Southern pinto beans with ham hocks in a rich smoky broth

Southern Pinto Beans with Ham Hocks

BySusan
Jump to Recipe Print Recipe

Southern pinto beans with ham hocks simmer slowly with garlic, broth, and vegetables until creamy, smoky, and deeply flavorful.

Southern Pinto Beans with Ham Hocks

Slow-simmered Southern pinto beans with smoky ham hocks, garlic, broth, and savory vegetables.
Print Recipe
Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 pounds ham hocks
  • 1 pound dried pinto beans rinsed
  • 3 cloves garlic minced
  • 1 carton 32 ounces low-sodium chicken broth
  • 8 cups water
  • 1 tablespoon butter
  • 1 medium onion minced
  • 1 stalk celery minced
  • 1/2 green bell pepper minced
  • 1/2 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried parsley and thyme
  • 1 vegetable bouillon cube

Method
 

  1. Rinse ham hocks and place them in a stockpot with 8 cups water. Bring to a boil, then simmer for 2 hours.
  2. Rinse pinto beans. Add beans, chicken broth, garlic, butter, onion, celery, bell pepper, cumin, paprika, black pepper, herbs, and bouillon to the pot.
  3. Simmer another 2 1/2 hours, or until beans are tender and creamy and the ham hocks are falling apart.
  4. Taste and adjust seasoning. Serve warm; the beans pair well with cornbread and pickled onions.

Why Beans Are Added Later

Cooking the ham hocks first builds a rich broth. Adding the beans halfway through helps them become tender without turning mushy.

📌 Follow Susan Recipes on Pinterest

Similar Posts