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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Brought back memories of my Russian mother cooking this meal for my italian father and me every Monday. Still my favorite meal… Thank you
Yum, I added cumin, paprika, 1 stalk celery and 1/2 of a green peppers plus the above before cooking. Due to no ham hocks or turkey wings/legs at the store I added ham.
How much Cumin?
They are Delicious. Thank You
Thank you for this reminder of comfort from my grandmother, aunts and mother! We need all the comfort we can enjoy right now during this pandemic! Please stay well!
It’s hard to find well-informed people about this subject, however, you seem like you know what
you’re talking about! Thanks
Cook beans covered or uncovered?
Covered.
When I cook beans on the stove top I put a lid over most of the pot but leave it ajar so the steam escapes somewhat. That’s how my mother taught me. Plus I think there’s a less chance of burning them. I like to keep the pot at a medium boil so some of the beans break down. I hope this helps.
I followed the recipe to a “T” but ended up with a lot of extra liquid. 11 oz of a pretty small bag of dried beans. Any chance this is a typo?
No I haven’t heard anyone having any problems with extra liquid from all of the comments so you may just need to continue to cook down that liquid more. You can turn up the heat and stir occasionally so your beans don’t get stuck at the bottom of the pot. This will help to thicken that up for you.
Add about 4 tablespoons of flour to thicken the liquid. It won’t alter the taste any.
Oh gosh, just made these today and they turned out beautifully! My father in law and my mother both grew up in foothills of the mountains in Virginia and Tennessee respectively, so my husband and I live in Charleston now, but both grew up on soup beans and these were perfect! Thank you so much for an amazing recipe!
I cook my beans in the oven overnight at a 250 degrees and when i get up the next morning they are ready to eat. I do love corn bread with my ham and beans. I have made them this way for several years now–you don’t have to watch water content either. The beans taste better slow cooked–my family members cook their beans this way now. This is just an other option , esocially
Ella can you share your recipe? Interesting way to cook beans. How many hours overnight and what ratio of water/ stock do you use.
I never soak overnight. I start mine early in the morning and by mid afternoon they’re done. My mama was a country girl from Illinois and my daddy was a country boy from Louisiana. They met in Houston Texas. Back to the beans, he taught her how to cook beans, but he had Grandma teach her how to make turnip greens.