Here’s a classic, comforting Pinto Beans with Smoked Ham Hocks served alongside old-fashioned cornbread — hearty, flavorful, and perfect for a family or church meal 🍲🌽
🫘 Pinto Beans with Smoked Ham Hocks
Ingredients
- 1 lb dried pinto beans
- 2 smoked ham hocks
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 6–7 cups water or chicken broth
- 1 tsp salt (add later)
- ½ tsp black pepper
- ½ tsp paprika
- Optional: pinch of cayenne or red pepper flakes
- Optional garnish: chopped green onions
Instructions
- Soak beans (recommended)
- Rinse beans and soak overnight in water.
- Drain and rinse before cooking.
- Simmer
- Add beans, ham hocks, onion, garlic, and water/broth to a large pot.
- Bring to a boil, then reduce to low. Cover and simmer 2–2½ hours, stirring occasionally.
- Season
- When beans are tender, remove ham hocks.
- Shred meat and return it to the pot (discard bones and excess fat).
- Add salt, pepper, paprika, and optional heat.
- Thicken (optional)
- Mash a small portion of beans against the side of the pot for creaminess.
- Serve
- Taste and adjust seasoning. Serve hot.
🌽 Southern Cornbread
Ingredients
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup milk or buttermilk
- 1 large egg
- ¼ cup vegetable oil or melted butter
Instructions
- Preheat oven to 425°F (220°C). Grease a skillet or baking dish.
- Mix dry ingredients in a bowl.
- Whisk wet ingredients in another bowl.
- Combine wet and dry ingredients until just mixed.
- Bake 18–22 minutes until golden and a toothpick comes out clean.
Serving Suggestions
- Add collard greens or fried potatoes on the side
- Serve cornbread with butter or honey
- Leftover beans taste even better the next day
If you’d like, I can also give a slow-cooker version, pressure cooker method, or a sweet cornbread variation.