Here’s a true Southern-style Pinto Beans with Smoked Ham Hocks and Cornbread — slow-simmered, rich, and comforting 🍲🌽
🫘 Pinto Beans with Smoked Ham Hocks
Serves 6–8
Ingredients
-
1 lb dried pinto beans
-
2 smoked ham hocks
-
1 medium onion, diced
-
3 cloves garlic, minced
-
1 tsp black pepper
-
½ tsp crushed red pepper (optional)
-
1 tsp smoked paprika
-
1 bay leaf
-
6–7 cups water or chicken broth
-
Salt to taste (add at end)
Instructions
1️⃣ Soak the Beans
-
Rinse beans and remove debris.
-
Soak overnight in water or quick soak: boil 2 minutes, turn off heat, cover 1 hour, then drain.
2️⃣ Simmer Low & Slow
-
Add soaked beans, ham hocks, onion, garlic, spices, bay leaf, and water/broth to a large pot.
-
Bring to a boil, then reduce to low simmer.
-
Cover and cook 1½–2½ hours, stirring occasionally.
3️⃣ Finish
-
When beans are tender and creamy, remove ham hocks.
-
Shred meat from bones and return to pot.
-
Discard skin/fat if desired.
-
Adjust salt (ham is salty, so taste first).
-
Simmer 10 more minutes to thicken.
💡 For thicker beans: mash a few against the side of the pot.
🌽 Southern Skillet Cornbread
Ingredients
-
1 cup yellow cornmeal
-
1 cup all-purpose flour
-
1 tbsp sugar (optional)
-
1 tbsp baking powder
-
½ tsp salt
-
1 cup buttermilk
-
2 eggs
-
¼ cup melted butter or bacon grease
Instructions
-
Preheat oven to 400°F (200°C). Place a greased cast iron skillet in oven to heat.
-
In a bowl, mix cornmeal, flour, sugar, baking powder, and salt.
-
In another bowl, whisk buttermilk, eggs, and melted butter.
-
Combine wet and dry ingredients just until mixed.
-
Pour batter into hot skillet (it should sizzle).
-
Bake 18–22 minutes until golden.
🔥 Serving Tip
Split warm cornbread, spoon beans over top, and add:
-
A splash of hot sauce
-
Chopped green onions
-
A little butter melting into the bread
If you’d like, I can also give you:
-
A slow cooker version
-
A no-soak pressure cooker version
-
Or an old-fashioned no-sugar cornbread recipe