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Pinto Beans Ham Hocks Cornbread And Pickled Onions

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Pinto Beans with Ham Hocks

Prep Time: 15 mins | Cook Time: 4.5 hours | Servings: 6

Ingredients

  • 2 lbs ham hocks
  • 1 lb pinto beans (soaked and rinsed)
  • 3 cloves garlic, minced
  • 32 oz (4 cups) low-sodium chicken broth
  • 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
  • 8 cups water

Instructions

1. Cook the Ham Hocks:

  • Wash the ham hocks thoroughly.
  • In a large stockpot, add the ham hocks and 8 cups of water.
  • Bring to a boil, then reduce the heat and simmer for 2 hours.

2. Prepare the Pinto Beans:

  • After 2 hours of simmering the ham hocks, clean the pinto beans by rinsing them under cold water.
  • Add the rinsed beans to the stockpot along with the chicken broth, minced garlic, and all seasonings (onion, celery, bell pepper, cumin, paprika, black pepper, parsley, thyme, and the vegetable bouillon cube).

3. Continue Cooking:

  • Simmer everything together for another 2.5 hours or until the beans are tender and buttery, but not mushy.
  • Check the ham hocks – the meat should fall off the bone easily at this point.

Cornbread Recipe

Pair the pinto beans with a classic Southern cornbread for a complete meal.

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/4 cup sugar (optional)
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1/4 cup melted butter

Instructions

  1. Preheat the oven to 400°F (200°C) and grease a 9-inch cast-iron skillet or baking dish.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, sugar (if using), and salt.
  3. In a separate bowl, mix the buttermilk, eggs, and melted butter.
  4. Combine the wet and dry ingredients, stirring until just combined.
  5. Pour the batter into the skillet and bake for 20-25 minutes or until golden brown.
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Pickled Onions

These quick-pickled onions will add a tangy crunch that perfectly balances the richness of the ham hocks and beans.

Ingredients

  • 1 red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1 tbsp sugar
  • 1 tsp salt

Instructions

  1. In a small saucepan, bring the vinegar, water, sugar, and salt to a boil, stirring until dissolved.
  2. Remove from heat and pour the mixture over the sliced onions in a glass jar.
  3. Let it sit at room temperature for at least 30 minutes, then refrigerate.

Serving Suggestions

  • Serve the pinto beans and ham hocks with a slice of warm cornbread on the side.
  • Top with pickled onions for an extra zing.

This meal is comforting, hearty, and perfect for a family gathering! Enjoy!

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