Pinto Beans and Ham

Name: Pinto Beans and Ham
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6 servings
Cuisine: southern_american
Ingredients: 450 g dried pinto beans (rinsed, soaked overnight and drained); 1 pcs smoked ham hock (about 450g, scored); 1 pcs onion (large, diced); 4 pcs garlic (cloves, minced); 2 pcs bay leaves (dried); 6 cup water (for simmering); 0.5 tsp salt (add at end of cooking); 1 pinch black pepper (freshly cracked); 1 tbsp oil

RATING

4.4/5(87)

TASTE SCORE

8/10

A soul-warming Southern classic with creamy pinto beans and smoky ham slow-simmered in a single pot. The ham hock releases deep, savory flavor into the broth while the beans turn velvety and rich. Serve with cornbread for a hearty, budget-friendly meal that feeds a crowd.

PREP

15m

COOK

120m

SERVES

1 CUP

641 cal

SERVINGS

INGREDIENTS

For 6 servings

450 gdried pinto beans · rinsed, soaked overnight and drained1 pcssmoked ham hock · about 450g, scored1 pcsonion · large, diced4 pcsgarlic · cloves, minced2 pcsbay leaves · dried6 cupwater · for simmering½ tspsalt · add at end of cooking1 pinchblack pepper · freshly cracked1 tbspoil

NUTRITION · PER SERVING

641

CALORIES · 1 CUP

Protein49g · 31%

Carbs49g · 31%

Fat27g · 38%

Fiber12g

Sugar2g

Saturated fat9g

Cholesterol103mg

Sodium1481mg

Potassium1446mg

Phosphorus579mg

How we calculate →

METHOD · 7 STEPS

prep
Soak the pinto beans overnight.
Rinse the dried pinto beans under cold water and pick out any stones. Place in a large bowl, cover with water by 3 inches, and let soak for at least 8 hours or overnight. Drain and rinse before using.
TIPSoaking reduces cooking time and helps the beans cook evenly without splitting.
saute · ~5 min
Sauté the onion and garlic.
1.Heat oil in a dutch oven over medium heat until shimmering.
2.Add diced onion and cook until translucent (4-5 min).
3.Stir in minced garlic and cook until fragrant (30 sec).
simmer
Add beans, ham hock, and water. Bring to a simmer.
1.Add drained soaked beans, scored ham hock, bay leaves, and 6 cups water to the pot.
2.Stir to combine and bring to a rolling boil over high heat.
3.Reduce heat to low, cover with lid slightly ajar, and simmer gently.
TIPKeep the lid slightly cracked — a tight lid traps too much heat and can make beans mushy.
simmer · ~100 min
Cook low and slow until beans are creamy and tender.
Simmer gently for 90-120 minutes, stirring occasionally, until beans are tender and the broth has thickened to a creamy consistency. Add a splash of water if the pot looks dry before beans are done.
TIPThe ham hock is ready when the meat pulls away easily from the bone.
prep · ~10 min
Remove ham hock and shred the meat.
Using tongs, carefully lift the ham hock from the pot and transfer to a cutting board. Let it cool for 5 minutes, then pull the meat from the bone. Discard the bone, skin, and any large pieces of fat. Roughly chop or shred the meat.
TIPThe meat should pull off easily — if it doesn't, return the hock to the pot and simmer another 15 minutes.
mix · ~5 min
Return shredded ham to the pot and season.
Stir the shredded ham back into the beans. Season with salt and black pepper. Let everything simmer together for 5 minutes to meld the flavors. Remove bay leaves before serving.
TIPWait until the very end to add salt — salting beans too early can toughen their skins.
serve
Ladle into bowls and serve hot.
Spoon generous portions into bowls, making sure each serving gets plenty of both ham and creamy beans. Serve with cornbread, sliced onion, or a dash of hot sauce on the side.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak the pinto beans overnight to reduce cooking time and ensure even tenderness without splitting.
2
Score the ham hock before simmering to help the smoky flavor infuse more deeply into the broth.
3
Keep the pot lid slightly cracked during simmering to prevent overcooking and mushy beans.
4
Wait until the beans are fully tender before adding salt, as early salting can toughen the skins.
5
If the broth thickens too much before beans are done, add a splash of warm water to maintain a gentle simmer.
6
Pull the ham meat only when it falls easily from the bone; if resistant, simmer 15 more minutes.
7
Let the finished beans rest off heat for 10 minutes before serving to allow flavors to meld.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian

Vegetarian

Replace the ham hock with 1 tbsp liquid smoke and 2 tsp smoked paprika, and use vegetable broth instead of water. Simmer with a kombu strip for umami depth.

spicy chipotle

Spicy chipotle

Add 1-2 chipotle peppers in adobo sauce along with the beans. This brings a smoky heat that complements the ham without overpowering the creamy bean base.

slow cooker

Slow cooker

After sautéing the onion and garlic, transfer everything to a slow cooker. Cook on low for 8 hours or high for 5 hours. The gentler heat yields exceptionally creamy beans.

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