Pinto Beans, Ham Hocks, Cornbread, and Pickled Onions

Introduction

There’s something incredibly comforting about a hearty meal that brings together the rich, smoky flavors of pinto beans and ham hocks with the warmth of freshly baked cornbread. Add a tangy twist with pickled onions, and you’ve got a dish that’s not only satisfying but also steeped in tradition. Pinto Beans with Ham Hocks, paired with Cornbread and topped with Pickled Onions, is a Southern classic that has been enjoyed for generations. This dish is perfect for a cozy family dinner or a weekend gathering with friends.

Ingredients

For the Pinto Beans and Ham Hocks:

  • 1 pound dried pinto beans
  • 2 smoked ham hocks
  • 6 cups water
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 tablespoon olive oil

For the Cornbread:

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 large eggs
  • 1/4 cup vegetable oil or melted butter

For the Pickled Onions:

  • 1 medium red onion, thinly sliced
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon black peppercorns (optional)
  • 1 bay leaf (optional)

Instructions

Preparing the Pinto Beans and Ham Hocks

Soak the Beans

Begin by rinsing the dried pinto beans under cold water to remove any dirt or debris. Soaking the beans in water for at least 6 hours, or overnight, helps to soften them, making them easier to cook.

Cook the Beans and Ham Hocks

After soaking, drain the beans and set them aside. In a large pot, heat the olive oil over medium heat. Next, add the chopped onion and cook until it becomes translucent, which should take about 5 minutes. Stir in the minced garlic, cumin, and paprika, cooking for another minute until the garlic is fragrant.

Simmer the Ingredients

At this point, add the soaked beans, ham hocks, water, and bay leaf to the pot. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours. Stir occasionally, and season with salt and pepper to taste as the beans become tender.

Making the Pickled Onions

Prepare the Brine

While the beans are cooking, you can prepare the pickled onions. In a medium saucepan, combine the apple cider vinegar, water, sugar, salt, peppercorns, and bay leaf. Bring this mixture to a boil, stirring to ensure the sugar and salt dissolve completely.

Pickle the Onions

Place the thinly sliced red onions in a glass jar or bowl. Carefully pour the hot vinegar mixture over the onions, making sure they are fully submerged. Allow the onions to cool to room temperature before covering and refrigerating them. For the best flavor, refrigerate the onions for at least an hour before serving.

Preparing the Cornbread

Mix the Dry Ingredients

Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or a cast-iron skillet. In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt.

Combine Wet and Dry Ingredients

In a separate bowl, whisk together the milk, eggs, and vegetable oil or melted butter. Pour this wet mixture into the dry ingredients, stirring just until combined. It’s important not to overmix the batter to ensure a light and fluffy texture.

Bake the Cornbread

Pour the batter into the prepared baking dish or skillet, smoothing the top with a spatula. Bake in the preheated oven for 20 to 25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean. Let the cornbread cool slightly before slicing and serving.

Serving the Dish

Assemble the Meal

Once everything is ready, it’s time to assemble your meal. Serve the pinto beans and ham hocks hot, alongside slices of freshly baked cornbread. For an added zing, top the beans with a generous helping of pickled onions.

Enjoy the Flavors

This hearty meal is perfect for any occasion. The combination of flavors and textures—creamy beans, tender ham, crispy cornbread, and zesty pickled onions—will surely be a hit at your table. If you prefer a spicier kick, feel free to add hot sauce or extra spices according to your taste.

Tips for Perfecting the Dish

Bean Preparation

Ensure you soak the beans for at least 6 hours. This step is crucial as it helps reduce cooking time and improves the texture of the beans. Additionally, you can experiment with different seasonings or add a smoked ham bone for extra depth of flavor.

Flavor Development

For a richer taste, simmer the beans and ham hocks for a longer period. Just be sure to check the water level occasionally to prevent the beans from sticking to the bottom of the pot.

Cornbread Texture

To achieve a fluffy and light cornbread, avoid overmixing the batter. Stirring just until the ingredients are combined will help maintain the bread’s airy texture. If you prefer a sweeter cornbread, you can increase the sugar by a tablespoon or two.

Conservation and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of water to the beans to prevent them from drying out. The cornbread can be wrapped in foil and reheated in the oven at a low temperature to regain its freshness.

Pickled Onions

The pickled onions will keep well in the refrigerator for up to 2 weeks. As they sit, the onions will continue to absorb the flavors of the brine, making them even more delicious over time. They can be used in various dishes, adding a tangy crunch to sandwiches, salads, or tacos.

Conclusion

Pinto Beans with Ham Hocks, Cornbread, and Pickled Onions is more than just a meal—it’s a comforting dish that brings warmth and flavor to your table. Whether you’re enjoying it on a chilly evening or sharing it with family and friends, this classic Southern dish is sure to satisfy. The combination of creamy beans, smoky ham, and tangy pickled onions is perfectly balanced by the fluffy, slightly sweet cornbread. It’s a meal that’s not just nourishing, but also steeped in tradition, making it a true comfort food classic.

Leave a Comment