Side Dish: United States – Texas – Texas Pinto Beans

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs 15 min

Additional 8 hrs

Total 8 hrs

Ingredients

- 1 lb (454 g) dried pinto beans, picked over and rinsed
- 1 smoked ham hock, approx. 12 oz (340 g)
- 4 oz (115 g) bacon, sliced into 1/2-inch (1 cm) pieces
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced (about 1 tbsp / 9 g)
- 2 tbsp (30 ml) bacon drippings or vegetable oil
- 1 tbsp (15 ml) chili powder
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) smoked paprika (optional)
- 1 bay leaf
- 6 cups (1.42 L) low-sodium chicken broth (or water)
- 1 tbsp (15 ml) tomato paste (optional, for depth)
- 2 tsp (10 ml) kosher salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1/4 tsp (1.25 ml) cayenne pepper (optional, for heat)
- 2 tbsp (30 ml) apple cider vinegar or red wine vinegar
- 2 scallions (green onions), thinly sliced, for garnish
- 2 tbsp (8 g) chopped fresh cilantro (optional), for garnish

Instructions

Short Description:
Slow-cooked pinto beans simmered with smoked ham hock and bacon, then seasoned with chili powder, cumin, and garlic for a classic Tex-Mex side. Rich, smoky, and hearty—meant to be served alongside grilled meats, cornbread, or tacos.

Regional Notes:
This Texas version emphasizes slow cooking with smoked meats (ham hock and bacon) and Tex-Mex spices like chili powder and cumin rather than tomato-based or purely Southwestern herb profiles. The long, gentle simmer and finishing splash of vinegar are characteristic of Texas pinto beans, producing a savory, slightly tangy pot with shredded smoked meat folded back in.

1. Rinse and soak beans: place the rinsed pinto beans in a large bowl and cover with 3 inches (7.5 cm) of cold water. Soak at least 6–8 hours or overnight. Drain and rinse before cooking. (Quick option: for quick soak, bring beans and water to a boil for 2 minutes, remove from heat, cover and let sit 1 hour, then drain.)
2. Render bacon and brown aromatics: in a large heavy pot or Dutch oven over medium heat, add the bacon pieces and cook until fat renders and bacon is lightly browned, about 6–8 minutes. Remove most of the bacon with a slotted spoon and reserve. Leave about 2 tbsp (30 ml) of bacon drippings in the pot; if needed add oil.
3. Sweat onion and garlic: add the chopped onion to the drippings and cook over medium heat until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
4. Toast spices and deglaze: stir in the chili powder, ground cumin, smoked paprika (if using), and tomato paste (if using). Cook 1 minute to bloom the spices. Scrape up any browned bits from the bottom of the pot.
5. Add beans and liquids: add the drained pinto beans, reserved bacon, smoked ham hock, bay leaf, and the chicken broth (or water) to the pot. The liquid should cover the beans by about 1 inch (2.5 cm); add a little more water if necessary.
6. Simmer slowly: bring to a gentle boil, then reduce heat to low so the pot barely simmers. Partially cover and cook, stirring occasionally and skimming foam if it appears, until beans are tender and creamy, about 2 to 2 1/2 hours. Add more hot water or broth if beans become too thick before they are tender.
7. Slow cooker option: after steps 2–4, transfer everything to a 4–6 quart slow cooker, add the beans, bacon, ham hock, bay leaf, and broth, and cook on LOW 6–8 hours or HIGH 3–4 hours until beans are tender.
8. Finish and season: when beans are tender, remove the ham hock to a cutting board. Shred the meat, discarding skin and bone, and stir the shredded meat back into the pot. Taste and add the starting 2 tsp (10 ml) kosher salt, then adjust with up to 1–2 tsp (5–10 ml) more as needed; add black pepper and cayenne if using.
9. Brighten with vinegar: stir in 2 tbsp (30 ml) apple cider or red wine vinegar to brighten the flavors. Simmer uncovered 5 more minutes to meld.
10. Serve: ladle beans into a serving bowl and garnish with sliced scallions and chopped cilantro (if using). Serve hot as a side with cornbread, barbecue, or Tex-Mex mains.