Texas Pinto Beans with Ham Hocks

Ever had a taste of Texas? Now you can, with our Pinto Beans with Ham Hock Recipe! This staple dish, seasoned with chili powder and cumin, has been passed down through generations. It’s a heartwarming plate of nostalgia and proof that the best dishes are made with love. Join us on this culinary journey and discover a dish that is more than just a meal – it’s a legacy.  This Texas Pinto Beans with Ham Hock Recipe is one we finally put down on paper a few years ago.  As in most kitchens across the country, these recipes are passed down.  And the measurement of ingredients was not a hard-fast rule, it was kinda up to the cook’s taste buds on that given day.

 
Pinto Beans with Ham Hock Recipe, Pinto Beans and Ham Hock Recipe

 

Savor the authentic taste of Texas with Mom’s secret recipe for Pinto Beans with Ham Hock, now finally shared with the world. Filled with wholesome goodness, this recipe was a staple at our dinner table, a testament to making ends meet without compromising on taste or nutrition. This recipe is a celebration of the humble pinto bean, protein-rich ham hocks, and a sprinkle of spices, all slow-cooked to perfection. Make it tonight, and give your loved ones a hearty meal that’s as nourishing as it is nostalgic. This pin is more than just a recipe; it’s a slice of life from a Texan home. Enjoy the comfort of homestyle cooking and create warm memories with every bite.

A pot of  beans with ham hocks was always a staple at our house growing up, I really don’t remember when mama didn’t have a pot of beans on the stove.    Mama used ham hocks in her pinto beans, I’m sure because ham hocks were cheap and money was tight when I was a kid.   And mama didn’t call these Texas Pinto Beans nor did she consider using ham hocks a special ingredient in her recipe, I think it was her way of giving us a little extra protein.

We grew up eating these pinto beans at almost every meal.  Other than breakfast, our menu was always pinto beans with ham hocks, fried tators, (not to be confused with french fries) macaroni and canned tomatoes served with a big cast iron skillet of cornbread.

 

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Bowl of Texas Pinto Beans

 

After I left home, it was years and years before I could eat pinto beans, in my mind they were a poor man’s food and I linked them to rough financial times.  That and biscuits and gravy, I know, we crave that stuff now.  But when we had biscuits and gravy when I was a kid it was because mama didn’t have bacon nor eggs in the fridge and she never bought dry cereal.  Of course, I outgrew all this and realized my childhood was nothing to be ashamed of nor run from, it was like so many other childhoods during that time.  We were raised by parents that grew up in the depression era and they made every penny count.   Today I am proud of my childhood history and the fact that my children had a life so much easier.

 

Pinto Beans with Ham Hock Recipe

 

I also realized it was hard to eat a plate of BBQ without a side of beans.  And who can live in Texas without a plate of Texas Brisket with a good size helping of beans on the side?   Plus I married my sweet food-loving hubby who craves pinto beans so we begin cooking them again.  And he is my seasoner, he is the one that does the taste test for salt, flavorings, etc and he is always right.

So we took pen to paper and with our cast iron dutch oven, we wrote the best Texas Pinto Beans with Ham Hock Recipe.   We follow this and it’s always great.   And we have even doubled it and it works.

 

Pinto Beans with Ham Hock Recipe:

Ingredients:

  • 1 pound dry pinto beans
  • 1 ½ pounds smoked ham hocks
  • Medium onion, chopped
  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • ½ teaspoon cumin

 

Equipment needed:

  • Large Dutch Oven or Soup Pot

 

How to make Texas Pinto Beans

Instructions:

  • Clean beans by removing any little rocks or debris. Rinse beans well and place in a large dutch oven, fill with water and let soak overnight or at least 3-4 hours
  • Drain and rinse, add enough water to cover beans and bring to a boil. Drain, rinse and add enough water to cover the beans again. These steps will remove the gas from the beans and will reduce cooking time.
  • Bring them to a boil then lower heat to just a simmer, add the whole ham hock, chopped onion, garlic powder, chili powder, and cumin. On a low simmer cook for one hour and then begin checking for doneness, adding more water as needed
  • Wait to salt when the beans are barely tender for two reasons, the ham hocks may add enough salt and the beans will get tender faster without the salt.
  • Before serving, remove 1/2 cup of beans, mash and return to the pot for thicker juice.

 

Pinto Beans with Ham Hock Recipe

Did you know that pinto beans are in fact very healthy food?  Loaded with fiber, protein (15 grams per 1 cup)?

 I now view these beans as comfort food embedded deep in our Texas roots and I think a little of mama making ends meet with this big pot of beans, where she filled our bellies with good food even though her wallet was sometimes empty.

Reminisce the old days, when your home was filled with the aroma of Pinto Beans with Ham Hock simmering on the stove?  Let’s take you on a nostalgic culinary journey with this classic Texas recipe.

 

Other Homestyle Recipes You Might Enjoy:

 

Click Here to Save this Pinto Beans with Ham Hock Recipe to Pinterest

 

Texas Pinto Beans with Ham Hock Recipe

4.76 from 25 votes
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Pinto Beans with Ham Hock Recipe
This Texas Pinto Beans with Ham Hock Recipe is one we finally put down on paper a few years ago. 
Evelyn Osborn
Prep Time 3 hours
Cook Time 1 hour 30 minutes
0 minutes
Total Time 4 hours 30 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 421 kcal

Ingredients
  

Instructions
 

  • Clean beans by removing any little rocks or debris. Rinse beans well and place in a large dutch oven, fill with water and let soak overnight or at least 3-4 hours
  • Drain and rinse, add enough water to cover beans and bring to a boil. Drain, rinse and add enough water to cover the beans again. These steps will remove the gas from the beans and will reduce cooking time.
  • Bring them to a boil then lower heat to just a simmer, add the whole ham hock, chopped onion, garlic powder, chili powder, and cumin. On a low simmer cook for one hour and then begin checking for doneness, adding more water as needed
  • Wait to salt to taste when the beans are barely tender for two reasons, the ham hocks may add enough salt and the beans will get tender faster without the salt.
  • Before serving, remove 1/2 cup of beans, mash and return to the pot for thicker juice.

