Taste of Texas Guajillo Pintos and Saffron Infused Cornbread

Taste of Texas Guajillo Pintos and Saffron Infused Cornbread

by Linda Mire 

For Pintos:
I used Marx Foods Dried Guajillo Chilies in my pinto beans. The Guajillo chili peppers add great flavor without out a lot of heat. I loved the convenience of having the dried peppers on hand to use at my convenience, not having to worry about when fresh will go bad. Marx recommends storing Guajillo peppers in an air-tight container in a cool, dark cupboard. Guajillos will retain their flavor for at least one year, but likely longer.

1 pound fresh pinto beans, rinsed and drained 
4 ounce boneless pork tenderloin, cut into small cubes
2 slices of bacon, finely diced
2 Marx Foods Dried Guajillo Chilies, rehydrated
1 teaspoon adobo chili powder
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon Mexican oregano
3 cloves of garlic, minced
1 medium white onion, finely diced
1 cup beer
1 carton low sodium beef stock
additional white onion for garnish, thin sliced rings

Place all ingredients in your crock pot except beef stock. Mix well. Pour enough beef stock over beans just to cover with liquid. Cook on high for 2 1/2 hours, then reduce to low and simmer for 5 - 6 hours. 

For Cornbread:

Marx Foods Sargol Saffron Threads give an unexpected flavor to my traditional Texas cornbread. You will be saying, "Wow, why didn't I think of that before!"

1 package (6-ounces) regular cornbread mix (do not use sweet)
1 egg, slightly beaten
2/3 cup of milk
about 13 threads or 1/16 teaspoon of Marx Foods Sargol Saffron Threads
1/4 cup canned green chiles, drained and chopped fine
1/4 cup jarred roasted red peppers, drained and chopped fine
1/8 cup jarred pickled jalapenos, drained and chopped fine

1/4 teaspoon chili powder
1/4 teaspoon black pepper

Preheat oven to 400 degrees. Heat 1/3 cup of milk in microwave for about 45 seconds (watch so it doesn't bubble up). Place saffron threads in milk and let them steep for 20 minutes. In bowl add all the ingredients including steeped saffron in milk. Gently mix. Lightly grease 8" cast iron skillet, place in 400 degree oven and heat for 5 minutes. Remove from oven and pour cornbread mix in skillet. Bake 20-25 minutes until lightly browned on top. 

Serve cooked pintos with thinly sliced raw onion rings on top. Garnish with a nice slice of cornbread on top. (I used a Texas shaped cookie cutter and pressed into cornbread while still warm).