Butter Beans with CornbreadIngredients:For the Butter Beans:1 lb dried butter beans (or 3 cups frozen butter beans)6 cups water or chicken broth1 smoked ham hock or 4 slices bacon, chopped1 small onion, diced2 cloves garlic, minced1 teaspoon salt, or to taste1/2 teaspoon black pepper1/2 teaspoon smoked paprika1/4 teaspoon crushed red pepper flakes (optional)1 tablespoon butterFor the Cornbread:1 cup yellow cornmeal1 cup all-purpose flour1/4 cup granulated sugar1 tablespoon baking powder1/2 teaspoon salt1 cup buttermilk1/3 cup vegetable oil or melted butter1 large eggInstructions:If using dried butter beans, rinse and soak them overnight in water. Drain before cooking.In a large pot, add the butter beans and water or chicken broth. Stir in the ham hock or chopped bacon and bring to a boil. Reduce heat to low and simmer for about 1 to 1 1/2 hours, or until beans are tender. If using frozen butter beans, cook for about 45–60 minutes.Add diced onion and garlic during the last 30 minutes of cooking. Season with salt, black pepper, smoked paprika, and red pepper flakes if using. Stir occasionally and add more liquid if needed to keep beans covered.Once tender, stir in the butter and adjust seasoning to taste. Let simmer uncovered for 10 more minutes to thicken slightly.Preheat oven to 400°F (200°C) for the cornbread. Lightly grease an 8-inch baking dish or cast-iron skillet.In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In another bowl, mix buttermilk, oil or melted butter, and egg.Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.Pour batter into the prepared dish and bake for 18–22 minutes, or until golden brown and a toothpick inserted in the center comes out clean.Let the cornbread cool slightly before slicing. Serve warm butter beans in a bowl with a thick slice of cornbread on the side for a true Southern comfort meal.
