Remove the ham hocks and shred the meat, discarding bones and excess fat. Return the meat to the pot. Add black pepper and red pepper flakes if using. Taste and add salt only at the end to avoid toughening the beans.
Let simmer uncovered for an additional 15 minutes to thicken slightly.
Part 2: Golden Skillet Cornbread
No pot of Southern beans is complete without cornbread baked in a hot cast-iron skillet.Baking tools
Ingredients
1 cup yellow cornmealBaking tools
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar (optional, traditional style uses little or none)
1 cup buttermilk
2 large eggs
¼ cup melted butter or bacon grease
1 tablespoon oil or bacon grease (for the skillet)
Instructions
Step 1: Preheat
Preheat oven to 425°F (220°C). Place the cast-iron skillet in the oven with the oil or bacon grease to heat.
Step 2: Mix the Batter
In a bowl, whisk together cornmeal, flour, baking powder, salt, and sugar. In another bowl, whisk buttermilk, eggs, and melted butter. Combine wet and dry ingredients just until mixed.
Step 3: Bake
Carefully remove the hot skillet and pour in the batter. Bake for 20–25 minutes, until golden brown with crisp edges.
Serving Suggestions
Serve the pinto beans hot with a wedge of skillet cornbread, a spoonful of the pot likker, and optional sides such as:
Sliced raw onion or green onions
Chow chow or pickled vegetables
Stewed greens or collard greens
Tips for the Best Pinto Beans
Do not salt the beans until they are fully tender
Low and slow cooking creates the best texture and broth
Bacon grease adds authenticity, but olive oil works well
Beans thicken naturally as they cool
Final Thoughts
Pinto Beans with Smoked Ham Hocks is more than a recipe—it’s a reflection of Southern heritage, resourcefulness, and comfort. Simple ingredients, treated with care and patience, come together to create a meal that satisfies deeply and feeds both body and soul.
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