Pinto Beans with Smoked Ham Hocks and Golden Skillet Cornbread
There is perhaps no meal more synonymous with Southern hospitality and “hearty home cooking” than a steaming bowl of slow-cooked pinto beans seasoned with smoked ham hocks, served alongside a wedge of crispy, buttery cornbread. This budget-friendly meal is packed with protein, smoky flavor, and a nostalgia that warms you from the inside out.
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Meta Description: Learn how to make authentic Southern-style pinto beans with smoked ham hocks and crispy skillet cornbread. A detailed, step-by-step guide for the perfect smoky, savory meal.
Part 1: Slow-Cooked Southern Pinto Beans
The secret to the perfect “pot likker” (the flavorful broth) is the combination of a long simmer and the collagen-rich smoked ham hocks.
Ingredients
1 lb Dried pinto beans (picked through and rinsed)
2 Large smoked ham hocks (or 1 meaty ham shank)
1 Large yellow onion, diced
3 cloves Garlic, minced
6-8 cups Chicken broth or water (or a 50/50 mix)
1 tsp Black pepper
1/2 tsp Red pepper flakes (optional, for a tiny kick)
Salt to taste (Add only at the end!)
1 tbsp Bacon grease or olive oil
Instructions
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