19 Delicious Pinto Beans and Ham Hocks Recipes for Hearty Meals

There’s something undeniably comforting about a bowl of pinto beans and ham hocks simmering to perfection. Whether you’re craving a quick weeknight dinner or a hearty meal to warm you up on a chilly evening, these 19 recipes promise to deliver flavor-packed satisfaction. From classic Southern-style to inventive twists, get ready to explore dishes that’ll have everyone asking for seconds. Let’s dive into these delicious creations!

Slow Cooker Pinto Beans with Ham Hocks

Kindly imagine the aroma of slow-cooked pinto beans mingling with the rich, smoky essence of ham hocks, a dish that whispers of home and comfort with every simmering bubble.

Ingredients

• 1 lb dried pinto beans, rinsed and picked over (no soaking needed)
• 2 smoked ham hocks (about 1 lb total)
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 6 cups water (or enough to cover beans by 2 inches)
• 1 bay leaf (optional for added aroma)

Instructions

1. Place the rinsed pinto beans, ham hocks, diced onion, minced garlic, salt, black pepper, and bay leaf into the slow cooker.
2. Pour 6 cups of water over the ingredients, ensuring the beans are submerged by at least 2 inches. Tip: The water level is crucial for proper bean hydration.
3. Cover and cook on LOW for 8 hours or HIGH for 4 hours, until the beans are tender and the ham hocks are falling apart. Tip: Resist the urge to stir too often to keep the beans intact.
4. Once cooked, remove the ham hocks from the slow cooker. Let them cool slightly, then shred the meat, discarding the bones and skin. Tip: The meat should easily pull away from the bone when done.
5. Return the shredded meat to the slow cooker, stirring gently to combine. Adjust seasoning with additional salt and pepper if needed.

Now, the beans should be creamy yet hold their shape, enveloped in a broth rich with the depth of ham. Serve this hearty dish over a scoop of steamed rice or with a side of cornbread for a comforting meal that feels like a warm embrace.

Southern Style Pinto Beans and Ham Hocks

Falling into the rhythm of a quiet kitchen morning, there’s something deeply comforting about preparing a pot of Southern Style Pinto Beans and Ham Hocks. It’s a dish that whispers of home, of slow-cooked love and the kind of meals that gather people around the table without a word.

Ingredients

• 1 lb dried pinto beans, rinsed and picked over (soaking optional for quicker cooking)
• 1 large ham hock (about 1 lb), for smoky depth
• 1 medium onion, diced (yellow or white for sweetness)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder in a pinch)
• 6 cups water (more as needed to keep beans covered)
• 1 tsp salt (adjust after cooking, as ham hock adds saltiness)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 bay leaf (remove before serving)

Instructions

1. In a large pot, combine the rinsed pinto beans, ham hock, diced onion, minced garlic, water, salt, pepper, and bay leaf.
2. Bring the mixture to a boil over high heat, then reduce to a low simmer. Cover with a lid slightly ajar to allow steam to escape.
3. Simmer for 2 to 3 hours, checking occasionally to stir and add more water if necessary to keep the beans submerged. Tip: The beans are done when they’re tender and the broth has thickened slightly.
4. After 2 hours, check the ham hock. If the meat is falling off the bone, remove it from the pot, shred the meat, and return it to the beans. Discard the bone and any excess fat.
5. Continue to simmer for another 30 minutes to meld the flavors. Tip: For a thicker broth, mash a few beans against the side of the pot with a spoon.
6. Before serving, taste and adjust the seasoning with more salt and pepper if needed. Tip: Letting the beans sit for 10 minutes off the heat will thicken the broth further.

Ladling these beans over a mound of steaming rice, the creamy texture and smoky flavor are a testament to the magic of simple ingredients cooked with patience. For a twist, top with a sprinkle of sharp cheddar and a dash of hot sauce to cut through the richness.

Spicy Pinto Beans and Ham Hocks Stew

Today feels like one of those days where the kitchen calls for something hearty, something that simmers slowly and fills the air with warmth. This Spicy Pinto Beans and Ham Hocks Stew is just that—a comforting embrace in a bowl, perfect for when the evening chill starts to creep in.

