Pinto Beans and Ham: Southern Comfort Food

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Pinto Beans and Ham is a classic Southern recipe made with soaked pinto beans, smoked ham bone, and a savory broth that cooks down until it's thick and hearty. It's budget-friendly, seasoned just right, and tastes great served as a side or piled high over white rice. The perfect way to use leftover ham from the holidays!

A bowl of white rice topped with stewed pinto beans and pieces of ham, garnished with fresh parsley.

Not Just Any Pinto Bean Recipe!

Smoked ham bone adds rich and hearty pork flavor.
The thick, gravy-like broth is irresistible.
Leftovers taste even better the next day!

In the Appalachian mountains, we take our pinto beans and ham seriously. If you've ever made ham bone beans, your Grandma may have taught you the old-fashioned way to cook down the broth into a thick gravy. The beans get tender and creamy while the broth thickens into a rich, flavorful base. It's a little bowl of heaven on earth!

A pot of cooked beans with a wooden spoon, surrounded by rice, celery, onion, garlic, herbs, and seasonings.

Folks say you're a true southerner if you eat pinto beans and rice on a regular basis. The old timers call this meal a Poor Man's Supper since it's one of the cheapest ways to fill up your belly. Add a cake of cornbread and a pot of southern collard greens if you want to experience the real deal. Or, serve ham and beans as a side next to roast turkey, barbecue ribs, and oven baked pork chops.

Ham Bone vs. Ham Hock

A ham bone is what's left behind after carving a holiday ham. It comes from the upper part of a pig's leg, and is meaty with marbled fat attached to a large bone. I'm using a ham bone since I had one leftover in the freezer.

Smoked ham hocks come from the lower part of a pig's leg and add smoky flavor to soups, beans, and other recipes. A ham hock looks like a bone with skin on it, has very little meat, and can be purchased at your local grocery store in the butcher section.

You can use whatever is available; both a ham bone or ham hock work in this recipe.

A spoonful of cooked pinto beans in a thick, seasoned sauce held over a bowl of beans.

Ingredient Notes

Here's what you'll need to make a big pot of ham and pinto beans. For quantities, see the printable recipe card below.

Dried Pinto Beans: The base of this recipe. Be sure to clean the beans well and soak them overnight so they'll cook evenly and become tender.
Olive Oil: Use to sauté the vegetables and build flavor at the start.
Yellow Onion: Adds a little sweetness.
Celery: Classic comfort food veggie.
Garlic: Gives the broth bold, savory depth.
Low Sodium Beef Broth: Helps control the salt level.
Ham Bone or Ham Hock: Adds rich, smoky flavor to the beans and broth.
Seasonings: Dried thyme, Chili Powder, Cajun seasoning, Pepper, Salt to taste
Cubed Ham: Makes the dish heartier and adds even more smokiness.
Chopped Parsley: Optional, but great for a pop of color.

Ingredients for soup: ham hock, cubed ham, olive oil, celery, onion, garlic, broth, spices, and pinto beans.

How to Make Pinto Beans and Ham

Step 1: Clean and Soak Beans

Rinse the dried beans with cool water in a colander, sort through and discard any small stones. Drain the beans, place them in a large bowl, and cover with at least 3 to 4 inches of water. Cover and let the beans soak overnight on your kitchen counter at room temperature.

Step 2: Sauté the Vegetables

When ready to cook, heat olive oil in a large dutch oven or stockpot over medium heat. Add the diced onion and chopped celery. Sauté for 5 to 6 minutes until the onion is softened. Add the garlic and cook for 1 more minute.

Step 3: Build the Flavor

Drain and rinse the soaked beans. Pour the beef broth into the dutch oven. Add the ground pepper, thyme, chili powder, Cajun seasoning (optional), cubed ham, and the beans. Stir everything together, and make sure the beans are covered with at least 2 inches of liquid. Add the ham bone (or hock) and nestle it into the pot.

Step-by-step images show pinto beans being cooked with vegetables and ham, then served over rice in a bowl.

Step 4: Simmer Until Tender

Bring the pot to a boil, then reduce the heat to maintain a gentle simmer. Simmer with the lid slightly ajar for at least 2 hours, stirring occasionally, until the beans are soft and the broth has thickened into a rich, gravy-like consistency. (Add water if the broth gets too thick before the beans cook.)

Step 5: Remove the Bone

Remove the ham bone from the pot. Pull off as much meat as possible and stir it back into the beans.

Step 6: Finish and Serve

Taste and add salt only if needed. Serve hot over rice with chopped parsley if desired.

A bowl of rice topped with pinto beans and sausage, garnished with herbs, on a wooden board.

Expert Tips

Don't rush the simmer: The beans need time to soften and the broth needs time to thicken. If you cook beans low and slow with the lid ajar, they are less likely to split open.
Use low sodium broth: This helps keep the finished dish from becoming too salty.
Wait to add salt: The ham bone will naturally salt the beans as they cook.
Stir occasionally: This helps prevent the beans from sticking to the bottom of the pot.
Add more liquid if needed: If the beans need more time and the broth gets too thick, add a splash of broth or water.
Taste at the end: Always check the seasoning right before serving.

A bowl of cooked pinto beans in broth, garnished with herbs, sits on a white surface with fresh parsley nearby.

Variations

Use a different bean: Great Northern beans or navy beans work well too.
Add more vegetables: Chopped carrots or bell peppers are great additions.
Swap the ham bone: Try a ham hock or a smoked turkey leg instead.
Make it spicier: Add cayenne pepper or a splash of hot sauce before serving.
Ditch the spice: Don't add Cajun seasoning if you don't like heat.

Recipe FAQ

Do I have to soak the beans overnight?

Yes, soaking dried beans helps them cook more evenly and gives them the best texture. It also reduces their cooking time.

Can I use canned beans instead?

You can, but the texture and flavor will be different and the cooking time will need to be reduced. I don't recommend using canned beans in this recipe.

Why should I wait to add salt?

The ham bone naturally adds salt while cooking, so it's best to wait until the end to taste everything before adding salt to the mix.

A bowl of cooked pinto beans in broth, surrounded by celery, herbs, garlic, and gold spoons on a table.

Storage Ideas

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.

Freezer: Freeze in a freezer safe container for up to 3 months.

To thaw: Thaw overnight in the refrigerator.

To reheat: Warm on the stovetop or in the microwave. Add a splash of broth or water if needed.

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Not Just Any Pinto Bean Recipe!

Ham Bone vs. Ham Hock

Ingredient Notes