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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JEANNIED59

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Gahanna, Ohio, USA

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Reviewed: Feb. 13, 2008

I've been making beans like this for years. Wonderful comfort food! Don't forget the cornbread. :0

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michellej

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Reviewed: Jan. 23, 2008

These were pretty good and easy. I added to the spices cumin, coriander, red pepper, onion powder, garlic powder and garlic salt, and a pinch of nutmeg. It still could have used some more heat but with a 3,4, and 8 yr old I was limited. But I did make jalapeno corn bread so that was some more heat for it.

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ITALIANMOMOF3;)

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

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Reviewed: Aug. 15, 2007

This is a wonderful recipe. I don't use the ham hock, I just chop up left over ham and put that in. I also cook this all day long in a slow cooker. My kids and I love this. I always freeze the left over in quart size freezer bags for a quick dinner later. Thanks for such an easy, tasty recipe!

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c-13

Cooking Level: Intermediate

Home Town: Eaton, Indiana, USA

Living In: Farmland, Indiana, USA

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Reviewed: Feb. 19, 2007

This was so good!! Even my teenage son loved it (I know he really liked it when he finished the leftovers the next day.) I made a couple of changes based on some ot the reviews. I added twice as much chili powder to it and I also put in about 1/2t of red pepper flakes. This added a little kick but did not make it too spicy. I also put in 2t of onion powder to kick up the onion flavor a bit. With that many beans the spices can quickly get "sucked up". I followed the suggestion of cooking it for 6 hours on the stove with a cover. I am glad I did. After about 5 hours. I took out the ham hocks and threw them away (I don't like the fatty meat on them). I then added about 1 1/2 cups of leaner chopped ham. This was great and I will make it again.

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Snowlvr

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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Reviewed: Feb. 4, 2007

Delicious! This got rave reviews from each of the six family members that it was served to.

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TEXASCOOK4

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Reviewed: Feb. 2, 2007

This is exactly what I was looking for & it was great. Even my picky four year old polished it off. Definitely a keeper. Thanks!

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JamieRose

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Reviewed: Jan. 13, 2007

This was very good. I did add 1 tsp. paprika to it and added 2 more cups of water. My family loved it.

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Iron Chef Hamy

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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Reviewed: Jan. 8, 2007

I used a bean mixture instead of just the pinto beans. IT turned out really good! I added several kinds of different spices to add more flavor.

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Amanda F.

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA

Living In: Orlando, Florida, USA

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Reviewed: Oct. 11, 2006

This really is soo very good. Our family of four all enjoy this. Our daughter, a picky 9 year old eater, is in fact the one who requests to have this *weekly*!

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Carla

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Reviewed: Sep. 17, 2006

This tastes just like how my mother-in-law makes her beans and ham. My husband grew up on it. We always serve this with cornbread. You have to have thinly sliced raw onion to sprinkle on and eat with it. She also served fried potatoes when she made this.

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Valerie Beasley

Living In: Ontario, California, USA

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Reviewed: Sep. 7, 2006

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.

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Nancy D

Cooking Level: Intermediate

Living In: Stanford, Kentucky, USA

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Reviewed: Apr. 5, 2006

Terrific and easy. no changes necessary, I simmered for 6 hours and it was perfect.

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BODIE358

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Reviewed: Jun. 29, 2005

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.

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LEAHNWOODS

Cooking Level: Expert

Home Town: Paintsville, Kentucky, USA

Living In: Charleston, West Virginia, USA

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Reviewed: Apr. 2, 2005

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!

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MELODY0112

Cooking Level: Expert

Living In: Royal City, Washington, USA

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Reviewed: Feb. 20, 2005

Loved it! Even my picky kids ate them. These beans tasted just like Sunday dinner at dad's house. I used the 6 hour cooking time and didn't change a thing.

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LJYORDY

Cooking Level: Intermediate

Home Town: Vinton, Louisiana, USA

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Reviewed: Jul. 31, 2004

Thanks! This is just how my family made it while I was growing up. This was my first time making it on my own, the only thing I did different was I used bacon ends and pieces, and it was SOOO YUMMY!

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AUTUMNRAIN

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Reviewed: May 11, 2004

Yummy ham and beans!

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Michelle C

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Reviewed: May 11, 2004

I cooked these in my slow cooker and added some Cavender's Greek seasoning and green chili peppers to kick it up a bit.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Nov. 10, 2003

Yummmmmmmmy! I took everyone's advice and let it cook for six hours. I did end up having to add more water (difference between electric range and gas maybe) but it was wonderful. I added some worchestershire sauce and a little garlic powder. My husband LOVED it....and he's not a big fan of pinto beans!

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