Ingredients

• 1 lb dried pinto beans, rinsed and picked over (soaking overnight optional but recommended)
• 2 smoked ham hocks (about 1.5 lbs total)
• 1 large onion, diced (yellow or white for sweetness)
• 3 cloves garlic, minced (fresh is best for vibrant flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp cumin (toasted and ground releases more aroma)
• 1/2 tsp smoked paprika (adds depth, adjust to taste)
• 4 cups chicken stock (low sodium preferred to control saltiness)
• 2 cups water (more as needed for desired consistency)
• 1 jalapeño, seeded and minced (remove seeds to reduce heat)
• Salt and pepper (start with 1 tsp salt, adjust after cooking)

Instructions

1. In a large pot, heat olive oil over medium heat until shimmering, about 2 minutes.
2. Add diced onion and minced garlic, sauté until translucent and fragrant, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in cumin and smoked paprika, cook for 1 minute to toast the spices, releasing their flavors.
4. Add the ham hocks, pinto beans, chicken stock, and water. Bring to a boil, then reduce heat to low, covering with a lid slightly ajar.
5. Simmer gently for 2 to 2.5 hours, or until beans are tender and ham hocks are falling apart. Check occasionally, adding more water if necessary to keep beans submerged.
6. Once beans are tender, remove ham hocks from the pot. Let cool slightly, then shred the meat, discarding bones and excess fat. Return meat to the pot.
7. Add minced jalapeño, salt, and pepper. Simmer uncovered for another 10 minutes to meld flavors. Taste and adjust seasoning as needed.

Ladling this stew into bowls, the beans are creamy, the ham rich and smoky, with just the right kick of heat. Serve it over a scoop of steaming rice or with a side of crusty bread to soak up every last bit of the flavorful broth.

Pinto Beans and Ham Hocks with Cornbread

Dusk settles softly outside, casting a golden hue that seems to whisper of comfort and simplicity. In this quiet moment, the thought of a hearty meal like pinto beans and ham hocks with cornbread feels like a warm embrace, a dish that carries the essence of home and heart.

Ingredients

• 1 lb dried pinto beans, rinsed and picked over (soaking optional for quicker cooking)
• 2 ham hocks (about 1.5 lbs total, for smoky depth)
• 1 medium onion, diced (yellow or white for sweetness)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder in a pinch)
• 6 cups water (or chicken broth for extra flavor)
• 1 tsp salt (adjust after cooking, as ham hocks can be salty)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 batch cornbread, prepared separately (use your favorite recipe or a mix)

Instructions

1. In a large pot, combine the pinto beans, ham hocks, onion, garlic, and water. Bring to a boil over high heat, then reduce to a simmer.
2. Cover and simmer for 2 to 2.5 hours, or until the beans are tender. Stir occasionally and check the water level, adding more if necessary to keep the beans covered.
3. Once the beans are tender, remove the ham hocks from the pot. Let them cool slightly, then shred the meat off the bones, discarding any fat or skin.
4. Return the shredded meat to the pot. Season with salt and pepper, then simmer uncovered for another 10 minutes to meld the flavors.
5. While the beans finish, prepare the cornbread according to your recipe or package instructions, baking until golden and a toothpick comes out clean.
6. Serve the beans and ham hocks hot, with a side of warm cornbread. For a rustic touch, crumble the cornbread over the beans or serve it on the side for dipping.

Overtime, the beans develop a creamy texture, while the ham hocks impart a smoky richness that’s beautifully balanced by the sweet, crumbly cornbread. Consider garnishing with a sprinkle of fresh parsley or a dash of hot sauce for an extra layer of flavor.

Smoky Pinto Beans and Ham Hocks Soup

Just as the first light of dawn creeps over the horizon, there’s something deeply comforting about the slow simmer of a pot filled with smoky pinto beans and ham hocks, a dish that whispers of home and heart.

Ingredients

• 1 lb dried pinto beans, rinsed and picked over (soaking optional for quicker cooking)
• 2 smoked ham hocks (about 1 lb total)
• 1 large onion, diced (yellow or white for sweetness)
• 2 cloves garlic, minced (fresh is best for vibrant flavor)
• 1 tbsp olive oil (or any neutral oil)
• 6 cups water (more as needed to cover ingredients)
• 1 tsp smoked paprika (for an extra layer of smokiness)
• Salt and pepper (adjust to taste throughout cooking)

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering, about 1 minute.
2. Add the diced onion and minced garlic, sautéing until translucent and fragrant, roughly 3-4 minutes.
3. Place the ham hocks in the pot, browning slightly on each side for about 2 minutes per side to release their flavors.
4. Stir in the rinsed pinto beans, smoked paprika, and enough water to cover everything by at least 2 inches.
5. Bring the mixture to a boil, then reduce the heat to low, covering the pot with a lid slightly ajar to allow steam to escape.
6. Simmer gently for 2 to 2.5 hours, checking occasionally to stir and add more water if necessary to keep the beans submerged.
7. After 2 hours, remove the ham hocks, let them cool slightly, then shred the meat off the bones, discarding any fat or skin.
8. Return the shredded meat to the pot, season with salt and pepper, and continue to simmer for another 30 minutes until the beans are tender and the broth is rich.

