Pinto Beans with Smoked Ham Hocks and Cornbread

Ingredients

For the Pinto Beans:
1 pound dried pinto beans
2 smoked ham hocks
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)
1/2 teaspoon chili powder (optional)
6–7 cups water or chicken broth
1 tablespoon vegetable oil or bacon grease
For the Cornbread:
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk or buttermilk
2 large eggs
1/3 cup melted butter or vegetable oil

Instructions
Step 1: Prepare the Beans
Rinse the pinto beans thoroughly under cold water and remove any debris. If you have time, soak the beans overnight in plenty of water. This step is optional but helps reduce cooking time and improves texture. Drain and rinse before cooking.

Step 2: Cook the Pinto Beans
Heat the oil or bacon grease in a large pot or slow cooker. Add the chopped onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
Add the pinto beans, smoked ham hocks, salt, pepper, smoked paprika, chili powder, and water or broth. If using a slow cooker, cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beans are tender and creamy.
If using a stovetop, bring to a gentle boil, then reduce heat, cover, and simmer for 2–3 hours, stirring occasionally. Once done, remove the ham hocks, shred the meat, discard bones, and return the meat to the pot. Taste and adjust seasoning.
Step 3: Make the Cornbread
Preheat your oven to 400°F (200°C). Grease a cast-iron skillet or baking pan.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In another bowl, mix milk, eggs, and melted butter. Combine wet and dry ingredients until just mixed.
Pour the batter into the prepared skillet and bake for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Conclusion