Pintos with Ham, Fried Potatoes & Homemade Cornbread Recipe – A Cozy, Hearty Meal for Chilly Evenings

There’s something about a pot bubbling on the stove that feels like a warm hug. Today I’m sharing my favorite Pintos with Ham, Fried Potatoes & Homemade Cornbread — a dish that smells like Sunday afternoons, and tastes like home. As the beans simmer, the kitchen fills with that slow, savory scent, and the cornbread browns with a buttery edge. Also, it’s simple enough to make any night of the week, and it always brings everyone to the table. (If you love Sunday classics, try pairing it with my buttermilk fried chicken sometime.)

Why You’ll Love It

• Quick and easy to make, yet feels special.
• Deep, comforting flavors that stick to your ribs.
• Made with simple pantry staples and leftover ham.
• Great for family dinners, potlucks, or a cozy night in.
• Always a crowd-pleaser that invites second helpings.

Ingredients You’ll Need

• 2 cups dried pinto beans (or 3 cans, drained and rinsed)
• 1 1/2 cups diced ham or leftover ham bone (leftover ham brings a lovely salty depth)
• 1 small onion, chopped
• 3 cloves garlic, minced (Fresh garlic gives it that extra flavor boost.)
• 6 cups water or chicken broth (Use broth for richer beans.)
• Salt and pepper to taste
• 1/2 tsp smoked paprika (optional)
• 4 medium potatoes, diced
• 2 tbsp vegetable oil or bacon grease (Bacon grease adds smoky richness.)
• Salt, pepper, and garlic powder to taste
• 1 cup cornmeal
• 1 cup flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 1 egg
• 1/4 cup melted butter (Use unsalted butter so you can control the salt.)

How to Make It

1. Beans: In a large pot, combine the beans, ham (or ham bone), chopped onion, minced garlic, and broth. Bring to a boil, then lower the heat and simmer. If you use dried beans, simmer 1–1.5 hours until creamy and tender; if you use canned, simmer about 30 minutes to let flavors meld. You’ll notice the broth turning rich and thick as the beans soften.
2. Potatoes: While the beans cook, heat the oil or bacon grease in a skillet over medium-high heat. Add the diced potatoes and a handful of chopped onion. Fry, stirring now and then, until the potatoes get golden and crisp on the edges and soft inside—about 12–15 minutes. You’ll hear that soft sizzle and smell the toasty, browned notes. Season with salt, pepper, and a little garlic powder.
3. Cornbread: Preheat the oven to 400°F (200°C). Whisk the cornmeal, flour, sugar, baking powder, and salt in a bowl. In another bowl, beat together the buttermilk, egg, and melted butter. Pour the wet into the dry and stir just until combined. Pour into a greased baking dish and bake 20–25 minutes until the top is golden and a toothpick comes out clean. The crust should be slightly crisp and the crumb tender. For an extra touch, brush a little melted butter on top right after it comes out. For a deeper dive into cornbread technique, check this best homemade cornbread recipe.
4. Serve: Ladle the creamy pinto beans and ham into bowls, add a scoop of fried potatoes, and tear off warm squares of cornbread for dipping. The cornbread soaks up the savory bean broth beautifully, and each bite mixes textures—soft beans, crisp potatoes, and buttery crumb.

Kitchen Tips

• Time saver: Use canned beans when you’re short on time; they still soak up flavor if you simmer them a bit.
• Fix for too-thin beans: Smash a cup of beans against the pot side to thicken the broth, or simmer uncovered to reduce liquids.
• Flavor twist: Stir in a spoonful of hot sauce or a pinch of cumin for a smokier, spicier profile. Also, try adding chopped greens at the end for color and vitamins; I sometimes toss in a handful of spinach.

Brown sugar cookies with maple glaze make a cozy dessert to finish if you’re serving this for a special meal.

Serving Ideas

• Serve this at family dinner, a slow Sunday lunch, or a comforting weeknight.
• Garnish with chopped parsley or scallions, and offer hot sauce or vinegar on the side for those who like a tangy kick.
• Pair with a simple green salad or coleslaw for brightness, and a cool banana smoothie for kids or brunch crowds. Banana smoothie pairs surprisingly well here.
• This dish makes an excellent potluck offering—bring the cornbread warm and the beans in a slow cooker to keep them cozy.

