Pinto Beans, Ham Hocks, and Rice

Southern Living
To reduce the fat in this recipe, cook the ham hocks, covered, in 2 quarts water a day early; chill overnight. Skim the congealed fat from the chilled broth before adding beans and other ingredients; then cook as directed.
Makes 6 to 8 servings


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1 (16-ounce) package dried pinto beans
2 (10-ounce) smoked ham hocks
2 quarts water
1 teaspoon salt
1/2 teaspoon pepper
1 cup uncooked long-grain rice
1 large green bell pepper, diced
6 green onions, chopped
2 cups chopped cooked ham (optional)


Prep: 10 Minutes
Soak: 8 Hours
Cook: 3 Hours

Sort and wash beans. Place beans in a Dutch oven; add water 2 inches above beans, and soak 8 hours. Drain.

Bring beans and next 4 ingredients to a boil in a Dutch oven; cover, reduce heat, and simmer, stirring occasionally, 2 1/2 hours or until beans are tender.

Stir in rice, bell pepper, and green onions. Cover and simmer 20 minutes or until rice is tender. Remove ham hocks, and let cool; remove and chop meat, discarding skin and bones. Stir in chopped meat from ham hocks and, if desired, 2 cups chopped ham.

Created date

February 2005