Every spoonful of this soup offers a velvety texture, with the beans melting into the smoky, savory broth, while the ham adds a satisfying chew. Serve it with a side of crusty bread for dipping, or over a bed of steamed rice to soak up every last drop of flavor.

Pinto Beans and Ham Hocks with Greens

Falling into the rhythm of a quiet kitchen morning, there’s something deeply comforting about preparing a dish that simmers slowly, filling the air with warmth and nostalgia. This recipe, a humble yet hearty combination of pinto beans, ham hocks, and greens, is a testament to the beauty of simple ingredients coming together to create something truly nourishing.

Ingredients

• 1 lb dried pinto beans, rinsed and picked over (soaking optional for quicker cooking)
• 2 smoked ham hocks (about 1 lb total)
• 1 large onion, diced (yellow or white for sweetness)
• 4 cloves garlic, minced (fresh is best for vibrant flavor)
• 6 cups water (more as needed to keep beans submerged)
• 1 tsp salt (adjust after tasting, as ham hocks can be salty)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 bunch collard greens, stems removed and leaves chopped (about 4 cups packed)
• 1 tbsp apple cider vinegar (brightens the dish)

Instructions

1. In a large pot, combine the pinto beans, ham hocks, onion, garlic, and water. Bring to a boil over high heat.
2. Once boiling, reduce heat to low, cover, and simmer for 1.5 hours, checking occasionally to ensure beans remain covered with water. Add more water if necessary.
3. After 1.5 hours, add the salt, pepper, and collard greens to the pot. Stir well to combine.
4. Continue to simmer, uncovered, for another 30 minutes or until the beans are tender and the greens are wilted and flavorful.
5. Stir in the apple cider vinegar just before serving. Taste and adjust seasoning if needed.

Just as the dish comes together in the pot, the flavors meld into a rich, smoky broth with the beans offering a creamy contrast to the tender greens. Serve this over a slice of cornbread for a textural contrast that’s utterly satisfying.

Instant Pot Pinto Beans and Ham Hocks

Yesterday, as the evening light faded, I found myself craving something hearty yet simple, a dish that whispers of home and comfort. Instant Pot Pinto Beans and Ham Hocks emerged as the answer, a meal that marries simplicity with depth, ready to soothe the soul with minimal fuss.

Ingredients

• 1 lb dried pinto beans, rinsed and picked over (no soaking needed)
• 1 large ham hock (about 1 lb), for smoky richness
• 1 medium onion, diced (yellow or white, for sweetness)
• 2 cloves garlic, minced (fresh is best for vibrant flavor)
• 1 tsp salt (adjust to taste after cooking)
• 1/2 tsp black pepper (freshly ground preferred)
• 4 cups water (enough to cover beans by 1 inch)
• 1 tbsp olive oil (or any neutral oil, for sautéing)

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the olive oil. Add the diced onion, cooking until translucent, about 3 minutes. Stir in the garlic for the last 30 seconds to avoid burning.
2. Add the rinsed pinto beans, ham hock, salt, and black pepper to the pot. Pour in the water, ensuring the beans are submerged by about 1 inch.
3. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 45 minutes. Allow the pressure to release naturally for 15 minutes, then quick release any remaining pressure.
4. Carefully remove the ham hock. Once cool enough to handle, shred the meat from the bone, discarding any fat or skin. Stir the meat back into the beans.
5. Taste and adjust seasoning with additional salt or pepper if needed. For thicker beans, let the pot sit on ‘Keep Warm’ for 10-15 minutes, uncovered.

Now, the beans are tender, enveloped in a broth that’s rich with the smokiness of ham. The shreds of meat add texture, making each spoonful a delight. Serve this over steamed rice or with a side of cornbread for a meal that feels like a warm embrace.

Pinto Beans and Ham Hocks with Rice

Falling into the rhythm of a quiet kitchen morning, there’s something deeply comforting about preparing a dish that simmers slowly, filling the air with warmth and nostalgia. Pinto Beans and Ham Hocks with Rice is one such meal, a humble yet hearty combination that speaks to the soul.

