Entree: United States – Appalachia – Cornbread and Beans (Slow-simmered beans cooked with ham hock and aromatics, served with a hot skillet cornbread)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) dried pinto beans, rinsed and picked over
- 8 cups (1.9 L) water, divided
- 1 ham hock, approx. 1 lb (454 g), cleaned
- 4 slices (approx. 4 oz (115 g)) bacon, chopped
- 1 large yellow onion, about 1 1/2 cups (240 g), diced
- 3 cloves garlic, minced
- 2 bay leaves
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) black pepper
- 1 tbsp (15 ml) apple cider vinegar
- 2 tbsp (30 ml) chopped fresh parsley (optional)

Cornbread
- 2 cups (240 g) yellow cornmeal, medium grind
- 1 cup (120 g) all-purpose flour
- 1 tbsp (15 g) baking powder
- 1 tsp (5 g) kosher salt
- 1 tbsp (12 g) sugar (optional)
- 2 large eggs
- 1 1/2 cups (360 ml) buttermilk
- 1/4 cup (57 g) unsalted butter, melted, plus 2 tbsp (28 g) for skillet

Show original ingredient measurements

- 1 lb (454 g) dried pinto beans, rinsed and picked over
- 8 cups (1.9 L) water, divided
- 1 ham hock, approx. 1 lb (454 g), cleaned
- 4 slices (approx. 4 oz / 115 g) bacon, chopped
- 1 large yellow onion, about 1 1/2 cups (240 g), diced
- 3 cloves garlic, minced
- 2 bay leaves
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) black pepper
- 1 tbsp (15 ml) apple cider vinegar
- 2 tbsp (30 ml) chopped fresh parsley (optional)

Cornbread
- 2 cups (240 g) yellow cornmeal, medium grind
- 1 cup (120 g) all-purpose flour
- 1 tbsp (15 g) baking powder
- 1 tsp (5 g) kosher salt
- 1 tbsp (12 g) sugar (optional)
- 2 large eggs
- 1 1/2 cups (360 ml) buttermilk
- 1/4 cup (57 g) unsalted butter, melted, plus 2 tbsp (28 g) for skillet

Instructions

1. Rinse and soak the beans: place beans in a large pot, cover with 4 cups (950 ml) water and soak 6–8 hours or use a quick-soak (bring to a boil 2 minutes, remove from heat, cover 1 hour), then drain. In the same pot, cook chopped bacon over medium heat until fat renders, add diced onion and garlic and cook until softened. Add drained beans, ham hock, remaining 4 cups (950 ml) water, bay leaves, smoked paprika, and bring to a gentle simmer. Cover and simmer gently 1 1/2–2 hours, stirring occasionally and adding more water if needed, until beans are very tender; remove ham hock, shred meat and return to pot, stir in apple cider vinegar, adjust salt and pepper, and keep warm.
2. While beans finish, make the cornbread: preheat oven to 425°F (220°C). Heat a 10-inch (25 cm) cast-iron skillet in oven with 2 tbsp (28 g) butter until melted and sizzling. Whisk cornmeal, flour, baking powder, salt, and sugar in a bowl; in another bowl whisk eggs, buttermilk, and 1/4 cup (57 g) melted butter, then combine with dry ingredients. Pour batter into hot skillet and bake 18–22 minutes until golden and a toothpick comes out clean. Serve beans hot with shredded ham hock and chopped parsley alongside slices of skillet cornbread for soaking up the broth.