Cherokee Bean Bread
A dense, savory cornmeal bread mixed with cooked pinto beans, traditionally steamed in corn husks by Cherokee cooks in Oklahoma.
- Prep
- 30 min
- Cook
- 90 min
- Total
- 120 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Corn husks or parchment
- •Large pot with lid
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 4
- carbs
- 48
- protein
- 8
- calories
- 260
Instructions
- 1
Cook dried pinto beans in water until very soft. Drain them, but save a little liquid.
- 2
If using dried corn husks, soak them in warm water until soft and bendable.
- 3
Mix the cornmeal, baking soda, and salt together in a large bowl.
- 4
Stir the cooked beans into the cornmeal mixture.
- 5
Slowly stir in hot water until a thick, shapeable dough forms.
- 6
Divide the dough and wrap pieces in soaked corn husks, or shape them into small loaves.
- 7
Put the bundles into a large pot of gently bubbling water so they stay mostly covered.
- 8
Cook for 1 to 1.5 hours until firm. Check the water level often so it does not dry out.
- 9
Take them out and let them cool a bit. Unwrap the bread before serving.
Chef's tips
The dough should hold its shape when pressed, so add water slowly. The flavor gets even better the next day.
Storage
Wrap and refrigerate up to 5 days.
Reheating
Steam again briefly or warm slices in a dry skillet.
Common mistakes to avoid
- •Adding too much water, which makes the bread mushy
- •Forgetting to drain the cooked beans well before mixing
Serving suggestions
Cooked Cherokee Bean Bread?
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