Ingredients

• 1 lb dried pinto beans, rinsed and picked over (soaking optional for quicker cooking)
• 2 smoked ham hocks (about 1 lb total, for rich flavor)
• 1 medium onion, diced (yellow or white for sweetness)
• 2 cloves garlic, minced (fresh for the best aroma)
• 6 cups water (or enough to cover beans by 2 inches)
• 1 tsp salt (adjust after tasting, as ham hocks are salty)
• 1/2 tsp black pepper (freshly ground preferred)
• 2 cups long-grain white rice, rinsed (for fluffier results)
• 4 cups water (for cooking rice, use a 2:1 water to rice ratio)

Instructions

1. In a large pot, combine the pinto beans, ham hocks, diced onion, minced garlic, and 6 cups of water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 2 to 2.5 hours, or until the beans are tender. Stir occasionally and check the water level, adding more if necessary to keep the beans covered.
3. After the beans are tender, remove the ham hocks from the pot. Let them cool slightly, then shred the meat off the bones, discarding any fat and the bones themselves. Return the shredded meat to the pot.
4. Season the bean mixture with salt and black pepper. Start with 1 tsp of salt, remembering the ham hocks add saltiness, and adjust as needed.
5. In a separate medium pot, bring 4 cups of water to a boil. Add the rinsed rice, stir once, then cover and reduce the heat to low. Cook for 18 minutes, then remove from heat and let it sit, covered, for 5 minutes.
6. Fluff the rice with a fork before serving. Serve the pinto beans and ham hocks over the rice, ensuring each bowl gets plenty of broth.

Combining the creamy texture of the beans with the smoky depth of the ham hocks creates a dish that’s both satisfying and complex. For a fresh contrast, top with chopped green onions or a side of crisp, pickled vegetables.

Pinto Beans and Ham Hocks Casserole

Today, as the morning light filters through the kitchen window, I find myself drawn to the comforting embrace of a dish that feels like a warm hug on a cool day. Pinto Beans and Ham Hocks Casserole is a humble yet deeply satisfying meal, perfect for those moments when you crave something hearty and nourishing.

Ingredients

• 2 cups dried pinto beans, rinsed and picked over (soaking overnight optional for quicker cooking)
• 1 lb smoked ham hocks (for a smokier flavor, choose hocks with more meat)
• 1 large onion, diced (yellow or white for sweetness)
• 2 cloves garlic, minced (fresh is best for vibrant flavor)
• 4 cups chicken broth (low sodium to control saltiness)
• 1 tsp smoked paprika (adds depth, adjust to taste)
• Salt and pepper (start with 1/2 tsp salt, adjust after cooking)
• 2 tbsp olive oil (or any neutral oil for sautéing)

Instructions

1. In a large pot, heat olive oil over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and smoked paprika, cooking for another 30 seconds until fragrant.
4. Place ham hocks in the pot, browning lightly on all sides, about 3 minutes per side.
5. Add rinsed pinto beans and chicken broth, ensuring beans are fully submerged. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 2 to 2.5 hours, or until beans are tender. Stir occasionally and check liquid levels, adding water if necessary.
7. Once beans are tender, remove ham hocks. Let cool slightly, then shred the meat, discarding bones and fat.
8. Return shredded meat to the pot, season with salt and pepper, and simmer uncovered for 10 minutes to thicken slightly.

You’ll find the beans creamy and the ham infused with smoky richness, a testament to the slow melding of flavors. Serve this casserole over a bed of steamed rice or with a side of crusty bread to soak up the savory broth.

Pinto Beans and Ham Hocks with Sausage

Wandering through the kitchen on a quiet morning, the thought of simmering pinto beans with ham hocks and sausage brings a comforting warmth to mind. This dish, a humble yet hearty blend, speaks to the soul with its rich flavors and tender textures.

Ingredients

• 1 lb dried pinto beans, rinsed and picked over (soaking optional for quicker cooking)
• 2 ham hocks (about 1 lb total, for deep flavor)
• 1 lb smoked sausage, sliced into 1/2-inch rounds (andouille adds a nice kick)
• 1 large onion, diced (yellow or white for sweetness)
• 4 cloves garlic, minced (fresh is best for vibrant taste)
• 6 cups water (or chicken broth for extra richness)
• 1 tsp salt (adjust after tasting, as ham hocks are salty)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 bay leaf (remove before serving)

Instructions

1. In a large pot, combine the pinto beans, ham hocks, and water. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 1.5 hours, stirring occasionally.
2. Add the sliced sausage, diced onion, minced garlic, salt, pepper, and bay leaf to the pot. Stir well to combine.
3. Continue to simmer, covered, for another 1 hour or until the beans are tender and the meat is falling off the ham hocks. Stir occasionally to prevent sticking.
4. Once done, remove the bay leaf and ham hocks. Shred the meat from the hocks, discard the bones and fat, and return the meat to the pot.
5. Adjust seasoning with additional salt and pepper if needed, then let the stew sit for 10 minutes off the heat to thicken slightly.

