Southwestern Style Pinto Beans

This hearty Southwestern Style Pinto Beans recipe is the ultimate comfort food, slow-simmered to perfection with tender ham hocks and a medley of aromatic spices. The beans absorb the rich, smoky flavors of the pork and the earthy notes of oregano and summer savory, creating a deep, satisfying broth. Fresh jalapeÃÂ±os and garlic add a kick of warmth, while tomatoes provide a subtle tang that balances the richness. Ideal for chilly evenings or family gatherings, these beans are versatile enough to serve as a main dish or a robust side. The long cooking time ensures the beans are creamy and fork-tender, delivering a meal that feels both nostalgic and nourishing.

Cooking Method: Slow Cooking, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 1

Calories: 324.6

Dietary: Gluten-free

Description

This hearty Southwestern Style Pinto Beans recipe is the ultimate comfort food, slow-simmered to perfection with tender ham hocks and a medley of aromatic spices. The beans absorb the rich, smoky flavors of the pork and the earthy notes of oregano and summer savory, creating a deep, satisfying broth. Fresh jalapeÃÂ±os and garlic add a kick of warmth, while tomatoes provide a subtle tang that balances the richness. Ideal for chilly evenings or family gatherings, these beans are versatile enough to serve as a main dish or a robust side. The long cooking time ensures the beans are creamy and fork-tender, delivering a meal that feels both nostalgic and nourishing.

Ingredients

2 pound Dry Pinto Beans -- soaked

Directions

1
Soak the dried pinto beans in cold water for 6 to 8 hours or overnight.
2
Drain the soaking water and rinse the beans thoroughly under cold running water.
3
Place the ham hocks in a large pot and cover with enough water to submerge them by about an inch.
4
Bring the water to a boil, then reduce heat and simmer the ham hocks for 2 hours.
5
Remove the ham hocks from the pot; discard the bones and cartilage, then chop the meat into bite-sized pieces.
6
Return the chopped ham meat to the pot with the cooking liquid.
7
Add the rinsed beans, chopped onions, celery, garlic, canned tomatoes, jalapeÃÂ±os, salt, chili powder, oregano, summer savory, and sugar to the pot.
8
Add enough water or tomato juice to bring the total liquid volume to approximately 4 1/2 quarts.
9
Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 4 hours or until the beans are tender.
10
Check the liquid level occasionally, adding more water if necessary to prevent the beans from drying out.
11
Taste and adjust seasoning with more salt or jalapeÃÂ±os if desired before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 324.6kcal

% Daily Value *
Total Fat 1.6g3%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 11.3mg1%
Total Carbohydrate 61.3g21%
Dietary Fiber 20.4g82%
Sugars 2.3g
Protein 20.4g41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

You can substitute the ham hocks with a pound of side pork or slab bacon cut into 1-inch chunks for a similar smoky flavor profile.

If using a slow cooker, you can extend the simmering time to 8 hours on low for even softer beans.

Adjust the amount of jalapeÃÂ±os based on your preferred heat level; remove seeds for less spiciness.

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Keywords: southwestern, pinto beans, ham hocks, slow cooker, savory, comfort food, spicy, vegetarian alternative, family dinner, bean stew, garlic, jalapeno, onion, celery, oregano, chili powder, summer savory, canned tomatoes, hearty, rustic, protein-rich

Read it online: https://www.chefs-mate.com/recipe/southwestern-style-pinto-beans/