Step-by-Step Instructions
Step 1: Prepare the Beans
ADVERTISEMENT
Rinse the dried pinto beans thoroughly and remove any damaged beans or small stones. Soaking the beans overnight is optional but can reduce cooking time and promote even tenderness.
Step 2: Build the Flavor Base
Heat the bacon grease or olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for about 5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Simmer the Beans
Add the pinto beans, smoked ham hocks, black pepper, red pepper flakes, and chicken broth. Bring the mixture to a gentle boil, then reduce the heat to low. Cover partially and simmer for 2½ to 3 hours, stirring occasionally, until the beans are creamy and the ham hocks are fall-apart tender.
ADVERTISEMENT
Step 4: Finish the Dish
Carefully remove the ham hocks from the pot. Once cool enough to handle, shred the meat, discard the bones and excess fat, then return the flavorful meat to the beans. Taste and season with salt only after cooking, since the smoked meat naturally adds saltiness.
How to Make Crispy Southern Skillet Cornbread
Preheat the oven to 425°F (220°C).
Place a cast-iron skillet in the oven with the bacon grease until hot.
In a large mixing bowl, combine the self-rising cornmeal, beaten egg, buttermilk, and melted butter. Stir until just combined.
Carefully pour the batter into the hot skillet. Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cornbread to cool slightly before slicing.
Serving Suggestions
This hearty Southern meal pairs beautifully with:
- Fresh collard greens
- Turnip greens
- Steamed white rice
- Pickled onions
- Chow chow relish
- Sweet iced tea
- Homemade biscuits
- Sliced tomatoes
Don’t forget to dip warm cornbread into the rich bean broth for an authentic Southern dining experience.
Storage and Reheating Tips
Store leftover beans in an airtight container in the refrigerator for up to four days.
Freeze portions for up to three months for quick future meals.
Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if needed to restore the creamy consistency.
Helpful Cooking Tips
- Use smoked ham hocks with plenty of meat for the richest flavor.
- Avoid adding salt until the beans are fully cooked.
- Simmer slowly rather than boiling aggressively.
- Stir occasionally to prevent sticking.
- Leftovers often taste even better after the flavors have had time to develop overnight.
Final Thoughts
Southern Pinto Beans with Smoked Ham Hocks are a perfect example of how simple ingredients can create extraordinary flavor. The creamy beans, smoky pork, and savory broth combine to make a meal that’s comforting, economical, and deeply satisfying.
Served with crispy skillet cornbread, this traditional recipe brings generations of Southern cooking to your table. Whether you’re introducing this classic to your family or revisiting a childhood favorite, it’s a meal you’ll want to make again and again.
Frequently Asked Questions
Do I need to soak pinto beans before cooking?
No. While soaking can reduce cooking time, the beans will become tender with slow simmering even without soaking.
Can I use a ham shank instead of ham hocks?
Yes. A smoked ham shank provides excellent flavor and often contains more meat.
How long do pinto beans take to cook?
Most dried pinto beans require approximately 2½ to 3 hours of gentle simmering, depending on their age and whether they were soaked.
What is pot likker?
Pot likker is the rich, flavorful broth created as beans, smoked meat, and seasonings slowly cook together. It’s considered one of the most delicious parts of the meal.
ADVERTISEMENT
