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overhead shot of the plated pinto beans ,topped with cornbread pieces and sliced jalapeno
Marissa Bolden

Southern Style Ham and Pinto Beans

Creamy Pinto Beans with Country Ham, Celery, Onions, and Garlic, Simmered in Rich Vegetable Broth
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 Tb Butter
  • 6 c Vegetable Stock
  • 1 lb Bone-in Ham
  • 3 c Soft Pinto Beans
  • 8 Garlic Cloves
  • 1 Chopped Yellow Onion
  • 3 Chopped Celery Stalks
  • 2 Minced Carrots
  • 1 Minced Jalapeno
  • 2 Tb Flour
  • 1 Tb Oregano
  • 2 Bay Leaves
  • 1 Tb Thyme
  • 2 tsp Crushed Red Pepper Flakes
  • 1 Tb Black Pepper
  • 1 Tb Garlic Powder
  • 1 Tb Salt or to taste

Method
 

  1. Sweat the Vegetables: Heat butter in a Dutch oven over medium-high heat. Add onion, celery, jalapeno, and carrot. Cook for 5 minutes, then sprinkle with salt.
  2. Add Flour: Toss flour into the vegetables and cook for 3 minutes.
  3. Simmer the Soup: Add beans, ham, and vegetable broth. Bring to a boil, then reduce heat to a simmer. Stir in garlic, oregano, thyme, salt, black pepper, garlic powder, and bay leaves. Simmer for 1-2 hours, or until the ham falls apart and the soup has reduced by one-fourth.
  4. Season and Serve: Add salt and pepper to taste.