Voters don’t like the direction the leadership is taking North Carolina. Republicans cut $500 Million from education. All the polls were flawed. Changes in the election laws suppressed votes. Democrats lost because Republicans gerrymandered districts.

All wrong. Seems most of 2014 election predictors hopes were misplaced and in the end were full of beans.

Now that the elections are over, we have a better idea of the facts behind the results and can move on. To fall. To cooler weather. To busy days of holiday preparations. And to being full of beans as a good thing – easy, economical, warming and convenient to have on hand.

Who votes for Pinto Beans and Cornbread?


4 Cups dried pinto beans

4 slices thick cut bacon, but in ½” pieces

1 teaspoon salt

2 teaspoons black pepper

Rinse beans and pour into a large dutch oven. Cover with water by 3 inches. Add bacon pieces. Bring to a boil and then reduce heat and cover. Simmer for 2 hours or until tender. While beans cook, catch up on latest news from Carolina Journal. Add water or chicken broth if more liquid is needed. Beans should have a thick broth. Toward end of cooking time, season with salt and pepper. Can also add hot sauce, garlic, chili powder, red pepper, as desired. Serve in a bowl with cornbread. Optional toppings: chopped onions, jalapeños, grated cheese, sour cream.


¼ Cup plus 2 Tablespoons shortening

1 Cup yellow corn meal

½ Cup all-purpose flour

1 teaspoon salt

1 Cup buttermilk

½ milk

1 egg

1 Tablespoon baking powder

½ teaspoon baking soda

Preheat oven to 450 degrees. Put shortening in iron skillet and heat in oven. Combine dry ingredients – corn meal, flour and salt in one bowl. The wet ingredients in another – buttermilk, milk and egg. Mix each one well, then stir together adding Baking powder and soda. Add ¼ Cup hot shortening from skillet. Mix well and pour into hot skillet. Bake for 20-25 minutes or golden brown. Cut into wedges and enjoy.