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Pintos with Smoked Neck Meat, Cornbread, and Jalapeño

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  • Author: Mari
  • 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

Units Scale

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:

  1. In a large Dutch oven, add soaked pinto beans, smoked neck bones, diced onion, garlic, paprika, cumin, cayenne, bay leaf, and water or broth.
  2. Bring to a boil, then reduce to a simmer. Cover and cook for 2.5 to 3 hours, stirring occasionally, until beans are tender.
  3. Remove neck bones, shred the meat, and discard the bones. Return the shredded meat to the pot.
  4. Season with salt and black pepper to taste.

Prepare the Cornbread:

  1. Preheat oven to 375°F (190°C). Grease a cast-iron skillet or baking dish.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
  3. In a separate bowl, mix buttermilk, melted butter, and eggs.
  4. Gradually stir the wet ingredients into the dry ingredients until just combined.
  5. Pour batter into the prepared skillet and bake for 20-25 minutes, or until golden brown.

Serve:

  1. Ladle pinto beans and shredded smoked meat into bowls.
  2. Serve with a warm slice of cornbread and garnish with fresh jalapeño slices.
  3. 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

Find it online: https://yumandjoy.com/pintos-with-smoked-neck-meat-cornbread-and-jalapeno/