Description
A classic Southern comfort dish, Soup Beans are slow-simmered pinto beans enriched with smoky ham hocks, bacon, and savory aromatics. Perfectly seasoned and deeply flavorful, this hearty bowl is ideal for cozy dinners and family gatherings.
Ingredients
Units
Scale
- 1 pound dried pinto beans, rinsed and picked over
- 8 cups water or chicken broth
- 2 smoked ham hocks (or 1 large)
- 4 ounces smoked pork jowl, chopped
- 4 slices thick-cut bacon, chopped
- 1 medium white onion, chopped
- 1 green bell pepper, chopped
- 1-2 jalapeños or Fresnos, chopped (optional)
- 3-4 garlic cloves, minced
- 2 ribs celery, chopped
- 1 bay leaf
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2-1 teaspoon cayenne or red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- In a large stockpot or Dutch oven over medium heat, cook bacon and pork jowl until browned.
- Add chopped onion, bell pepper, celery, garlic, and jalapeños (if using). Sauté for 5–6 minutes until softened.
- Add pinto beans, ham hocks, bay leaf, paprika, thyme, cayenne (if using), and liquid (water or broth).
- Bring to a boil, then reduce heat, cover, and simmer for 2 to 2½ hours, stirring occasionally, until beans are tender.
- Remove ham hocks, shred meat, and return it to the pot. Discard bay leaf.
- Season to taste with salt and pepper. Serve hot with chopped onion and hot sauce.
Notes
- Soaking beans overnight can reduce cook time.
- Use smoked turkey necks or andouille sausage for variety.
- Skim any foam during cooking for a cleaner broth.
- Leftovers taste even better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 55mg