the hot oil into the batter and stir to combine, then pour the batter back into the hot skillet. Sprinkle with pepper.Bake the cornbread until golden brown, 12 to 15 minutes. Transfer to a wire rack to cool slightly. Cut into 8 slices.Serve the beans with the cornbread and sauerkraut (or chowchow).To make aheadRefrigerate beans (Step 1) for up to 3 days or freeze for up to 3 months.Equipment8-inch cast-iron skilletTipTo cook beans in a slow cooker, combine the drained beans, onion, garlic, 5 cups broth (or water), bay leaves and thyme in a 6-quart or larger slow cooker. Cover and cook on Low until the beans are tender, about 6 hours. (You want them to remain whole and not falling apart.) Discard bay leaves and thyme sprigs. Season with 1 tsp. salt and 1/4 tsp. pepper.
To prepare beans:
Drain and rinse beans. Heat oil in a large pot over medium heat (or see Tip, below). Add onion and cook until translucent, 3 to 5 minutes. Add garlic and cook until fragrant, 45 to 60 seconds. Add broth, bay leaves, thyme and the beans. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer until the beans are tender, 1 1/4 to 1 1/2 hours. (You want them to remain whole and not falling apart.) Discard the bay leaves and thyme sprigs. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
Meanwhile, prepare cornbread:
Preheat oven to 425°F. Add oil to an 8-inch cast-iron skillet and place in the oven for 5 minutes.
Combine cornmeal, baking soda and salt in a large bowl. Mix egg and buttermilk in a large measuring cup. Stir the wet ingredients into the dry to combine. Pour the hot oil into the batter and stir to combine, then pour the batter back into the hot skillet. Sprinkle with pepper.
Bake the cornbread until golden brown, 12 to 15 minutes. Transfer to a wire rack to cool slightly. Cut into 8 slices.
Serve the beans with the cornbread and sauerkraut (or chowchow).
To make aheadRefrigerate beans (Step 1) for up to 3 days or freeze for up to 3 months.
To make ahead
Refrigerate beans (Step 1) for up to 3 days or freeze for up to 3 months.
Equipment8-inch cast-iron skillet
Equipment
8-inch cast-iron skillet
TipTo cook beans in a slow cooker, combine the drained beans, onion, garlic, 5 cups broth (or water), bay leaves and thyme in a 6-quart or larger slow cooker. Cover and cook on Low until the beans are tender, about 6 hours. (You want them to remain whole and not falling apart.) Discard bay leaves and thyme sprigs. Season with 1 tsp. salt and 1/4 tsp. pepper.
Tip
To cook beans in a slow cooker, combine the drained beans, onion, garlic, 5 cups broth (or water), bay leaves and thyme in a 6-quart or larger slow cooker. Cover and cook on Low until the beans are tender, about 6 hours. (You want them to remain whole and not falling apart.) Discard bay leaves and thyme sprigs. Season with 1 tsp. salt and 1/4 tsp. pepper.
Originally appeared: EatingWell Magazine, January/February 2022
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Nutrition Facts(per serving)317Calories6gFat53gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
