Ingredients:
- 2 lbs Ham Hocks – Smoky and flavorful, perfect for enriching the broth.
- 1 lb Pinto Beans – Creamy and hearty, the star of this dish.
- 3 cloves Garlic – Minced for a subtle aromatic kick.
- 1 32 oz Low-Sodium Chicken Broth – Adds depth without overpowering the flavors.
- 1 tbsp Butter – For sautéing vegetables and adding richness.
- 1 medium Onion – Minced for sweetness and texture.
- 1 stalk Celery – Minced for a fresh, earthy note.
- 1/2 Green Bell Pepper – Minced for a mild, peppery flavor.
- 1/2 tsp Cumin – Adds warmth and depth.
- 1 tsp Paprika – For a smoky, slightly spicy touch.
- 1/2 tsp Black Pepper – Freshly ground for bold flavor.
- 1 tsp Dried Parsley and Thyme – Combined for herbal freshness.
- 1 cube Vegetable Bouillon – Enhances the broth’s savory profile.
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Preparation:
Start by rinsing the ham hocks thoroughly. Add them to a large stockpot with 8 cups of water and bring to a gentle boil. Let them simmer for 2 hours to extract the rich flavors. After 2 hours, rinse the pinto beans and add them to the pot along with the low-sodium chicken broth, minced garlic, and all the remaining spices. Stir well to combine.
Continue cooking for another 2.5 hours, or until the beans are tender and creamy. The ham hocks should become fall-apart tender, adding richness to the dish. Pro Tip: Cooking the beans midway ensures they remain firm and not mushy. If using a stovetop, total cooking time is around 4.5 hours for perfect texture.
Serve this hearty dish with a side of cornbread and tangy pickled onions for a complete, soul-satisfying meal. Enjoy!
