This Southern classic brings together slow-cooked pinto beans infused with the deep, smoky flavor of pork neck bones, paired with buttery, golden cornbread and a fresh kick from jalapeño slices. The dish is comforting, hearty, and rich in flavor, making it perfect for family meals or gatherings.
Why You’ll Love This Recipe
- Deep, Smoky Flavor – The smoked pork neck bones infuse the beans with a savory richness that enhances every bite.
- Hearty and Satisfying – Packed with protein and fiber, this dish is both filling and nourishing.
- Perfectly Balanced – The creamy beans, tender meat, buttery cornbread, and spicy jalapeño create a harmonious combination.
- Easy to Prepare – With simple ingredients and slow-cooking, this recipe requires minimal effort for maximum flavor.
- Great for Meal Prep – Both the beans and cornbread store well, making it an excellent option for leftovers.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Pinto Beans:
- 1 pound dried pinto beans, rinsed and soaked overnight
- 1.5 pounds smoked pork neck bones
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper (optional)
- 1 bay leaf
- 6 cups water or low-sodium chicken broth
- Salt and black pepper, to taste
For the Cornbread:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs
For Garnish:
- 1 fresh jalapeño, sliced
- Additional butter for serving
Directions
Cook the Pinto Beans
- In a large Dutch oven, combine the soaked pinto beans, smoked neck bones, diced onion, garlic, smoked paprika, cumin, cayenne (if using), bay leaf, and water or broth.
- Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 2.5 to 3 hours, stirring occasionally, until the beans are tender.
- Remove the neck bones from the pot, shred the meat, and discard the bones.
- Return the shredded meat to the pot and stir to combine.
- Season with salt and black pepper to taste.
Prepare the Cornbread
- Preheat the oven to 375°F (190°C) and grease a cast-iron skillet or baking dish.
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
- In a separate bowl, mix the buttermilk, melted butter, and eggs until well combined.
- Gradually stir the wet ingredients into the dry ingredients until just combined.
- Pour the batter into the prepared skillet and bake for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Serve
- Ladle the pinto beans and shredded smoked meat into serving bowls.
- Serve with a warm slice of cornbread, garnished with fresh jalapeño slices.
- For extra richness, add a pat of butter on top of the cornbread.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 3 hours
- Total Time: 3 hours 15 minutes
- Servings: 6
- Calories: Approximately 450 kcal per serving
Variations
- Spicy Kick – Add extra cayenne pepper or a diced jalapeño to the beans while cooking.
- Creamier Beans – Mash some of the cooked beans before serving for a thicker consistency.
- Different Meats – Substitute smoked turkey necks, ham hocks, or bacon for a different flavor profile.
- Cornbread Additions – Mix in shredded cheddar cheese, chopped jalapeños, or corn kernels for extra texture and flavor.
- Vegetarian Version – Omit the smoked meat and use vegetable broth, adding smoked salt or liquid smoke for a similar depth of flavor.
Storage and Reheating
- Refrigeration: Store the beans and cornbread separately in airtight containers in the refrigerator for up to 4 days.
- Freezing: The beans freeze well for up to 3 months. Let them cool completely before transferring to a freezer-safe container. Cornbread can also be frozen, wrapped tightly in plastic wrap.
- Reheating: Warm the beans on the stovetop over low heat, adding a little water or broth if needed. Reheat cornbread in the oven at 300°F (150°C) for 10 minutes or microwave for 20-30 seconds.
FAQs
1. Can I make this dish in a slow cooker?
Yes, after soaking the beans, add all the ingredients to a slow cooker and cook on low for 8 hours or until tender.
2. Do I have to soak the pinto beans overnight?
Soaking helps reduce cooking time and improves digestion, but if short on time, you can use the quick soak method (boil beans for 2 minutes, then let sit for 1 hour before cooking).
3. Can I use canned beans instead of dried?
Yes, but reduce the cooking liquid to about 3 cups and cook for 1 hour instead of 3.
4. What can I use instead of pork neck bones?
Smoked turkey necks, ham hocks, or bacon can be used as substitutes.
5. How can I make the cornbread more moist?
Using buttermilk and melted butter ensures a moist texture, but you can also add an extra egg or a bit of sour cream.
6. What should I serve with this dish?
Collard greens, coleslaw, or a side of hot sauce complement the meal perfectly.
7. Can I make the cornbread without buttermilk?
Yes, substitute with regular milk mixed with 1 tablespoon of vinegar or lemon juice.
8. How do I adjust the spice level?
Increase or decrease the cayenne pepper and jalapeños based on your preference.
9. Can I cook this dish ahead of time?
Yes, the flavors develop even more when made a day in advance. Reheat before serving.
10. Can I cook the beans in an Instant Pot?
Yes, cook on high pressure for 45 minutes with natural release for best results.
Conclusion
This Southern-style dish of slow-cooked pinto beans with smoked neck meat, accompanied by fluffy cornbread and fresh jalapeño, is a comforting and flavorful meal perfect for any occasion. Whether served as a weeknight dinner or for a gathering, its rich taste and hearty texture make it a staple in soul food cooking. Enjoy it with your favorite sides and savor every bite.
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Pintos with Smoked Neck Meat, Cornbread, and Jalapeño
- Total Time: 3 hours 15 minutes
- Yield: 6 servings 1x
Description
A hearty Southern dish featuring slow-cooked pinto beans infused with smoky neck meat, paired with buttery cornbread and fresh jalapeño slices. This comforting meal is packed with bold flavors and rich textures, perfect for any occasion.
Ingredients
For the Pinto Beans:
- 1 pound dried pinto beans, rinsed and soaked overnight
- 1.5 pounds smoked pork neck bones
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper (optional)
- 1 bay leaf
- 6 cups water or low-sodium chicken broth
- Salt and black pepper, to taste
For the Cornbread:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs
For Garnish:
- 1 fresh jalapeño, sliced
- Additional butter for serving
Instructions
Cook the Pinto Beans:
- In a large Dutch oven, add soaked pinto beans, smoked neck bones, diced onion, garlic, paprika, cumin, cayenne, bay leaf, and water or broth.
- Bring to a boil, then reduce to a simmer. Cover and cook for 2.5 to 3 hours, stirring occasionally, until beans are tender.
- Remove neck bones, shred the meat, and discard the bones. Return the shredded meat to the pot.
- Season with salt and black pepper to taste.
Prepare the Cornbread:
- Preheat oven to 375°F (190°C). Grease a cast-iron skillet or baking dish.
- In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
- In a separate bowl, mix buttermilk, melted butter, and eggs.
- Gradually stir the wet ingredients into the dry ingredients until just combined.
- Pour batter into the prepared skillet and bake for 20-25 minutes, or until golden brown.
Serve:
- Ladle pinto beans and shredded smoked meat into bowls.
- Serve with a warm slice of cornbread and garnish with fresh jalapeño slices.
- Add a pat of butter on top of the cornbread for extra richness.
Notes
- Soaking Beans: Soak beans overnight for faster cooking and better texture.
- Meat Substitute: Smoked turkey necks or ham hocks can be used instead of pork neck bones.
- Cornbread Variation: For a slightly sweeter cornbread, increase sugar to 1/3 cup.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Southern, Soul Food