Step-by-step instructions

1. Rinse the pinto beans under cold water and remove any debris. Soaking the beans overnight is recommended but not mandatory; just drain them afterward.
2. In a large pot, heat your vegetable oil over medium heat. Add the onions and cook until they’re soft and translucent.
3. Stir in the garlic, then add the rinsed beans, ham hocks, salt, pepper, smoked paprika, chili powder (if using), and enough water or broth to cover.
4. For a slow cooker, set it on LOW for 7-8 hours or HIGH for 4-5 hours. If you’re using the stovetop, bring it to a boil and then reduce the heat to let it simmer for 2-3 hours or until the beans are tender.
5. Once the beans are cooked, remove the ham hocks, shred the meat, and return it to the pot. Adjust the seasoning as necessary.
6. For the cornbread, preheat your oven to 400°F (200°C) and grease a skillet.
7. In a separate bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
8. In another bowl, combine milk, eggs, and melted butter. Pour the wet ingredients into the dry ingredients, mixing gently until just combined.
9. Pour this batter into the prepared skillet and bake for 20-25 minutes, or until it’s golden brown and a toothpick comes out clean.

Best ways to enjoy it

Serving Pinto Beans and Cornbread together makes for a fulfilling meal, but you can elevate your plate even more! Consider adding a side of sautéed greens like collard or kale for a nutrient boost or serve it with a fresh garden salad for some crunch. A drizzle of hot sauce can add a spicy kick that pairs wonderfully with these rich flavors. For a fun twist, serve it with a dollop of sour cream or a sprinkle of fresh cilantro on top.

How to store & freeze

If you’re lucky enough to have leftovers, storing them is easy! Place the pinto beans in an airtight container and keep them in the fridge for 3-5 days. The cornbread can also be stored in a sealed container, but it’s best enjoyed fresh. For longer storage, you can freeze the beans; they maintain their flavor well for up to 3 months. Just remember to cool them completely before freezing and reheat them thoroughly before serving.

Helpful cooking tips

1. Soaking: Soaking beans overnight significantly reduces cooking time and helps remove some of the indigestible sugars that can cause gas.
2. Texture: If you prefer creamier beans, after cooking, mash some against the side of the pot with a fork for a few seconds; this will enhance the texture.
3. Cornbread Variations: For added flavor, incorporate shredded cheese or diced jalapeños into the cornbread batter before baking.

Creative twists

Feel free to get creative with your Pinto Beans and Cornbread! Swap pinto beans for black beans or add chorizo instead of ham hocks for a twist on traditional flavors. You could also try adding seasonal veggies like zucchini or corn for extra sweetness in the beans. For a healthier option, replace the refined flour in cornbread with whole wheat or almond flour.

Common questions

How long does it take to prepare Pinto Beans and Cornbread?

Preparation time is typically around 30 minutes, but if you’re soaking your beans overnight, plan ahead!

Can I use canned beans instead?

Yes, canned beans can be used for convenience. Just reduce the cooking time, adding them towards the end to heat through.

Is it safe to freeze leftovers?

Absolutely! Let them cool completely before transferring them to an airtight container for freezing. They will last for up to 3 months.

Now you’re all set to create a comforting meal that’ll keep everyone coming back for more! Enjoy cooking and indulging in this delightful dish!