Southern Pinto Beans and Ham Hocks Stew is a deeply flavorful and hearty dish rooted in Southern comfort cooking. The stew features tender pinto beans slow-cooked with smoky, savory ham hocks, which infuse the beans with rich, meaty flavor. As the beans simmer, they break down slightly, creating a thick and creamy broth that’s seasoned with onions, garlic, and a blend of spices like bay leaves, black pepper, and sometimes a hint of cayenne for a bit of heat. This stew is often served with cornbread or over rice, offering a simple yet satisfying meal that embodies the warmth and tradition of Southern cuisine.
Southern Pinto Beans and Ham Hocks Stew
Equipment
- Dutch oven
Ingredients
- 11 ounces pinto beans (picked through and soaked in lots of water overnight)
- 1 quart chicken stock
- 1 quart water
- 1 onion, halved or roughly chopped
- 2 halves smoked ham hock (about ¾ pound total)
- 2 bay leaves
- 1 tsp black pepper plus more to taste
- 1 tsp garlic powder plus more to taste
- Salt to taste
Instructions
- Add the soaked beans, chicken stock, water, onion, ham hocks, and bay leaves (if using) to a large stock pot.
- Bring to a boil, reduce to a simmer, cover with a lid, and cook, stirring occasionally, until the beans are nice and tender, about 1 hour 30 minutes.
- Season with pepper, garlic powder, and salt. Serve.
Notes
You can replace the ham hocks in this recipe with smoked turkey instead, if preferred.
Cook just above a simmer for a creamier texture. This amount of heat causes some of the beans to break down, adding more body to the liquid and giving the dish more creaminess.
Don’t forget the meat on the ham hocks! After cooking, pick the meat from the bones to stir into the beans.
Sort your beans. You’re looking for any beans that are shriveled, super dark, or otherwise appear off. You should also be on the lookout for any small rocks or other inedible debris that might have found its way into the bag.
Soak your beans. It’s important for more even cooking and also better for digestion.
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