Crockpot Pinto Beans and Cornbread

There are many meals that I remember my mother preparing when we were little. Some I loved and some I could have done without (as a child with immature taste buds). Of course, these are the ones I loved the most that I remember and that I now make for my family. This is one of those meals.

I would like to start by pointing out that no, the cornbread is not cooked in the crock pot with the beans. Unfortunately, you will have to do the hard work and bake your cornbread in the oven. When I did it the other night, I found a new recipe for cornbread and it is absolutely divine. It is so divine that I intend to give it its own job. So stay tuned.

As I was saying, this meal takes me back to those comforting nights of my childhood. I used to come outside and play all day long to have warm, hearty pinto beans served with crispy cornbread. They make a most amazing combination. It’s not even really a “summer” dish, but I still make it in the summer.

Start by soaking your bag of pinto beans in a large bowl overnight. This softens them and prepares them better for cooking. It may seem difficult, but it’s not. Place your beans in a bowl covered with water and go to bed. It’s easy!


1 bag of dry Pinto beans

1 small packet of country ham pieces

2 medium onions, chopped

1 batch of corn bread (your choice)

Salt and pepper to taste


The day before your meal, place your pinto beans in a large bowl and cover them with water. Let them rest overnight.

The next morning, drain the beans and put them in the slow cooker with the chopped onions and pieces of country ham. Fill the slow cooker with one or two inches of water above the beans. Cook on low heat for 6-8 hours or on high heat for 4-6 hours.

In the meantime, prepare the cornbread of your choice. Season the beans with salt and pepper once they are cooked and their lines have disappeared.

To serve, pour the beans over the cornbread and let the juice soak in.


You will notice that some of my photos have sour cream. It was something new that I was trying. Some people like sour cream on their pinto beans, so I thought I’d give it a try. It was good for me. It was take it or leave it.

Sometimes I even put my cornbread in a cup and pour the beans on top into the cup. It’s honestly one of the best ways to eat it!

Eclair Cake

Strawberry Pound Cake