Soup beans Recipe
American (Southern) · Soup · 135 min total
Soup beans are a classic Southern comfort food, made with dried pinto beans simmered with ham hock and aromatics until creamy and tender.
15
min prep
min prep
120
min cook
min cook
6
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 1 lb dried pinto beans
- 1 ham hock (about 8 oz)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups water or chicken broth
Instructions
- Rinse and sort pinto beans, removing any debris. Soak beans overnight in water, or use quick soak method: bring beans to boil, remove from heat, cover and let stand 1 hour. Drain and rinse.
- In a large pot, combine soaked beans, ham hock, onion, garlic, bay leaf, salt, pepper, and water or broth. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer gently for 1.5 to 2 hours, stirring occasionally, until beans are tender and creamy.
- Remove ham hock from pot. When cool enough to handle, shred meat from bone, discarding bone and fat. Return shredded meat to pot.
- Taste and adjust seasoning. Remove bay leaf. Serve hot with cornbread or rice.
Tips
- For a thicker consistency, mash some beans against the side of the pot with a spoon.
- Leftover soup beans can be refrigerated for up to 5 days or frozen for 3 months.
- Add a splash of apple cider vinegar or hot sauce before serving for extra flavor.
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