Name: Pinto beans and cornbread
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: Southern & soul
Ingredients: 1 lb Dried pinto beans; 1 Smoked ham hock; 1 Yellow onion; 2 cups Yellow cornmeal; 16 oz Buttermilk; 2 Eggs; 4 tbsp Bacon grease or butter; 1 tsp Baking soda; 1 tbsp Salt; 1 tsp Black pepper

How many people are eating

Written for 6. Everything below is scaled to 6.

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How to cook it · about 150 minutes

Sort the beans for stones and cover them with water overnight. If you forgot, boil them two minutes and let them sit an hour.
Drain, cover with fresh water by two inches, add the ham hock and the halved onion, and simmer gently. Do not boil hard or they break up.
After about two hours they will be soft and the liquid will have thickened by itself. Salt them NOW, not at the start — early salt keeps them tough.
For the cornbread, heat the fat in a cast iron skillet in a 425°F oven until it smokes slightly.
Mix the cornmeal, buttermilk, eggs, baking soda and a teaspoon of salt. Pour it into the hot fat — it should hiss.
Bake 20–25 minutes until the top is gold and it pulls from the sides. Serve it in the bowl with the beans poured over.

Amounts are on the list above — they change with the number of people; the steps do not.