Beans & Cornbread

Serves: 6-8

3 c. dry pinto beans
12 c. water
1 tsp. chili powder
1 tsp. cumin
1/4 tsp. onion powder
1/8 tsp. black pepper
1/2 tsp. oregano
1 tsp. seasoned salt
Salsa (optional)

Rinse and sort dry beans. Combine all ingredients except salt & salsa in cooking vessel. Cook for prescribed amount of time depending on cooking method below. When cooking is finished, stir in salt. Serve beans with "bean juice" in a bowl and top with salsa if desired.

Cooking methods
Instant Pot/Pressure Cooker - Cook beans on beans setting for 25-35 minutes or according to your instant pot's manufacturer's directions and beans are soft. Let steam release naturally for 10 minutes then manually release remaining pressure.

Slow Cooker - Cook beans on high for 6-8 hours.

Stovetop - Cook beans at a low boil for about 4 hours, keeping an eye that you don't boil off too much liquid.

Tips: If you are from the South or Southwest part of the US, you probably grew up eating Beans & Cornbread. My husband's grandmother was originally from Texas so this was a staple in his house growing up. It is such a simple meal but full of protein and a great meatless, vegetarian, vegan dinner. This recipe does make a lot of beans but you can easily cut the recipe in half or you can use the leftovers in burritos, soups, etc.
Typically my family uses pinto beans in this recipe but we were recently given a large bag of Anasazi beans so that's what you see in the picture. This recipe also works well with white beans or great northern beans if you prefer a slightly smaller bean. We ALWAYS serve these beans with our family favorite, Yogurt Cornbread. Be sure to add the salt after the cooking is finished otherwise the salt can keep the beans from softening properly.

Recipe from Elsie, my husband's grandma.