Pinto Beans And Ham
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.
Servings: 6
Calories: 423kcal
Ingredients
- 1 pound dried pinto beans plus water for soaking
- 1 tablespoon olive oil
- 1 large yellow onion (diced)
- 3 stalks celery (chopped)
- 6 cloves garlic (minced)
- 5 cups low sodium beef broth
- ½ teaspoon coarse ground pepper
- ⅛ teaspoon dried thyme (can sub dried oregano)
- ½ teaspoon chili powder (can sub ground cumin)
- 1 teaspoon Cajun seasoning (optional: add only if you like heat)
- 2 cups ham (cubed)
- 1 ham bone or hock
- salt (to taste, if needed)
- chopped parsley for garnish (optional)
Instructions
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 coarse 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 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.
Notes
- 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.
Nutrition
Serving: 1serving | Calories: 423kcal | Carbohydrates: 50g | Protein: 30g | Fat: 11g | Saturated Fat: 3g | Sodium: 934mg | Potassium: 1642mg | Fiber: 12g | Sugar: 2g | Vitamin C: 7mg | Calcium: 101mg | Iron: 4mg