Pinto Beans with Smoked Ham Hocks and Cornbread

Here’s a classic, comforting Pinto Beans with Smoked Ham Hocks and Cornbread meal—slow-simmered, flavorful, and perfect for a cozy dinner 🍲🌽

Pinto Beans with Smoked Ham Hocks

Ingredients

• 1 lb dried pinto beans

• 1–2 smoked ham hocks

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 tsp salt (add near the end)

• ½–1 tsp black pepper

• ½ tsp ground cumin (optional, but traditional in some kitchens)

• 1 bay leaf

• 6–8 cups water or low-sodium broth

Instructions

1. Soak the beans (recommended):
   Rinse beans and soak overnight in water. Drain and rinse.
   (Quick soak: boil beans 2 minutes, cover, rest 1 hour, then drain.)

2. Simmer:
   In a large pot, add beans, ham hocks, onion, garlic, bay leaf, and water.
   Bring to a boil, reduce to a gentle simmer, and cover.

3. Cook:
   Simmer 2–3 hours, stirring occasionally, until beans are tender and creamy.

4. Shred ham:
   Remove ham hocks, shred meat, discard bones and skin, and return meat to the pot.

5. Season:
   Remove bay leaf. Add salt and pepper to taste. Simmer 10 more minutes.

Classic Cornbread

Ingredients

• 1 cup yellow cornmeal

• 1 cup all-purpose flour

• 1 Tbsp baking powder

• ¼ cup sugar (optional)

• ½ tsp salt

• 1 cup milk

• 1 egg

• ¼ cup melted butter or oil

Cornbread Instructions

1. Heat oven to 400°F (205°C). Grease an 8-inch pan or skillet.

2. Mix dry ingredients in a bowl.

3. Whisk milk, egg, and butter; stir into dry ingredients.

4. Pour into pan and bake 20–25 minutes, until golden.

Serving Ideas

• Serve beans in a bowl with a piece of cornbread on the side

• Add chopped onion, chow chow, or a little hot sauce at the table

• Even better the next day

If you’d like, I can share a slow cooker version, New Mexico–style beans, or a skillet cornbread recipe.