I think a pot of old-fashioned Southern pinto beans simmering on the stove is pure comfort. There’s just something about it that reminds me of my grandparents and all the Southern cooks who came before me.

These beans only use a few simple ingredients: dried pinto beans, a smoky ham hock, and onion. But bring them to a gentle simmer letting everything meld together, and they turn into something truly special.

You will end up with a pot of Southern pinto beans that are homey, smoky, creamy, and absolutely delicious.

Pinto Beans with Ham Hock

Before we get into cooking let’s talk about soaking those beans!

Soaking Dried Beans

You’ll see lots of recipes say you don’t have to soak your beans. And technically, that’s true. But trust me, beans cook so much better if they’re pre-soaked!

They’re creamier, more evenly tender, and you’ll notice a richer flavor.

If you forget to soak them the night before, don’t worry! There’s a quick soaking method I’ll share below.

But in addition to soaking you will get absolutely the best results if you brine your beans.

Yep. Soak your beans in salted water.

Why You Should Brine Your Beans

Y’all, brining makes all the difference.

I spent years soaking beans in plain water, but once I learned this trick, I have never looked back.

I find that brining makes the beans tender on the outside and creamy on the inside, adds flavor from the inside out, and helps the beans cook more evenly.

How to Brine Your Beans

• Rinse the beans well and remove any stones or debris.
• Place the beans in a heavy pot and cover with water about 3 inches above the beans.
• Add about 2 tablespoons of kosher salt per pound of beans.
• Let them soak overnight. (8 – 12 hours)
• Drain well the next day, rinsing off the salty water before cooking.

Quick Soaking Method (with Brining)

I bet some of you are like me and sometimes forget to put your beans in to soak the night before! If so, you can try this quick soaking method.

• Rinse the beans and remove any debris.
• Place them in a heavy pot and cover with water about 3 inches above the beans.
• Add 2 tablespoons kosher salt per pound of beans and bring to a boil.
• Turn off the heat, cover the pot, and let the beans soak for at least 1 hour.
• Drain and rinse before cooking.

Y’all this step is one that should not be skipped. Just add salt to your soaking water.

Cooking Old-Fashioned Southern Pinto Beans

NOW, let’s talk about cooking those beans.

Ingredients

1 pound dried pinto beans
3 tablespoons kosher salt (for soaking brine)
1 ham hock (or a smoked turkey leg if you prefer)
1 medium onion, cut in half
1 bay leaf
3 teaspoons Better Than Bouillon chicken base (or your favorite bouillon)
1 teaspoon black pepper
Water, enough to cover the beans by about 1 inch
Optional: 1 teaspoon apple cider vinegar (added after cooking to brighten the flavor)

Instructions

1. Sort and soak the beans

Pick through the beans and remove any debris or damaged beans. Place them in a large bowl and cover with water. Stir in the kosher salt to create a light brine.

Let the beans soak in the brine overnight (8–12 hours). Or do the quick soak method.

2. Rinse the beans

Drain the beans and rinse them well under cold water to remove the brine.

3. Start the ham hock early (optional)

One thing many Southern Pinto Bean recipes don’t mention is that it takes longer for a ham hock to become fall-off-the-bone tender than it does for the beans to cook.

If you have time and remember to do it, you can start the ham hock about an hour or an hour and a half before you start your beans.

Place the ham hock in the same pot in which you will be cooking your beans. Put enough water in to just cover it.

Bring to a gentle boil, then reduce the heat to low and simmer for about an hour or an hour and a half.

If you prefer, you can skip this step and add the ham hock straight in with the beans. Everything will still be delicious and flavorful.

4. Add beans and aromatics

Add the rinsed beans, onion halves, bay leaf, bouillon, and black pepper to the pot with the ham hock.

Bring back to a gentle simmer.

Cover the pot with the lid slightly cracked and cook until the beans are tender and creamy, about 1 to 1½ hours, stirring occasionally.

NOTE: Some beans may take longer than 1½ hours to become tender. Cook until they’re creamy and soft, tasting as you go.

NOTE: You may notice a little foam rising to the top when the beans first begin to simmer. This is simply starch and protein released from the beans. You can skim it off if you like, but it isn’t necessary. I usually just stir it back in.

5. Finish the beans

Once the beans are tender, remove the ham hock. If there is meat on the bone, shred it and return it to the pot. Or you can simply remove it if you used it only for flavor.

I like to dice the meat and add it back into the beans, but I’m careful to remove all the fat and gristly bits that can be on a ham hock.

Taste the beans and adjust seasoning if needed. Because the ham hock releases salt as it cooks, it’s best to check the seasoning at the end before adding any additional salt.

6. Optional flavor boost

Right before serving, you can stir in 1 teaspoon apple cider vinegar if desired. You won’t taste the vinegar, it simply brightens the flavor and balances the richness of the beans.

7. Optional Thickening

If you like your pot liquor to be a little thicker you can remove about 1/2 cup and mash them up well and then add them back to the pot.

To Serve

Ladle the beans into bowls and serve hot. We like our beans with cornbread and with a little hot sauce shaken in.

Earlier I mentioned feeling connected to generations of Southern cooks when I make these beans.

Now it’s your turn! Slow down, let the pinto beans simmer, and enjoy a little taste of Southern comfort.