Pinto Beans with Smoked Ham Hocks and Cornbread: The Coziest Southern Bowl You’ll Crave
Smoky, savory, and soul-warming, this classic Southern recipe combines slow-simmered pinto beans and ham hocks with fresh skillet cornbread. It’s comforting, budget-friendly, and made to be shared.
Equipment
- Large pot with lid
- Colander
- cutting board and knife
- Wooden Spoon
- Tongs
- Bowl for shredded meat
- Skillet or baking dish for cornbread
Ingredients
- 1 lb dried pinto beans, soaked overnight
- 2 smoked ham hocks
- 1 onion, chopped
- 3 cloves garlic, minced
- 6 cups water or broth
- 1 tsp black pepper
- 1 tsp salt (adjust to taste at end)
- 1 skillet of cornbread, baked
Instructions
- Drain and rinse your soaked pinto beans. Add them to a large pot.
- Add ham hocks, chopped onion, garlic, and water or broth to the pot.
- Bring everything to a boil for a few minutes, then reduce to a gentle simmer.
- Cover and simmer for 2–3 hours, stirring occasionally. Add more liquid as needed to prevent drying out.
- Remove ham hocks. Shred the meat, discarding bones and skin. Return meat to the pot.
- Taste and adjust seasoning. Add salt at the end so you don’t overdo it early on.
- Ladle beans into bowls and serve with warm cornbread. Crumble cornbread into the bowl if desired.