Slow-simmered Pinto Beans with Smoked Ham Hocks served with hot, golden cornbread — simple, hearty, and full of smoky flavor. Here’s the full step-by-step breakdown:

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Pinto Beans with Smoked Ham Hocks

🛒 Ingredients

• 1 lb dried pinto beans

• 2 smoked ham hocks

• 8 cups water (or chicken broth for richer flavor)

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 teaspoon salt (adjust at end)

• 1 teaspoon black pepper

• ½ teaspoon smoked paprika

• ½ teaspoon crushed red pepper flakes (optional)

• 1 bay leaf

• 1 tablespoon olive oil (optional)

Optional add-ins:

• 1 diced jalapeño

• 1 teaspoon sugar (if you like a slight sweetness)

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👩‍🍳 Step-By-Step Directions

Step 1: Sort & Soak the Beans

1. Rinse beans and remove debris.

2. Soak overnight in water (cover by 2 inches).

Quick soak option:

• Boil beans for 2 minutes, turn off heat, cover, let sit 1 hour.

Drain before cooking.

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Step 2: Build the Flavor Base

1. In a large pot or Dutch oven, heat olive oil.

2. Sauté onion for 3–4 minutes.

3. Add garlic and cook 30 seconds until fragrant.

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Step 3: Simmer

1. Add:

   • Soaked beans

   • Ham hocks

   • Water or broth

   • Bay leaf

   • Black pepper

   • Smoked paprika

   • Red pepper flakes

2. Bring to a boil.

3. Reduce to low.

4. Cover partially and simmer 1½–2½ hours.

Stir occasionally.

Beans should be tender and creamy.

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Step 4: Finish

1. Remove ham hocks.

2. Shred meat from bone.

3. Return meat to pot.

4. Add salt to taste (wait until now because ham is salty).

5. Remove bay leaf.

For thicker beans:

• Mash some beans against the side of the pot.

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🍞 Classic Southern Cornbread

🛒 Ingredients

• 1 cup yellow cornmeal

• 1 cup all-purpose flour

• ¼ cup sugar (optional; omit for true Southern style)

• 1 tablespoon baking powder

• ½ teaspoon salt

• 1 cup buttermilk

• 2 large eggs

• ½ cup melted butter (or bacon grease)

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👩‍🍳 Directions

Step 1: Preheat

1. Preheat oven to 400°F (200°C).

2. Place a greased cast iron skillet in oven to heat.

Hot skillet = crispy edges.

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Step 2: Mix

1. In a bowl, whisk:

   • Cornmeal

   • Flour

   • Baking powder

   • Salt

   • Sugar (if using)

2. Stir in:

   • Buttermilk

   • Eggs

   • Melted butter

Mix just until combined.

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Step 3: Bake

1. Carefully pour batter into hot skillet.

2. Bake 18–22 minutes until golden brown.

3. Toothpick should come out clean.

Brush top with extra butter if desired.

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🔥 Pro Tips

• Beans taste even better the next day.

• Add a splash of apple cider vinegar at the end to brighten flavor.

• Serve with chopped green onions or hot sauce.

• Crumble cornbread directly into your beans — Southern style.

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🧊 Storage

• Beans: Refrigerate up to 5 days or freeze 3 months.

• Cornbread: Store covered 2–3 days.