Absolutely! Pinto Beans with Smoked Ham Hocks is a classic Southern comfort dish—hearty, smoky, and full of flavor. Here’s a detailed, traditional recipe:
Pinto Beans with Smoked Ham Hocks
Ingredients (Serves 6–8):
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1 lb (450 g) dried pinto beans, rinsed and sorted
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2 smoked ham hocks (or ham shanks)
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1 medium onion, chopped
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2–3 cloves garlic, minced
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1 green bell pepper, chopped (optional)
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2 stalks celery, chopped (optional)
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6 cups water or low-sodium broth (more as needed)
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1 tsp salt (add toward end of cooking)
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1/2 tsp black pepper
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1/2 tsp smoked paprika (optional)
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1–2 bay leaves
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Optional: hot sauce or cayenne for heat
Instructions:
1. Prep the beans:
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Rinse dried beans and remove any stones or debris.
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Optional: soak beans in water for 6–8 hours or overnight to reduce cooking time and improve digestibility.
2. Cook the beans:
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In a large pot or Dutch oven, place beans and cover with 6 cups of water or broth.
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Add smoked ham hocks, chopped onion, garlic, bell pepper, celery, bay leaves, and smoked paprika.
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Bring to a boil over medium-high heat.
3. Simmer:
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Reduce heat to low, cover partially, and simmer 2–3 hours (or until beans are tender).
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Stir occasionally and add water as needed to keep beans covered.
4. Season:
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Remove ham hocks and shred the meat off the bone. Return meat to the pot.
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Discard bones and skin.
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Season with salt, pepper, and hot sauce to taste.
5. Serve:
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Serve beans hot, with cornbread, rice, or crusty bread.
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Optional: garnish with chopped parsley or green onions.
💡 Tips for Best Flavor:
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Slow cooking is key—low and slow brings out the smoky, savory richness of the ham.
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Avoid adding salt at the beginning; it can toughen the beans.
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For extra depth, sauté onions, garlic, and peppers in a bit of oil before adding beans and liquid.
I can also give a “pressure cooker / Instant Pot version” that cooks tender, flavorful beans in under an hour, perfect if you want this classic dish quickly.