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Southern pinto beans served over golden cornbread with caramelized onions and crispy fried potatoes on the side, a classic comfort food plate with rich bean broth.

Pinto Beans, Cornbread, Caramelized Onions, and Fried Potatoes

Pinto Beans, Cornbread, Caramelized Onions, and Fried Potatoes A classic Southern-style comfort plate made with creamy slow-simmered pinto beans, golden homemade cornbread, sweet caramelized onions, and crispy fried potatoes.
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Prep Time 25 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 55 minutes
Servings: 6
Course: Comfort Food, Beans, Southern Recipes
Ingredients Equipment Method Notes

Ingredients
  

  • For the Pinto Beans
  • 1 lb dried pinto beans or 3 cans if short on time
  • 6 cups water or chicken broth
  • 1 small ham hock or 4 slices bacon
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • For the Caramelized Onions
  • 2 large onions sliced thin
  • 2 tbsp butter
  • Pinch of salt
  • For the Fried Potatoes
  • 4 medium potatoes diced into cubes
  • 3 tbsp oil or butter
  • Salt and pepper to taste
  • For the Cornbread
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 2 eggs
  • 1/4 cup melted butter

Equipment

  • Large pot or Dutch oven
  • 9x9-inch baking dish
  • Large skillet
  • mixing bowls
  • whisk
  • Wooden spoon
  • Sharp knife
  • Cutting board

Method
 

  1. Rinse the pinto beans and add them to a large pot with water or broth, ham hock or bacon, diced onion, garlic, salt, pepper, and smoked paprika.
  2. Bring to a boil, then reduce to a low simmer. Cover and cook for 2 to 3 hours, stirring occasionally, until the beans are tender and the broth is thick and creamy.
  3. While the beans simmer, preheat oven to 400°F and grease a 9x9-inch baking dish.
  4. In a bowl, mix cornmeal, flour, sugar, baking powder, and salt.
  5. In another bowl, whisk buttermilk, eggs, and melted butter.
  6. Pour the wet ingredients into the dry ingredients and stir until just combined.
  7. Pour into the prepared baking dish and bake for 20 to 25 minutes, until golden and a toothpick comes out clean.
  8. For the caramelized onions, melt butter in a skillet over medium-low heat. Add sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 25 to 30 minutes until soft, golden, and sweet.
  9. For the fried potatoes, heat oil or butter in a large skillet over medium-high heat. Add diced potatoes in a single layer. Cook undisturbed for 4 to 5 minutes until golden on the bottom, then flip and cook until all sides are browned and tender inside. Season with salt and pepper.
  10. Slice the cornbread into thick squares.
  11. Spoon creamy pinto beans over the cornbread, top with caramelized onions, and serve with crispy fried potatoes on the side.

Notes

For creamier beans, mash a small portion of cooked beans into the broth near the end.
Use broth instead of water for deeper flavor.
Do not rush the onions. Slow cooking brings out their sweetness.
For canned beans, simmer with seasonings and broth for 20 to 30 minutes.