4 c. very juicy cooked and seasoned beans (especially pinto or kidney)
2 c. cornmeal
2 tsp. baking soda
2 tsp. salt
1 qt. buttermilk
2 eggs, slightly beaten
1/4 c. butter

Heat beans until quite hot and pour into a lightly greased 9x13 inch baking dish. Preheat oven to 450 degrees.

Mix the cornmeal, baking soda, and salt in a large bowl. Melt the butter and combine with buttermilk and eggs. Stir the wet and dry ingredients together until smooth and pour them over the hot beans. Bake on the top rack of the oven until bread is a rich golden color and the sides of the corn bread pull away from the sides of the pan. This takes about 30 minutes. Serves 8.