Ingredients
Method
- The night before, place the dried pinto beans in a large bowl, cover with cold water by at least 3 inches, and soak overnight. The next day, drain and rinse the beans thoroughly and set aside.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook, stirring occasionally, for 5 minutes until softened and translucent. Add the minced garlic and cook for 30 more seconds, stirring constantly.
- Add the drained beans, ham hocks, chicken broth, water, bay leaves, smoked paprika, black pepper, and crushed red pepper flakes (if using) to the pot. Stir everything together and make sure the liquid covers all the ingredients by about 2 inches — add more water if needed.
- Bring the pot to a boil over high heat, then immediately reduce the heat to low. Cover with the lid slightly ajar and simmer for 2.5 to 3 hours, stirring every 45 minutes and adding water as needed to keep the beans submerged, until the beans are completely tender and the meat is falling off the ham hocks.
- Carefully remove the ham hocks from the pot and allow them to cool for 5 minutes. Remove and discard the skin, fat, and bones, then shred the meat into bite-sized pieces using two forks. Return the shredded meat to the pot and stir to combine.
- Remove and discard the bay leaves. Taste the broth and season with salt and additional black pepper as needed. For a creamier consistency, use the back of a wooden spoon to mash a portion of the beans against the side of the pot. Ladle into bowls and garnish with fresh parsley before serving.
Nutrition
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze in freezer-safe containers for up to 3 months. Reheat on the stovetop over medium-low heat, adding a splash of water or broth to loosen if needed.
Lower sodium tip: Ham hocks can vary quite a bit in their salt content, so always use low-sodium chicken broth and hold off on adding any salt until the very end of cooking. Taste carefully before seasoning to keep the sodium in check.
Healthy swap: For a leaner but equally flavorful version, substitute smoked turkey legs or smoked turkey wings for the ham hocks. You'll still get that wonderful smoky depth while reducing the overall fat content of the dish.