Pinto beans with ham hocks, cornbread, and pickled onions

Here’s a recipe to create a delicious Southern-style meal featuring pinto beans with ham hocks, cornbread, and pickled onions:

Pinto Beans with Ham Hocks:


  • 1 pound (about 2 cups) dried pinto beans, sorted and rinsed
  • 2 ham hocks
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • Salt and pepper to taste
  • Water
  • Optional: hot sauce or vinegar for serving


  1. In a large pot, combine the dried pinto beans, ham hocks, chopped onion, minced garlic, and bay leaf.
  2. Add enough water to cover the beans and ham hocks by a few inches.
  3. Bring the pot to a boil over high heat, then reduce the heat to low and simmer, partially covered, for about 2 to 2 1/2 hours, or until the beans are tender and the ham hocks are falling apart.
  4. Occasionally skim off any foam or impurities that rise to the surface.
  5. Once the beans and ham hocks are cooked, remove the bay leaf and discard.
  6. Remove the ham hocks from the pot and shred the meat, discarding any bones or excess fat.
  7. Return the shredded ham hock meat to the pot with the beans and stir to combine.
  8. Season the beans with salt and pepper to taste.
  9. Serve the pinto beans hot, with cornbread and pickled onions on the side. Optionally, offer hot sauce or vinegar for extra flavor.


You can use the cornbread recipe provided earlier in this conversation.

Pickled Onions:


  • 1 large red onion, thinly sliced
  • 1 cup apple cider vinegar
  • 1/2 cup water
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • Optional: whole black peppercorns, bay leaves, or red pepper flakes for extra flavor


  1. In a small saucepan, combine the apple cider vinegar, water, sugar, salt, and any optional spices.
  2. Bring the mixture to a boil over medium heat, stirring until the sugar and salt are dissolved.
  3. Place the sliced red onion in a heatproof jar or bowl.
  4. Pour the hot vinegar mixture over the sliced onions, making sure they are completely submerged.
  5. Let the pickled onions cool to room temperature, then cover and refrigerate for at least 1 hour before serving.
  6. The pickled onions can be stored in the refrigerator for up to 2 weeks.

Enjoy your hearty meal of pinto beans with ham hocks, cornbread, and pickled onions, packed with comforting flavors and textures!

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