Snack On Meat

You are here: Home / All RECIPES / Pinto Beans Ham Hocks Cornbread

Pinto Beans Ham Hocks Cornbread

This hearty dish of Pinto Beans and Ham Hocks, accompanied by classic cornbread and tangy pickled onions, is the perfect comfort meal to bring warmth and rich flavors to your table. The slow simmering process infuses the beans with the deep, smoky flavor of the ham hocks, creating a savory and satisfying dish that’s perfect for family dinners.

Paired with a slice of homemade cornbread and crunchy, tangy pickled onions, this meal delivers the full Southern experience, evoking nostalgia and comfort with every bite. Whether for a casual gathering or a cozy night in, this dish is bound to become a favorite.

Ingredients:

Pinto Beans and Ham Hocks:

  • 2 lbs ham hocks
  • 1 lb pinto beans, rinsed
  • 3 garlic cloves, minced
  • 32 oz chicken broth (low sodium)
  • 1 tbsp butter
  • 1 medium onion, minced
  • 1 stalk celery, minced
  • 1/2 green bell pepper, minced
  • 1/2 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 1 tsp dried parsley
  • 1 tsp dried thyme
  • 1 vegetable bouillon cube

Cornbread:

  • Your favorite cornbread recipe or mix

Pickled Onions:

  • Thinly sliced onions
  • Apple cider vinegar or white vinegar
  • Sugar, salt, and water (to taste)

Directions:

Prepare the Pinto Beans and Ham Hocks:

  1. Cook the Ham Hocks: Rinse the ham hocks and place them in a large stockpot with 8 cups of water. Bring to a boil, then reduce the heat and simmer for about 2 hours until the ham hocks are tender.
  2. Add the Beans: After 2 hours, add the pinto beans, chicken broth, garlic, butter, onion, celery, green bell pepper, and all the seasonings (cumin, paprika, black pepper, parsley, thyme, and vegetable bouillon).
  3. Simmer: Continue cooking for another 2.5 hours, or until the beans are tender but not mushy. The ham hocks should be falling apart, adding richness to the broth.

Prepare the Cornbread:

  1. While the beans are simmering, bake your cornbread using your favorite recipe or a mix. Set aside to cool slightly after baking.

Prepare the Pickled Onions:

  1. In a bowl, mix equal parts vinegar and water with a pinch of sugar and salt. Add the sliced onions and let them pickle for at least 30 minutes (longer for better flavor).

Serve:

Once the beans and ham hocks are cooked, serve hot with a slice of golden cornbread and a side of tangy pickled onions. Enjoy this comforting Southern classic!