Southern Pinto Beans with Smoked Ham Hocks & Skillet Cornbread
A classic Southern combination: slow-simmered pinto beans become rich and creamy from the smoked ham hock, then get served with crisp-edged skillet cornbread.
Ingredients
1 lb (2 cups) dried pinto beans
1–2 smoked ham hocks
1 medium onion, chopped
3 cloves garlic, minced
6–8 cups water or chicken/ham broth
1 tsp black pepper
1 tsp smoked paprika
½ tsp garlic powder
1 bay leaf
½ tsp red pepper flakes, optional
Salt, to taste
1–2 tsp hot sauce, optional
Directions
Sort and rinse the beans. Soak overnight, then drain and rinse.
Put beans, ham hocks, onion, garlic, bay leaf, pepper, paprika, and broth/water into a large pot.
Bring to a boil, then reduce to low. Cover partially and simmer for about 2½–3½ hours, stirring occasionally, until the beans are very tender. Add water or broth if needed to keep the beans covered.
During the final hour, season with salt. Add hot sauce or red pepper flakes if desired.
Remove the ham hocks. Pull the meat from the bones and stir the meat back into the beans.
For thicker, creamier beans, mash a small portion against the side of the pot and stir them back in.
Taste and adjust salt and pepper.
Ingredients
1 cup yellow cornmeal
½ cup all-purpose flour
1 tsp salt
1 tbsp baking powder
½ tsp baking soda
1½ cups buttermilk
1 large egg
¼ cup melted butter
2 tbsp bacon grease or butter
Directions
Heat oven to 450°F (230°C).
Whisk together cornmeal, flour, salt, baking powder, and baking soda.
In another bowl, whisk buttermilk and egg. Stir into the dry ingredients.
Mix in the melted butter just until combined.
Put the bacon grease or butter into a 10-inch cast-iron skillet and place it in the hot oven for several minutes.
Carefully remove the skillet and pour in the batter.
Bake 20–25 minutes, until golden brown with crisp edges.
Spoon the hot beans into bowls with plenty of their smoky broth and serve alongside a thick slice of skillet cornbread. Chopped raw onion, chow-chow, or a splash of hot sauce makes a great finishing touch.
Southern tip: Don’t throw away the ham-hock meat—pull it from the bone and return it to the pot for the best flavor and texture.