Prep 20 mins
Cook 3 hrs
This is the stuff I grew up on; beans, ham and lots of flavor. Serve it with cornbread and it makes the perfect winter soup.
- 453.59 g dry pinto beans
- 1892.72 ml water
- 946.36 ml water
- 680.38-907.18 g meaty smoked pork hocks
- 1 large onion, chopped (about 1 cup)
- 1.23 ml ground black pepper
- chopped red onion, for garnish (optional)
- Sort and rinse the beans and place in a 4 1/2 quart (or larger) dutch oven.
- Add 8 cups of water. Bring to boiling and reduce heat.
- Simmer, uncovered, 2 minutes. Remove from heat, cover and let stand for 1 hour.
- Alternatively, place beans in dutch oven and cover with 8 cups of water. Cover and let soak overnight. (Do not do this step if you do steps #1-3.).
- Drain and rinse beans.
- Put the beans back in the dutch oven and add 4 cups of water and remaining ingredients (except red onion).
- Bring to a boil and reduce heat.
- Simmer, covered, for 1 1/4 to 1 3/4 hours or until the beans are tender and beginning to split.
- Check beans occasionally during cooking. Add water if necessary, or you can remove the lid the last 10 minutes of cooking if the beans are too runny.
- Remove from heat.
- Remove pork hock and cool slightly. Trim off meat and chop, return meat to the beans. Heat through.
- Add salt to taste if your pork isn't very salty.
- Top with red onion, if desired.
- To serve, place a piece of cornbread in a bowl and spoon the soup over the cornbread.