Our dinner the past two nights was pork’n’beans and cornbread.
Sunday was a gloomy day.
It was a great day, don’t get me wrong! Nick and I had fantastic day, full of friends and fun activities.
But it was gray and overcast and there was a chill in the air.
When we took Maggie to the park that afternoon, we both had to wear our fleece jackets.
Fall is here.
After a cool walk in the park with Maggie, I was very happy I had this meal on the menu plan for this week.
Making pork and beans with cornbread for dinner was fun. I felt like I should have put on my cowgirl boots, just for kicks.
Pork and Bean Soup, inspired by Food & Wine Pork and Pink Bean Soup with Corn Muffin Croutons
- 3 slices bacon
- 1/2 cup lean ham, diced
- 2 garlic cloves, minced
- 1/2 red onion, diced
- 2 Tbsp tomato paste
- 1 Tbsp maple syrup
- 1 can chili beans
- 1 can cannellini beans
- 1 can pinto beans
- 1 can crushed tomatoes
- 3 cups vegetable broth
- 1.5 tsp salt
- 1/2 tsp cayenne
- scallions, garnish
- Heat large pot over medium heat and add 1 tsp oil.
- Add diced ham and cook, 3-4 minutes, until it starts to brown/crisp up.
- Take ham out of pot.
- Add bacon and cook until crisp. Remove.
- Put diced onion and garlic into leftover oil/bacon grease in pot and cook, 3-4 minutes, until softened.
- Stir in tomato paste and maple syrup and cook 1 minute or until everything is combined.
- Add in beans, broth, tomatoes, salt, and cayenne.
- Heat through 10-15 minutes.
As for the cornbread, the simpler, the better.
I also like to make cornbread in my cast iron skillet in the oven. The entire bottom and sides get an amazing crust that you don’t get in a glass baking dish.
I’m a big fan of cornbread recipes that don’t use flour, too. All cornmeal, all the way! A good cornbread recipe really just needs a few things: cornmeal, salt, buttermilk.
I used this Buttermilk Cornbread Recipe from Food & Wine – it was great! I don’t like my cornbread too sweet, and the little bit of honey in this recipe was just the right amount. The cornbread was the best dipper for our soup.
The best part about this meal?
Everything was even better Monday night.
The cornbread heated up well, and that soup? SO much more flavor on the second night! Isn’t it funny how some meals taste even better a day after you make them?
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This post is part of a series featuring recipes from the FOOD & WINE archive. As a FOOD & WINE Blogger Correspondent, I was chosen to do four recipes a week from FOOD & WINE. I received a subscription to FOOD & WINE for my participation.