Southern Pinto Beans
Southern Pinto Beans cooked with smoked ham hocks, are tender with a hearty brown soup. Pairs well with Homemade Self-Rising Cornbread. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Servings: 8 servings
- 1 bag (20 ounces) dry pinto beans
- 1 smoked ham hock
- 1 large onion (optional) Peeled and chopped.
- salt to taste
- 1 large onion, peeled and chopped To garnish each serving (optional).
PREPARE PINTO BEANS
Inspect, sort and rinse pinto beans.
Soak "rinsed" beans as instructed on the back of the package. Use Quick Soak Method or Overnight Soak Method (Suggested).
PREPARE SMOKED HAM HOCK
One hour before pinto beans are through soaking, prepare ham hock.
Thoroughly rinse smoked ham hock. Place in a large pot. Add water until it rises 2 inches about the meat.
Simmer over medium-high heat for 1 hour. Check after 30 minutes. If water drops below meat, add enough to cover it. Continue simmering over medium-high heat for 30 more minutes.
After simmering ham hock for 1 hour, turn heat off. Cover pot with a lid. Set aside.
SOUTHERN PINTO BEANS
When the pinto beans are through soaking, do the following...
Place a colander OR bowl in the sink. Pour in pinto beans AND soak water.
Rinse thoroughly with cold water.
Pour SOAKED/RINSED pinto beans into the same pot with the ham hock and "seasoned" water. Add chopped onions (if using). Pour in water until it rises 2 inches above contents. Stir together.
Cover and simmer over medium heat until beans reach desired tenderness.
Check after 30 minutes. If water drops low before beans reach desired tenderness, add more water until it rises at l1 inch above contents.
AFTER pinto beans reach desired tenderness, add preferred amount of salt and sprinkle in the Ham Flavor Packet (pictured above). Soup should be thick and brown (not watery).
Gently stir. Cover pot with lid. Let stand 2 minutes. Taste a "cooled" sample. Add more salt if desired.
Serve hot. Garnish each serving with chopped onions (optional).
REFRIGERATION TIP: Pour cooled pinto beans and ham hocks into a container. Cover with an airtight lid. Refrigerate up to four days.
Serving: 1cup | Calories: 70kcal | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 53mg | Potassium: 78mg | Calcium: 4mg | Iron: 1mg