📝 About This Recipe
A cornerstone of Appalachian heritage, this dish is more than just a meal; it's a soul-warming tradition born from the mountains. Creamy pinto beans are slow-simmered with smoky ham hock until they create their own rich 'pot liquor,' paired perfectly with a crusty, sugar-free buttermilk cornbread. This humble duo offers a complex depth of flavor that speaks to the resourceful and comforting nature of mountain cooking.
🥗 Ingredients
The Soup Beans
- 1 pound Dried Pinto Beans (sorted for stones and rinsed)
- 1 large Smoked Ham Hock (high quality, meaty)
- 1 Yellow Onion (finely diced)
- 3 cloves Garlic (smashed)
- 4 cups Chicken Stock (low sodium)
- 4 cups Water (plus more as needed)
- 1 teaspoon Black Pepper (freshly cracked)
- to taste Salt (add only at the end of cooking)
The Skillet Cornbread
- 2 cups Yellow Cornmeal (stone-ground preferred)
- 1 tablespoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Salt
- 1.5 cups Full-fat Buttermilk (shaken)
- 1 Large Egg (beaten)
- 3 tablespoons Bacon Drippings (or melted lard/butter)
For Serving
- 1/2 cup Raw White Onion (finely chopped)
- 1/4 cup Pickled Jalapeños (optional)
- 1 jar Chow-chow (traditional Appalachian pickled relish)
👨🍳 Instructions
-
1
Place the sorted and rinsed pinto beans in a large bowl and cover with 3 inches of water. Soak for at least 8 hours or overnight. Alternatively, use the 'quick soak' method by boiling for 2 minutes and letting them sit for 1 hour.
-
2
Drain the soaking water and rinse the beans once more. In a large heavy-bottomed pot or Dutch oven, add the beans, ham hock, diced yellow onion, smashed garlic, chicken stock, and water.
-
3
Bring the pot to a rolling boil over medium-high heat. Skim off any foam that rises to the top with a spoon.
-
4
Reduce the heat to low, cover partially with a lid, and let the beans gently simmer. Cook for 2.5 to 3.5 hours, stirring occasionally. You want the beans to be tender but not falling apart, and the liquid (pot liquor) to be thick and creamy.
-
5
While the beans are simmering, preheat your oven to 425°F (220°C). Place a 10-inch cast iron skillet inside the oven while it preheats.
-
6
In a large mixing bowl, whisk together the cornmeal, baking powder, baking soda, and salt. Ensure there are no large clumps.
-
7
In a separate smaller bowl, whisk the buttermilk and egg together. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
-
8
Carefully remove the hot skillet from the oven using a heavy oven mitt. Add the bacon drippings to the skillet, swirling to coat the bottom and sides. The fat should be shimmering and slightly smoking.
-
9
Immediately pour the cornbread batter into the hot skillet. It should sizzle—this creates the iconic crispy crust. Smooth the top and return to the oven.
-
10
Bake the cornbread for 20-25 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
-
11
Check the beans. Once they are tender, remove the ham hock. Shred any meat from the bone, discard the fat and bone, and return the meat to the pot.
-
12
Taste the beans and add salt now. Adding salt too early can toughen the bean skins. Add the black pepper and stir well.
-
13
Ladle the beans into deep bowls, ensuring everyone gets plenty of the rich pot liquor. Serve with a thick wedge of warm cornbread on the side.
💡 Chef's Tips
Never add salt to your beans until they are fully tender; salt prevents the skins from softening during the long simmer. For an even creamier pot liquor, take a ladle of beans out, mash them with a fork, and stir them back into the pot. Traditional Appalachian cornbread contains no sugar and no flour; the stone-ground cornmeal provides all the texture and flavor you need. If the liquid in the bean pot gets too low, always add hot water rather than cold to keep the cooking temperature consistent. Save your bacon grease in a jar in the fridge specifically for this cornbread; it provides a flavor that butter simply cannot match.
🍽️ Serving Suggestions
Serve with a side of 'kilt' lettuce (wilted greens with hot bacon dressing). A dollop of sweet and tangy Chow-chow relish on top of the beans adds a perfect acidic contrast. Offer plenty of raw, finely chopped white onion to sprinkle over the beans for a sharp crunch. Pair with a cold glass of sweet tea or a crisp buttermilk for the most authentic experience. A small side of fried potatoes (home fries) makes this a truly hearty mountain feast.