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Crockpot Pinto Beans and Cornbread

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  • 1 Bag Dry Pinto Beans
  • 1 Small Package Country Ham Pieces
  • 2 Medium Onions, Chopped
  • 1 Batch Cornbread (Your Choice)
  • Salt and Pepper to Taste


  1. The night before you plan to eat your meal, place your pinto beans in a large bowl and cover with water. Let sit overnight.
  2. The next morning, drain beans and place in the crockpot along with chopped onions and country ham pieces. Fill crockpot with an inch or 2 of water above the beans. Let cook on low for 6-8 hours or high for 4-6 hours.
  3. Meanwhile prepare your cornbread of choice. Season beans with salt and pepper once they have been cooking and their lines have disappeared.
  4. To serve, pour beans over cornbread and let the juices soak in.
See also  Blueberry Buttermilk Breakfast Cake


You’ll notice that a couple of my pictures have sour cream on them. That was something new I was trying. Some people like sour cream on their pinto beans so I thought I’d try it out. It was eh to me. I could take it or leave it really.

Sometimes I even place my cornbread down in a mug and pour the beans over it in the mug. This is honestly one of the best ways to eat it!

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