This Southern pinto beans recipe with ham is the same one my mother's side of the family has been making for years, but I've added my own special touch. This recipe is also very good with diced ham and a can of chopped green chiles added. Serve it with cornbread, fried potatoes, and fried cabbage.
Ingredients
- dry pinto beans: 1 pound
- large, meaty ham hock: 1 piece
- onion: 1 piece (chopped)
- garlic: 2 clove (minced)
- water: 8 cups
- chili powder: 1 tsp
- salt: 1 tsp (to taste)
- ground black pepper: 0.25 tsp (to taste)
Metric Conversion
Stages of cooking
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Combine beans, ham hock, onion, and garlic in a large stockpot. Pour in water, then season with chili powder, salt, and pepper. Bring to a boil, and cook for 2 minutes. Remove from the heat, cover, and let stand for 1 hour.
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After 1 hour, return the pot to the stovetop and return to a boil. Reduce the heat to medium-low and simmer until flavors have blended and broth has thickened, at least 3 hours, or up to 6 hours.
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During the last 15 minutes of simmering, transfer ham hock to a cutting board. Let sit until cool enough to handle, 5 to 10 minutes, then pull meat from the bone. Return meat to the stockpot and discard the bone. Adjust seasonings to taste.
