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Description
Pinto Beans with Smoked Ham Hocks is a timeless Southern comfort dish known for its rich, smoky flavor and hearty texture. Slow-simmered beans create a savory broth often called “pot likker,” while tender ham hock meat adds depth and soul-warming satisfaction. Served with crispy-edged skillet cornbread, this meal is humble, filling, and deeply nostalgic.
Introduction
This classic Southern meal represents home cooking at its finest. Simple ingredients, patience, and proper technique transform dried beans and smoked ham hocks into a deeply flavorful dish that feels like a warm hug. Whether served for Sunday dinner or a cozy weeknight meal, this recipe delivers comfort, tradition, and unforgettable flavor.
Why You’ll Love This Recipe
This dish is budget-friendly, protein-rich, and incredibly filling. It develops more flavor as it cooks and tastes even better the next day. The beans are creamy without cream, smoky without artificial flavoring, and satisfying without being heavy. Paired with golden skillet cornbread, it becomes a complete and comforting meal.
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Ingredients
For the Pinto Beans
1 lb dried pinto beans, rinsed and sorted
2 large smoked ham hocks (or 1 meaty ham shank)
1 large yellow onion, diced
3 cloves garlic, minced
6–8 cups chicken broth or water
1 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional)
Salt, to taste (added at the end)
1 tablespoon bacon grease or olive oil
For the Skillet Cornbread
2 cups self-rising cornmeal
1 large egg, beaten
1 1/4 cups buttermilk
1/4 cup melted butter or bacon grease
2 tablespoons bacon grease for the skillet
Instructions
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