There is perhaps no meal more synonymous with Southern hospitality and hearty home cooking than a pot of slow-simmered pinto beans seasoned with smoked ham hocks, served alongside a wedge of golden, buttery skillet cornbread. This humble yet deeply satisfying meal has fed generations, stretching budgets while delivering rich flavor, nourishment, and comfort.
The beans cook low and slow until tender, creating a deeply flavorful broth known as “pot likker,” while the ham hocks infuse the dish with smoky depth. Paired with crisp-edged cornbread baked in a cast-iron skillet, this meal is pure Southern tradition.Baking tools
Part 1: Slow-Cooked Southern Pinto Beans
The secret to unforgettable pinto beans is time and patience. A long simmer allows the beans to become tender while the smoked ham hocks release collagen and flavor into the broth.
Ingredients
1 pound dried pinto beans, picked over and rinsed
2 large smoked ham hocks (or 1 very 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 teaspoon black pepper
½ teaspoon red pepper flakes (optional)
Salt, to taste (add only at the end)
1 tablespoon bacon grease or olive oil
Instructions
Step 1: Soak the Beans
Place the rinsed beans in a large bowl and cover with at least 3 inches of water. Soak overnight (8–12 hours), then drain and rinse.
Quick-Soak Option: Bring beans and water to a boil for 2 minutes, remove from heat, cover, and let sit for 1 hour. Drain and rinse.
Step 2: Build the Flavor Base
In a large heavy-bottomed pot or Dutch oven, heat the bacon grease or olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
Step 3: Add Beans and Ham Hocks
Add the soaked beans and smoked ham hocks to the pot. Pour in enough broth or water to cover everything by about 2 inches.
Step 4: Slow Simmer
Bring the pot to a gentle boil, then reduce heat to low. Cover partially and simmer for 2½ to 3 hours, stirring occasionally, until the beans are tender and the broth is rich and flavorful.
Step 5: Finish and Season
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