How to make: Appalachian Soup Beans (Pinto Beans & Ham)

Go through 1 pound dried pinto beans to make sure there are no rocks. Place them into a large bowl. Add enough cold water to cover the beans by 2 inches. Cover with plastic wrap and sit at room temperature for 8 hours or overnight.

Drain the beans well and set aside.

In a Dutch oven, cook 6 slices bacon, chopped until crispy over medium heat, stirring occasionally for 10-15 minutes. Reserve the bacon fat and take out the bacon pieces with a slotted spoon; reserve on the side for serving.

Add 1 small sweet onion, diced and cook, stirring occasionally, until softened, about 10 minutes; scrape any browned bits from the bacon off the bottom of the pot.

Add 4 cloves garlic, minced and cook until fragrant, 30 seconds.

Add 6 cups chicken stock, beans, 2 ham hocks, 1 bay leaf, 1/2 teaspoon sweet paprika and 1 teaspoon black pepper and stir to combine.

Bring to a boil, reduce heat to low, cover, and simmer for 1-2 hours until the beans are very soft, and the liquid has thickened slightly.

Take out the ham hocks and remove some of the meat to put back into the pot. Also remove the bay leaf.

Taste and add salt, to taste. Serve immediately with cooked bacon on top along with cornbread, sliced onions, and/or chow chow (if preferred.)

Equipment Needed

Spice Level: