Prep Time Cook Time Servings
5 mins 1 hr 30 mins 6 to 8
1 pound dried pinto beans
8 cups water
1 smoked ham hock
3 chicken bouillon cubes
1 medium onion, chopped
Inspect beans to remove any small rocks or debris. Rinse well.
Place beans, water, ham hock, bouillon cubes and chopped onion in a large pot with a lid. Bring to a boil, then reduce heat to a simmer. Add salt to taste. I usually add about 1 teaspoon, but the exact salt needed will vary based on your taste and the sodium level in the brand of bouillon.
Cook over medium low for 1 1/2 to 2 hours, or until tender to your liking. Remove ham hock, shred meat and return to the pot, if desired.
Stacey’s Recipe Note: Can’t find ham hocks? Smoked turkey necks, smoked turkey wings, 3 slices of bacon, 3 tablespoons of bacon grease, a ham bone or even ham base or ham-flavored concentrate will work.