This hearty dish of Pinto Beans and Ham Hocks, paired with classic cornbread and pickled onions, is a soul-warming meal that brings comfort and flavor to the table. The slow cooking process allows the beans to absorb the rich flavors of the ham hocks and seasonings, resulting in a dish that’s both satisfying and full of depth.
Perfect for a family dinner, this recipe is best enjoyed with homemade cornbread and a side of tangy pickled onions for a complete Southern experience.
This meal is not just a feast for the taste buds but also a nostalgic journey into the heart of Southern cooking. The combination of tender beans, flavorful ham hocks, buttery cornbread, and tangy pickled onions makes for a truly satisfying and comforting dining experience. Enjoy!
Ingredients:
For the Pinto Beans and Ham Hocks:
- 2 lbs Ham Hocks
- 1 lb Pinto Beans
- 3 cloves Garlic, minced
- 1 (32 ounce) chicken broth (low sodium)
- 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 cube vegetable bouillon
For the Cornbread:
- Your favorite cornbread recipe or mix
For the Pickled Onions:
- Thinly sliced onions
- Apple cider vinegar or white vinegar
- Sugar, salt, and water (to taste)
Directions:
Preparing the Pinto Beans and Ham Hocks:
- Cook the Ham Hocks: Start by washing the ham hocks thoroughly. Place them in a large stockpot and add 8 cups of water. Bring to a boil, then reduce the heat and simmer for about 2 hours until the ham hocks are tender.
- Prepare the Beans: While the ham hocks are cooking, wash the pinto beans thoroughly. After the ham hocks have simmered for 2 hours, add the beans to the pot along with the chicken broth, minced garlic, butter, onion, celery, green bell pepper, and all the seasonings (cumin, paprika, black pepper, parsley, thyme, and vegetable bouillon cube).
- Cook the Beans: Continue to cook the mixture for another 2.5 hours or until the beans are soft and buttery, but not mushy. The ham hocks will be so tender they should start to fall apart, adding even more flavor to the beans. Note: The timing of adding the beans is crucial to prevent them from becoming too soft and mushy. By adding them halfway through the cooking process, you ensure they maintain their texture while absorbing all the delicious flavors.
Preparing the Cornbread:
- Make the Cornbread: While the beans and ham hocks are cooking, prepare your favorite cornbread recipe or use a mix. Bake according to the instructions until golden brown and set aside to cool slightly.
Preparing the Pickled Onions:
- Pickle the Onions: For a simple pickled onion, combine equal parts vinegar and water in a bowl. Add a pinch of sugar and salt, stirring until dissolved. Submerge the thinly sliced onions in this mixture and let them sit for at least 30 minutes before serving. The longer they sit, the better they’ll taste.
Serving:
- Serve: Once everything is ready, serve the pinto beans and ham hocks hot, with a slice of warm cornbread and a side of pickled onions.
