Savory Pinto Bean and Cornbread Stuffing

Ingredients

Salt

to taste

Black pepper

to taste

Unsalted butter

4 tablespoons, divided

Vegetable broth

1 cup

Fresh thyme leaves

1 tablespoon, chopped

Fresh sage leaves

1 tablespoon, chopped

Fresh parsley

1 tablespoon, chopped

Garlic

3 cloves, minced

Celery

2 stalks, diced

Onion

1, diced

Pinto beans

1 cup, cooked and drained

Cornbread

4 cups, crumbled

Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
2. In a large skillet, melt 2 tablespoons of the butter over medium heat.
3. Add the diced onion, celery, and minced garlic to the skillet. Cook until the vegetables are softened, about 5 minutes, stirring occasionally.
4. In a large bowl, combine the crumbled cornbread, cooked pinto beans, cooked vegetable mixture, and the chopped herbs. Mix until well combined.
5. Gradually pour the vegetable broth over the cornbread mixture, stirring until the mixture is evenly moistened. Season with salt and pepper to taste.
6. Transfer the stuffing mixture to the prepared baking dish, spreading it out evenly.
7. Melt the remaining 2 tablespoons of butter and drizzle it over the top of the stuffing.
8. Bake in the preheated oven for 30-40 minutes, until the top is golden brown and crispy.
9. Let the stuffing cool for a few minutes before serving. Serve warm as a hearty side to your favorite main dishes.