by Becki Gray
Former Senior Vice President, John Locke Foundation
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.
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
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.