I’ve been making this ham and pinto beans recipe for years, and it’s always a hit with my family. The combination of the smoky flavor of the ham and the creamy texture of the beans is just perfect.
I love how this dish is easy to make and can be adapted to suit different tastes and dietary needs. My kids especially love it when I serve it with some crusty bread or over rice, and it’s a great way to get them to eat their veggies too.
One of the best things about this recipe is that it’s so versatile – you can make it in a slow cooker, on the stovetop, or even in a Dutch oven. And, as an added bonus, it’s also incredibly healthy – the beans are packed with fiber and protein, while the ham provides a good source of lean protein.
I like to think of this recipe as a staple in our household, something that we can always rely on to bring us together and satisfy our hunger. Whether we’re having a quick weeknight dinner or hosting a big family gathering, this recipe never fails to impress.
Ham and Pinto Beans
4.9 from 1387 votes
A hearty and comforting dish of tender pinto beans simmered with smoky ham hocks or leftover ham. This Southern-style recipe is perfect for a filling meal on a cold day.
1Place the rinsed pinto beans in a large pot and cover with water by 2 inches.
2Bring to a boil over high heat, then remove from heat and let soak for 1 hour.
3Drain and rinse the beans.
4In the same pot over medium heat, add the ham hock or diced ham and cook until lightly browned, about 3 to 4 minutes.
5Add the chopped onion and cook until softened, about 5 minutes, then stir in the garlic and jalapeno and cook for 1 minute until fragrant.
6Add the drained beans, water or broth, cumin, oregano, and bay leaf to the pot.
7Bring to a boil over high heat, then reduce heat to low, cover, and simmer gently for 2 to 2 1/2 hours, stirring occasionally, until the beans are tender and the broth has thickened slightly.
8If using a ham hock, remove it from the pot and let it cool slightly.
9Shred the meat from the bone, discarding the bone and any fat, then return the shredded meat to the pot.
10Season the beans with salt and pepper to taste, and remove the bay leaf.
11Serve the ham and pinto beans over cooked white rice or alongside cornbread.
12Garnish with chopped cilantro and a squeeze of lime juice, and offer hot sauce on the side for extra heat.
For a quicker version, use canned pinto beans (drained and rinsed) and reduce the simmering time to 30 minutes. Adjust the salt carefully as ham and broth can be salty.
This ham and pinto beans recipe is one that I always turn to when I need something comforting and familiar. It’s perfect for weeknights when I’m short on time or for special occasions when I want to impress my guests.
One of my favorite things about this recipe is how easily it reheats – simply add some extra liquid if needed and let it simmer until warmed through. For storage ideas, I recommend letting it cool completely before transferring it to an airtight container in the refrigerator or freezer.
❓ Frequently Asked Questions About Ham and Pinto Beans
Q1: What is the origin of this ham and pinto beans recipe?
This recipe has its roots in traditional American cuisine, particularly in the Southern states where pinto beans were a staple crop. The combination of ham and beans was often served at family gatherings and community events, where it was easy to feed large groups of people. Over time, this simple yet satisfying dish has become a beloved favorite in many households across the country.
Q2: Can I use other types of beans instead of pinto beans?
While pinto beans are the traditional choice for this recipe, you can definitely experiment with other types of beans if you prefer. Black beans or kidney beans would work well too, although they’ll give the dish a slightly different flavor profile.
Q3: How do I store leftover ham and pinto beans?
If you have any leftover ham and pinto beans, be sure to store them in an airtight container in the refrigerator for up to three days. You can also freeze them for up to six months – just thaw them slowly overnight before reheating.
Q4: Can I make this recipe in a slow cooker?
Yes, you can definitely make this recipe in a slow cooker! Simply brown the ham in a skillet before adding it to the slow cooker with the remaining ingredients. Let it cook on low for at least eight hours, or until the beans are tender.
Q5: Is this recipe suitable for vegetarians?
Unfortunately not – since this recipe includes cooked ham as one of its main ingredients. However, you can easily adapt it by substituting with vegetarian alternatives like diced portobello mushrooms or tempeh.
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