Appalachian Soup Beans
Pinto beans simmered low and slow with a piece of pork until creamy, a staple of East Tennessee mountain kitchens.
- Prep
- 10 min
- Cook
- 180 min
- Total
- 190 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 320 kcal
Equipment
- •Large pot or Dutch oven
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 8
- carbs
- 42
- protein
- 18
- calories
- 320
Instructions
- 1
Drain the soaked pinto beans. Put them into a large pot.
- 2
Add the ham hock, onion, garlic, and plenty of water to cover everything.
- 3
Bring the liquid to a boil. Turn the burner down to a low simmer.
- 4
Cook partially covered for about 2.5 to 3 hours. The beans should be creamy and tender.
- 5
Take out the ham hock and shred the meat. Put the meat back into the pot and discard the bone and fat.
- 6
Season with salt and pepper to taste.
- 7
Serve hot with cornbread.
Chef's tips
Simmer the beans very gently, because a hard boil toughens the skins. Save some rich bean broth (pot likker) to spoon over cornbread.
Storage
Refrigerate up to 5 days; beans often taste better the next day.
Reheating
Reheat gently on the stovetop, adding water or broth as needed.
Common mistakes to avoid
- •Adding salt too early, which can make the bean skins tough
- •Boiling the pot too hard, which makes the beans break apart
Serving suggestions
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