Just as the beans melt in your mouth, the smoky sausage and ham hocks weave a tapestry of flavors that’s both rustic and refined. Serve over a bed of steamed rice or with a side of cornbread to soak up every last drop of the savory broth.

Pinto Beans and Ham Hocks Chili

You might find yourself on a quiet afternoon, the kind that stretches lazily before you, craving something deeply comforting yet unassuming. This pinto beans and ham hocks chili is just that—a humble dish that whispers of home and heart with every spoonful.

Ingredients

• 1 lb dried pinto beans, rinsed and picked over (soaking overnight optional for quicker cooking)
• 2 ham hocks (about 1 lb total, for smoky depth)
• 1 large onion, diced (yellow or white, for sweetness)
• 4 cloves garlic, minced (fresh is best, for brightness)
• 2 tbsp vegetable oil (or any neutral oil, for sautéing)
• 1 tbsp chili powder (adjust to taste, for warmth)
• 1 tsp ground cumin (for earthiness)
• 6 cups water (or enough to cover by 2 inches, for simmering)
• Salt to taste (add towards the end, to prevent toughening beans)

Instructions

1. In a large pot, heat the vegetable oil over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic, chili powder, and ground cumin, cooking until fragrant, about 30 seconds.
4. Add the rinsed pinto beans, ham hocks, and water, ensuring everything is submerged by at least 2 inches.
5. Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 to 3 hours, or until beans are tender. Stir occasionally and check water level, adding more if necessary.
6. Once beans are tender, remove the ham hocks, let cool slightly, then shred the meat, discarding the skin and bones. Return the meat to the pot.
7. Season with salt to taste, simmer uncovered for another 10 minutes to meld flavors.

Velvety beans and shreds of smoky ham come together in a broth that’s rich yet not heavy. Serve it with a dollop of sour cream or over a bed of rice for a meal that feels like a warm embrace.

Pinto Beans and Ham Hocks with Garlic Bread

Venturing into the heart of comfort food, this dish combines the humble pinto bean with the rich, smoky depth of ham hocks, all served alongside crispy garlic bread. It’s a meal that speaks to the soul, offering warmth and satisfaction with every bite.

Ingredients

• 1 lb dried pinto beans, rinsed and picked over (soaking optional for quicker cooking)
• 2 ham hocks (about 1.5 lbs total, for smokiness)
• 1 medium onion, diced (yellow or white for sweetness)
• 4 cloves garlic, minced (adjust to taste)
• 6 cups water (or enough to cover beans by 2 inches)
• 1 tsp salt (adjust after cooking)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 loaf French bread (for garlic bread)
• 4 tbsp unsalted butter, softened (or olive oil for a lighter version)
• 2 tbsp garlic powder (or 4 cloves fresh garlic, minced)
• 1/4 cup parsley, chopped (for garnish, optional)

Instructions

1. In a large pot, combine pinto beans, ham hocks, diced onion, minced garlic, and water. Bring to a boil over high heat.
2. Once boiling, reduce heat to low, cover, and simmer for 2 hours, or until beans are tender. Stir occasionally and add more water if necessary to keep beans covered.
3. After 1.5 hours, remove ham hocks from the pot. Let cool slightly, then shred the meat from the bones, discarding any fat or skin. Return the meat to the pot.
4. Season with salt and pepper. Continue to simmer uncovered for another 30 minutes to thicken the broth slightly.
5. While the beans finish cooking, preheat your oven to 375°F. Slice the French bread in half lengthwise.
6. In a small bowl, mix softened butter and garlic powder. Spread evenly over the cut sides of the bread.
7. Place bread on a baking sheet, buttered side up, and bake for 10-12 minutes, or until golden and crispy.
8. Garnish the beans with chopped parsley if desired. Serve hot with the garlic bread on the side.

Lusciously tender beans meld with the smoky ham, creating a dish that’s both hearty and nuanced. The garlic bread, with its crisp edges and soft center, is the perfect vehicle for sopping up the flavorful broth. Consider serving with a side of pickled vegetables for a bright contrast.

