Smoky Southern Pinto Beans Recipe with Ham Hocks
This southern pinto beans recipe is all about slow-cooked comfort—tender beans simmered low and steady until they turn creamy, hearty, and full of down-home flavor. Using the stovetop, the beans gently soak up smoky seasoning and aromatics over 2–3 hours, creating a dish with a velvety texture and rich broth. Perfect as a soul food side or a stand-alone bowl, these beans are a true taste of Southern tradition.
Ingredients
- 11 oz package pinto beans
- 1 quart water
- 1 medium onion (halved or roughly chopped)
- 3 cloves garlic
- 1 lb smoked ham hock
- 2 bay leaves
- 3 sprigs Fresh Thyme
- 1 tbsp Paprika
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1/2 tbsp Kosher Salt
- 1 cup Haitian Epis
Instructions
- 1
Place beans in a large pot of cold water. Remove any floating pebbles and let beans soak overnight.
- 2
Saute sliced onions in a heavy bottomed pot for about 2-3 minutes. Season with a quarter of the paprika, garlic powder, salt, and pepper. Add diced cloves of garlic and the ham hocks for another 30 seconds stirring once.
- 3
Add beans, thyme, bay leaves, and water to the pot along with another 1/4 of the spices. Bring to a boil, then reduce heat to a simmer, cover, and cook until beans reach desired tenderness (1 1/2 - 2 hours). During the last hour of cooking adding the remaining spice mix.
- 4
Add the epis, increase heat to high cooking uncovered for 20-30 minutes- liquid should be reduced but still broth. Stir as needed.
- 5
Serve with a dollop of the remaining epis.
Cook it from the original
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