In the realm of cherished childhood memories, one image stands out above the rest: my grandmother’s kitchen. While her culinary skills may not have been extensive, there was one dish that she prepared with expertise and love: pinto beans and ham hock. The simplicity of its ingredients and the straightforward approach make it a perfect choice for both novice and busy cooks alike.
The combination of the ham hock’s natural sweet smokiness and the earthy, humble flavor of pinto beans creates a truly satisfying and full-flavored meal. This dish evokes a sense of comfort and nostalgia, reminding us of the beauty found in simplicity.
To start, dried pinto beans are carefully chosen, ensuring they are free of debris, before being soaked in water with a touch of baking soda. This soaking process helps to soften the beans and aids in their cooking later on. Meanwhile, in a heavy soup pot, lard or bacon fat is melted, infusing the kitchen with its rich aroma. Chopped onions are sautéed until they become fragrant and translucent, setting the foundation of flavors.
Then, the star of the dish takes center stage – the ham hocks. These flavorful cuts of meat, with their smoky sweetness, are added to the pot along with the soaked pinto beans. Water is poured in, generously covering the ingredients, and the pot is left to simmer gently over medium-low heat. As time passes, the beans soften and absorb the delicious flavors from the ham hocks, creating a harmonious union of tastes.
This humble yet flavorful dish serves as a reminder that the simplest recipes often hold the most profound impact. Whether enjoyed as a comforting meal on its own or as a delightful accompaniment to other dishes, pinto beans and ham hock evoke a sense of nostalgia and bring a touch of heartwarming tradition to any table.
INGREDIENTS:
- 3 cups dried pinto beans, picked over and rinsed
- ¼ teaspoon baking soda
- 1 tablespoon lard or bacon fat
- 1 white onion, peeled and chopped
- 2 ham hocks, about 2 pounds
- Finely ground sea salt
INSTRUCTIONS:
- Pour the beans into a mixing bowl, cover them with warm water by 2 inches, and stir in the baking soda. Soak the beans for at least 8 and up to 18 hours. Then, drain and rinse them well.
- In a heavy soup pot, melt the lard or bacon fat over medium heat. Add the chopped onion to the hot fat and sauté it until fragrant and translucent, which usually takes about 8 minutes.
- Drop the ham hocks into the pot and stir in the soaked and rinsed beans. Pour enough water into the pot to cover its contents by 2 inches. Simmer the mixture, covered, over medium-low heat until the beans are soft and the meat easily falls away from the bone. This typically takes about 3 hours.
- Remove the ham hocks from the pot and let them cool enough to handle. Pull any meat that still clings to the bones and stir it back into the pot of beans. Discard any excess fat or bones.
- Season the beans with salt to taste, ensuring the flavors are well-balanced. Ladle the beans into soup bowls and serve hot.
