Pinto Beans with Smoked Ham Hocks and Cornbread

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Pinto Beans with Smoked Ham Hocks and Cornbread

Description

This hearty Southern-inspired dish pairs tender, slow-cooked pinto beans with smoky ham hocks, creating a comforting and flavorful main course. The beans are simmered until creamy and infused with rich, savory notes from the ham hocks and aromatics. Served alongside sweet, buttery cornbread, this meal is a perfect combination of protein, fiber, and soul-warming flavor, ideal for family dinners or festive gatherings.

Ingredients

For the Pinto Beans

  • 2 cups dry pinto beans (or 4 cups cooked/canned, drained)

  • 1–2 smoked ham hocks (about 1–1.5 lbs)

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 1 green bell pepper, diced

  • 2 celery stalks, diced

  • 1 tsp smoked paprika

  • 1 tsp chili powder (optional for a mild kick)

  • ½ tsp black pepper

  • ½ tsp cayenne (optional)

  • 6 cups water or low-sodium chicken broth

  • 1–2 bay leaves

  • Salt, to taste (add at the end)

  • 2 tbsp olive oil or bacon fat

For the Cornbread

  • 1 cup cornmeal

  • 1 cup all-purpose flour

  • ¼ cup sugar

  • 1 tbsp baking powder

  • ½ tsp salt

  • 1 cup milk

  • 2 large eggs

  • ¼ cup melted butter (plus extra for greasing the pan)

Instructions

1. Prepare the Pinto Beans

  1. Rinse and sort the beans. Optional: Soak overnight for faster cooking and creamier texture.

  2. In a large pot, heat olive oil or bacon fat over medium heat. Sauté onion, garlic, bell pepper, and celery until soft and fragrant (about 5–6 minutes).

  3. Add smoked ham hocks, beans, water (or broth), bay leaves, smoked paprika, chili powder, black pepper, and cayenne.

  4. Bring to a boil, then reduce heat to low and simmer covered for 1.5–2 hours (or until beans are tender). Stir occasionally and add water if needed.

  5. Once beans are tender, remove ham hocks, shred the meat, and return it to the pot. Adjust seasoning with salt.

2. Make the Cornbread

  1. Preheat oven to 400°F (200°C) and grease an 8×8-inch baking pan.

  2. In a large bowl, mix dry ingredients: cornmeal, flour, sugar, baking powder, and salt.

  3. In another bowl, whisk wet ingredients: milk, eggs, melted butter.

  4. Combine wet and dry ingredients until just mixed (do not overmix).

  5. Pour batter into the prepared pan and bake for 20–25 minutes, or until golden brown and a toothpick comes out clean.

3. Serve

  • Serve hot beans in bowls with shredded ham hock meat mixed in, and a slice of cornbread on the side. Optional: top beans with chopped fresh parsley or hot sauce for extra flavor.

Notes & Tips

  • Soaking beans: Soaking overnight reduces cooking time and helps with digestion.

  • Ham hock alternative: Smoked turkey legs or bacon can be used if you want a lighter option.

  • Vegetarian option: Skip ham hocks and use smoked paprika, liquid smoke, or soy sauce for depth of flavor.

  • Storage: Beans can be stored in the fridge for up to 5 days; cornbread keeps 2–3 days in an airtight container.

  • Freezing: Both beans and cornbread freeze well; thaw in the fridge overnight.

Servings

  • Beans: Serves 6–8

  • Cornbread: Serves 6–8

Nutritional Information (per serving)

(Approximate values for 1 cup beans + 1 slice cornbread)

  • Calories: 350–400 kcal

  • Protein: 15 g

  • Fat: 10 g

  • Saturated Fat: 3 g

  • Carbohydrates: 50 g

  • Fiber: 12 g

  • Sugar: 5 g

  • Sodium: 600 mg (depends on ham hock and added salt)

Health Benefits

  • Pinto Beans: High in fiber, protein, folate, and antioxidants. Supports heart health and digestion.

  • Ham Hocks: Provide protein and essential minerals like iron and zinc.

  • Cornbread: Offers a comforting source of carbohydrates and energy.

  • Overall: This meal balances protein, fiber, and complex carbs, making it filling and nourishing.

Q&A for Recipe

Q1: Can I use canned beans instead of dried?
A: Yes! Reduce cooking time to 20–30 minutes. Skip soaking and adjust seasoning since canned beans may be salted.

Q2: Can I make this in a slow cooker?
A: Absolutely. Combine all ingredients (except salt) in a slow cooker, cook on low 6–8 hours or high 3–4 hours, then add salt at the end.

Q3: How do I make the beans creamier?
A: Mash a few beans against the side of the pot with a spoon, or simmer longer on low heat.

Q4: Can I make cornbread gluten-free?
A: Yes! Substitute all-purpose flour with a 1:1 gluten-free blend. Baking powder should be gluten-free.

Q5: Can this recipe be spicy?
A: Yes! Add cayenne, jalapeño, or hot sauce to taste.

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