Side Dish: United States – West Virginia (Appalachian United States) – West Virginia Pinto Beans

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs

Total 3 hrs 20 min

Ingredients

- 1 lb (454 g) dried pinto beans, picked over and rinsed
- 1 ham hock, approx. 1 lb (450 g)
- 4 slices smoked bacon, approx. 3 oz (85 g), chopped
- 1 large yellow onion, about 8 oz (225 g), diced
- 3 cloves garlic, minced (about 9 g)
- 6 cups (48 fl oz / 1.4 L) low-sodium chicken stock or water (plus more as needed)
- 1 tbsp (15 ml) unsulphured molasses (or 1 tbsp / 12 g packed brown sugar, optional)
- 2 bay leaves
- 1 tsp (5 g) kosher salt, or to taste (see notes)
- 1 tsp (2 g) freshly ground black pepper
- 1/4 tsp (0.5 g) crushed red pepper flakes (optional)
- 1 tbsp (15 ml) apple cider vinegar or red wine vinegar (optional, for finishing)

Instructions

Short Description:
Slow-cooked pinto beans simmered with a ham hock, a bit of bacon, onions, and a touch of molasses for the classic sweet-and-savory West Virginia flavor. Rich, hearty, and perfect alongside cornbread or fried green tomatoes.

Regional Notes:
This Appalachian West Virginia version is defined by slow cooking with a ham hock (often alongside a little bacon) and the addition of molasses or brown sugar for a subtle sweetness — a regional trait that sets it apart from leaner northern or Tex-Mex pinto bean preparations. Salt is added sparingly until the end because the ham hock supplies most of the seasoning.

1. Pick over and rinse the dried pinto beans. Place beans in a large bowl and cover with cold water by 3 inches; soak overnight. For a quick-soak, place beans in a pot, cover with 6 cups water, bring to a boil 2 minutes, remove from heat, cover, and let sit 1 hour; drain and proceed.
2. In a large heavy pot or Dutch oven over medium heat, cook the chopped bacon until fat renders and pieces are crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a plate, leaving rendered fat in the pot.
3. Add the diced onion to the bacon fat and cook, stirring, until softened and beginning to brown, 6–8 minutes. Stir in the minced garlic and cook 30–60 seconds until fragrant.
4. Add the rinsed (and drained) beans to the pot along with the ham hock, chicken stock (or water), molasses (or brown sugar), bay leaves, black pepper, and crushed red pepper if using. Bring to a gentle boil.
5. Reduce heat to a low simmer, partially cover, and cook gently until beans are tender and creamy, 2 to 3 hours. Check every 30–40 minutes and add hot water or stock if needed to keep beans just covered. Skim any foam from the surface the first 20–30 minutes.
6. When beans are tender, remove the ham hock to a cutting board. Pick the meat from the bone, discard bone and excess fat, and chop or shred the meat. Return shredded ham meat and reserved cooked bacon to the pot. Stir to combine.
7. Taste and add salt a little at a time (ham hock is salty, so season cautiously). If desired, stir in 1 tbsp apple cider vinegar to brighten flavors and/or 1 tbsp additional brown sugar for extra sweetness; simmer 5 more minutes to meld.
8. Remove and discard bay leaves. Serve warm as a side dish alongside cornbread, greens, or smoked meats. Leftovers keep well refrigerated for 3–4 days and thicken; thin with a splash of water or stock when reheating.

Optional slow-cooker method: after step 3, transfer beans, ham hock, sautéed onion/garlic and other ingredients to a 6-quart slow cooker, add stock to cover, and cook on LOW 7–9 hours or HIGH 4–5 hours, then proceed with steps 6–8.