Pinto Beans with Smoked Ham Hocks and Cornbread

Ingredients:

• 1 lb dried pinto beans, soaked overnight
• 2 smoked ham hocks
• 1 onion, chopped
• 3 garlic cloves, minced
• 6 cups water or broth
• 1 teaspoon black pepper
• 1 teaspoon salt (adjust at the end)
• 1 skillet of cornbread, baked

Instructions:

1. Drain and rinse the soaked pinto beans.
2. In a large pot or Dutch oven, add the beans, ham hocks, onion, garlic, and water or broth.
3. Bring to a boil, then reduce heat to low. Cover and simmer for 2½ to 3 hours, stirring occasionally.
4. As the beans cook, skim off any foam that forms on the surface.
5. Once the beans are tender and creamy, remove the ham hocks.
6. Shred the meat from the bones and return the meat to the pot.
7. Season with black pepper and salt to taste. Simmer uncovered for an additional 10–15 minutes to thicken.
8. Serve hot with freshly baked cornbread.

Tips for Best Flavor

• Do not add salt at the beginning; it can prevent beans from softening.
• For thicker beans, mash a small portion against the side of the pot and stir back in.
• If the liquid reduces too much, add warm water or broth as needed.

Serving Suggestions

• Serve with sliced onions, hot sauce, or pickled peppers.
• Pair with collard greens or fried potatoes for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Beans also freeze well for up to 3 months.