This is a Southern centerpiece. Whether you call it “Beans and Ham,” “Pinto Beans and Ham Hocks,” or “Soup Beans,” it’s a masterclass in making a few humble ingredients taste like a feast.
The goal isn’t just cooked beans; it’s the “Pot Likker”—that thick, smoky, salty gravy that develops as the beans simmer and the ham hock breaks down.
1. The Ingredients
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1 lb Dried Pinto Beans (or Navy/Great Northern beans for a milder soup)
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1-2 Smoked Ham Hocks (or a meaty ham bone from Sunday dinner)
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1 Medium Yellow Onion (diced)
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2 cloves Garlic (minced)
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6-8 cups Chicken Stock or Water (enough to cover the beans by 2 inches)
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1 tbsp Bacon Grease or Butter (optional, but adds “velvet” to the broth)
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Seasoning: 1 tsp Black Pepper, ½ tsp Garlic Powder, and a pinch of Red Pepper Flakes.
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Note: Don’t add salt until the very end; the ham hock is a salt bomb!
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2. Step-by-Step Instructions
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