Good Ol' Southern Pinto Beans & Cornbread with Pico De Gallo

The smell of pinto beans simmering on the stove always takes me back to my Mom's kitchen.  She would always say, "I've put on a pot of beans y'all" and the whole family would get excited.   Sometimes Mom would make cornbread to go with the pintos, but most of the time we would all grab a couple of pieces of white bread and use it to soak up all those yummy pinto bean juices.  We always had some cheddar cheese to put on top too.  

When I started making my own pots of pinto beans, I discovered that I liked making them a little different than my Mom...GASP!! I know!  I enjoy bolder flavors, and I love topping my pintos with fresh pico de gallo.  Now you can leave out this topping.  It's all in how you enjoy your bowl of beans, and by all means top that bowl with whatever makes you happy!  

It's like my southern roots in a bowl...

Get a look at the pride and joy of my kitchen!  It's a 1940's AMERICAN made vintage pressure cooker.  When I'm whippin' up a big ol' pot of ANYthing, I pull out this lovely contraption. Just so you know, I do not use it as a pressure cooker.  I just love cooking with it, because it is so large.  And I can drop, stir, and go crazy with this thing and not worry about ever making a mess all over my stove because my pot is too small. 

Pinto beans are easy to make, but they do take all afternoon.  Also I never presoak my beans, because I never plan it ahead of time.  

Good Ol' Southern Pinto Beans 

1 lb. pinto beans
10 cups water (more as the beans cook)
1 ham hock 
1 tsp. salt
1 1/2 tsp. pepper

Pico De Gallo

1 red onion
1 carton grape tomatoes
1 juice of lime
1 cup of cilantro
1 tbsp. olive oil
salt and pepper 

First pour all the pinto beans out on the counter and sort through them for rocks.  Rinse beans under water, then add beans to a large pot.  Cover with water.  I used 10 cups.  Let beans come to a boil, then turn down to a simmer. Cover and simmer for 2 hours.   Add water as needed.  You water should always be above the beans. 

Add ham hock to the beans and continue to simmer for 2 hours with the lid on.  Continue to add water as needed.  Remove ham hock and pull all the meat off the bone and return to pot.  

In the last 30 minutes add salt and pepper.  

To make the pico de gallo, chop all ingredients and add together in a bowl.  Refrigerate until you are ready to eat. 

Make the cornbread according to the package.  

Serve the pinto beans with your favorite toppings.  I love pico de gallo, maybe some cheddar cheese, and cornbread.  Or you could rock some hot sauce in there or dunk the juice with some white bread.  They are YOUR beans, make em' the way you love em'! And enjoy a huge bowl of Good Ol' Southern Pinto Beans!  YUM!