Southern Pinto Beans with Smoked Ham Hocks and Skillet Cornbread: A Classic Comfort Food Recipe

Southern Pinto Beans with Smoked Ham Hocks & Skillet Cornbread

A hearty Southern-style meal: creamy pinto beans simmered with smoky ham hocks, served with crisp-edged skillet cornbread.

🫘 Pinto Beans

Ingredients

• 1 lb (450 g) dried pinto beans
• 2 smoked ham hocks
• 1 medium onion, diced
• 3 cloves garlic, minced
• 6 cups water or low-sodium chicken broth
• 1 bay leaf
• 1 tsp smoked paprika
• ½ tsp black pepper
• ½ tsp salt, plus more to taste
• ¼ tsp cayenne pepper, optional
• 1 tbsp bacon fat or olive oil

Instructions

1. Rinse and sort the beans, removing any debris. Soak overnight in plenty of water, then drain.
2. Heat the bacon fat or oil in a large pot. Sauté the onion for 4–5 minutes, then add the garlic and cook for another 30 seconds.
3. Add the drained beans, ham hocks, bay leaf, paprika, black pepper, cayenne, and 6 cups of water or broth.
4. Bring to a boil, then reduce to a gentle simmer. Cover partially and cook for about 1½–2½ hours, until the beans are tender. Add more water if needed.
5. Remove the ham hocks. Pull the meat from the bones, discard the bones and excess skin, and return the meat to the pot.
6. Taste and adjust the salt. Simmer uncovered for another 10–15 minutes if you want thicker, creamier beans.

🌽 Cast-Iron Skillet Cornbread

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup buttermilk
• 1 large egg
• ¼ cup melted butter
• 1–2 tbsp honey, optional
• 2 tbsp bacon fat or vegetable oil for the skillet

Instructions

1. Heat the oven to 425°F (220°C). Put a 10-inch cast-iron skillet in the oven while it heats.
2. Whisk together the cornmeal, flour, baking powder, baking soda, and salt.
3. In another bowl, whisk the buttermilk, egg, melted butter, and honey if using.
4. Stir the wet ingredients into the dry ingredients just until combined. Don’t overmix.
5. Carefully remove the hot skillet and coat it with the bacon fat or oil.
6. Pour in the batter—it shouldsizzle immediately.
7. Bake for 18–22 minutes, until golden brown and a toothpick inserted in the center comes out clean.
8. Let it rest for about 5 minutes before slicing.

🍽️ Serve

Ladle the smoky beans into bowls and serve with a thick wedge of warm cornbread. A few drops of hot sauce or vinegar-based pepper sauce make an excellent finishing touch.

Tip: The beans often taste even better the next day. Refrigerate leftovers promptly and use within 3–4 days.