Backwood Beans and corn bread

I hate to push down the fudgiest brownie recipe for another bean recipe. Sorry to be the "Debbie downer" of sorts. I made this this week and it turned out to be another cheap, healthy (high fiber!), and easy meal that turns into many meals. The first meal's main gist is pinto bean soup with corn bread. Then I used the left over beans in burritos and then also on nachos.

Backwood Beans (gluten free)

(I named it this because as I ate I couldn't help but imagine a log cabin in the Smoky Mountains, where everyone  is wearing brown tones, barefoot , the brother plays the harmonica, and the sister's hair is in braids.)

Night before:

Rinse and sort 2-3 lbs. dried pinto beans. In a large pot, cover beans with water (enough to let them double in size and still be submerged)

3 hours before dinner:

Dump out water and get fresh. Add a chopped onion to beans and simmer an hour. 

In a skillet, cook:

6 slices of bacon, cut up.

Add bacon and grease to beans (Caution: the hot grease will splatter when it hits the water, so you may want to let it cool a bit first.)

Continue to simmer 1-2 hours. Add water if necessary.

About a half hour before dinner bake:

Corn bread (not gluten free)

Oven: 400

1 C milk

1/4 C butter

1 egg

1 1/4 C cornmeal

1 C flour

1/2 C sugar

1 T baking powder

1/2 tsp salt

Grease an 8x8 or muffin tin. Beat milk, butter, and egg in a large bowl. Stir in remaining ingredients until moistened. Bake 20-25 min until toothpick comes out clean. (15-20 for muffin tin.)

The next day for dinner I reheated some beans on the stove and mashed them. Then I put them and some spinach, cheese, sour cream, and sliced avocados in a tortilla and it made a tasty burrito. And the day after that I spread chips on a cookies sheet, put heated beans on top, sprinkled with cheese and sliced avocado and broiled to heat the cheese and chips. Delicious!