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Creamy slow cooker pinto beans simmered with smoked ham hocks and served with fluffy homemade cornbread. This classic Southern comfort food is hearty, flavorful, and perfect for Sunday dinner or any cozy family meal.

Slow Cooker Pinto Beans and Ham Hocks with Homemade Cornbread

Creamy slow cooker pinto beans simmered with smoked ham hocks and served with fluffy homemade cornbread. This classic Southern comfort food is hearty, flavorful, and perfect for Sunday dinner or any cozy family meal.
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Ingredients Equipment Method Notes

Ingredients
  

For the Beans
  • * 1 pound dried pinto beans soaked overnight and drained
  • * 2 smoked ham hocks
  • * 1 medium onion chopped
  • * 3 garlic cloves minced
  • * 6 cups water or chicken broth
  • * 1 teaspoon salt
  • * ½ teaspoon black pepper
  • * ½ teaspoon smoked paprika optional
#### For the Cornbread
  • * 1 cup cornmeal
  • * 1 cup all-purpose flour
  • * ¼ cup granulated sugar
  • * 1 tablespoon baking powder
  • * ½ teaspoon salt
  • * 1 cup buttermilk
  • * 2 large eggs
  • * ¼ cup melted butter

Equipment

  • * 6 to 8-quart slow cooker
  • Large mixing bowl
  • Medium mixing bowl
  • * Measuring cups and measuring spoons
  • whisk
  • Wooden spoon
  • Cutting board
  • Chef's knife
  • * Cast iron skillet or 9-inch baking pan
  • cooling rack

Method
 

  1. Add the soaked pinto beans, ham hocks, onion, garlic, broth or water, salt, pepper, and smoked paprika to the slow cooker.
  2. Cover and cook on **LOW for 7–8 hours** or until the beans are tender and the ham easily pulls away from the bone.
  3. Remove the ham hocks, shred the meat, discard the bones, and stir the shredded ham back into the beans. Adjust seasoning to taste.
  4. Preheat the oven to **400°F (200°C)**. Grease a cast iron skillet or a 9-inch baking pan.
  5. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  6. In another bowl, whisk together the buttermilk, eggs, and melted butter.
  7. Stir the wet ingredients into the dry ingredients just until combined.
  8. Pour the batter into the prepared pan and bake for **20–25 minutes**, until golden brown and a toothpick inserted in the center comes out clean.
  9. Let the cornbread cool for a few minutes before slicing.
  10. Serve the beans hot with warm cornbread on the side or crumbled into the bowl.

Notes

Soak the beans overnight for the best texture.
* Chicken broth adds extra flavor compared to water.
* Taste before adding extra salt since ham hocks can be naturally salty.
* Preheat the cast iron skillet for crispier cornbread edges.
* Leftover beans often taste even better the next day.