Pinto Beans and Cornbread was/is a staple in many homes, particular in the southern states. My Mother would occasionally make a pot of beans but it was usually met with disdain by our meat and potatoes Iowa farm family.

When I met my husband, raised in southern Missouri, I quickly learned that Pinto Beans, Cornbread and all of the fixin’s was a much-loved meal. My husband, Karl, usually took charge of this meal but I’ve learned to make it in the crockpot vs. watching it all day on the stove.

Karl and his family serve the pinto beans, cornbread and butter with cooked mustard greens (today it was green beans), corn, fresh sliced tomatoes, and fresh onion.

I prefer a small slice of cornbread with a few beans and a lot of bean stock and vegetables.  My big finish…a larger piece of cornbread drowning in honey.  Oh yeah!

SLOW COOKED PINTO BEANS 

16 ounce package of dried pinto beans
1 ham hock
1/2 large onion, cut into pieces
black pepper to taste
Cover with water (about 1-2″ above the beans)

• Place all of the above in a large crockpot on low setting.  I typically start the crockpot in the evening and let it cook all night.  In the morning, I add water as needed and cook until ready to serve (lunch or dinner).   You may need to turn the setting to high in the morning if the beans are still very hard.
• Once cooked, remove the ham hock and cool.  Remove any bits of ham and return to the beans.