Southern pinto beans recipe featuring soaked dried pinto beans simmered in a large pot with smoky and meaty ham hocks for some serious Southern comfort.
Place beans in a large pot of cold water. Remove any floating pebbles and let beans soak overnight.
Saute sliced onions in a heavy bottomed pot for about 2-3 minutes. Season with a quarter of the paprika, garlic powder, salt, and pepper. Add diced cloves of garlic and the ham hocks for another 30 seconds stirring once.
Add beans, thyme, bay leaves, and water to the pot along with another ¼ of the spices. Bring to a boil, then reduce heat to a simmer, cover, and cook until beans reach desired tenderness (1 ½ - 2 hours).
Add the epis, increase heat to high cooking uncovered for 20-30 minutes- liquid should be reduced but still broth. Stir as needed.
Serve with a dollop of the remaining epis.
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Notes
For a quick soak, bring beans to a boil for 1 minute and then remove from heat. Allow beans to sit an hour prior to cooking.Smoked turkey is a good substitute for ham hocks if you prefer to avoid pork altogether.This dish is great without epis, so don’t fret if you don’t have the ingredients to make it.This recipe works with red beans as well as white beans too.Taste and adjust seasoning as you go.
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