Classic Appalachian Pinto Beans with Hog Jowl and Cornbread

Ingredients

• Pinto beans, cooked over several days
• Hog jowl bacon, cut into small pieces
• Potatoes, peeled and sliced for frying
• Onion, chopped (for both taters and cornbread)
• Cornbread batter (prepared with your favorite recipe)
• Salt and pepper to taste
• Oil or bacon grease for frying

Instructions

1. Cook the beans: Begin by slowly simmering the pinto beans with the hog jowl bacon. For a deep, smoky flavor, cook over low heat for several days, topping off with water as needed to keep the beans covered. Stir occasionally and season with salt and pepper to taste, allowing the flavors to fully meld.
2. Prepare the fried taters: Peel and slice the potatoes into thin or medium slices. Heat a generous amount of oil or reserved bacon grease in a skillet over medium-high heat. Add the potatoes and a portion of chopped onion, frying until the taters are golden brown and tender, with onions softened and slightly caramelized. Stir occasionally to ensure even cooking.
3. Bake the cornbread: Prepare your cornbread batter, folding in a quarter of a large sweet onion finely chopped. Pour into a greased baking dish or cast-iron skillet and bake until golden brown on top and cooked through. The onion adds a subtle sweetness and depth of flavor to the bread.
4. Assemble and serve: Serve the beans hot, with a generous portion of fried taters on the side and slices of the onion-infused cornbread. The combination of smoky bacon, tender beans, crispy taters, and sweet-savory cornbread creates an authentic Appalachian feast that is hearty, flavorful, and deeply satisfying.
   

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