Pinto Beans with Ham Hocks

There are dishes that come with a pedigree and dishes that come with a story, and a pot of pinto beans simmering with ham hocks is the kind that carries both. This is Southern cooking stripped down to its essentials. Dried pinto beans, a couple of meaty ham hocks, onion, garlic, and a slow simmer that fills the whole house with a smoky, savory aroma.

The beans soak overnight to soften up, then go into a big pot with everything else and cook low and gentle for about 45 minutes until they turn creamy and tender. The ham hocks melt their rich, smoky flavor right into the broth, giving you a pot liquor that’s worth spooning up all on its own.

A touch of sugar and freshly ground black pepper round things out. Serve these beans hot over rice, alongside cornbread, or just in a bowl with some hot sauce on the side.

Pro Tips

• Don’t skip the overnight soak. It cuts cooking time and helps beans cook evenly.
• Keep the simmer gentle. A hard boil can break the beans apart and make the broth cloudy.
• The ham hocks are mostly for flavor. Pull the meat off the bone after cooking and stir it back into the pot.
• Taste for salt near the end of cooking, since ham hocks vary in saltiness.

Variations

• Add a diced jalapeno or a pinch of cayenne for a spicy kick.
• Stir in chopped collard greens or kale during the last 15 minutes of cooking for a one-pot meal.
• Swap ham hocks for a smoked turkey leg for a lighter but still smoky result.