Pinto Beans and Ham Hocks
Warm, hearty, and deeply flavorful, this Pinto Beans and Ham Hocks recipe is a soul-soothing classic that combines tender, creamy pinto beans with the smoky richness of slow-cooked ham hocks. Perfect for cozy family dinners or meal prepping, this dish is simmered in a savory blend of vegetable broth, onions, garlic, smoked paprika, and a touch of salt and pepper, ensuring every bite is infused with rich layers of comforting taste. Featuring simple ingredients and minimal prep time, this slow-cooked recipe rewards you with melt-in-your-mouth ham shredded into the beans for an irresistible, protein-packed meal. Best enjoyed with cornbread or fluffy white rice, it's a quintessential Southern favorite ideal for feeding a crowd. Keywords: Pinto Beans Recipe, Ham Hocks, Slow-Cooked Beans, Southern Comfort Food, Hearty Dinner Ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound dried pinto beans
- 2 pieces ham hocks
- 1 medium onion, diced
- 3 pieces garlic cloves, minced
- 1 piece bay leaf
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 cups vegetable broth or water
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Sort through the dried pinto beans to remove any debris, then rinse them thoroughly under cool water.
Place the beans in a large bowl, cover with water, and let them soak overnight. Alternatively, use a quick soak method by boiling the beans for 2 minutes, then letting them sit off the heat for 1 hour.
Drain and rinse the soaked beans, then set them aside.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the ham hocks to the pot, followed by the drained beans, bay leaf, smoked paprika, vegetable broth (or water), salt, and black pepper.
Increase the heat to high and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot partially, and let it simmer gently for 2.5 to 3 hours, or until the beans are tender and creamy. Stir occasionally and add more liquid if needed to keep the beans submerged.
When the beans are done, remove the ham hocks from the pot. Allow them to cool slightly, then shred the meat off the bones and stir it back into the beans.
Discard the bay leaf and adjust seasoning with additional salt and pepper to taste.
Serve the pinto beans and ham hocks warm, garnished with chopped fresh parsley if desired. This dish pairs wonderfully with cornbread or steamed rice.
Nutrition Facts
Calories |
1682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 13.1 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 13853 mg | 602% | |
| Total Carbohydrate | 155.4 g | 57% | |
| Dietary Fiber | 47.7 g | 170% | |
| Total Sugars | 18.7 g | ||
| Protein | 87.7 g | 175% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 378 mg | 29% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 4542 mg | 97% | |
*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.