Nutrition

Calories: 421kcalCarbohydrates: 38gProtein: 31gFat: 16gSaturated Fat: 6gCholesterol: 71mgSodium: 180mgPotassium: 1069mgFiber: 9gSugar: 2gVitamin A: 150IUVitamin C: 4.6mgCalcium: 82mgIron: 4.2mg
Keyword Beans with Ham Hocks, Ham Hock Recipes, Pinto Beans, Texas Pinto Beans
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4.76 from 25 votes (4 ratings without comment)

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37 Comments

  1. 5 stars
    I am so glad you posted this recipe, Evelyn ! My granny used to make something similar as a soup, which was one of my favorites and always take me decades back {I never got the recipe from her 🙁 } Pinned and stumbled !

  2. 5 stars
    I love a good homemade beans recipe and yours is so flavorful and fun to make! Thank you for another wonderful recipe!

  3. Reading about how you had beans regularly growing up made me think of when we were house hunting many years ago. We were mostly looking at old fixer-uppers. So many of them had old stoves with built in bean pots and I found that very charming.

      1. I love bean soup and remember my days in Texas eating bbq with a side and I’ll be making this soon. One think I like is adding smoked kielbasa or or other smoked sausage along with the ham hock to really turn it into a hearty meal. Mmmmm!

  4. my mom made this too instead of smoked ham hocks she used fresh pig feet. She would salt the meat for a day then cook it she was Portuguese.

  5. 5 stars
    These beans are kind of like Carne Adovada, they need to be cooked and in the fridge 7 days a week for immediate warming and consumption. Gather around the chuck wagon, boys, Cooke has got his beans tonight! Sneak in some cornbread!

  6. 5 stars
    Thank you for your story AND your recipe. I was raised dirt poor, the out house the whole 9 yards. But those lessons prepared me for a self sufficient life like no other could. It’s a wintery day and chili and corn bread sounded sooo good. I like ham hocks, grandpa used them in his crowder peas. I came across your recipe and said that’s it. My Texas chili recipe adds Oregano, Paprika and it is thickened with cornmeal. Believe it or not the cornmeal adds just the right flavor plus thickening. Thank you again.

  7. 5 stars
    Thanks for posting. Recipe is very similar to Mama’s purple hull peas. We grew up eating those almost every meal with cornbread. A single Mom with 3 kids and a garden. We put up enough every year to make it through to the next. Traded veggies for meat, my brother and I hunted squirrel, deer, dove, quail and fished. Looking back this East Texas hick wishes I could have all those days over again. We didn’t survive, WE LIVED AND LOVED!

  8. I loved your story of growing up and also the wonderful comments. Our garden was huge and I ate better and fresher than anyone around. Didn’t always have meat and when we did it wasn’t high quality, but we thrived.
    The beauty of your recipe is it is adaptable to any type of bean or pea. Black beans, kidney, great northern etc.
    Thank you so much.

  9. 4 stars
    I’m not sure where the “1 hour 30 min” cook time came from, because I’m into hour 4 with beans that are still not soft. That’s after soaking them overnight. That having been said, the flavor is coming together really well and is very good.

    1. I’m not sure why yours are not soft yet. Are you at a higher altitude because that will definitely take longer. So glad your are liking the flavors.

  10. 5 stars
    I have never been able to get my mom’s “pot of beans” right 🙁 This recipe took me back to those good ol days when my momma would make her AMAZING beans, cornbread and fried potatoes!!!!! Thank you for your delicious recipe ❣️

    1. Oh how sweet! I love this! It makes my heart happy to touch people with recipes that bring all those special memories back.
      And it was so kind of you to tell me. This makes my day.

  11. I cook my beans in the crockpot, but I use chicken broth instead of water, and for the last hour add some diced green chili’s. Then I can them!

  12. 5 stars
    I have never made ham hocks and beans before. This recipe is delicious. I may have started with too much water, but otherwise it turned out great! Had to add some salt in the end.

  13. 5 stars
    My mom’s standard recipe used salt pork rather than ham hocks. I save the ham hocks for great northern beans.
    Often served poured over a slice of white bread with a slice of white onion, and a bottle of Trappy’s pickled Louisiana hot sauce on the side.
    It was years before I realized WHY we had beans for dinner every week. LOL

  14. I loved your blog. I. Looking for ways to make my beans tasty and trying to find the unamused flavor. Thus recipe has been pinned. Simple ingredients can go a long way for delicious. Thank you.

    1. Thank you so very much for taking the time to share your kind comments. Yes simple ingredients are sometimes underestimated and can go a long way.

  15. 5 stars
    This is the same way I have always made my beans except I use fresh garlic. Texas staple when I was growing up, my kids grew up on it and now my grandkids. My grandmother learned from her mother. Generational food!

  16. 5 stars
    The stories of meals without protein and “poor people’s food” hit home. I grew up with these foods. Beans and cornbread were cheap so we had them often. My Virginia native husband doesn’t like any type of beans (even with BBQ 😮) BUT my momma stayed with us for a time when my son was born and she made beans & ham hock with cornbread and he loved it. He will only eat them if I or my momma makes them.