Pinto Beans and Ham Hocks Tacos

Yesterday, as the evening light faded, I found myself drawn to the kitchen, craving something hearty yet simple. The kind of meal that feels like a warm embrace after a long day. That’s when the idea of Pinto Beans and Ham Hocks Tacos came to mind, a dish that marries the earthy depth of beans with the rich, smoky notes of ham hocks.

Ingredients

• 1 lb dried pinto beans, rinsed and picked over (soaking overnight reduces cooking time)
• 2 smoked ham hocks (about 1 lb total, for a deeper flavor)
• 1 medium onion, diced (yellow or white for sweetness)
• 2 cloves garlic, minced (fresh is best for vibrant flavor)
• 1 tsp ground cumin (toast lightly for enhanced aroma)
• 1/2 tsp smoked paprika (adds a subtle smokiness)
• 6 cups water (or enough to cover beans by 2 inches)
• Salt, to taste (add towards the end of cooking)
• 8 small corn tortillas (warmed before serving)
• Fresh cilantro, chopped (for garnish, optional)
• Lime wedges (for serving, adds brightness)

Instructions

1. In a large pot, combine the rinsed pinto beans, ham hocks, diced onion, minced garlic, ground cumin, smoked paprika, and water. Ensure the water covers the beans by at least 2 inches.
2. Bring the mixture to a boil over high heat, then reduce to a low simmer. Cover the pot, leaving a small crack for steam to escape.
3. Simmer gently for 2 to 2.5 hours, or until the beans are tender and the ham hocks are falling apart. Stir occasionally and check the water level, adding more if necessary to keep the beans submerged.
4. Once the beans are tender, remove the ham hocks from the pot. Let them cool slightly, then shred the meat, discarding the bones and any excess fat.
5. Return the shredded meat to the pot. Season the beans and meat with salt to taste, stirring gently to combine. Simmer uncovered for an additional 10 minutes to meld the flavors.
6. While the beans finish, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable and slightly charred.
7. To serve, spoon the pinto beans and ham hocks mixture onto the warmed tortillas. Garnish with fresh cilantro and a squeeze of lime juice, if desired.

Rich in flavor and comforting in texture, these tacos offer a delightful contrast between the creamy beans and the tender, smoky ham. For an extra touch, serve with a side of pickled red onions or a dollop of sour cream to cut through the richness.

Pinto Beans and Ham Hocks Salad

Venturing into the heart of comfort food, this dish blends the earthy tones of pinto beans with the rich, smoky depth of ham hocks, creating a salad that’s both nourishing and deeply satisfying. It’s a humble yet vibrant celebration of flavors that feels like a warm embrace on a quiet afternoon.

Ingredients

• 2 cups dried pinto beans (soaked overnight for best texture)
• 1 lb smoked ham hocks (adds a deep, smoky flavor)
• 1/2 cup diced red onion (for a sharp, colorful contrast)
• 1/4 cup apple cider vinegar (or white vinegar for a milder tang)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 cup water (for cooking the beans)

Instructions

1. Rinse the soaked pinto beans under cold water and drain thoroughly.
2. In a large pot, combine the beans, ham hocks, and water. Bring to a boil over high heat, then reduce to a simmer, covering the pot partially.
3. Simmer for 1.5 to 2 hours, or until the beans are tender and the ham hocks are falling apart. Stir occasionally to prevent sticking.
4. Remove the ham hocks from the pot. Let them cool slightly, then shred the meat, discarding the bones and fat.
5. In a large bowl, whisk together the apple cider vinegar, olive oil, salt, and black pepper to create the dressing.
6. Add the warm beans and shredded ham to the dressing, along with the diced red onion. Gently toss to combine, ensuring everything is evenly coated.
7. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.

Unassuming yet unforgettable, this salad offers a delightful contrast of textures—from the creamy beans to the tender shreds of ham. The vinegar dressing cuts through the richness, making each bite perfectly balanced. Serve it atop a bed of greens for a light lunch or alongside crusty bread for a more hearty meal.

Pinto Beans and Ham Hocks with Fried Eggs

There’s something deeply comforting about a dish that simmers slowly, filling the kitchen with aromas that promise warmth and satisfaction. Pinto beans and ham hocks with fried eggs is one such meal, a humble yet rich combination that speaks to the soul.

