Southern Pinto Beans
Ingredients
The beans and meat
-
1
pound
dried pinto beans
-
1
large
ham hock
The seasonings
-
1
medium
yellow onion, diced
-
1
tablespoon
garlic, minced
-
1
teaspoon
oregano
-
1
teaspoon
Creole seasoning
-
1
teaspoon
chili powder
-
2
teaspoons
smoked paprika
-
2
pieces
bay leaves
The liquid
-
5
cups
chicken broth and/or water
Instructions
- Rinse and soak the dried pinto beans in cold water for about 8 hours or overnight.
- In a large pot, cover the ham hocks with water, bring to a boil, then simmer for 1½-2 hours until the meat is tender.
- Remove the ham hock, let it cool, and cut the meat into bite-sized pieces.
- In a heavy-bottomed pot, sauté the chopped ham hock for 4-5 minutes.
- Add the diced onion, minced garlic, oregano, Creole seasoning, chili powder, smoked paprika, and bay leaves, and sauté for 3-5 minutes until the onions are wilted.
- Drain and rinse the soaked beans, then add them to the pot and stir for a minute.
- Add enough water or chicken broth to cover the beans and bring to a boil.
- Reduce the heat to a simmer and cook for at least 55 minutes, stirring occasionally.
- Adjust the consistency by adding more liquid if necessary, aiming for a thick and creamy texture.
- Remove the bay leaves, taste, and adjust the seasoning with salt and pepper as needed.
- Serve with cornbread or over rice, garnished with green onion or cilantro.
Nutrition Facts (estimated)
Servings
6
Calories
407
Total fat
9g
Total carbohydrates
54g
Total protein
29g
Sodium
147mg
Cholesterol
31mg
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