Pinto Beans Ham Hocks Cornbread And Pickled Onions

Pinto Beans with Ham Hocks

Ingredients:

• 1 lb dried pinto beans (rinsed and sorted)

• 2–3 smoked ham hocks (or ham bone)

• 1 onion, quartered

• 4 cloves garlic, smashed

• 2 bay leaves

• 1 tsp smoked paprika (optional, for extra flavor)

• 1/2 tsp black pepper

• 1 tsp salt (adjust to taste)

• 6 cups water or low-sodium chicken broth

Instructions:

1. Soak the Beans (optional but recommended):

   • Soak the beans overnight in water, or use the quick soak method: boil beans for 2 minutes, then let them sit covered for 1 hour. Drain and rinse before cooking.

2. Cook the Beans:

   • In a large pot or Dutch oven, add soaked beans, ham hocks, onion, garlic, bay leaves, smoked paprika, salt, and pepper.

   • Pour in the water or broth and bring to a boil. Lower the heat, cover, and simmer for 1.5–2 hours (or until beans are tender).

   • Occasionally skim off any foam, and check water level. Add more if needed to keep the beans covered.

   • Remove the ham hocks when done, shred any meat off the bones, and stir it back into the beans.

3. Adjust Seasoning:

   • Taste the beans and adjust salt and pepper. If you prefer more smoky flavor, add a bit more smoked paprika or a splash of liquid smoke.

🍞 Southern Cornbread

Ingredients:

• 1 cup cornmeal

• 1 cup all-purpose flour

• 1/4 cup sugar (optional)

• 1 tbsp baking powder

• 1/2 tsp salt

• 1 cup buttermilk (or regular milk)

• 2 eggs

• 1/4 cup unsalted butter, melted (or 1/4 cup oil)

Instructions:

1. Preheat Oven to 425°F (220°C). Grease a cast-iron skillet or 8×8-inch baking dish with butter or oil.

2. Mix Dry Ingredients:

   • In a bowl, combine cornmeal, flour, sugar (if using), baking powder, and salt.

3. Mix Wet Ingredients:

   • In another bowl, whisk together buttermilk, eggs, and melted butter.

4. Combine:

   • Add the wet ingredients to the dry ingredients and stir until just combined. The batter should be thick.

5. Bake:

   • Pour the batter into the prepared skillet or dish. Bake for 20–25 minutes, or until the top is golden brown and a toothpick comes out clean.

🧅 Quick Pickled Red Onions

Ingredients:

• 1 medium red onion, thinly sliced

• 1/2 cup white vinegar

• 1/2 cup water

• 1 tbsp sugar

• 1 tsp salt

• 1 garlic clove, smashed

• 1/2 tsp black peppercorns (optional)

• 1/2 tsp mustard seeds (optional)

Instructions:

1. Pickling Liquid:

   • In a small saucepan, combine vinegar, water, sugar, salt, garlic, peppercorns, and mustard seeds. Bring to a boil, then remove from heat and stir until sugar dissolves.

2. Pickle the Onions:

   • Place the sliced onions in a jar or bowl. Pour the hot pickling liquid over the onions and stir to combine.

   • Let them sit for at least 30 minutes at room temperature, or refrigerate for a few hours for a more intense flavor.

🍴 Putting it All Together:

• Serve the pinto beans and ham hocks hot, with a big spoonful of the beans and meat in a bowl.

• Add a side of cornbread for dipping, and top with pickled onions for a tangy crunch.