Name: Pinto Beans Ham Hocks Cornbread And Pickled Onions
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6 servings
Cuisine: Southern American
Ingredients: 2 cups dried pinto beans, rinsed; 2 smoked ham hocks; 6 cups water; 1 medium yellow onion, chopped; 2 cloves garlic, minced; 1 teaspoon black pepper; 1 teaspoon salt; 1 batch cornbread (store-bought or homemade); 1 cup thinly sliced red onions; ½ cup apple cider vinegar; 1 tablespoon sugar; ½ teaspoon salt (for pickled onions)

Hey y'all! If you’re craving true Southern comfort food, this recipe for Pinto Beans Ham Hocks Cornbread And Pickled Onions is going to hit all the right notes. With creamy, smoky beans, fluffy cornbread, and tangy pickled onions, this meal is pure nostalgia—perfect for family gatherings, cozy weeknights, or sharing with friends at a potluck. Ready to turn a simple supper into something unforgettable? Let’s get cooking!

Why You'll Love This Pinto Beans Ham Hocks Cornbread And Pickled Onions Recipe

Hearty, protein-packed beans and smoky ham hocks make for a satisfying and wholesome meal.
Crispy, golden cornbread perfectly complements the creamy beans.
Tangy pickled onions add a refreshing crunch and balance to the plate.
Easy to scale up for a crowd or meal prep for the week.
Classic Southern flavors make it a comfort food favorite for all occasions.

Ingredients for Pinto Beans Ham Hocks Cornbread And Pickled Onions

For the Pinto Beans & Ham Hocks:

1 pound dried pinto beans, rinsed and sorted
2 smoked ham hocks (about 1.5 pounds total)
1 large onion, diced
3 garlic cloves, minced
8 cups water
1 bay leaf
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon salt, plus more to taste

For the Cornbread:

1 cup cornmeal
1 cup all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup whole milk
2 large eggs
¼ cup unsalted butter, melted (plus more for the skillet)

For the Pickled Onions:

1 red onion, thinly sliced
½ cup apple cider vinegar
½ cup water
1 tablespoon sugar
1 teaspoon salt

How to Make Pinto Beans Ham Hocks Cornbread And Pickled Onions

Step 1: Prepare the Pickled Onions

Combine apple cider vinegar, water, sugar, and salt in a small saucepan over medium heat. Stir until sugar and salt dissolve, then remove from heat.
Place sliced red onions in a mason jar or bowl, pour hot pickling liquid over onions, and let sit at room temperature for at least 30 minutes (or chill for up to 1 week).

Step 2: Cook the Pinto Beans and Ham Hocks

In a large Dutch oven, combine pinto beans, ham hocks, diced onion, garlic, bay leaf, black pepper, smoked paprika, and water. Bring to a boil over high heat.
Reduce the heat to low, cover, and simmer for 2 to 2.5 hours, stirring occasionally, until beans are tender and ham hocks are falling apart.
Remove ham hocks, shred the meat, and discard bones and excess fat. Return meat to the pot, taste, and adjust salt as needed.

Step 3: Bake the Cornbread

Preheat oven to 400°F (200°C). Place a 9-inch cast iron skillet in the oven to heat up.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
In another bowl, beat together milk, eggs, and melted butter. Add wet ingredients to dry and mix until just combined.
Remove hot skillet from the oven, add a pat of butter to coat, then pour in batter, smoothing the top.
Bake for 20-25 minutes, until golden and a toothpick comes out clean. Let cool slightly before slicing.

Notes for the Best Pinto Beans Ham Hocks Cornbread And Pickled Onions

Soak the pinto beans overnight for even creamier texture and faster cooking. Learn more about bean soaking here.
For extra flavor, add a diced jalapeño to the beans or a pinch of cayenne pepper to your cornbread batter.
If you’re short on time, use canned pinto beans and simmer with ham hocks for 45 minutes instead.

Variations of Pinto Beans Ham Hocks Cornbread And Pickled Onions

Vegetarian Version: Skip the ham hocks and use smoked paprika or liquid smoke for depth.
Spicy Southern Style: Add diced jalapeños to both beans and cornbread batter.
Cheesy Cornbread: Stir 1 cup shredded cheddar into the cornbread batter before baking.

Required Equipment for Pinto Beans Ham Hocks Cornbread And Pickled Onions

Large Dutch oven or heavy-bottomed pot
9-inch cast iron skillet
Mixing bowls (at least two)
Measuring cups and spoons
Mason jar or bowl for pickled onions

Storage Instructions for Pinto Beans Ham Hocks Cornbread And Pickled Onions

Pinto Beans & Ham Hocks: Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
Cornbread: Wrap tightly and keep at room temperature for 2 days or refrigerate up to 5 days.
Pickled Onions: Store in their liquid in the fridge for up to 2 weeks.

Suggested Pairings & Serving Recommendations

Serve your Pinto Beans Ham Hocks Cornbread And Pickled Onions with a side of collard greens or sautéed cabbage.
Enjoy with hot sauce and a dollop of sour cream for a true Southern feast.
Add a glass of sweet iced tea or a cold lager to round out the meal.

Pro Tips for Perfect Pinto Beans Ham Hocks Cornbread And Pickled Onions

For extra-creamy beans, mash some against the pot’s side before serving (see more bean-cooking tips).
Always preheat your skillet before pouring in cornbread batter for the crispiest crust.
Let the pickled onions marinate at least 30 minutes for the best tang and crunch.

FAQ: Pinto Beans Ham Hocks Cornbread And Pickled Onions

Can I use a slow cooker for the beans and ham hocks?: Yes! Cook on low for 7-8 hours or high for 4-5 hours until beans are tender and ham is falling apart.
What’s the best cornmeal for cornbread?: Medium or fine-ground yellow cornmeal yields classic texture and flavor; stone-ground works great for extra crunch (learn more about cornmeal here).
Can I make this dish ahead of time?: Definitely! Both beans and cornbread can be made a day in advance and gently reheated before serving.

Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Serves: 6-8

Pinto Beans Ham Hocks Cornbread And Pickled Onions