Soup Beans Recipe

5 from 1 rating

Make classic Southern soup beans with pinto beans, ham hocks, bacon, and smoky pork jowl. Rich, hearty, and full of down-home flavor.

Prep Time10

Cook Time3

Soaking Time8

Course: Side Dish

Cuisine: American

Keyword: beans, dried beans, pinto beans

Servings:

Calories: 470kcal

1 pound dried pinto beans rinsed and picked through
8 cups water or chicken broth or a mix
2 smoked ham hocks or 1 large
4 ounces smoked pork jowl chopped (or use andouille, smoked turkey neck or leg, or other smoked meat)
4 slices thick-cut bacon chopped
1 medium onion chopped
1 green bell pepper chopped
1-2 jalapeños or Fresnos chopped (optional for heat, CPM-style)
3-4 cloves garlic minced
2 ribs celery chopped
1 bay leaf
1 teaspoon smoked paprika
1 teaspoon dried thyme
1/2-1 teaspoon cayenne or red pepper flakes optional
Salt and black pepper to taste

Rinse the pinto beans well under cool water.
Overnight soak (recommended): Cover with water and soak 6-8 hours, then drain.
Quick-soak option: Cover with water, bring to a boil for 2 minutes, remove from heat, cover, and let sit 1 hour. Drain.

Heat a large pot or Dutch oven over medium heat. Add the bacon and cook until the fat renders and the pieces begin to crisp.
Add the smoked pork jowl and cook 2-3 minutes to lightly brown and release more smoky fat.
Stir in the onion, bell pepper, jalapeño, and celery. Cook 5-6 minutes to soften.
Add the garlic and cook 1 minute more, until fragrant.

Add the pinto beans, ham hocks, bay leaf, smoked paprika, thyme, and cayenne (if using). Pour in 8 cups water or broth. Stir well and bring to a boil.
Reduce heat to low, cover, and simmer 2 to 2½ hours, or until the beans are tender and creamy. Check occasionally and add more liquid as needed.
For a richer, more concentrated broth, remove the lid for the last 20-30 minutes.

Transfer the ham hocks to a plate. Pull off the meat, chop it, and return it to the pot.
Mash a scoop of beans against the side of the pot to naturally thicken the broth (optional but very traditional).
Season generously with salt and black pepper to taste, then simmer 5 minutes more to bring everything together.

Ladle the soup beans into bowls. Top with chopped onion and a good splash of hot sauce.
Serve with cornbread (required!) and chow-chow or pickled peppers if you've got it.