Soup Beans with Bacon, Ham Hocks, and Cornbread Recipe

Introduction

Soup beans are a hearty, comforting dish packed with rich flavors and tender beans. This traditional recipe combines smoky bacon, savory ham hocks, and aromatic spices to create a satisfying meal perfect for any day. Serve it with classic Southern sides for an authentic experience.

Ingredients

• 1 pound dried pinto beans
• 6 slices bacon, chopped (optional)
• 1 small sweet onion, diced
• 4 cloves garlic, minced
• 6 cups chicken stock (low sodium preferred)
• 2 ham hocks
• 1 bay leaf
• 1/2 teaspoon sweet paprika
• 1 teaspoon black pepper
• Salt, to taste
• Cornbread, for serving
• Sliced onions, for serving
• Chow chow, for serving (optional)

Instructions

1. Step 1: Sort through the dried pinto beans to remove any small stones or debris. Place the beans in a large bowl and cover with cold water by about 2 inches. Cover and let soak at room temperature for 8 hours or overnight.
2. Step 2: Drain the soaked beans well and set them aside.
3. Step 3: In a Dutch oven, cook the chopped bacon over medium heat until crispy, about 10-15 minutes, stirring occasionally. Remove the bacon with a slotted spoon and set aside. Leave the bacon fat in the pot.
4. Step 4: Add the diced sweet onion to the bacon fat and cook, stirring occasionally, until softened, about 10 minutes. Scrape up any browned bits stuck to the bottom of the pot.
5. Step 5: Stir in the minced garlic and cook until fragrant, about 30 seconds.
6. Step 6: Add the chicken stock, drained beans, ham hocks, bay leaf, sweet paprika, and black pepper to the pot. Stir to combine.
7. Step 7: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 to 2 hours, or until the beans are very tender and the liquid has thickened slightly.
8. Step 8: Remove the ham hocks from the pot. Pick some meat off the bones and stir it back into the beans. Discard the bay leaf.
9. Step 9: Taste the soup and add salt as needed. Serve hot topped with the reserved crispy bacon, alongside cornbread, sliced onions, and chow chow if desired.

Tips & Variations

• If you prefer a meatless version, skip the bacon and ham hocks and use vegetable broth instead of chicken stock.
• For a thicker soup, mash some of the beans against the side of the pot with a spoon during cooking.
• Add a pinch of cayenne pepper for a subtle spicy kick.
• Leftover soup beans can be transformed into a delicious bean dip by blending until smooth.

Storage

Store leftover soup beans in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth or water if the soup is too thick. This dish also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dried?

While canned beans are more convenient, dried beans soaked and cooked fresh develop a richer flavor and better texture in this recipe. If using canned, rinse and drain them well and reduce cooking time accordingly.

Do I have to soak the beans overnight?

Soaking the beans overnight helps soften them and reduces cooking time. If you’re short on time, you can use a quick soak method by boiling the beans for a few minutes and then letting them sit for an hour before cooking.

Soup Beans with Bacon, Ham Hocks, and Cornbread Recipe

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Soup Beans is a hearty, comforting Southern-style bean stew made with tender pinto beans simmered slowly in flavorful chicken stock, ham hocks, and aromatic spices. This classic recipe features smoky bacon, sweet onions, and garlic, creating a rich broth perfect for serving alongside traditional cornbread, sliced onions, and chow chow for a delightful, satisfying meal.

• Author: Elena
• Prep Time: 10 minutes plus 8 hours soaking
• Cook Time: 1 hour 30 minutes
• Total Time: 9 hours 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Beans and Broth

• 1 pound dried pinto beans
• 6 cups chicken stock (low sodium preferred)
• 2 ham hocks
• 1 bay leaf
• 1/2 teaspoon sweet paprika
• 1 teaspoon black pepper
• Salt, to taste

Aromatics and Bacon

• 6 slices bacon, chopped (optional)
• 1 small sweet onion, diced
• 4 cloves garlic, minced

To Serve

• Cornbread
• Sliced onions
• Chow chow

Instructions

1. Soak the Beans: Carefully inspect 1 pound of dried pinto beans to remove any stones or debris. Place the beans into a large bowl and add cold water to cover them by about 2 inches. Cover the bowl with plastic wrap and let the beans soak at room temperature for 8 hours or overnight to soften.
2. Drain and Set Aside: After soaking, drain the beans thoroughly and set them aside for use in the recipe.
3. Cook the Bacon: In a large Dutch oven over medium heat, cook the chopped bacon until it’s crispy, about 10-15 minutes, stirring occasionally. Reserve the bacon fat in the pot and remove the cooked bacon pieces with a slotted spoon. Set the bacon aside for serving.
4. Sauté Onions: Add the diced sweet onion to the bacon fat in the Dutch oven. Cook, stirring occasionally, until the onions are softened and slightly browned, approximately 10 minutes. Scrape up any browned bits from the bottom of the pot to enhance flavor.
5. Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
6. Add Beans and Seasonings: Pour in 6 cups of chicken stock, add the drained beans, ham hocks, bay leaf, sweet paprika, and black pepper. Stir everything together to combine well.
7. Simmer the Soup Beans: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1 to 2 hours until the beans are very soft and the broth has thickened slightly, stirring occasionally to prevent sticking.
8. Remove Ham Hocks and Bay Leaf: Take out the ham hocks and bay leaf from the pot. Remove some of the meat from the ham hocks and return the meat back into the beans, discarding the bones and skin.
9. Season and Serve: Taste the soup and add salt as needed. Ladle the beans into bowls and top with the reserved crispy bacon. Serve immediately with traditional sides like warm cornbread, sliced onions, and chow chow for an authentic Southern meal experience.

Notes

• For a vegetarian version, omit the bacon and ham hocks and use vegetable stock instead of chicken stock.
• Soaking the beans overnight helps reduce cooking time and improves texture.
• You can use low sodium chicken stock to better control the salt level in the soup.
• Crispy bacon adds a smoky crunch but is optional if you prefer a milder flavor.
• Leftovers taste even better the next day and can be refrigerated for up to 4 days.

Keywords: Soup Beans, Pinto Beans Soup, Southern Bean Soup, Ham Hock Beans, Comfort Food Soup, Bacon Bean Soup, Traditional Southern Soup