On Monday, I cooked a big pot of pinto beans and baked cornbread, and we ate beans and cornbread (with pickled beets, buttered sautéed cabbage, and broccoli) the last two evenings. Since I had leftover beans and cornbread, today I've done what Southern cooks have long done when those items are left over: I've made a big pot of vegetable soup, to be eaten with what's left of the cornbread.
