Pinto beans with ham hock

Ah, pinto beans with ham hock—classic comfort food! Here’s a simple, flavorful way to make it:

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Ingredients

• 1 lb (about 2 cups) dried pinto beans

• 1 large ham hock (or smoked ham shank)

• 1 medium onion, diced

• 2–3 cloves garlic, minced

• 1–2 carrots, diced (optional, adds sweetness)

• 2–3 celery stalks, diced (optional)

• 1–2 bay leaves

• 1 tsp smoked paprika (optional, enhances smoky flavor)

• Salt and black pepper to taste

• 6–8 cups water or low-sodium chicken/vegetable broth

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Instructions

1. Prep the Beans

   • Sort through the beans to remove debris.

   • Rinse under cold water.

   • Optional: soak overnight or do a quick soak by boiling for 5 minutes, then letting sit for 1 hour.

2. Cook the Beans

   • In a large pot, add the beans, ham hock, onion, garlic, bay leaves, and broth or water.

   • Bring to a boil, then reduce to a simmer.

3. Simmer Slowly

   • Cover partially and simmer for 1.5–2 hours, stirring occasionally.

   • Check beans after 1 hour; add more water if needed.

4. Season

   • Once beans are tender, remove the ham hock.

   • Shred the meat, discarding bones and skin, then stir the meat back into the beans.

   • Add salt, pepper, and smoked paprika to taste.

5. Optional Finish

   • For extra richness, mash a few beans against the side of the pot to thicken the broth.

   • Garnish with fresh parsley if desired.

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This makes a hearty main dish or side. It keeps well in the fridge and even tastes better the next day.

If you want, I can also give you a slow-cooker version that’s basically “set it and forget it” delicious. Do you want me to do that?