Pinto Beans Ham Hocks and Rice
Savor the comforting warmth of Southern cuisine with this hearty Pinto Beans, Ham Hocks, and Rice recipe. Slow-simmered to perfection, tender pinto beans meld with smoky, fall-off-the-bone ham hocks and a medley of savory spices like smoked paprika, cumin, and oregano. This soul-satisfying dish is cooked in rich chicken broth and paired with fluffy white rice, creating a flavorful, protein-packed meal that’s perfect for cozy dinners or family gatherings. The addition of fresh parsley as a garnish adds a welcome pop of brightness. Whether you're a fan of classic Southern flavors or just looking for a satisfying one-pot dish, this recipe is sure to please. Keywords: pinto beans, ham hocks, rice, Southern recipe, comfort food, slow-cooked, hearty meal.
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Recipe Information
Ingredients
- 1 pound pinto beans
- 2 pieces ham hocks
- 1 large yellow onion
- 4 pieces garlic cloves
- 2 pieces bay leaves
- 6 cups chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 2 cups white rice
- 4 cups water
- 2 tablespoons fresh parsley
Instructions
Rinse the pinto beans thoroughly and remove any debris. Place them in a large bowl, cover with water, and let soak overnight. If short on time, use the quick soak method by boiling the beans for 2 minutes, covering, and resting for 1 hour.
Heat olive oil in a large pot over medium heat. Dice the onion and mince the garlic. Add both to the pot and sauté until the onion becomes translucent, about 5 minutes.
Add the ham hocks to the pot and brown them slightly on all sides for an additional 5 minutes to enhance their smoky flavor.
Drain the soaked beans and add them to the pot along with the chicken broth, bay leaves, smoked paprika, ground cumin, dried oregano, salt, and black pepper.
Bring the pot to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the beans are tender and the ham hocks are falling off the bone. Stir occasionally to prevent sticking and ensure even cooking.
Remove the ham hocks from the pot. Let them cool slightly, then shred the meat off the bones and discard any fat or bones. Return the shredded meat to the pot with the beans and stir to combine.
While the beans are finishing, prepare the rice. Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring 4 cups of water to a boil. Add the rice, reduce to a simmer, cover, and cook for 15-20 minutes until the rice is tender and water is absorbed.
Remove the bay leaves from the bean mixture and adjust seasoning with additional salt and pepper, if needed.
Serve the pinto beans and ham hocks over a bed of rice. Garnish with freshly chopped parsley for a burst of color and freshness.
Nutrition Facts
Calories |
2362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.1 g | 144% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 24.9 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 9632 mg | 419% | |
| Total Carbohydrate | 232.9 g | 85% | |
| Dietary Fiber | 44.6 g | 159% | |
| Total Sugars | 14.7 g | ||
| Protein | 110.8 g | 222% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 554 mg | 43% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 4364 mg | 93% | |
*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.
