Southern Pinto Beans With Ham Hocks Just Like Grandma S Recipe

Instructions

1. Sort through the dried pinto beans to remove any debris or stones. Rinse the beans under cold water and drain them in a colander.

2. In a large pot, combine the rinsed pinto beans, ham hocks, diced onion, minced garlic, smoked paprika, dried thyme, bay leaf, salt, and pepper.

3. Pour in the chicken broth and bring the mixture to a boil over medium-high heat.

4. Once boiling, reduce the heat to low and let the beans simmer gently. Cover the pot with a lid slightly ajar to allow steam to escape.

5. Cook the beans for about 2 to 3 hours, stirring occasionally and adding more water if necessary to keep the beans covered.

6. Check the beans periodically for tenderness; they should be creamy and soft but not falling apart.

7. Once cooked to desired tenderness, taste and adjust seasoning with additional salt and pepper if needed.

8. Remove the ham hocks from the pot and shred the meat, discarding bones, fat, and skin.

9. Return the shredded meat to the pot and stir gently to incorporate it into the beans.

10. Serve the Southern Pinto Beans with Ham Hocks hot, with a side of cornbread or over steamed white rice.