Rustic Appalachian Bean and Cornbread Casserole

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

A hearty, baked casserole combining smoky beans and creamy cornbread with a touch of regional spices for a comforting dish inspired by southeastern Ohio’s rustic cooking traditions. This american-inspired vegetarian ready in about 130 minutes pairs dry pinto beans, water, smoked sausage, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dry pinto beans
• 4 cups water
• 8 oz smoked sausage, sliced
• 1 medium yellow onion, diced
• 2 cloves garlic cloves, minced
• 1 cup canned diced tomatoes
• 2 cups chicken broth
• 1 tsp chili powder
• 1/2 tsp cumin
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tbsp baking powder
• 1 cup milk
• 1 large egg
• 4 tbsp unsalted butter, melted
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Rinse and soak 1 cup dry pinto beans in water overnight or for at least 6 hours. Drain and rinse beans before cooking.
2. Step 2: In a large pot, add soaked beans and 4 cups fresh water. Bring to a boil over high heat, then reduce to simmer and cook for 1 hour until beans are tender but not mushy. Drain and set aside.
3. Step 3: Preheat oven to 375°F. In a large skillet over medium heat, sauté 8 oz sliced smoked sausage, 1 diced medium onion, and 2 minced garlic cloves for 5-6 minutes until the onion is translucent and sausage is browned.
4. Step 4: Stir in 1 cup canned diced tomatoes, 2 cups chicken broth, 1 tsp chili powder, 1/2 tsp cumin, 1 tsp salt, and 1/2 tsp black pepper. Add cooked beans and simmer together for 10 minutes.
5. Step 5: Meanwhile, prepare the cornbread topping by whisking 1 cup cornmeal, 1/2 cup all-purpose flour, 1 tbsp baking powder, 1 tsp salt, 1 cup milk, 1 large egg, and 4 tbsp melted unsalted butter until smooth.
6. Step 6: Pour the bean mixture into a 9x9-inch baking dish, then evenly spoon the cornbread batter on top, spreading gently.
7. Step 7: Bake for 25-30 minutes until the cornbread is golden brown and a toothpick inserted in the center comes out clean. Let cool slightly before serving.