Ingredients (~6 servings)

1 lb dried pinto beans
2 smoked ham hocks
1 yellow onion, diced (~1 cup)
3 cups chicken broth
3 cups water
3 bay leaves
1 1/2 tsp all purpose seasoning
3/4 tsp garlic powder
3/4 tsp onion powder

Add Everything to a Dutch Oven and Bring to a Boil

Grab a heavy bottomed pot – I use a Dutch oven.

Add the 1 lb of pinto beans, 2 smoked ham hocks, diced onion, 3 cups chicken broth, 3 cups water, 3 bay leaves, 1 1/2 tsp all purpose seasoning, 3/4 tsp garlic powder, and 3/4 tsp onion powder.

Stir everything together so the seasonings distribute.

Crank the heat to high and bring to a boil.

Simmer for 1 1/2 to 2 Hours Until Beans are Tender

Once boiling, turn the heat down to maintain a low simmer – you want a gentle roll, not a hard boil.

Cover with the lid and let it go for ~1 1/2 to 2 hours; stir every 30 minutes or so.

You’ll know they’re done when the beans are creamy inside and tender when you bite into one.

The ham hocks should also be falling-apart tender at this point.

Shred the Ham Hock Meat and Add Back to the Pot

Pull the ham hocks out with tongs and set them on a cutting board.

Once cool enough to handle, shred the meat off the bones – discard the bones, fat, and skin.

Add as much of the shredded meat back to the beans as you like; I usually add most of it back.

Fish out the 3 bay leaves and toss them.

From here, taste and adjust – if you want more salt or seasoning, add it now.

Then serve.