Beans and Cornbread is very simple yet with so many flavors dinner bowl. It takes less than 30 minutes to prepare. Serve with jalapeno cornbread muffins or regular cornbread along with another garnish or meat and of course, plenty of toppings!
- Beans - canned are preferred as they are quicker and easier to make. No hassle with rinsing, cooking and so on. You can use only 1 type of beans but for more flavor and texture I recommend using 4 different cans of beans: pinto beans, white beans, kidney beans, black beans.
- Jalapeno cornbread muffins - a gluten free recipe here.
- Taco sauce - I prefer taco or similar tomato based sauce where spices are already included. But if a classical tomato sauce with some sort of seasoning is all you have this will work too.
- Broth - chicken, beef, or vegetable broth. Or make a bouillon cube as per package instructions, you should have 2 cups for this recipe.
- Tomato paste - thick and rich red color. Note, tomato paste and tomato sauce are not the same things.
- Water - depending on how thick or soup-like texture you are going for you’ll want to add a bit of warm boiled water as you go.
- Toppings - the more the merrier! Some of my favorite garnishes for bean recipes include red onion, sour cream, cilantro, jalapeno. Scroll down to see more extensive list of topping ideas.
- Worcestershire sauce - for that umami flavor!
You are going o enjoy this delicious bowl of beans and cornbread in no time!
Prepare the jalapeno cornbread muffins according to this recipe. (Make this a day or two before for an easier prep)
While they are close to the end of baking time, take a large pot or dutch oven, and cook bacon over medium heat until crispy.
Add onion and spices. Cook onion until softened.
Throw in the canned beans, chicken broth, a dash of Worcestershire sauce, tomato paste, and taco sauce.
Stir to coat and simmer for 10 minutes on medium-low heat or until the mixture has thickened. Add warm water the bean stew looks too thick for you. Season with salt and pepper if needed.
Remove from heat and drizzle with lime juice.
Stir one more time and serve with jalapeno cornbread muffins, sour cream, cilantro leaves, and more jalapeno if desired.
- As bacon is already salty, careful with adding more salt, only if needed. I usually do not add any at all.
- Broth - I have made these beans and cornbread recipe with different bouillon cubes as well as chicken broth and both taste delicious. What to keep in mind is that bouillon cubes may have higher sodium levels (unless you can find a healthier ''bio'' choice) and you may need to add extra water if it tastes salty for you. I would not recommend adding salt to the dish at all.
- Beans - Rinse and drain the beans. Some chefs prefer to use that thick liquid from the can the beans came from for cooking, I think it is not the best idea, and I'll tell you why. It has a lot of starch and again, is usually full of sodium. Not healthy, please rinse and drain the beans before using.
In case (just in case) you have leftover beans, never store them in the same can that they came from. I know how convenient it is but don't do it
They will be off very quickly and will pick up the taste of the metal, and this for sure, should be avoided. Pop them in a preferable glass or an airtight container with a lid and store them in the fridge for up to a week. This is recommended for all metal canned goods.
- Simmer - Cooked Beans taste better the longer they cook in spices and broth! The longer it simmers, the more the flavors will meld together. Beans and cornbread will taste even better the next few days!
- Leftover beans - use any leftover bean stew to prepare refried beans for tostadas!
- Like recipes with beans? Try these next: Healthy White Bean Chicken Chili, Beef Enchilada Casserole, Easy Vegan Chili.
Serving and Toppings
I like to serve beans with different toppings, it may look like a Mexican dish but I think beans taste with those extremely good!
Serve this beans stew with cornbread muffins and :
- Diced avocados
- Tomato Salsa
- Sour cream, yogurt
- Hot sauce
- Jalapenos (fresh or marinated/pickled)
- Diced tomatoes
- Cilantro/Coriander chopped or whole leaves
- Lime wedges
- Cherry tomatoes cut in half
- Black olives (pitted & sliced)
- Corn (canned or fresh) or grilled corn
- Cotija cheese or feta cheese
- Pickled cabbage
What meat goes well with cornbread?
Cornbread does well with not only soups and stews but it is equally good if not better when served with steaks, Pork dishes instead of traditional bread. Try my Pork Tenderloin recipe with the jalapeno cornbread muffins with or without the lingonberry sauce. Delicious!
What goes well with beans and cornbread?
The meal is nothing but a bean stew served with cornbread muffins and is great to be enjoyed on it’s own. In my recipe, there is bacon already added so you could either increase the amount or serve the beans with other pork dishes instead. Add some Collard greens and cabbage for a little crunch too.
Are beans and cornbread healthy?
Beans are considered healthy as they are full of nutrients and contain tons of fiber. However, cornbread is made from corn flour and is higher in carbs. Like any other food, is totally fine to consume cornbread in moderate quantities. However, it is not the best option for keto-friendly diets.
I hope you'll enjoy this beans and cornbread recipe and if you make it, please let me know down below in the comments or by tagging @theyummy_bowl under your picture on Instagram.
Thank you for reading,
Easy Gluten Free One Pot Recipes
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Want More Yummy?
Beans and Cornbread
- 4 cups canned pinto beans or a variety of beans mix, drained
- 5 slices bacon medium diced
- 1 teaspoon paprika
- ½ teaspoon cayenne
- ½ teaspoon oregano
- 1 teaspoon garlic powder
- 1 large yellow/brown onion diced
- 2 cups chicken broth or bouillon cube low sodium
- 1 small lime freshly squeezed juice
- 2-3 oz tomato paste
- 5 oz Taco sauce
- 1 dash of Worcestershire sauce
- Jalapeno cornbread muffins for serving
- Prepare the jalapeno cornbread muffins according to this recipe.
- While they are close to end of baking time, take a large pot, and cook bacon over medium heat until crispy.
- Add onion and spices. Cook until onion has softened.
- Throw in the canned beans, pour in the chicken broth, a dash of Worcestershire sauce, tomato paste, and taco sauce. Stir to coat and simmer for 10 minutes on medium-low heat or until the mixture has thickened. Add warm water the bean stew looks too thick for you. Season with salt and pepper if needed.
- Remove from heat and drizzle with lime juice. Stir to combine and serve with jalapeno cornbread muffins, sour cream, cilantro leaves and more jalapeno if needed.
- Beans - canned are preferred as they are quicker and easier to make. No hassle with rinsing, cooking, and so on. You can use only 1 type of beans but for more flavor and texture I recommend using 4 different cans of beans: pinto beans, white beans, kidney beans, black beans.
- Jalapeno cornbread muffins - use my gluten-free cornbread muffin recipe or cornbread in a pan recipe over here. The amount of sweetness/honey in those recipes can be easily reduced if you wish.
- What goes well with beans and cornbread? The meal is nothing but a bean stew served with cornbread muffins and is great to be enjoyed on its own. In my recipe, there is bacon already added so you could either increase the amount or serve the beans with other pork dishes instead. Add some collard greens and cabbage for a little crunch too.
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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