Momma’s Country-Style Pinto Beans

Many Southern families kept a pot of pinto beans simmering on the stove, stretching a handful of humble ingredients into several meals. With little more than beans, water, onion, and a smoky ham hock, cooks created a hearty dish that could feed a family for days. Leftovers often found their way into lunch pails, sometimes tucked between two slices of bread to make the pinto bean sandwiches that inspired this story.

Recipe makes 16 servings

Whatcha Need

• 1 pound (2 cups) dried pinto beans, sorted and rinsed
• 1 large (about ¾ pound) smoked ham hock
• 1 medium yellow onion, chopped
• 2 bay leaves
• 8 cups water
• Salt and black pepper to taste

Whatcha Do

1. Place the sorted and rinsed beans in a large bowl, cover with 2 to 3 inches of water, and soak at least 8 hours or overnight. Drain and rinse before cooking.
2. In a large heavy-bottomed pot or Dutch oven, combine the soaked beans, ham hock, onion, bay leaves, and water.
3. Bring the mixture to a rolling boil over high heat. Boil for 10 to15 minutes, then reduce the heat to low, cover, and simmer gently for 1½ to 2 hours, stirring occasionally. Add a splash of hot water if the beans began to dry out. The beans are done when they are soft and creamy.
4. Remove the the ham hock and allow it to cool slightly. Shred the meat from the bone, and return it to the pot.
5. Stir in salt and black pepper to taste, then continue simmering for another 15 minutes to allow the flavors to blend.
6. Remove and discard the bay leaves. Serve with a slab of buttered cornbread.
   

   Note

   • If you can’t find smoked ham hock, substitute 4 slices of thick-cut smoked bacon or 3 tablespoons bacon grease.