SMASH! Pinto Beans, Ham Hocks, Cornbread & Pickled Onions
This dish is a soulful combination of hearty pinto beans, tender ham hocks, fluffy cornbread, and tangy pickled onions that will warm you up from the inside out. The flavors meld together perfectly, creating a rustic and comforting meal that’s rich in history and tradition. Whether you’re serving it up for a cozy family dinner or impressing guests at a gathering, this combination will not disappoint.
Ingredients:
For the Pinto Beans & Ham Hocks:
- 2 lbs Ham Hocks
- 1 lb Pinto Beans (dried)
- 3 cloves Garlic, minced
- 1 (32 oz) container Low-Sodium Chicken Broth (or more if needed)
- 1 tbsp Butter (optional, for richness)
- 1 Onion, diced
- 1 Bay Leaf
- Salt and Pepper, to taste
- 1 tsp Smoked Paprika (for a smoky depth)
- 1 tsp Dried Oregano
- ½ tsp Red Pepper Flakes (optional, for a kick)
For the Cornbread:
- 1 ½ cups Cornmeal
- 1 cup All-purpose Flour
- 4 tsp Baking Powder
- 1 tsp Salt
- 1 tbsp Sugar (optional, if you like it a little sweet)
- 1 cup Buttermilk
- 2 large Eggs
- ¼ cup Butter, melted
- 1 tbsp Honey (optional, for a touch of sweetness)
For the Pickled Onions:
- 1 Medium Red Onion, thinly sliced
- 1 cup Apple Cider Vinegar
- 1 cup Water
- 2 tbsp Sugar
- 1 tsp Salt
- 1 tsp Black Peppercorns
- 1-2 Bay Leaves
- 1-2 Garlic Cloves (optional, for extra flavor)
Instructions:
For the Pinto Beans & Ham Hocks:
- Prep the Beans: Start by sorting through your dried pinto beans to remove any debris. Then rinse them well under cold water. For a quicker cook, you can soak the beans overnight in water. If you’re short on time, a quick soak method will work: cover the beans with water, bring to a boil for 2 minutes, then remove from heat and let sit for 1 hour. Drain and set aside.
- Cook the Ham Hocks: In a large pot, heat a tablespoon of oil over medium-high heat. Add the ham hocks and brown them on all sides, about 8 minutes. This step adds depth and flavor to the broth. Remove the ham hocks and set them aside.
- Sauté the Aromatics: In the same pot, add the butter, diced onions, and minced garlic. Sauté for 2-3 minutes until fragrant and softened.
- Combine the Beans and Broth: Add the rinsed pinto beans to the pot, along with the chicken broth, bay leaf, smoked paprika, oregano, red pepper flakes, and a generous pinch of salt and pepper. Stir to combine.
- Simmer the Beans: Return the ham hocks to the pot and bring everything to a boil. Reduce the heat to low, cover, and simmer for 1 ½ to 2 hours, or until the beans are tender and the ham hocks are falling apart.
- Finish the Dish: Once the beans are cooked, remove the ham hocks. Shred the meat off the bones, discarding the skin and fat. Stir the shredded ham back into the beans. Taste and adjust seasonings with salt and pepper as needed. Keep the beans warm until serving.
For the Cornbread:
- Prepare the Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, melted butter, and honey (if using).
- Combine the Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Bake the Cornbread: Pour the batter into a greased 8-inch square baking dish or a cast-iron skillet. Bake at 400°F (200°C) for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let cool slightly before cutting.
For the Pickled Onions:
- Prepare the Pickling Liquid: In a saucepan, combine the apple cider vinegar, water, sugar, salt, peppercorns, and bay leaves. Bring to a boil, stirring occasionally, until the sugar and salt dissolve.
- Pickle the Onions: Place the sliced red onions in a jar or bowl. Pour the hot pickling liquid over the onions and allow them to steep for at least 30 minutes. For the best flavor, let them sit in the refrigerator for a few hours or overnight.
History & Formation:
This combination of pinto beans and ham hocks is a quintessential Southern comfort dish, deeply rooted in African American, Native American, and Southern U.S. culinary traditions. Beans, often considered a humble and hearty food, were a staple in Southern kitchens due to their affordability, nutritional value, and ability to be stretched into large meals. The addition of ham hocks, which were originally used to add flavor to otherwise plain beans, became a beloved Southern technique that imparts a smoky, savory depth to the beans.
Cornbread has long been a companion to beans, as it is easy to make and complements the creamy texture of the beans with its crumbly, slightly sweet flavor. Pickled onions, though not as historically tied to the South, add a zesty contrast to the richness of the beans and cornbread, cutting through the fat with their acidity and crisp texture.
Together, these ingredients form a meal that is both filling and satisfying, with layers of flavor that are greater than the sum of their parts.
Conclusion & Lovers:
This dish is a perfect balance of hearty, smoky, and tangy flavors that will make you feel right at home. The richness of the ham hocks and beans pairs perfectly with the sweetness of cornbread and the sharp bite of the pickled onions. It’s a meal that’s steeped in history, representing Southern comfort food at its finest.
Who will love this?
- If you’re a fan of classic Southern cooking, this will be your new go-to recipe.
- Perfect for gatherings, family dinners, or any occasion where you want to impress with a dish that has deep, comforting flavors.
- Ideal for those who appreciate the balance of smoky, savory, tangy, and sweet in their meals.
Get ready to dig in and savor every bite!
Does that sound like the kind of meal you’re craving? Let me know if you’d like to make any tweaks or need more details!