Old West Pinto Beans with Ham

Pinto Beans are to the Western States what Boston Baked Beans are to the New England States. You absolutely have to include them for every picnic, pot luck and family gathering. Though they are totally different in flavors, both are incredibly delicious, hearty, filling and easy to make. And, both are best served with a healthy slice of hot cornbread! Whether you are grilling a steak, chicken,hamburgers or BBQ ribs, these Pinto Beans are the perfect side dish!

Ready? This is what we’ll need.

Just a few simple ingredients turn plain dry beans into delicious side dish.

And a nice smoked Ham Shank or Hock.

Old West Pinto Beans with Ham

Nice and smoky from the smoked Ham Shank and well seasoned but not "hot," these Pinto Beans will be a welcome addition to your next family gathering! I prep my beans using the quick soak method but if you like you can certainly just soak the dry beans over night. Count on a cooking time of 2-1/4 to 2-1/2 hours plus the 1 hour soaking time. Worth every minute!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 16 minutes mins

Servings 8 Servings

Ingredients

  

1x2x3x

Pre-Soak Beans

• 1 pound dry pinto beans
• 6 cups Water

Cooking Pinto Beans

• 1 pound soaked pinto beans
• Water
• 1 tsp chili cowder
• 1 tsp Cumin
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1/8 tsp Cayenne Pepper
• 1 smoked ham shank or ham hock
• 2 large cloves Garlic minced
• 1 cup onion chopped
• 1 medium green bell pepper chopped

Instructions

 

Soaking the Beans

• QUICK SOAK: Place the dry beans in a large kettle and cover with 6 cups water. Bring to a boil and boil for two minutes. Then remove from heat and let sit for one hour. Drain and rinse the beans and return them to the kettle.
  

Old West Pinto Beans

• Add enough water to the kettle to cover the soaked beans by at least one inch. Add all the remaining ingredients to the kettle.
  
• Cover and bring to a boil. Lower the heat to low and simmer covered for one hour.
  
• Remove the lid, raise the heat to medium low and cook uncovered for another hour and 15 minutes until the beans are tender, stirring occasionally. You should still have water in the kettle but not real soupy.
  
• Remove the ham shank from the kettle and pull off the meat. Dice the ham and return it to the kettle of beans.
  
• Stir the chopped ham into the beans and heat through. Serve with a cast iron skillet full of cornbread and enjoy!
  
• So satisfying! Pure comfort food best shared with a great bunch of family and/ or friends.
  
• Thank you friends, for stopping by today. I truly appreciate you all! Wishing you all a taste of the old West with visions of wagon trains and pioneers heading down the Oregon Trail with that ever present kettle of Pinto Beans on the fire!
• Journey on! Hugs and much love from me, Karen, TJG Please visit my website and leave me a comment: www.thejourneygirl.com

Tried this recipe?Let us know how it was!