Big Mama’s Pinto Beans
Pinto Beans & Cornbread
In my family, a “mess of beans” was never just food. It was a weekday supper, a Saturday lunch, or a full pot set to simmer. These pinto beans, flavored with onion, bay leaf, and a smoked ham hock, take time but they reward it richly.
They are cooked the old way: no canned beans, no seasoning packets, no shortcuts. Just the slow breakdown of starch and meat, until a rich, silky broth forms. Paired with a crisp-edged cornbread baked in a hot skillet, this is a meal that brings back stories and feeds everyone at the table.
A vegan version of this dish is available separately, but this one honors the version my grandmother and mother made with pork, patience, and purpose.
Watch my video to follow along step-by-step.
For the Beans
1 lb (500 g) dried pinto beans, rinsed and picked over
1 large bay leaf
1 small onion, peeled, halved, and chopped
1 garlic clove, grated
1 smoked ham hock or 1½ cups (200 g) pulled ham hock meat
Cold water, enough to cover the beans
1 tsp ground cumin
1 tsp smoked paprika
¼ tsp cayenne pepper
1 vegetable bouillon cube, crumbled
Sea salt, to taste (added only after beans have softened)
Freshly cracked black pepper, to taste
2 tbsp sunflower oil or rendered bacon fat (important if not using a whole hock)
For Serving (Optional but Recommended)
Cornbread or skillet bread
Hot sauce or pepper vinegar
Sliced raw onion
Method
Soak the Beans (Optional but Recommended)
Place the rinsed beans in a large bowl. Cover with water by at least 2 inches (5 cm), stir in 1 tablespoon of baking soda, and soak overnight. Drain and rinse before cooking.
Begin the Simmer
In a heavy-bottomed pot, heat sunflower oil or rendered bacon fat over medium heat. Sauté the chopped onion until softened, then stir in the cumin, paprika, cayenne, and grated garlic. Once fragrant, add the beans, bay leaf, crumbled bouillon cube, and smoked ham hock (if using). Pour in enough cold water to cover the beans by about 1 inch (2.5 cm).
Simmer Low and Slow
Bring to a boil, then reduce to a gentle simmer. Skim off any foam that rises. Cover partially and cook gently for 1½ to 2 hours, stirring occasionally and checking the water level. Add more water if needed to keep the beans just submerged.
Add Ham or Pull the Hock
If using a whole smoked ham hock, remove it once the meat is tender and falling away from the bone — usually after 1½ to 2 hours. Let it cool slightly, then pull the meat from the bone, discarding the skin and bone. Return the shredded ham to the pot and stir through.
If using pulled ham instead of a hock, add it during the last 20–30 minutes of cooking to warm through and flavour the broth.
Season to Taste
Once the beans are fully tender and the broth has thickened slightly, remove the bay leaf. Season generously with sea salt and freshly cracked black pepper. Taste and adjust as needed.
Serve Hot
Ladle into bowls and serve with warm cornbread, a splash of hot sauce or pepper vinegar, and sliced raw onion on the side.
