A true Southern comfort classic—slow-simmered, smoky beans with tender ham and a skillet of golden cornbread for soaking up every drop.
🫘 Pinto Beans with Smoked Ham Hocks
Ingredients
- 1 lb (450 g) dried pinto beans
- 2 smoked ham hocks
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1–2 bay leaves
- 1 tsp black pepper
- ½ tsp paprika (optional)
- ¼ tsp cayenne (optional)
- 8–10 cups water or low-sodium chicken broth
- Salt, to taste (add at the end)
Step-by-Step Instructions
Step 1: Sort & Soak
- Pick through beans, remove debris.
- Rinse well.
- Soak in plenty of water 8–12 hours (overnight).
Quick soak: Boil beans 2 minutes, cover, rest 1 hour, then drain.
Step 2: Build the Flavor
- Drain beans and add them to a large pot or Dutch oven.
- Add ham hocks, onion, garlic, bay leaves, pepper, paprika, and cayenne.
- Pour in water/broth to cover beans by about 2 inches.
Step 3: Slow Simmer
- Bring to a gentle boil.
- Reduce heat to low, cover, and simmer 2–2½ hours.
- Stir occasionally; add liquid if needed.
Step 4: Finish the Beans
- Remove ham hocks; shred the meat, discard bones/skin.
- Return meat to the pot.
- Season with salt to taste.
- Simmer uncovered 15–20 minutes until creamy and thick.
💡 Extra creaminess: Mash a small scoop of beans and stir back in.
🍞 Southern Cornbread (No Sugar)
Ingredients
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup buttermilk
- 1 large egg
- ¼ cup oil or melted butter
Step-by-Step Instructions
Step 1: Preheat
- Heat oven to 220°C / 425°F.
- Place a cast-iron skillet inside to heat.
Step 2: Make the Batter
- Mix cornmeal, flour, baking powder, and salt.
- Add buttermilk, egg, and oil/butter.
- Stir just until combined—don’t overmix.
Step 3: Bake
- Carefully remove hot skillet; grease lightly.
- Pour in batter (it should sizzle).
- Bake 18–22 minutes until golden and crisp at the edges.
🍽️ How to Serve
- Ladle beans into bowls with plenty of smoky broth
- Add hot sauce or a splash of vinegar if you like
- Serve with warm cornbread and butter
⭐ Pro Tips
- Don’t salt beans early—they’ll stay tough
- Beans taste even better the next day
- Freeze cooked beans (without cornbread) up to 3 months
If you want:
- ⚡ Instant Pot version
- 🌶️ Spicy Southern twist
- 🧄 Ultra-creamy grandma-style beans
Just tell me 😊