Southern American · United States
Southern Red Beans and Cured Ham Hocks
A classic Southern dish of slow-cooked red beans with cured ham hocks, served with cheddar bacon cornbread.
150 minutes4 servings
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Ingredients
Method
- Soak the red beans overnight.
- In a large pot, cook the ham hocks until tender.
- Add the onions, garlic, and bay leaves to the pot.
- Stir in the red beans, paprika, salt, and pepper.
- Simmer for 1-2 hours until the beans are tender.
- Prepare the cornbread by mixing cornmeal, butter, milk, eggs, and cheddar.
- Pour the batter into a greased pan and bake at 375°F (190°C) for 25-30 minutes.
- Cook the bacon until crispy, then crumble it over the cornbread.
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