Step 1: Prepare the Pinto Beans

Rinse and sort through the pinto beans, removing any small stones or debris. If you prefer a quicker cooking time and creamier texture, soak the beans overnight in a large bowl of cold water. Drain and rinse before using.

(Tip: If you’re short on time, you can skip soaking — just add an extra 30–45 minutes to the cooking time.)

Step 2: Build the Flavor Base

In a large heavy pot or Dutch oven, heat olive oil or bacon grease over medium heat. Add the chopped onion and cook until softened, about 4–5 minutes. Stir in the garlic and cook for another 30 seconds, until fragrant.

Step 3: Add the Ham and Seasonings

Place the ham hock or diced ham into the pot. Sprinkle in salt, pepper, smoked paprika, and the bay leaf. Stir to coat everything in the seasonings and aromatic base.

Step 4: Simmer the Beans

Add the pinto beans to the pot and pour in the water or broth. Stir well and bring to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot partially with a lid, allowing some steam to escape.

Let the beans simmer gently for 2 to 2½ hours, stirring occasionally, until the beans are tender and creamy. Add more liquid as needed to keep the beans covered.

Step 5: Adjust Seasonings and Serve

Once the beans are soft and the broth has thickened, remove the bay leaf and ham hock. If using a ham hock, shred the meat from the bone and return it to the pot. Taste and adjust salt and pepper as needed.

Serve hot with cornbread, rice, or collard greens for a true Southern meal.

Optional Add-Ins for Extra Flavor:

A dash of hot sauce or cayenne pepper for heat

½ teaspoon cumin for a smoky, Southwestern touch

A splash of apple cider vinegar at the end to brighten the flavor