Pinto Beans with Smoked Ham Hocks and Cornbread

Few meals are as comforting as a steaming bowl of pinto beans simmered with smoked ham hocks, served alongside warm, golden cornbread. This classic Southern dish is hearty, flavorful, and perfect for family dinners or cozy evenings at home. The beans are tender and infused with the smoky, savory flavor of ham, while the cornbread is slightly sweet, moist, and perfect for soaking up every bit of that delicious bean broth.

Ingredients

For the Pinto Beans:

1 lb (2 cups) dried pinto beans
2 smoked ham hocks
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)
6 cups water (or low-sodium chicken broth for extra flavor)
2 bay leaves
1/2 teaspoon crushed red pepper flakes (optional for a little heat)

For the Cornbread:

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/3 cup unsalted butter, melted
2 large eggs

Equipment

Large pot or Dutch oven
Skillet (for cornbread)
Mixing bowls
Wooden spoon or spatula
Measuring cups and spoons
Oven mitts

Prep Time

Bean prep: 15 minutes (+ overnight soak optional)
Cornbread prep: 10 minutes
Cook time for beans: 2–2.5 hours
Bake time for cornbread: 20–25 minutes
Total time: ~3 hours (including slow simmer)

Instructions

Step 1: Prepare the Pinto Beans

Optional soaking: Sort through the beans to remove debris. Rinse thoroughly. For faster cooking and more tender beans, soak them overnight in plenty of water, then drain before cooking.
In a large pot or Dutch oven, combine the beans, smoked ham hocks, chopped onion, minced garlic, bay leaves, and water (or broth).
Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low, cover partially, and let simmer for 2–2.5 hours. Stir occasionally and check the water level, adding more if necessary to keep the beans submerged.

Tip: The longer the beans simmer, the more flavor they absorb from the ham hocks.

Step 2: Season the Beans

About 30 minutes before the beans are done, add salt, black pepper, smoked paprika, and crushed red pepper flakes (if using).
Taste and adjust seasonings as needed. Remove the ham hocks, shred the meat, and return it to the beans, discarding the bones and skin.
Let the beans simmer an additional 10–15 minutes to allow the flavors to meld.

Step 3: Prepare the Cornbread

Preheat your oven to 400°F (200°C). Grease an 8×8-inch baking dish or cast-iron skillet.
In a mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Mix thoroughly.
In a separate bowl, whisk together the milk, melted butter, and eggs.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix; a few lumps are fine.
Pour the batter into the prepared skillet or baking dish.

Step 4: Bake the Cornbread

Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove from the oven and let cool for 5 minutes before slicing.

Tip: For extra flavor, brush the top with a little melted butter immediately after baking.

Step 5: Serve

Ladle the beans into bowls, making sure each serving has plenty of shredded ham.
Serve alongside warm slices of cornbread. For a traditional touch, drizzle the cornbread with a bit of honey or butter.
Optional: Sprinkle fresh parsley or chopped green onions over the beans for color and added flavor.

Tips for Perfect Pinto Beans

Slow Simmer: Low and slow cooking produces tender beans and maximizes flavor.
Don’t Rush the Salt: Add salt toward the end to prevent toughening the beans.
Ham Hock Flavor: The smoked ham hock is the secret to rich, savory beans. Don’t skimp!
Leftovers: Pinto beans taste even better the next day as the flavors continue to meld. Store in an airtight container in the fridge for up to 4 days.

Serving Suggestions

Serve with a crisp green salad or coleslaw for a complete meal.
Leftover cornbread can be toasted and served with beans the next day for breakfast.
For a Southern-inspired feast, pair with fried okra, collard greens, or mac and cheese.

This classic Southern dish of Pinto Beans with Smoked Ham Hocks and Cornbread is more than just a meal—it’s comfort on a plate. The beans are hearty, flavorful, and rich from the smoky ham hocks, while the cornbread is tender, slightly sweet, and perfect for soaking up every last drop of broth. It’s a recipe that brings families together, warms the soul, and leaves everyone asking for seconds.

Prep Time: 15 minutes (+ overnight soak optional)
Cook Time: 2–2.5 hours
Cornbread Prep & Bake: 35 minutes
Total Time: ~3 hours
Servings: 6–8