Beans and Cornbread

 

Ingredients

For the Beans
1 lb dried pinto beans, rinsed

6 cups water

1 small yellow onion, diced

2 garlic cloves, minced

1 smoked ham hock or 4 slices bacon

1 tsp kosher salt

1/2 tsp black pepper

1/2 tsp smoked paprika

For the Cornbread
1 cup yellow cornmeal

1 cup all-purpose flour

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 cup sugar

1 cup buttermilk

2 eggs

1/4 cup unsalted butter, melted

Directions

Rinse and soak the beans overnight in enough water to cover by 2 inches. Alternatively, quick soak by boiling for 5 minutes, then resting for 1 hour. Drain and rinse.
In a Dutch oven, cook ham hock or bacon over medium heat until browned. Add diced onion and sauté until translucent. Stir in garlic and cook for 1 minute.
Add soaked beans, 6 cups water, paprika, salt, and pepper. Bring to a boil, reduce to a low simmer, cover, and cook for 1.5 to 2 hours, stirring occasionally. Add water if needed.
Preheat oven to 400°F. Place a cast iron skillet in the oven to heat.
In a bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar. In a second bowl, beat eggs, buttermilk, and melted butter. Combine wet and dry ingredients just until mixed.
Remove hot skillet from oven, grease lightly, and pour in the batter. Bake for 20–25 minutes, or until golden and firm in center.
Once beans are tender, remove the ham hock, shred the meat, and return it to the pot. Adjust seasoning to taste.
Serve beans hot with slices of warm cornbread.