Beans and Cornbread

4 cups dried pinto beans
4 slices thick cut bacon, cut into 1-inch slices
1 teaspoon salt
2 teaspoons ground black pepper (more or less, as desired)
seasonings: chili powder, cayenne pepper, garlic powder & oregano (sprinkle in, as desired)

Rinse the beans thoroughly and pick out any little rocks or sticks that might have gotten packed into the bag along with the beans. Place them in a large pot with the bacon, and pour water over the top (1 or 2 inches above the beans). Bring to boil over medium-high heat, then reduce to low and cover. Simmer for 2 to 3 hours (mine took close to 3). If the liquid appears to be evaporating quickly, add more water as needed during cooking. The beans are done when they’re tender but not mushy. Add in salt and pepper. Stir them up and add optional seasonings as desired.

Preheat the oven to 450 degrees F. In a bowl, whisk together the cornmeal, flour, salt and baking powder. Measure the buttermilk and milk in a measuring cup. Stir in the egg with a fork. Add the baking soda and stir (it’ll bubble a bit). Pour into the bowl with the dry ingredients and stir with a fork just until combined. In a small bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring just until combined. In an iron skillet over high heat, melt the remaining 2 tablespoons of shortening. Pour the batter into the hot skillet and spread to even out the surface. Cook on the stovetop for about a minute, then bake in the oven for 15 to 20 minutes, or until golden brown. The edges should be crispy.

In place of bacon, you may substitute diced ham or a ham hock instead. Ham will add more flavor to the beans than bacon.
I suggest being generous with the extra spice suggestions.
Go crazy with the garnishes- they make this dish yummy.
This cornbread recipe is not a sweet one. It’s considered a classic Texas Cornbread… grainy in texture, flatter and very crispy on the outside.