“Those who hope in the Lord will renew their strength. ” – Isaiah 40:31
Dried pinto beans slow-cooked with smoked ham hock, onion, garlic, and paprika until tender and full of smoky flavor. A pantry staple served over cornbread or rice.
Ingredients
- 1 lb dried pinto beans, rinsed and sorted
- 6 cups water or chicken broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 smoked ham hock or 1 cup diced ham (optional)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 1 bay leaf
Instructions
Place rinsed beans in a large pot and cover with water. Soak overnight.
Drain and rinse. Add soaked beans to pot with fresh water or broth.
Stir in onion, garlic, ham hock if using, salt, pepper, paprika, and bay leaf. Bring to a boil.
Reduce heat to low and simmer uncovered for 1½ to 2 hours until beans are tender. Stir occasionally and add more liquid if needed.
Remove bay leaf and ham hock. Shred meat and return to pot if desired.
Taste and adjust seasoning. Serve warm with cornbread.
Nutrition
Nutrition (Per Serving – 1 cup) Calories: 225 | Fat: 2g | Sat Fat: 0.5g | Carbs: 40g | Sugar: 2g |