beans cooked with ham hock


  • One 1-pound 11-ounce package pinto beans, picked through and soaked in lots of water overnight (optional)
  • 1 quart chicken stock
  • 1 quart water
  • 1 onion, halved or roughly chopped
  • 2 halves smoked ham hock (about 3/4 pound total)
  • 2 bay leaves (optional)
  • 1 teaspoon black pepper, plus more to taste
  • 1 teaspoon garlic powder, plus more to taste
  • Salt, to taste


  1. Add the soaked beans, chicken stock, water, onion, ham hocks, and bay leaves (if using) to a large stock pot.
  2. Bring to a boil, reduce to a simmer, cover with a lid, and cook, stirring occasionally, until the beans are nice and tender, about 1 hour 30 minutes. Season with pepper, garlic powder, and salt. Serve.


This recipe used the entire package of beans I purchased and makes a large quantity, but can be scaled for smaller amounts.


Apple Butte