Ingredients:

  • 1 lb dried pinto beans
  • 2 tbsp kosher salt (for soaking water)
  • 2 quarts filtered water (for soaking)
  • 12 oz smoked ham hock
  • 1 large yellow onion, finely diced
  • 2 medium carrots, diced into 1/4 inch rounds
  • 2 stalks celery, diced
  • 4 cloves garlic, smashed and minced
  • 6 cups low sodium chicken stock
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 dried bay leaves
  • 14.5 oz fire roasted diced tomatoes
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp fresh lime juice

Instructions:

  1. Soak the beans. Place 1 lb dried pinto beans in a bowl with 2 quarts water and 2 tbsp kosher salt for at least 8 hours. Note: This ensures even cooking and better digestion.
  2. Rinse thoroughly. Drain the soaking water and rinse the beans under cold water.
  3. Sauté the aromatics. In your Dutch oven, cook the diced onion, carrots, and celery until the onions are translucent and fragrant.
  4. Bloom the spices. Add the garlic, cumin, and smoked paprika, stirring for 1 minute until the aroma fills the room.
  5. Build the base. Add the rinsed beans, 12 oz smoked ham hock, 2 bay leaves, and 6 cups chicken stock.
  6. Simmer low. Bring to a boil, then reduce heat to low and cover, simmering for 1 hour 30 mins until the beans are tender but not falling apart.
  7. Add the acidity. Stir in the 14.5 oz fire roasted tomatoes and simmer for another 30 mins until the broth thickens slightly.
  8. Shred the meat. Remove the ham hock, shred any meat off the bone, and return the meat to the pot.
  9. The final touch. Stir in 1/4 cup cilantro and 1 tbsp lime juice until the colors pop and brighten.
  10. Adjust and serve. Taste for seasoning and add black pepper if desired before ladling into bowls.