32
tasteofthesouthmagazine.com /
taste of
the
south
pinto beanswith smoked
hamhock
Yield: approximately 6 servings
1
pound dried pinto beans, sorted
and rinsed
6
cups water, divided
3
1
⁄
2
teaspoons salt, divided
2
cups chicken broth
1
cup chopped onion
1
⁄
4
teaspoon crushed red pepper
1
smoked ham hock
1
garlic clove, minced
1. 
In a enamel-coated cast-iron
Dutch oven (see note), combine
beans, 4 cups water, and 2 teaspoons
salt. Bring to a boil; cover and remove
from heat. Let stand for 1 hour.
2.
Drain beans, and return to pot. Add
remaining 2 cups water, remaining
1
1
⁄
2
teaspoons salt, chicken broth,
onion, red pepper, ham hock, and
garlic. Bring to a boil; reduce heat to
medium-low. Simmer, partially cov-
ered, until beans are very tender, 2 to
2
1
⁄
2
hours, stirring occasionally. Add
additional water, if needed, during
the cooking time.
Note:
We recommend cooking pinto
beans in an enamel-coated cast-iron
pot or another type of nonreactive pot.
Cooking in exposed cast iron will give the
beans a grayish color.