Deluxe Pinto Beans
Slow-simmered to perfection, these Deluxe Pinto Beans are a hearty, flavorful dish that embodies comfort food at its finest. Packed with tender pinto beans, smoky ham hock (or turkey leg), and a medley of spices like cumin, chili powder, and paprika, every bite bursts with rich, savory taste. A touch of garlic, onion, and optional jalapeño adds depth, while simmering in a broth-tomato base ensures a velvety texture. This one-pot recipe is ideal as a main dish served with cornbread or as a satisfying side. With just 15 minutes of prep and the rest handled by your stovetop, it’s an easy, crowd-pleasing way to bring classic Southern flavors to your table. Perfect for cozy dinners, meal prep, or potluck gatherings!
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Recipe Information
Ingredients
- 2 cups dried pinto beans
- 1 piece smoked ham hock (or smoked turkey leg)
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 piece jalapeño pepper, minced (optional)
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 14-ounce can diced tomatoes (canned)
- 6 cups vegetable or chicken broth
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cups cilantro, chopped (for garnish, optional)
Instructions
Rinse the dried pinto beans under cold water, removing any debris. Place them in a large bowl and cover with water, letting them soak overnight or for at least 8 hours. Drain and set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes or until soft and translucent.
Add the minced garlic and jalapeño (if using) to the pot, and cook for an additional 1-2 minutes until fragrant.
Stir in the cumin, chili powder, and paprika, and cook for 30 seconds to toast the spices.
Add the drained pinto beans, smoked ham hock (or turkey leg), diced tomatoes (with their juices), vegetable or chicken broth, and bay leaf to the pot. Stir to combine.
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally, until the beans are tender.
Check the beans at the 90-minute mark, and add more broth or water if the liquid level gets too low.
Once the beans are tender, remove the ham hock (or turkey leg) from the pot. Shred the meat off the bone, discarding the bone, and stir the shredded meat back into the beans.
Season the beans with salt and black pepper to taste, and remove the bay leaf.
Serve warm, garnished with chopped cilantro, if desired. Enjoy as a main dish with cornbread or as a side to your favorite meal!
Nutrition Facts
Calories |
1585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 11289 mg | 491% | |
| Total Carbohydrate | 145.3 g | 53% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 24.5 g | ||
| Protein | 92.6 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 448 mg | 34% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 3822 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