Ingredients

• 1 lb dried pinto beans, rinsed and picked over (soaking optional for quicker cooking)
• 2 ham hocks (smoked for deeper flavor)
• 1 medium onion, diced (yellow or white for sweetness)
• 2 cloves garlic, minced (fresh for the best aroma)
• 4 cups water (more as needed to cover beans)
• 1 tsp salt (adjust as ham hocks can be salty)
• 1/2 tsp black pepper (freshly ground preferred)
• 2 tbsp olive oil (or any neutral oil)
• 4 large eggs (room temperature for even cooking)

Instructions

1. In a large pot, combine pinto beans, ham hocks, onion, garlic, water, salt, and pepper. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 2 hours, or until beans are tender. Stir occasionally and add more water if needed to keep beans covered.
3. Once beans are tender, remove ham hocks. Let cool slightly, then shred the meat from the bones, discarding any fat or skin. Return meat to the pot.
4. In a skillet, heat olive oil over medium heat. Crack eggs into the skillet, cooking for 3-4 minutes until whites are set but yolks are still runny, or to your preferred doneness.
5. Serve the beans and ham hocks in bowls, topped with a fried egg. The creamy beans, smoky ham, and rich egg yolk create a harmony of textures and flavors that’s both rustic and refined.

For a twist, sprinkle with fresh cilantro or a dash of hot sauce to brighten the dish. The melding of flavors after a slow cook makes this meal a comforting choice for any day.

Pinto Beans and Ham Hocks Wrap

Comfort comes in many forms, and today, it’s nestled within the warm embrace of a Pinto Beans and Ham Hocks Wrap. This dish is a humble yet hearty reminder of the simple pleasures in life, blending the smoky depth of ham hocks with the creamy texture of pinto beans, all wrapped in a soft tortilla for a meal that feels like home.

Ingredients

• 1 cup dried pinto beans, rinsed (or 2 cans, drained and rinsed for a quicker option)
• 2 ham hocks (about 1 pound total, for that deep, smoky flavor)
• 4 cups water (enough to cover the beans and ham hocks in the pot)
• 1 medium onion, diced (yellow or white, for sweetness)
• 2 cloves garlic, minced (or 1/2 teaspoon garlic powder in a pinch)
• 1 teaspoon salt (adjust to taste after cooking)
• 1/2 teaspoon black pepper (freshly ground preferred)
• 4 large flour tortillas (warmed, for serving)
• 1 tablespoon olive oil (or any neutral oil, for sautéing)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
2. Add the rinsed pinto beans, ham hocks, water, salt, and black pepper to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours, or until the beans are tender and the ham hocks are falling apart. Tip: Skim off any foam that rises to the top during the first 30 minutes of cooking for a clearer broth.
3. Once cooked, remove the ham hocks from the pot. Let them cool slightly, then shred the meat, discarding the bones and any excess fat. Return the shredded meat to the pot. Tip: For thicker beans, mash a few against the side of the pot before adding the meat back in.
4. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable. Tip: Keep them wrapped in a clean kitchen towel to stay warm until serving.
5. To assemble, spoon the bean and ham mixture onto the center of each tortilla, fold in the sides, and roll up tightly. Serve immediately.

Each bite of this wrap offers a comforting mix of creamy beans and tender, smoky ham, all wrapped in a soft tortilla that holds everything together perfectly. For an extra touch, drizzle with a bit of hot sauce or serve with a side of pickled vegetables to cut through the richness.

Pinto Beans and Ham Hocks Pizza

Amidst the quiet hum of the kitchen, there’s something deeply comforting about blending the rustic charm of pinto beans and ham hocks with the universal love for pizza. This recipe is a humble homage to tradition and innovation, a slow dance of flavors that invites you to savor each step.

Ingredients

• 1 pre-made pizza dough (or homemade, for the adventurous)
• 1 cup cooked pinto beans, slightly mashed (canned works in a pinch)
• 1 ham hock, cooked and meat shredded (about 1 cup)
• 1/2 cup tomato sauce (homemade or store-bought, adjust seasoning as needed)
• 1 cup shredded mozzarella cheese (or a blend for more complexity)
• 1 tbsp olive oil (extra virgin for flavor)
• 1/2 tsp smoked paprika (for a hint of warmth)
• Salt and pepper to taste (start with a pinch, adjust as you go)

Instructions

1. Preheat your oven to 475°F (245°C) to ensure a crispy crust.
2. Roll out the pizza dough on a floured surface to your desired thickness, keeping in mind thinner crusts will cook faster.
3. Brush the dough lightly with olive oil to create a barrier against sogginess.
4. Spread the tomato sauce evenly over the dough, leaving a small border for the crust.
5. Distribute the mashed pinto beans and shredded ham hock meat over the sauce.
6. Sprinkle the smoked paprika, salt, and pepper over the toppings for an even flavor distribution.
7. Cover with shredded mozzarella cheese, ensuring all toppings are nicely tucked in.
8. Bake in the preheated oven for 12-15 minutes, or until the cheese is bubbly and the crust is golden brown.
9. Let the pizza rest for 5 minutes before slicing to allow the toppings to set.

