Southern Pinto Beans with Smoked Ham Hocks and Skillet Cornbread: A Classic Comfort Food Recipe

Rinse 1 lb of dried pinto beans thoroughly under cold water. Pick out any broken beans or small pebbles. (Optional: Soak overnight in cold water).

Heat 1 tbsp bacon grease or olive oil in a Dutch oven over medium heat. Add diced onion and cook 5 minutes until soft. Stir in 3 minced garlic cloves for 1 minute until fragrant.

Add pinto beans, 2 smoked ham hocks, black pepper, red pepper flakes, and 6 to 8 cups chicken broth. Bring to a gentle boil, then lower heat, cover partially, and simmer for 2.5 to 3 hours until beans are creamy.

Remove ham hocks from the pot. Shred tender meat away from bones and skin, then return shredded meat back into the beans. Taste and add salt as needed.

Preheat oven to $425^\circ\text{F}$ ($220^\circ\text{C}$) with a cast-iron skillet containing 2 tbsp bacon grease inside. Whisk 2 cups cornmeal, 1 egg, $1\frac{1}{4}$ cups buttermilk, and $\frac{1}{4}$ cup melted butter. Pour into hot skillet and bake for 20–25 minutes until golden.