Pinto Beans & Rice with cornbread

Pinto Beans

1 lb. or 2 cups Pinto beans
bacon
cilantro
onions
polka kiebasa sausage
salsa to taste

Rinse bag of beans and soak overnight. Next day, put in crockpot or slowcooker covered with water, almost to the top. Cover and cook on LOW heat 5 to 7 hours, until beans are tender. After about 5 hours, (when beans are tender), fry up desired amount of bacon, onions, sausage, and cilantro. Make sure bacon is cooked through and onion is clear.
Add bacon, some bacon drippings, onions, cilantro and sausage to the beans. Add salsa to taste. Cover & cook about 1 to 2 more hours. This could be a main meal, or served with rice and cornbread.

Homemade Cornbread
(all from food storage!)

Grind:
½ cup popcorn (to make 3/4 cup cornmeal)
about ¾ cup wheat kernels (to make 1 ¼ cup flour)

Combine:
¾ cup cornmeal
1 ¼ cup whole wheat flour
¼ cup sugar
2 tsp baking powder
½ tsp salt

Add:
1 egg
1 cup milk
¼ cup vegetable oil

Stir until dry ingredients are moist, with no lumps. Pour into a round pan or muffin tins.
Bake at 400 degrees for 20-25 minutes or until toothpick comes out clean. Enjoy some yummy & nutritious bread!

*If you want to do this recipe all from food storage, instead of an egg, use 1 ½ Tbsp whole egg powder + 3 Tbsp water. For the milk, use 3 Tbsp powdered milk + 1 cup water.