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In the realm of comfort food, few dishes can rival the heartwarming appeal of Loaded Pinto Beans and Cornbread Delight. This delectable dish brings together the wholesome goodness of pinto beans and the irresistible warmth of freshly baked cornbread, offering a meal that is not only rich in flavor but also packed with nutrients. Perfect for family gatherings, casual dinners, or even as a satisfying weeknight meal, this recipe is a celebration of classic American flavors that will undoubtedly leave everyone asking for seconds.

Loaded pinto beans and cornbread!

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Ingredients
  

For the Loaded Pinto Beans:

2 cups dry pinto beans (soaked overnight)

1 medium onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

2 jalapeños, seeded and diced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 tablespoon olive oil

4 cups vegetable broth

1 can (14.5 oz) diced tomatoes (with juices)

1 cup corn kernels (fresh or frozen)

Salt and pepper to taste

1 cup shredded cheddar cheese

1/2 cup sour cream (for topping)

Green onions, chopped (for garnish)

For the Cornbread:

1 cup cornmeal

1 cup all-purpose flour

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk

2 large eggs

1/4 cup melted butter

1 cup shredded cheddar cheese (optional)

Instructions
 

Prepare the Pinto Beans:

    - Rinse the soaked pinto beans under cold water and drain. In a large pot, heat olive oil over medium heat. Add the diced onion, garlic, red bell pepper, and jalapeños. Sauté until the vegetables are softened, about 5-7 minutes.

      - Stir in the ground cumin and smoked paprika. Cook for another minute until fragrant.

        - Add the drained pinto beans, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat to low and let simmer for 1 to 1.5 hours or until beans are tender. Stir occasionally and add more broth if necessary.

          - When beans are tender, stir in corn, season with salt and pepper to taste, and mix in cheese until melted.

            Make the Cornbread:

              - Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan or a cast-iron skillet.

                - In a large bowl, mix together cornmeal, flour, sugar, baking powder, and salt.

                  - In another bowl, whisk together milk, eggs, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in shredded cheddar cheese if using.

                    - Pour the batter into the prepared pan and bake for 20-25 minutes or until golden and a toothpick inserted into the center comes out clean.

                      Serve:

                        - In bowls, serve a generous scoop of loaded pinto beans topped with sour cream and green onions alongside a warm slice of cornbread.

                          - Enjoy your delicious Loaded Pinto Beans and Cornbread Delight!

                            Prep Time: 20 minutes | Total Time: 2 hours | Servings: 6