Storing & Leftovers

• Fridge: Store beans and potatoes in airtight containers for up to 4 days. Cornbread lasts 2–3 days at room temperature or 4 days in the fridge.
• Freezer: Freeze beans in portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm beans gently on the stove with a splash of water or broth so they don’t dry out. Re-fry potatoes quickly in a hot pan to crisp them back up.
• Leftover idea: Make a hearty sandwich with mashed beans, sliced ham, and crumbled cornbread for a playful twist.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day because the flavors deepen. Reheat gently and crisp the potatoes before serving.

Q: Can I swap any ingredients?
A: Of course! Use smoked sausage instead of ham, or sweet potatoes instead of russets. This recipe is forgiving and welcomes swaps.

Q: What’s the best way to serve it?
A: Serve piping hot, with cornbread for dipping. That warm, buttery cornbread with savory bean broth is my favorite combination.

Q: How do I know it’s perfectly cooked?
A: Look for tender, creamy beans and golden, crispy potatoes. Also, your kitchen will smell amazing—that’s your cue!

Occasionally I tweak the beans with a splash of apple cider vinegar at the end—just a little brightness goes a long way.

Conclusion

Thank you for letting me share this cozy recipe for Pintos with Ham, Fried Potatoes & Homemade Cornbread. If you want more old-fashioned inspiration, take a look at Old-Fashioned Pinto Beans and Cornbread – Margin Making Mom® and the classic take on Beans and Cornbread for extra ideas and history. I hope this recipe brings warmth and good company to your table—try it, make it your own, and enjoy that slow, satisfying comfort of Pintos with Ham, Fried Potatoes & Homemade Cornbread.

Pintos with Ham, Fried Potatoes & Homemade Cornbread

A hearty and comforting meal featuring creamy pinto beans with ham, golden fried potatoes, and warm homemade cornbread.

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Prep Time 25 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 6 servings

Course: Comfort Food, Main Course

Cuisine: American, Southern

Calories: 550

Ingredients Method Notes

Ingredients

  

For the Pinto Beans

• 2 cups dried pinto beans Alternatively, 3 cans drained and rinsed.
• 1.5 cups diced ham or leftover ham bone Leftover ham brings a lovely salty depth.
• 1 small onion, chopped
• 3 cloves garlic, minced Fresh garlic gives it that extra flavor boost.
• 6 cups water or chicken broth Use broth for richer beans.
• to taste salt and pepper
• 0.5 tsp smoked paprika Optional.

For the Fried Potatoes

• 4 medium potatoes, diced
• 2 tbsp vegetable oil or bacon grease Bacon grease adds smoky richness.
• to taste salt, pepper, and garlic powder

For the Cornbread

• 1 cup cornmeal
• 1 cup flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 0.5 tsp salt
• 1 cup buttermilk
• 1 large egg
• 0.25 cup melted butter Use unsalted butter to control salt.

Method

 

Cooking the Beans

1. In a large pot, combine the pinto beans, ham, chopped onion, minced garlic, and broth. Bring to a boil, then lower the heat and simmer.
2. If using dried beans, simmer for 1–1.5 hours until creamy and tender; if using canned beans, simmer for about 30 minutes to let flavors meld.
3. The broth will turn rich and thick as the beans soften.

Frying the Potatoes

1. While the beans cook, heat the oil or bacon grease in a skillet over medium-high heat.
2. Add the diced potatoes and a handful of chopped onion. Fry, stirring now and then, until the potatoes are golden and crisp on the edges and soft inside—about 12–15 minutes.
3. Season with salt, pepper, and garlic powder.

Making the Cornbread

1. Preheat the oven to 400°F (200°C).
2. In a bowl, whisk the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, beat together the buttermilk, egg, and melted butter.
4. Pour the wet ingredients into the dry and stir just until combined.
5. Pour into a greased baking dish and bake for 20–25 minutes until the top is golden and a toothpick comes out clean.
6. For extra flavor, brush a little melted butter on top right after it comes out.

Serving

1. Ladle the creamy pinto beans and ham into bowls, add a scoop of fried potatoes, and serve warm squares of cornbread for dipping.

Notes

Use canned beans for a time saver; they still absorb flavor. If the beans are too thin, smash a cup against the pot side to thicken the broth. For a flavor twist, stir in hot sauce or cumin, or add chopped greens at the end for color and vitamins.