Southern Pinto Beans has long been a family favorite recipe! Pinto beans are soaked overnight then slow cooked with a meaty ham shank. You can use ham hocks, but I find the shank to be much meatier.
1 pound dried pinto beans, soaked overnight
1 ham shank or 2 ham hocks
3 cups chicken broth, low sodium
3 cups beef broth, low sodium
1 large white onion, chopped
1 bell pepper, chopped
2 stalks celery, dice
3 cloves garlic, chopped
2 bay leaves
hot cooked rice, cornbread, and green onions to serve
For the Seasonings:
1 tablespoon creole seasonings
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon black pepper
1/2 smoked paprika
2 teaspoons dried thyme
1 teaspoon of cayenne pepper (optional)
Mix seasoning blend together and set aside.
Add soaked, rinsed, and drained beans to the slow cooker.
Add rinsed shank, broth, bay leaves, and spices to the slow cooker.
Cook beans on high 6-8 hours until the beans are tender.
Check the tenderness of the shank half way through cooking.
Once the shank is completely tender remove the slow cooker, allow to cool.
During the last hour of cooking remove lid and mash some of the beans with the side of a large spoon.
Allow the beans to cook uncovered the last hour. Add more broth if needed.
Remove the shank skin and add the meat back to the slow cooker during the last hour of cooking.
Serve over hot rice, garnished with green onions, with a side of cornbread.
Don’t forget the hot sauce!
Quick soaking method for beans. In a large pot place washed beans and cover with water. Bring pot to boil, cover pot, turn off heat and allow beans to soak 1 hour. Drain, rinse and prepare to cook.
Keywords: pinto beans, southern pinto beans, beans, red beans, slow cooker, crock pot