Pinto Beans Recipe

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The Lowdown on This Pinto Beans Recipe

Y’all, there’s just something about a pot of pinto beans with ham hocks that feels like home to me. I can’t walk past a bag of dried pinto beans at the store without my stomach rumbling, thinking about ’em.

This recipe brings back so many memories for me. I can still picture a pot bubbling away on the stove, filling the whole house with flavor. When it was finally ready, I’d get me a big bowl of pintos, a hunk of jiffy cornbread, and that was my meal.

I hope y’all enjoy them as much as I do!

They’re Lovin’ It! Here’s what They’re Sayin’:

“This is the perfect, classic Pinto Beans and Ham Hocks recipe. You don’t have to change a thing.”

—TIM C.

Ingredients you’ll need to make Pinto Beans

• Pinto beans: Any brand of dry beans will work here.
• Chicken stock: While old schoolers like my mama used to just use water, I find that you can create a richer broth by using stock.
• Onion: This gives more depth to our broth as they slowly cook.
• Smoked ham hock: You can find these in the meat section at most grocery stores. Very important: make sure they are smoked and super meaty! If you aren’t a fan, just substitute with smoked turkey.
• Herbs and spices: All you need are bay leaves, garlic powder, black pepper, and salt to season these perfectly.

How to make Pinto Beans

1

Throw the beans in a pot along with an onion, smoked ham hocks (the key ingredient), a couple of bay leaves (optional), and some liquid (I used a combo of chicken stock and water)

2

Cook until they’re tender at which point the halved onion bulbs are practically melted into the cooking liquid and the entire pot is full of flavor from the smoked ham hock and bay leaves.

3

Add the garlic powder, , salt, and pepper. Stir to mix them up and then taste to adjust any seasonings to your own tastes.

Southern Pinto Bean Recipe

Dried pinto beans slow cooked on the stove top with chicken broth, a big ol' ham hock, and seasonings. Serve with some cornbread, and call it dinner.

4.40 from 203 votes

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Prep Time 10 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 40 minutes mins

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Author: Jocelyn Delk Adams

Course: Side Dish

Servings: 16 servings

Equipment

• Dutch Oven

Ingredients

• ▢ 1 (11 ounce) package pinto beans picked through and soaked in lots of water overnight
• ▢ 1 quart chicken stock
• ▢ 1 quart water
• ▢ 1 onion  halved or roughly chopped
• ▢ 2 halves smoked ham hock (about ¾ pound total)
• ▢ 2 bay leaves optional
• ▢ 1 tsp black pepper plus more to taste
• ▢ 1 tsp garlic powder plus more to taste
• ▢ Salt to taste

Instructions

• Add the soaked beans, chicken stock, water, onion, ham hocks, and bay leaves (if using) to a large stock pot.
• Bring to a boil, reduce to a simmer, cover with a lid, and cook, stirring occasionally, until the beans are nice and tender, about 1 hour 30 minutes.
• Season with pepper, garlic powder, and salt. Serve.

Notes

This recipe used the entire package of beans I purchased and makes a large quantity, but can be scaled for smaller amounts.

Also you can replace the ham hocks in this recipe with smoked turkey instead.

Cook just above a simmer for a creamier texture. This amount of heat causes some of the beans to break down, adding more body to the liquid and giving the dish more creaminess.

Don’t forget the meat on the ham hocks. After cooking you can pick the meat from the bones to stir into the beans for you and your guests to enjoy the full flavor.

Sort your beans. You’re looking for any beans that are shriveled, super dark, or otherwise appear off. You should also be on the lookout for any small rocks or other inedible debris that might have found its way into the bag.

Soak your beans. It’s important for more even cooking and also better for digestion.

Nutrition

Calories: 79kcal | Carbohydrates: 3g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 129mg | Potassium: 135mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!

Tips for Making the Best Pinto Beans and Ham

1. Cook just above a simmer for a creamier texture. Keeping that heat low adds more body to the liquid that results in creaminess as the beans break down.
2. Newer Beans are Best: Beans are shelf stable but the longer they sit around the longer they take to cook.
3. Don’t forget to pick the meat: After cooking, you can pick the meat from the bones and stir into the beans. That’s good eatin boos!
4. Sort your beans: Keep those beans pristine boos by removing any shriveled, dark, or weird looking beans. Also get rid of inedible debris that might have found its way into the bag.
5. Soak your beans. It’s important for more even cooking and also better for digestion.

Recipe Substitutions & Additions

• Vegetarian: You can skip the ham hock and swap in vegetable stock instead. I also like to increase my spices and add a little smoked paprika and liquid smoke to punch up the flavor.
• No broth? Water is all good to use.
• Use ham bones instead of hocks. I find the hocks are more flavorful and smoky but if you have a leftover ham bone, don’t let it go to waste and use it to flavor your pinto beans.

What to Serve With Southern Pinto Beans

• Cornbread: Ain’t nothing like sopping up your beans with some hot water cornbread or even sweet potato cornbread for a sweet twist.
• Rice: I love ladling homemade pinto beans over simple steamed rice or for even more flavor, Mexican rice or Jollof rice.
• Classic Southern Mains: Make some old school chicken gizzards or fried chicken or some delish smothered pork chops. And don’t forget a pot of mustard greens to get some down-home veggies in the mix.
• Southern dessert: Finish everything off with some peach cobbler or cream cheese pound cake.

Menu Option: Complete Meal With Southern Pinto Beans

Fried catfish is the ultimate main to serve with a side of pinto beans.

My mama’s collard greens are always on the menu. That potlikker mixed with that bean sauce is something else!

Corn muffins must be on the table to sop up the savory broth

Sweet potato pie is always my fave dessert for any super country style meal.

How to Store & Reheat Pinto Beans

Cool the beans to room temp then transfer them to an airtight container to pop in the fridge. To reheat, I prefer thawing them in the fridge overnight and then putting them in a saucepan to heat over medium heat until warmed through.

How long will pinto beans last in the fridge?

They should last about 4 days in the fridge if stored properly.

Can I freeze pinto beans and ham?

Yep for sure boos! Just be sure to put them in a freezer-safe container or baggie and label with the date. They should last for up to 3 months.

Frequently asked questions

More Bean Recipes

• Southern Baked Beans
• Red Beans and Rice
• Jamaican Rice and Peas
• Chipotle Black Bean Tortilla Soup

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