Southern Pinto Beans with Ham Hock

by BudgetBites
Prep: 10m
Cook: 1h 30m
pork
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Ingredients
Servings:16
11ozdried pinto beans
1qtchicken stock
1qtwater
1onion
3/4lbsmoked ham hocks
2bay leaves
1tspblack pepper
1tspgarlic powder
salt
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Soak the beans

    Pick through the dried beans and toss out any stones or debris, then rinse. Cover with plenty of water and soak overnight, 8 to 12 hours. Short on time? Pour boiling water over them and let them sit about an hour. Drain before cooking.

  1. 2

    Load the pot

    Add the soaked beans, chicken stock, water, halved onion, ham hocks, and bay leaves to a large stock pot. Give it a good stir so the beans are fully submerged.

  2. 3

    Simmer low and slow

    Bring to a boil, then drop the heat to a steady simmer, cover, and cook about 1 hour 30 minutes, stirring now and then, until the beans are tender and the broth turns creamy.

  3. 4

    Season and finish

    Stir in the black pepper, garlic powder, and salt to taste. Pull the ham hocks, pick the meat off the bone, and stir it back into the pot. Fish out the bay leaves and serve hot.

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Southern Pinto Beans with Ham Hock

Created by: BudgetBites

Prep Time: 10m
Cook Time: 1h 30m
Servings: 16

Ingredients

  • 11 oz dried pinto beans
  • 1 qt chicken stock
  • 1 qt water
  • 1 onion
  • 3/4 lb smoked ham hocks
  • 2 bay leaves
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • salt

Instructions

  1. Soak the beansPick through the dried beans and toss out any stones or debris, then rinse. Cover with plenty of water and soak overnight, 8 to 12 hours. Short on time? Pour boiling water over them and let them sit about an hour. Drain before cooking.
  2. Load the potAdd the soaked beans, chicken stock, water, halved onion, ham hocks, and bay leaves to a large stock pot. Give it a good stir so the beans are fully submerged.
  3. Simmer low and slowBring to a boil, then drop the heat to a steady simmer, cover, and cook about 1 hour 30 minutes, stirring now and then, until the beans are tender and the broth turns creamy.
  4. Season and finishStir in the black pepper, garlic powder, and salt to taste. Pull the ham hocks, pick the meat off the bone, and stir it back into the pot. Fish out the bay leaves and serve hot.

Notes & Tips

This is old-school cheap eating that doesn't taste cheap. A bag of dried pintos runs about a dollar and a smoked ham hock a couple bucks, so this pot feeds a crowd for well under $0.40 a serving. Don't skip the overnight soak, it cuts the cook time and makes the beans easier on your stomach. Ladle them over steamed rice or serve with cornbread to stretch it into a full meal. Leftovers freeze great, just keep the beans covered in their broth so they don't dry out.