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Soup Beans with Bacon, Ham Hocks, and Cornbread Recipe

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★★★★★

4.9 from 74 reviews

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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/soup-beans-with-bacon-ham-hocks-and-cornbread-recipe/