Pinto Beans with Smoked Ham Hocks and Cornbread (Southern-Style Comfort Food)
This Pinto Beans with Smoked Ham Hocks recipe is a classic, slow-simmered Southern dish that’s rich, smoky, and deeply comforting. Tender pinto beans absorb the flavor of smoked ham hocks as they cook low and slow, creating a hearty meal that’s perfect when served with warm, homemade cornbread. Simple ingredients, big flavor.
Why You’ll Love This Recipe
- Budget-friendly and filling
- Naturally rich and smoky without extra spices
- Perfect for meal prep and leftovers
- Tastes even better the next day
- Pairs beautifully with cornbread, rice, or greens
Ingredients
- 1 lb dried pinto beans, soaked overnight
- 2 smoked ham hocks
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 6 cups water or chicken broth
- 1 teaspoon black pepper
- 1 teaspoon salt (adjust at the end)
- 1 skillet of cornbread, baked
How to Make Pinto Beans with Smoked Ham Hocks
Step 1: Prepare the Beans
After soaking the pinto beans overnight, drain and rinse them well. This helps remove excess starch and improves digestion.
Step 2: Build the Flavor Base
In a large pot or Dutch oven, add the soaked beans, smoked ham hocks, chopped onion, and minced garlic. Pour in the water or broth until everything is well covered.
Step 3: Slow Simmer
Bring the pot to a gentle boil over medium heat. Once boiling, reduce the heat to low, cover partially, and let simmer for 2 to 2½ hours, stirring occasionally.
As the beans cook, the ham hocks will release smoky, savory flavor into the broth.
Step 4: Shred the Ham
Once the beans are tender, remove the ham hocks from the pot. Let them cool slightly, then shred the meat, discarding bones and excess fat. Return the meat to the pot.
Step 5: Season and Finish
Add black pepper and salt at the end to avoid tough beans. Simmer uncovered for another 10–15 minutes until the broth thickens slightly.
Taste and adjust seasoning as needed.
Serve with Cornbread
Serve the beans hot with a slice of golden skillet cornbread. Spoon extra broth over the cornbread for the ultimate comfort-food experience.
Tips for Best Flavor
- Don’t rush the cooking—slow simmering is key
- Salt only at the end for tender beans
- For thicker beans, lightly mash some against the pot
- Add a pinch of cayenne or smoked paprika for heat
Storage & Reheating
- Refrigerator: Up to 4 days
- Freezer: Up to 3 months
- Reheat gently on the stove, adding a splash of water if needed
Perfect Pairings
- Skillet cornbread
- Collard greens or fried cabbage
- Hot sauce or sliced onions on top