Soup Beans with Ham Hocks
A cozy Appalachian classic, Soup Beans with Ham Hocks is a slow-simmered, smoky comfort dish made with humble pantry staples. Hearty, simple, and packed with deep flavor — perfect with a slice of cornbread.
Equipment
- Large pot or Dutch oven
- Wooden Spoon
- Measuring spoons
- Sharp knife and cutting board
- Ladle
Ingredients
- 1 lb dried pinto beans
- 2 smoked ham hocks (or one large meaty ham bone)
- 8 cups water or chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika (optional)
- ¼ tsp cayenne pepper (optional)
Instructions
- Rinse your dried pinto beans, removing any debris. Soak them overnight in cold water, or use the quick-soak method—boil for 2 minutes, then rest for 1 hour. Drain and rinse.
- In a large Dutch oven, add soaked beans, ham hocks, water or broth, onion, garlic, salt, pepper, and paprika.
- Heat over medium-high until bubbling, then reduce to low.
- Let it cook uncovered for 2 to 3 hours, stirring occasionally. The beans should be tender, and the broth thick and smoky. Add more water if needed during cooking.
- Once the ham hocks are soft and falling apart, remove them. Shred the meat, discard bones and skin, and return the tender pieces to the pot.
- Check seasoning—add salt or pepper as needed.
- Ladle into bowls and serve hot with a golden piece of cornbread or a simple side of onions.
Notes
Soaking beans overnight ensures even cooking, but the quick-soak method works too. Smoked turkey legs or leftover ham make great ham hock substitutes. Add more water if beans get too thick during simmering. Freeze leftovers — they reheat beautifully!