Spicy White Beans ‘n Cornbread - Skirt in the Kitchen

Beans and cornbread were a staple of the day on any given saturday; most ususally, every saturday when we were at home with Mom and Dad, all five of us still at home… My father requested them early on, at the beginning of my parents’ young married life together. And my mother continued his love for beans and cornbread on saturdays for as long as I can remember about meals on saturdays at home. And they’d have their homemade hot peppers in a jar on the table just as they would salt & pepper. I think my little sister tired of them before she was old enough to give herself a chance to really like them. Well… I happen to like them, love them; and my kids take after their auntie in the regard of wanting something else while I am hoping they will develope a deep liking for the sake of frugality and a good hearty meal that is packed with nutrition. That’s what I do: I keep getting my kids introduced to the same kinds of foods, fixed in different ways so they will find out that they might enjoy them better later on if not sooner; that if they don’t like beans with cornbread, they will like them in something else, just as long as they get the nutrition needed in a range of foods that is so necessary.

Spicy White Beans ‘n Cornbread ~

~ Skirt in the Kitchen ~

If I don’t remember to soak the beans overnight, I do the quick-method of pouring water to cover over 2 cups of dry beans, bring them to a rolling boil; then I turn off the heat, cover and let them set for 1 hour.

Drain the water, add fresh cold water…

Chop 2 or 3 cloves of garlic and 1 large onion– and put in half of a 7-oz. can of La Costena (You can use Embasa brand just as well.) Chipotle Peppers in Adobo Sauce, chopped finely, into a skillet to saute for a few minutes until the onions are tender, nicely colored. This just gives it a better flavor, frying your onions in butter and olive oil before adding them to the pot of beans to marry. Salt, now…

… Then you need some good ham leftovers from the freezer, saved, or still in the ‘frig from the other day when your husband smoked a large ham on the grill outdoors… or maybe you’re the one who is the grill-chef at home…

Put the whole bone in with the meat-extras, cooking tender even more, falling off the bone as this pot of beans cook for several hours, adding a heck of a lot more smoky flavor into the soup. Don’t forget to add the sauteed onions, garlic and hot peppers… Salt early, then check for needed salt later on, but let the salt get into the beans right away, but not too much salt at once, since the ham has salt content. Turn it to simmer with a lid to partially cover. Check it off and on to see if you need to add more water…

In the meantime, measure in a bowl 1 1/2 cups of coarse grind cornmeal with 1/2 cup all-purpose flour, 1 plus 1/4 teaspoon kosher salt, 1/2 teaspoon baking soda…

Blend together with a whisk…

Fry six strips of bacon, then crumble and set aside.

In a dry warm skillet, pour in 1 tablespoon butter and 1 1/2 tablespoons olive oil– saute half of 1 large onion, chopped; 2 large garlic cloves or 1 large clove, chopped. When sauteed, turn off the heat, add crumbled bacon with 1 1/2 cups buttermilk, 1/2 cup beer; stir and add cayenne pepper.

Beat 2 large eggs; mix in the eggs– 11 oz. can of drained Green Giant Mexicorn, 1/2 cup drained hot Rotel; then the cornmeal; then pour milk mixture from the skillet into the batter, blend…