My mama made this pinto beans recipe all the time because it was easy, flavorful, and cheap boos! The smoked ham hock adds flavor to the broth while the pinto beans get super tender from simmering. Pinto beans are straight-up Southern old-school eating with no frills, just soul. Get into it!
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How to Make Pinto Beans
These step-by-step photos show how to make pinto beans with ham hocks, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Best Pinto Beans Recipe
1. Start with soaked beans, ham hocks, chicken stock, water, bay leaves, and onion
Add them to a large stock pot and give everything a good stir so the beans are fully submerged.
2. Bring the pot to a boil, then reduce to a steady simmer and cover with a lid
Cook until the beans are tender, stirring occasionally, then season with pepper, garlic powder, and salt, stirring well so everything is evenly seasoned.
3. Taste your simmered pinto beans and adjust seasoning if needed
Serve hot, and enjoy!
PRO TIP: Soak your beans, boos! I like to soak mine overnight or at least 8 to 12 hours. It helps cut down the cook time and makes the beans easier to digest. If you forget, and trust me it happens, you can quick soak them by pouring boiling water over the beans and letting them sit for about an hour. They will plump up and be ready to cook! Just know they might need extra time on the stove compared to an overnight soak.
Full Southern Pinto Beans Recipe
Southern Pinto Bean Recipe
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Equipment
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
How to Store
- Fridge: Let the beans cool to room temp, then transfer them to an airtight container. Make sure the beans are fully submerged in the broth so they don’t dry out! They will keep in the fridge for about 4 days.
- Freezer: Cool completely and freeze in airtight containers with plenty of liquid. They will keep well for up to 3 months. Thaw in the fridge overnight.
- Reheating: Reheat the beans in a saucepan over medium heat until warmed through, stirring occasionally. If they look thick, splash in a little water or stock to loosen them back up.
Nutrition
Recipe Tips
- Start with good dried beans. Pinto beans last a long time on the shelf, but the fresher they are, the faster they cook, and the more evenly they soften. If your beans have been sitting forever, they may take longer.
- Wash and sort through the beans. You will find twigs, rocks, and debris, and you don’t want to eat them.
- Build flavor from the jump. While old-schoolers like my mama used to use water, I find that you can create a richer broth with homemade chicken stock.
- Choose the right meat. Look for smoked ham hocks in the meat section and make sure they’re actually smoked and meaty.
- Let the beans cook just above a simmer. Low heat helps the beans break down, which gives you a creamier broth.
- Don’t forget to pick the meat! Once everything’s tender, pull that ham hock out, pick the meat off the bone, and stir it back into the pot. That’s good eatin boos!
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Serving Ideas
- 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.
Recipe Help
Yep for sure boos. My mama took this shortcut plenty of times! I won’t lie, you will lose a bit of flavor and creaminess with this method, but it still gets the job done. Just add everything to the crockpot, stir, and cook on low for 7 to 8 hours, until the ham is tender and falling apart.
Absolutely. You can use a smoked turkey leg, or add 1 tablespoon of liquid smoke to the pot if you want it vegetarian. I will always say ham hocks give the deepest flavor, but if you have a leftover ham bone, toss it in. Don’t waste good flavor, boos!
Yep! It used the entire package of beans I purchased and makes a large quantity, but can be scaled for smaller amounts.
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How many cups of beans are needed? I buy in bulk not by the bag. They sound delicious and I look forward to trying your recipe.
You are looking at about a little less than 3 cups.
Can I use canned pinto beans for this recipe? I have so many cans. It sounds sooo good
Absolutely. Just drain and enjoy.
I was raised on (what we called) soup beans and cornbread in the Appalachian mountains and tried so many home recipes. This has been my go to for more than a year now. Love it!
Thanks so much, John!!
Very good recipe very much as I remember them
Growing up. Can I say bacon is a great way to flavor them as well which is what my mom used. Anyhow
If I have one complaint about many “modern”
Recipes they make them to complicated and lose the
Remembered taste! Your recipe is great.
Awe, thank you so much, Kiki!!
Exactly like I remember my mamas pinto beans a remember taste & smell❤️
That is the highest of compliments! Thank you so much!
My favorite meal. Served with home fries, fried salt pork or what we call streakin meat, Cornbread, and a pat of butter on top with chopped fresh sweet onion. Dear Lord makes my mouth water
What is a serving size? I see there are 16 servings for 79 calories but wondering how much is in a serving?
Hi Linda, about 1/4 a cup. You’ll have to let me know what you think when you make them!
Grew up on ham hockey and beans still makes my mouth water
Jocelyn,
This dish turned out FABULOUSLY!
I had to quick soak the beans to have them ready last night, and I baked them on 300 for several hours.
I got a very meaty ham hock and I must say, A+.
We even had them for breakfast this morning haaa.
I made cornbread custard to go with them because I wanted to try a friend’s recipe for that.
Thank you very much for a yummy dinner and breakfast!
Oo that sounds yummy!! So glad you liked them.
Soaked my beans overnight . Made these word for word from your recipe. Just like my mama made growing up! On the gas stove in my Dutch oven. So so soooo easy! perfect smell and taste just like I grew up with. I used 2 smoked ham hocks, chicken broth and everything else that was in the recipe but I forgot to buy an onion! so I subbed the fresh onion with onion powder to equal a whole onion and it did the job just as good! Also ran out of bay leaf so googled the substitute and it said use oregano or thyme- is used a little of both and it worked the same! Who knew?! Glad it didn’t change the flavor or smell.
Thanks for the easy and fast stove recipe!!
So happy to hear that you liked them!
I’ve always used the crock pot/slow cooker. Should I make any changes in the prep process!
BTW – love all your recipes!
Thank you so much, Jackie. Nope I would still soak the beans overnight so they are a little softer even when making in the slow cooker.
Flavorful,reall down home taste..Without loosing the ntegrity of the dish i wished to smoked turkey wings or neck bones..less fat and salt