Southern Pinto Bean Recipe

4.41 from 209 votes

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.

Prep Time10

Cook Time1 30

Soak Time12

Total Time13 40

Course: Side Dish

Cuisine: soul food, south, Southern

Servings: servings

Calories: 79kcal

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

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.

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.