Soup Beans and Skillet Cornbread

Ingredients

• •Pinto beans
• •Ham hock
• •Yellow onion
• •Garlic
• •Cornmeal
• •Buttermilk
• •Egg
• •Baking powder
• •Butter

Steps

1. 1Soak the dried pinto beans in a large bowl of water overnight, then drain and rinse them well.
2. 2Place the soaked beans in a pot with the ham hock, diced onion, minced garlic, and enough water to cover everything by a couple of inches.
3. 3Bring the pot to a boil, then reduce the heat and let it simmer gently, partially covered, for 2 hours, until the beans are very soft.
4. 4Check occasionally and add more water if the beans start to look dry.
5. 5Remove the ham hock, pull off any meat, and stir the shredded meat back into the pot, discarding the bone and skin.
6. 6Mash a small portion of the beans against the side of the pot to thicken the broth slightly, then season with salt and pepper.
7. 7While the beans finish cooking, preheat a well-oiled cast iron skillet in an oven set to 425 degrees Fahrenheit for about 10 minutes, until very hot.
8. 8Whisk together cornmeal, baking powder, buttermilk, egg, and melted butter, then pour the batter into the hot skillet, where it should sizzle on contact.
9. 9Bake the cornbread for 20 to 25 minutes, until golden brown on top and a toothpick comes out clean, then serve wedges alongside bowls of the soup beans.