Pinto Bean Soup & Pan-fried Cornbread

Meal: 
Lunch
Dinner
Course: 
Soup
Main
Total Time: 
0 min
Prep Time: 
0 min
Recipe Ingredients: 

For Pinto Bean Soup

  • 2 cans pinto beans (reserve liquid)
  • 1 can corn (reserve liquid)
  • 1 small can diced green chile
  • 2 cups vegetable juice
  • 2 tablespoons dried chopped onion
  • 1/4 cup canned plain tomato paste
  • 1 tomato bouillon cube (or less) for taste

For Fried Corn Bread

  • 1 cup yellow cornmeal
  • 1/2 cup water
  • 1/2 cup vegetable or canola oil
  • Pinch of salt
  • Vegetable or canola oil for frying
  • Paper towels
Directions: 

For Pinto Been Soup

  1. Combine ingredients in a pot, simmer until flavors combine and onions are rehydrated, about 15 - 20 minutes.

For Fried Corn Bread

  1. Mix all ingredients in a bowl. Batter should be slightly runny but not watery.
  2. Pour oil in frying pan, about a 1/4 inch deep and crank up heat until hot enough to fry batter.
  3. Gently pour about a silver dollar pancake's worth of batter into hot oil (avoid splashing hot oil).
  4. When edges are slightly brown, flip and cook for another minute or two.
  5. Keep a close eye on skillet and heat level for safety! Remove thin, crispy fried cornmeal and place on paper towels to absorb extra oil. 
  6. Serve with soup and enjoy!
Cooking Tips: 

(Serves 4)