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Instructions:
- Pintos: In a large pot, combine the beans, ham, onion, garlic, and broth or water. Bring to a boil, then reduce heat and simmer for 1 to 1 1/2 hours, until the beans are tender and creamy. If using canned beans, simmer for about 30 minutes. Season with salt, pepper, and smoked paprika if using.
- Fried Potatoes: Heat the oil or bacon grease in a large skillet over medium heat. Add the potatoes and onion and cook, stirring occasionally, until golden brown and crispy. Season to taste.
- Cornbread: Preheat the oven to 400°F (200°C). In one bowl, mix the dry ingredients. In another bowl, whisk together the buttermilk, egg, and melted butter. Combine wet and dry ingredients, pour into a greased baking dish, and bake for 20 to 25 minutes, until golden.
- Serve the beans, fried potatoes, and cornbread warm, together on one plate.
Variations :
- Add a bay leaf or a pinch of cayenne to the beans for deeper flavor.
- Use sweet potatoes instead of regular potatoes for a slightly sweeter side.
- Replace sugar in the cornbread with honey for a richer taste.
Tips :
- Soak dried beans overnight to reduce cooking time and improve texture.
- Stir the beans occasionally so they don’t stick to the bottom of the pot.
- Cornbread is best served warm with butter, especially alongside the beans for dipping.
