Pinto Bean & Cornbread Stew

Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic with a big pinch of salt and pepper. Cook, for 5 minutes.

Stir in the tomato paste, basil, oregano and thyme. Cook for another 5 minutes, stirring often.

Add in the tomatoes, beans, stock. Bring the mixture to a boil, then reduce it to a simmer and cook for 20minutes. And 10 min with the lid.

Remove the lid and stir in the cream. Stir in the parmesan cheese and the spinach. Cook for 5 to 10 more minutes, Taste and season the soup additionally with salt and pepper as needed.

Serve immediately, topping with extra parmesan and crushed red pepper with corn bread.

Preheat the oven. 400F then either line an 8.5×4.5 inch loaf pan with parchement paper or spray with cooking spray then set aside. 

In a large bowl, whisk the melted butter,  egg yolk and the buttermilk and whisk  to combine. 

Pour the dry mixture over the wet mixture along with the paste of canned corn and whisk just until the flour disappears. Pour in the prepared loaf pan and bake in the preheated oven for 18-19 minutes. 

Let the corn bread cool down for 10 minutes before pulling it out of the loaf pan and letting it cool down fully in a cooling rack.