"This is the same recipe my mother's side of the family has been making for years, with my own special touch. Serve it with all of the fixin's. It goes great with cornbread, fried potatoes and fried cabbage." — SABRYSON
Watch video tips and tricks
dry pinto beans
large, meaty ham hock
salt, or to taste
ground black pepper, or to taste
scrumptious recipe Sarah! I soaked my beans (pinto) overnight. I read somewhere that you should add the salt at the last hour of simmering because salt can make beans tough. I did that, and cooked the recipe for 6.5 hrs. my family loved them.
My hubby raved about this one, he's a big "southern cookin'" fan. :)
One thing to note, MAKE SURE you don't keep the pot covered when it is simmering for the 3 hours. I checked on mine about halfway though, and all the liquid had dried up, and the beans were scorching on the bottom of the pot. Thankfully I caught it in time, before anything was burnt too badly, added water, more chili powder and salt and pepper to the mix, and it came out fine in the end. I didn't even notice any extra "smoke" in the taste. ;)
I give this 4 out of 5 because it is a good recipe true to form, but there are some techniques that could help make sure the beans turn out the way you want them to - that is, nice and creamy beans in a relatively thick cooking liquid. So here's the trick: brine your beans overnight in plenty of water and 2-3 tablespoons of salt. You may worry they'll be salty. They will be. But you'll dump a lot of that salty water off. Because you've done this, don't add any salt to the recipe until the end to suit your tastes. Since you've now brined them, add them to the pot with water to cover, add your other ingredients (I soften my onion and garlic in a little oil over medium heat first), and bring to a boil. Reduce to a VIGOROUS simmer for 45-60 minutes. Stir occasionally. That simmer will give you the thick cooking liquid. After that, you can add more seasonings or ham if you like, and continue to simmer until your beans are all nice and soft - maybe up to 30 minutes or so. Another note, I love to use up a left over ham bone if there's one lying around, and add a bay leaf or 2 to the mix. If you have bean issues (your beans are always crumbly and not creamy), then definitely give these tips a whirl and see if it doesn't help!
This will certainly be my favorite ham and bean recipe from now on. I think it is important to simmer the beans very low. And the longer they simmer the better the taste. Six hours is a good rule of thumb. I also added a little salt to taste.
Thanks for this recipe. I am a native Texan and with only slight adjustments can now make beans like they should be. I like the six hour cooking best too.
I've been making brown/soup beans as my mother and grandmother always have, not adding any spices, just what they refer to as "fatback." I used the "fatback" for this recipe as well, but used the listed spices, and I LOVED it! I will never fix beans the same way again! We always serve it with cornbread, fried potatoes, and pickle lily or homemade sourkraut.
I've finally found it! I have been looking for this recipe for months. This has to be the best ham and bean recipe ever. I followed it as writen and cooked it for 6 hours and ate the whole pot myself. Thank You for sharing.
I've made this twice - and the second time they were much better and the only thing I did was used a bigger stock pot and started with 10 cups of water. I'll make a again when I have a hankering for beans!
* Percent Daily Values are based on a 2,000 calorie diet.
Southern Ham and Brown Beans
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 54
Creamy Great Northern beans simmer with cooked ham, brown sugar, and spices.
This casserole is everything you love about breakfast in one dish.
An apricot jam, dry mustard, and brown sugar glaze makes baked ham special.