If you love chili and cornbread pairings, this dish is for you! It combines all the flavor of chili (a deep and hearty smoky bean stew), with the classic sweet, pressed sweet corn! But it’s easier to prepare because everything is cooked in one pan!
°1.3 kg dried pinto beans, soaked overnight
°2 minced onions
°1 boneless ham (or hammock. Optional but changes flavor if left out)
°2 tablespoons of chili powder
°3 tablespoons cumin
°1 1/2 teaspoons paprika
°1 head minced garlic
°2 bay leaves
°1 tablespoon of dried thyme
°Salt and Pepper
After soaking the beans overnight, add everything except salt and pepper to a large saucepan; Cover it completely with water.
Simmer for a few hours until the beans are tender (this will take a long time, so you’ll want to start at lunchtime.) Make sure to stir every now and then – you should be able to mash them easily. Between two fingers without difficulty. Salt and pepper to taste.