Pinto Beans And Corn Bread

 

Pinto Beans And Corn Bread

Ingredients:

10 oz dried pinto beans – soaked overnight, rinsed, and drained

9 cups water – divided (8 cups for cooking, 1 cup added later)

1 cup chicken broth – for added depth of flavor

2 teaspoons brown sugar – to balance the savory richness

1 teaspoon chicken bouillon powder or seasoning – enhances the broth base

2 smoked turkey necks – for rich, meaty flavor

5 oz andouille sausage or jalapeño sausage – sliced; adds spice and smokiness

2 slices thick-cut bacon – cooked until crispy, then chopped

Seasoned salt – to taste

Garlic powder and onion powder – classic all-purpose seasoning

Smoked paprika – for a touch of warmth and smokiness

1 medium yellow onion – diced

1 small green bell pepper – chopped

1 small red bell pepper – chopped

1 tablespoon butter – for sautéing vegetables

Instructions:

Prepare the Turkey Necks:

Place the turkey necks in a large pot and boil until tender. Once cooked and cool enough to handle, remove the meat from the bones and set aside. Discard bones.

Cook the Vegetables and Sausage:

In a skillet, melt 1 tablespoon of butter over medium heat. Sauté the diced onions and chopped green and red bell peppers until softened. Add the sliced sausage and cook until browned. Remove from heat and set aside.

Cook the Bacon:

In the same skillet or a separate one, cook the thick-cut bacon strips until browned and crispy. Drain on paper towels, then chop into pieces. Set aside.

Soak and Start the Beans:

Soak the pinto beans in water overnight. Drain and rinse them before cooking. In a large pot, combine the beans with 8 cups of water and 1 cup of chicken broth.

Season the Base:

Season the bean mixture with seasoning salt, garlic powder, onion powder, chicken bouillon seasoning, and smoked paprika. Stir well. Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour, stirring every 10–15 minutes.

Add Proteins and Flavor:

After the first hour, stir in the brown sugar, cooked turkey neck meat, bacon pieces, sausage, and sautéed vegetables. Continue simmering uncovered for another 45 minutes, allowing the flavors to meld and the beans to become creamy.

Final Touches:

About 10 minutes before the beans are done, add another 1 cup of water to loosen the mixture slightly. Adjust the seasoning to taste and add a dash of hot sauce if desired.

Serve:

Serve hot with cornbread, or ladle over rice for a hearty Southern-style meal. Enjoy!