Southern Style Beans With Ham

The aroma of simmering beans and smoky ham always takes me straight back to my grandmother’s kitchen. I remember the anticipation building as the scent permeated the house, promising a hearty and comforting meal. She would ladle generous portions into bowls, topped with a dollop of sour cream and a sprinkle of chopped green onions. Those simple dinners felt like the warmest hugs, a taste of pure, unadulterated love. I’ve tried to capture that essence in this recipe, hoping to bring a little of that warmth to your table.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 30 minutes
• Servings: 12
• Yield: Large pot of beans
• Dietary Type: Gluten-Free (naturally)

Ingredients

• 1 lb dry pinto beans
• 1 1/2 tablespoons bacon fat
• 1 1/2 lbs smoked ham shank
• 1 large white onion, chopped
• 1 tablespoon fresh garlic clove, chopped
• 7 cups cold water
• 1 tablespoon dried oregano
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons paprika
• 1 1/4 teaspoons salt
• 1 teaspoon ground allspice
• 1 teaspoon ground coriander
• 1 teaspoon ground black pepper
• 1-2 tablespoons pickled pepper brine or 1-2 tablespoons white vinegar

Equipment Needed

• Large soup pot with lid
• Colander
• Tongs

Instructions

1. Place the pinto beans in a large soup pot with an accompanying lid. Cover the beans with about 2 inches of cold water.
2. Bring the beans to a boil over high heat, uncovered. Boil for 2 minutes.
3. Drain the beans in a colander and rinse well with running cold water. This helps to remove impurities and reduce gas.
4. Return the beans to the pot. Cover the beans with cold water again. Bring the mixture to a boil again for 2 minutes, uncovered.
5. Drain the beans in a colander again and rinse well with running cold water. Allow the beans to drain completely until needed. This double boil and drain process is crucial for optimal texture and flavor.
6. In the same large heavy pot, melt the bacon fat over medium heat until it is sizzling.
7. Add the ham shanks and cook, turning occasionally with tongs, until evenly seared, about 7 minutes. Searing the ham adds depth and richness to the final dish.
8. Remove the ham shanks from the pot with tongs and set aside.
9. Add the chopped onions to the pot and cook, stirring occasionally, for about 5 minutes, until they begin to soften and become translucent.
10. Add the chopped garlic and the drained beans to the pot and cook for just one minute, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic.
11. Pour in the 7 cups of cold water and stir in the remaining seasonings: oregano, cumin, paprika, salt, allspice, coriander, and black pepper.
12. Bring the mixture to a full boil for 2 minutes.
13. Reduce the heat to medium-low (at approximately the “2 1/2” – “2 3/4” numeric stovetop heat setting). Simmer the beans uncovered for a minimum of 1 1/2 hours, stirring occasionally.
14. After 1 1/2 hours, check the beans. They should be creamy, and the meat should easily fall off the bones. If desired, continue cooking and stirring uncovered to achieve your preferred consistency. Some prefer a thicker, more stew-like consistency.
15. Once the ham is tender, remove it from the pot. Allow it to cool slightly, then clean the meat from the bone (discard the bones and any excess fat).
16. Return the shredded ham meat to the pot. Season with pickled pepper brine or white vinegar to taste. Stir well and cook for an additional 5 minutes to allow the flavors to meld.
17. Re-season with salt and freshly ground black pepper if desired. Taste and adjust the seasonings according to your preference.
18. Serve and enjoy!

Expert Tips & Tricks

• Soaking the beans: While this recipe skips the traditional overnight soak, you can still soak the beans for a couple of hours in hot water to further reduce cooking time.
• Bacon Fat Substitute: If you don’t have bacon fat on hand, you can substitute it with olive oil or another cooking oil, but the bacon fat definitely enhances the smoky flavor.
• Smoked Turkey Legs: For a different flavor profile, consider using smoked turkey legs instead of ham shanks.
• Spice Level: Adjust the amount of paprika, black pepper, and pickled pepper brine to control the heat level.

Serving & Storage Suggestions

Serve these Southern Style Beans with Ham hot, straight from the pot. They are wonderful on their own, but even better when paired with cornbread, coleslaw, or a side of greens.

• Storage: Leftover beans can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: For longer storage, transfer the cooled beans to freezer-safe containers or bags and freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Reheat the beans on the stovetop over medium heat, stirring occasionally, until heated through. You may need to add a little water or broth if they have thickened too much. Microwave reheating is also an option, but stovetop provides the best results.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	8g	12%
Saturated Fat	3g	15%
Cholesterol	25mg	8%
Sodium	450mg	19%
Total Carbohydrate	30g	10%
Dietary Fiber	8g	32%
Sugars	2g	–
Protein	15g	30%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Version: Omit the ham and bacon fat. Add smoked paprika for a smoky flavor and use vegetable broth instead of water.
• Spicier Beans: Add a pinch of cayenne pepper or a chopped jalapeño pepper to the pot along with the other seasonings.
• Different Bean Varieties: While pinto beans are traditional, you can experiment with other bean varieties such as great northern beans, kidney beans, or navy beans. Keep in mind that cooking times may vary.
• Slow Cooker Method: This recipe can easily be adapted for a slow cooker. Sear the ham and sauté the onions and garlic as directed, then transfer everything to the slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours.

FAQs (Frequently Asked Questions)

Q: Why do I need to drain and rinse the beans multiple times?
A: Draining and rinsing the beans helps to remove impurities and excess starch, which can reduce gas and improve the overall texture of the beans.

Q: Can I use a different cut of ham?
A: Yes, you can use ham hocks, a leftover ham bone, or diced ham. Adjust cooking time as needed.

Q: How do I know when the beans are done?
A: The beans are done when they are tender and creamy. The meat should easily fall off the bones if using ham shanks or ham hocks.

Q: Can I add other vegetables to the beans?
A: Yes, you can add other vegetables such as carrots, celery, or bell peppers to the pot along with the onions and garlic.

Q: What can I use if I don’t have pickled pepper brine?
A: If you don’t have pickled pepper brine, you can use white vinegar or apple cider vinegar. Add a little at a time and taste until you reach your desired level of acidity.

Final Thoughts

I hope this recipe brings as much comfort and joy to your table as it has to mine. There’s something truly special about a pot of simmering beans, filling the house with warmth and the promise of a satisfying meal. Don’t be afraid to experiment with different variations and seasonings to create your own unique version. And most importantly, enjoy the process! Let me know how it turns out, and what your family thinks. Perhaps, serve it with some crusty bread or cornbread. Happy cooking!