Reviewed: Oct. 29, 2009

used my leftover spiralham bone and simmered for 6 hours, AWESOME! Next time I'll double the recipe. Thanks!

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kkmimi

Home Town: Port Orange, Florida, USA

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Reviewed: Oct. 10, 2009

Great! I usually end up using quite a bit more salt than 1 teaspoon, the beans soak it up so much. It will depend on the type of hock you get though.

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sarahsarah564

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Reviewed: Oct. 6, 2009

I must have done something wrong. Soaked beans overnight and then cooked in slowcooker on low for 8 hours as some had said. Beans aren't done at all, will cook longer.

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Terry

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Reviewed: Sep. 7, 2009

My family loves this! Four stars rather than five only because I'm not a fan of pinto bean soups. I'll make this again, not a thing needs tweaking.

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Jen Nolan

Cooking Level: Intermediate

Living In: Owensboro, Kentucky, USA

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Reviewed: Aug. 1, 2009

I've been looking for a good ol' fashion pinto bean recipe and this one can't be beat. I had to work, so I had my son add the ingredients to a slow cooker (2 hrs on high, then simmer on low for about 4 or 5 hours). This cut down on the worry about managing a simmering stock pot all day, as he is sometimes not the most attentive cook when there are all those video games to play. I also decided to use 2 ham hocks -- how can you deny all of that "hammy" goodness. The end result was absolutely wonderful! My son was so inflated with pride, he was strutting around the kitchen like the Iron Chef, planning his next cooking adventure -- I just hope it involves a slow cooker too.

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chadley

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Reviewed: Apr. 27, 2009

If you're a Southerner, you've probably had these many times. Transplanted to Wisconsin from my native Deep South, this is one of the dishes I make when I need a Southern comfort food fix. Although I don't use a recipe and never have (Southern grandmothers always taught their daughthers and granddaughters how to make a pot of beans!), this recipe minus the chili powder and with a few flakes of crushed red pepper is how I've always made them. Easy and ecomonical, this is good stuff! Cornbread and sweet pickles are a must for me! And it's good with all kinds of beans, although pinto are tops. If you like basic and filling dishes, give it a try.

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wisweetp

Cooking Level: Expert

Home Town: Smithville, Mississippi, USA

Living In: Waukesha, Wisconsin, USA

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Reviewed: Apr. 23, 2009

Great pot of ham and beans. Not quite my mom's, but close. I'd add a little more garlic next time. Everyone here liked these.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Apr. 2, 2009

Perfect amount of seasoning. Great taste...my whole family loved it. I did cheat and use 1 tsp of onion powder rather than chopping up an onion.

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Buford Mom

Cooking Level: Intermediate

Home Town: Jasper, Arkansas, USA

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Reviewed: Mar. 3, 2009

These are a lot like my families "soup beans" I must suggest that you try them with sweet pickle relish on top... trust me it is really good and you only need a spoon full. Also, fresh chopped onions and some cornbread (maybe fried apples too, ha ha) they are a meal in themselves and a favorite!

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burner

Cooking Level: Expert

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Reviewed: Jan. 18, 2009

Well, I never would have thought of adding chili powder to southern pintos! While this isn't how my hubby's parents make it, we all liked it, and six hours is the best cooking time. Leftovers make awesome REFRIED BEANS!!!! Remove a little liquid if necessary, add some onion and garlic powder, extra chili powder too, and serve up Mexican! Mmmmm!

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joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Jan. 18, 2009

This is very close to the old recipe my mother and grandmother used to make. Instead of chili powder, I used a 1/4 teaspoon each: paprika, cyan, coriander and cumin. I also used a 1/4lb of side meat cut into 2 inch cubes. Cook it as long as you can. Then spoon over fresh rice. *sigh* That's comfort food!

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Man Cook

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Reviewed: Dec. 8, 2008

I cooked it in the crock pot so I wouldn't have to worry about it. I put it on in the morning and left it all day until dinner, about 7-8 hours. It turned out wonderful. Thanks!

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dizziepixie

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Reviewed: Nov. 12, 2008

Love this recipe. Followed it to the letter except I used the alternative of chopped ham instead of a ham hock, and I added a bit of ham boullion to make up for it. YUUUMMMY! Also did the 6 hours. Flavorful and inexpensive.

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Sarah Gartland

Cooking Level: Expert

Living In: Youngstown, Ohio, USA

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Reviewed: Sep. 23, 2008

Edible, but definitely nothing extraordinary. I was expecting more given all the good reviews. Bland and we prefer our other bean recipe - thanks, but probably won't make again.

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NTRDM2004

Cooking Level: Intermediate

Home Town: Buffalo Grove, Illinois, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jul. 26, 2008

very good recipe I did add little more seasonings than called for and cook as suggested cooked for the 6 hours.....My family loved them.....Thanks

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tamo

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Reviewed: Jun. 30, 2008

This is awesome! I was born and raised in the North, so when my Kentucky-bred husband asked for 'Brown beans and Ham' I really didn't know what he wanted. I found this recipe, and he LOVES it. I even like it, and I'm not a big bean fan as a rule. The only change I made was adding a couple extra cups of water (I have a gas stove)and adding more onion powder and garlic, because we like things with lots of flavor. This is just great! I'll be serving this when my family comes to visit from New York!

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Casey's Momma

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Reviewed: Jun. 24, 2008

This dish has a very mild flavor and really could use some zip. Good base recipe.

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Rocky Hill Gal

Cooking Level: Intermediate

Home Town: San Rafael, California, USA

Living In: Durham, North Carolina, USA

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Reviewed: Apr. 4, 2008

Tastes great. I like eating it with corn bread or tortilla chips.

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ALLYDAVIS

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Mar. 27, 2008

I make this without the ham in it for a vegetarian version. Add a bay leaf to mine also. Serve it with cornbread, fried tators and coleslaw.

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KYcooky

Cooking Level: Expert

Home Town: Millersburg, Ohio, USA

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Reviewed: Mar. 18, 2008

This was so good!!! I started with 11 cups water, and I did add onion powder and extra garlic. My ham hocks didn't have much meat, so I added cubed ham. I would never have thought to add chili powder to soup beans but my husband loved it!!! Thanks for a great recipe. Definitely a keeper!

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