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Texas Inspired Pinto Beans With Ham Hocks

Slow-simmered Texas-style pinto beans cooked with smoky ham hocks, onions, garlic, and warm spices. These beans turn rich, creamy, and deeply savory—perfect as a hearty side or comforting main dish.
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Servings: 6
Course: Side Dish
Cuisine: American, Southern
Ingredients Method Notes

Ingredients
  

  • 1 lb 450 g dried pinto beans
  • 2 large smoked ham hocks
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 2 tbsp vegetable oil or bacon fat
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp chili powder
  • 1 bay leaf
  • 1 tsp kosher salt or to taste
  • ½ tsp black pepper
  • 8 –9 cups chicken stock or water
  • 1 tsp apple cider vinegar
  • Optional: 1 diced jalapeño for heat

Method
 

  1. Rinse and sort pinto beans. Soak in plenty of water for 8–12 hours or overnight. Drain and rinse before cooking.
  2. Heat oil or bacon fat in a large heavy-bottomed pot over medium heat. Add diced onion and cook 6–8 minutes until soft and lightly golden. Add garlic and cook 30 seconds until fragrant.
  3. Stir in cumin, smoked paprika, and chili powder. Toast the spices for 30–45 seconds to release aroma.
  4. Add soaked beans, ham hocks, and bay leaf. Stir to coat the beans in the seasoned base.
  5. Pour in stock or water until beans are covered by about 2 inches. Bring to a gentle boil, then reduce to a low simmer. Cover partially and cook for 2½–3 hours, stirring occasionally.
  6. Add more liquid as needed to keep beans submerged. Beans are done when fully tender and creamy inside.
  7. Remove ham hocks, shred the meat, discard bones and excess fat. Return meat to the pot.
  8. Season with salt, black pepper, and apple cider vinegar. Simmer uncovered 10–15 minutes to slightly thicken the broth.
  9. Rest off heat for 15 minutes before serving for best texture and flavor.

Notes

  • Always adjust salt at the end after the ham has been added back to avoid over-salting.
  • If broth becomes too thick, thin with warm water or stock during reheating.
  • These beans taste even better the next day as the flavors continue to develop.
  • For a leaner version, substitute smoked turkey legs for ham hocks.
  • Freezes well for up to 3 months in airtight containers.