Pinto Beans with Cornbread
Creamy pinto beans slow-cooked with ham - a simple, satisfying Southern meal served with cornbread.
Recipe by the SouthernComfy Editorial Team
Developed and reviewed by our editorial team.
Prep Time
10m
Cook Time
180m
Servings
8
Difficulty
Easy
Estimated Nutrition
Per serving · estimated
Calories
280
Protein
18 g
Carbs
42 g
Fat
4 g
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Ingredients
Shop the tools- 1 lb dried pinto beans
- 1 smoked ham hock
- 1 onion, diced
- 3 cloves garlic, minced
- 8 cups water
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- Cornbread for serving
Instructions
Rinse and sort beans, removing any debris.
Place beans, ham hock, onion, garlic, water, and bay leaves in large pot.
Bring to boil, then reduce heat and simmer 2-3 hours until beans are very tender.
Remove ham hock, shred meat, and return to pot.
Season with salt, pepper, and red pepper flakes.
Simmer 15 more minutes, mashing some beans against the side of the pot to thicken.
Remove bay leaves.
Serve in bowls with cornbread on the side.
Chef's Comfy Tip
The longer these beans simmer, the creamier they get - some folks cook them all day for that perfect texture.
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