Appalachian Soup Beans, Southwest Virginia Style
Pinto beans slow-simmered with fatback or ham hock, a mountain staple served with cornbread across Southwest Virginia's coalfields.
- Prep
- 15 min
- Cook
- 180 min
- Total
- 195 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 240 kcal
Equipment
- •Dutch oven
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 6
- carbs
- 34
- protein
- 14
- calories
- 240
Instructions
- 1
Soak the pinto beans in water overnight. Drain the water.
- 2
Put the beans, ham hock, onion, garlic, and 8 cups water into a Dutch oven.
- 3
Bring the pot to a boil on the stovetop. Lower the burner heat to a gentle simmer.
- 4
Partially cover the pot with a lid. Simmer for 2.5–3 hours until the beans are very tender.
- 5
Take out the ham hock and pull the meat off the bone. Return the meat to the pot.
- 6
Season the beans with salt and pepper to taste.
- 7
Mash a few beans against the side of the pot to thicken the broth slightly.
- 8
Ladle into bowls and serve hot with cornbread.
Chef's tips
Soak the beans overnight so they cook evenly, though simmering unsoaked beans longer also works. Add salt at the end because the ham hock adds plenty of salt on its own.
Storage
Refrigerate up to 5 days; freezes well.
Reheating
Reheat on the stovetop with a splash of water or broth.
Common mistakes to avoid
- •Adding salt too early, which can make the bean skins tough.
- •Boiling the pot too hard, which breaks the beans apart.
Serving suggestions
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