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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
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
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.