Here’s how to make that delicious trio:
🍲 Pinto Beans with Ham Hocks and Cornbread
Serves: 6–8 | Prep Time: 15 mins | Cook Time: 2–3 hours (slow simmer)
🛒 Ingredients:
Pinto Beans & Ham Hocks:
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1 lb dried pinto beans (soaked overnight or quick soaked)
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2 ham hocks
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1 medium onion, chopped
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3 cloves garlic, minced
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1 green bell pepper, chopped (optional)
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1 tsp smoked paprika (optional)
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1 tsp cumin
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1 tsp salt (adjust to taste)
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½ tsp black pepper
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6 cups water or broth
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1 bay leaf
Cornbread:
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1 cup cornmeal
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1 cup all-purpose flour
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¼ cup granulated sugar (optional)
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1 tbsp baking powder
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½ tsp salt
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1 cup milk (or buttermilk)
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2 large eggs
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¼ cup unsalted butter, melted
👩🍳 Instructions:
1. Prepare Pinto Beans
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Rinse beans and soak overnight in water, or quick-soak by boiling 5 minutes then letting sit 1 hour. Drain and rinse.
2. Cook Beans & Ham Hocks
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In a large pot, add soaked beans, ham hocks, onion, garlic, bell pepper, spices, bay leaf, and water/broth.
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Bring to a boil, then reduce heat to low and simmer, partially covered, for 2 to 3 hours, or until beans are tender and meat falls off the bone.
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Remove ham hocks, shred the meat, and stir it back into the beans. Remove bay leaf.
3. Make Cornbread
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Preheat oven to 400°F (200°C).
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In a bowl, mix cornmeal, flour, sugar, baking powder, and salt.
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In another bowl, whisk milk, eggs, and melted butter.
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Combine wet and dry ingredients until just mixed.
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Pour batter into a greased 8-inch square or round pan.
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Bake 20–25 minutes until golden and a toothpick comes out clean.
4. Serve
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Ladle beans and ham hock meat into bowls.
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Serve with warm cornbread on the side — perfect for soaking up all that flavorful broth.
Tips:
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Add hot sauce or chopped jalapeños for a spicy kick.
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Use smoked paprika or chipotle powder for deeper smoky flavor.
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Leftover beans are amazing for refried beans or chili.
Want a pressure cooker version or ideas for making the cornbread gluten-free?