Zesty and hearty, this pizza brings a smoky depth from the ham hock, balanced by the creamy pinto beans. Serve it with a side of pickled jalapeños for an extra kick, or enjoy it as is, letting the flavors speak for themselves.

Pinto Beans and Ham Hocks Pasta

On a quiet evening, when the air carries a hint of nostalgia, there’s something deeply comforting about preparing a dish that feels like a warm embrace. This recipe, with its humble ingredients, tells a story of simplicity and heart.

Ingredients

• 1 cup dried pinto beans, soaked overnight (for quicker cooking)
• 2 ham hocks (smoked for deeper flavor)
• 8 oz pasta (elbow or shell works well)
• 4 cups water (or enough to cover beans and ham hocks)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 onion, diced (for a sweet undertone)
• 2 cloves garlic, minced (adds a fragrant kick)

Instructions

1. In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until translucent, about 5 minutes.
2. Add the soaked pinto beans and ham hocks to the pot. Cover with water, ensuring everything is submerged by at least an inch.
3. Bring to a boil, then reduce heat to low. Simmer covered for 1.5 hours, or until beans are tender. Stir occasionally to prevent sticking.
4. Remove ham hocks from the pot. Let cool slightly, then shred the meat, discarding the bones and fat. Return the meat to the pot.
5. Meanwhile, in a separate pot, cook pasta according to package instructions until al dente. Drain and set aside.
6. Once the beans are tender, stir in the cooked pasta. Season with salt and pepper, simmering for an additional 5 minutes to meld flavors.
7. Tip: For a thicker consistency, mash some beans against the side of the pot before adding the pasta.
8. Tip: If the dish seems dry, add a splash of water or broth to reach your desired consistency.
9. Tip: Garnish with fresh parsley or grated Parmesan for an extra layer of flavor.

Finished with a gentle simmer, the pasta absorbs the smoky richness of the ham hocks, while the beans offer a creamy contrast. Serve it in deep bowls, perhaps with a side of crusty bread to soak up the savory broth.

Pinto Beans and Ham Hocks Burger

Kindly imagine a dish that wraps the comfort of home-cooked meals into a single, satisfying bite. The Pinto Beans and Ham Hocks Burger is a humble yet hearty creation, blending smoky flavors with creamy textures, perfect for those evenings when you crave something familiar yet extraordinary.

Ingredients

• 1 cup dried pinto beans, soaked overnight (or 2 cans, drained and rinsed for a quicker option)
• 1 ham hock, about 1 lb (smoked for deeper flavor)
• 1 small onion, finely diced (yellow or white for sweetness)
• 2 cloves garlic, minced (fresh is best for aroma)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp smoked paprika (adjust to taste)
• Salt and pepper to taste (start with 1/2 tsp salt)
• 1 egg, beaten (acts as a binder)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 4 burger buns, lightly toasted (brioche for richness)

Instructions

1. In a large pot, combine the soaked pinto beans and ham hock. Cover with water by 2 inches and bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until beans are tender and ham hock meat falls off the bone. Skim off any foam that rises to the top.
3. Remove the ham hock from the pot. Let it cool slightly, then shred the meat, discarding the bone and excess fat.
4. In a skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until soft and translucent, about 5 minutes.
5. Mash the cooked beans slightly, leaving some whole for texture. Mix in the shredded ham, sautéed onion and garlic, smoked paprika, salt, pepper, egg, and breadcrumbs.
6. Form the mixture into 4 patties. Chill in the refrigerator for 30 minutes to firm up.
7. Heat a grill or skillet over medium-high heat. Cook the patties for 4-5 minutes per side, or until golden and heated through.
8. Serve on toasted buns with your favorite toppings. Consider a slice of sharp cheddar or a dollop of spicy mayo for an extra flavor boost.

Creating a burger with pinto beans and ham hocks offers a delightful contrast between the creamy beans and the smoky, tender meat. The patties hold together beautifully, making them ideal for stacking high with crisp lettuce and ripe tomato slices. For a twist, try serving them slider-style at your next gathering, paired with a tangy coleslaw.

Conclusion

Outstanding in flavor and comfort, these 19 pinto beans and ham hocks recipes promise to satisfy your craving for hearty meals. Whether you’re a seasoned cook or just starting out, there’s a dish here to delight your taste buds. Don’t forget to try your favorites, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!