Pinto Beans And Ham Hocks
15m prep 6h cook 6h ready
A hearty Southern-style dish of pinto beans slow-cooked with ham hocks until tender, served over rice. Perfect for meal prep and budget-friendly.
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Ingredients
- 1 large ham hock or smoked turkey wing
- 1.66 L water
- 710 ml dry pinto beans sorted and washed
- 1 medium yellow onion diced
- 14.8 ml minced garlic
- 9.86 ml seasoning salt
- 2.46 ml ground black pepper
- chopped green onions for garnish (optional)
- steamed rice
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 5 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 59.8 mg
- Iron: 2.01 mg
- Magnesium: 52.8 mg
- Phosphorus: 92.8 mg
- Potassium: 322 mg
- Zinc: 0.55 mg
Let's Cook
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Step 1.
Sort the dry pinto beans by spreading them on a flat surface, picking out any rotten beans or small pebbles, then rinse the beans with cool water.
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Step 2.
Add the ham hock, 7 cups water, sorted and washed pinto beans, diced yellow onion, minced garlic, seasoning salt, and black pepper to a 6-quart slow cooker.
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Step 3.
Cover the slow cooker and set it to high. Cook for 6 hours, until the beans are tender and the ham hock meat falls off the bone.
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Step 4.
While the beans cook, prepare 2 to 2½ cups of steamed rice according to package directions.
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Step 5.
Once the beans are done, garnish with chopped green onions if desired. Serve the beans and ham hock meat over the steamed rice.
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