Ingredients
1 lb dried pinto beans, soaked overnight
2 smoked ham hocks
1 onion, chopped
3 garlic cloves, minced
6 cups water or broth
1 tsp black pepper
1 tsp salt, adjust at the end
1 skillet of cornbread, baked
Instructions
- Rinse the dried pinto beans very well under cold water, removing any debris or damaged beans. Place them in a large bowl, cover with plenty of cold water, and soak overnight.
- The next day, drain the beans and rinse them again. Transfer the beans to a large pot or Dutch oven.
- Add the smoked ham hocks, chopped onion, minced garlic, and water or broth to the pot. Make sure the beans are fully covered by the liquid.
- Bring the pot to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and partially cover the pot.
- Let the beans simmer slowly for 2 to 2½ hours, stirring occasionally, until the beans are tender and creamy and the ham hocks are very soft. Add a little more water if needed to keep the beans from drying out.
- During the last 30 minutes of cooking, add the black pepper. Do not add salt yet, as the smoked ham hocks release salt as they cook.
- Once the beans are fully cooked, remove the ham hocks from the pot. Shred the meat, discarding the skin and bones, then return the meat to the beans.
- Taste the beans and add salt only if needed. Simmer uncovered for another 10 minutes to slightly thicken the broth and blend the flavors.
- Serve the pinto beans hot with a skillet of freshly baked cornbread on the side for a hearty, comforting meal.