Pinto Beans, Ham Hocks, Cornbread, and Pickled Onions Recipe

Pinto Beans, Ham Hocks, Cornbread, and Pickled Onions Recipe

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Ingredients

For the Pinto Beans and Ham Hocks:

  • 2 lbs ham hocks
  • 1 lb pinto beans
  • 3 cloves garlic, minced
  • 1 32-ounce container of low sodium chicken broth
  • 1 tbsp butter
  • 1 medium onion, minced
  • 1 stalk celery, minced
  • 1/2 green bell pepper, minced
  • 1/2 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 1 tsp dried parsley
  • 1 tsp dried thyme
  • 1 cube vegetable bouillon

For the Cornbread (basic recipe):

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1 egg
  • 1/4 cup vegetable oil

For the Pickled Onions:

  • 1 large red onion, thinly sliced
  • 1 cup apple cider vinegar
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 cup warm water

Directions

Pinto Beans and Ham Hocks:

  1. Prepare the Ham Hocks: Rinse the ham hocks thoroughly. Place them in a large stock pot with 8 cups of water. Bring to a boil, then reduce the heat and simmer for 2 hours.
  2. Prepare the Beans: While the ham hocks are cooking, clean and wash the pinto beans. Set aside.
  3. Combine Ingredients: After 2 hours, add the pinto beans to the stock pot along with the chicken broth, minced garlic, and all the seasonings listed (onion, celery, bell pepper, cumin, paprika, black pepper, parsley, thyme, and vegetable bouillon).
  4. Cook: Continue to cook on low heat for another 2.5 hours, or until the beans are soft and the meat falls apart easily. Adjust seasoning to taste and stir in the butter towards the end for a richer flavor.

Cornbread:

  1. Preheat Oven: Preheat your oven to 400°F (204°C) and grease a 9-inch baking pan.
  2. Mix Dry Ingredients: In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
  3. Add Wet Ingredients: In another bowl, whisk together milk, egg, and vegetable oil. Add this mixture to the dry ingredients, stirring just until moistened.
  4. Bake: Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Pickled Onions:

  1. Combine Liquids: In a bowl, mix the apple cider vinegar, sugar, salt, and warm water until everything is dissolved.
  2. Add Onions: Place the sliced onions in a jar or a bowl, and pour the vinegar mixture over them. Ensure the onions are fully submerged.
  3. Refrigerate: Allow the onions to pickle in the refrigerator for at least an hour before serving.

To Serve:

  1. Arrange the pinto beans and ham hocks on a plate with a slice of warm cornbread and a helping of pickled onions on the side.

Enjoy your hearty meal! This classic combo of Pinto Beans, Ham Hocks, Cornbread, and Pickled Onions is perfect for a comforting and flavorful dish.

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