Ingredients You’ll Need
– 1 lb dried pinto beans, soaked overnight
– 2 smoked ham hocks
– 1 onion, chopped
– 3 garlic cloves, minced
– 6 cups water or broth
– 1 tsp black pepper
– 1 tsp salt (adjust at end)
– 1 skillet of cornbread, baked
Tools You’ll Need
Large pot with lid, colander, cutting board + knife, wooden spoon, tongs, bowl (for shredded meat), skillet cornbread pan (or baking dish).
How to Make Pinto Beans with Smoked Ham Hocks and Cornbread
- Drain the beans. First, drain and rinse your overnight-soaked pinto beans. Then add them to a large pot.
- Build the flavor base. Next, add ham hocks, chopped onion, minced garlic, and 6 cups water or broth.
- Bring it to a boil. Now bring everything to a rolling boil for a few minutes. After that, reduce heat to a gentle simmer.
- Simmer low and slow. Cover and simmer 2–3 hours, stirring occasionally. If the pot looks dry, add a splash more liquid.
- Shred the ham. Once the beans feel tender, remove the ham hocks. Then shred the meat (ditch bones, skin, and tough bits).
- Finish the pot. Return the shredded ham to the beans. Finally, taste and adjust seasoning. Add salt slowly at the end so you don’t oversalt as the broth reduces.
- Serve it right. Ladle beans into bowls and serve hot with fresh cornbread on the side. Bonus points if you crumble cornbread right into the bowl.
What Makes This Recipe Special
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