Appalachian Soup Beans {Pinto Bean Soup}

Square shot of a bowl of old fashioned pinto bean soup with a side of cornbread.

5 from 4 votes

Appalachian Soup Beans {Pinto Bean Soup}

Dried pinto beans simmer low and slow with bacon, a smoked ham hock, and a few simple aromatics until they're thick, creamy, and full of smoky flavor. This traditional Appalachian supper feeds a crowd for very little, and it tastes even better the next day!

Course Dinner

Cuisine American, Southern

Keyword appalachian soup beans, pinto bean soup, soup beans

Prep Time 15

Cook Time 1 50

Soaking Time 12

Total Time 14 5

Servings people

Calories 365kcal

Author Blair Lonergan

Ingredients

1 lb. dried pinto beans
Cold water, for soaking and cooking
½ lb. bacon (about 7 to 8 strips), chopped
1 large onion, chopped
1 stalk celery, chopped
4 cloves garlic, minced or grated
4 cups low-sodium chicken broth, divided
1 smoked ham hock (about 10 to 12 ounces)
1 dried bay leaf
1 fresh thyme sprig (or about ½ teaspoon dried thyme)
Kosher salt and ground black pepper, to taste
Optional, for serving: chopped fresh herbs (such as thyme), chopped raw onion or ramps, chow-chow, cornbread

Instructions

Stovetop Method

Soak the beans: Place the beans in a large bowl or pot and cover with cold water by 2 inches. Cover and let stand overnight. Drain and rinse.
Fry the bacon: In a large Dutch oven over medium heat, cook the bacon until crisp, about 7 to 8 minutes. Use a slotted spoon to remove it to a paper towel lined plate. Reserve 2 tablespoons of drippings in the pot and discard the rest.
Cook the vegetables: Add the onion and celery to the drippings. Cook over medium-high heat until they start to soften, about 5 minutes. Add the garlic and cook 30 seconds more, stirring constantly.
Deglaze the pot: Stir in 1 cup of the chicken broth and use a wooden spoon to scrape up the browned bits from the bottom.
Add the beans: Add the beans, remaining 3 cups of broth, ham hock, bay leaf, thyme, and black pepper to taste. Do not add salt yet. Pour in enough cold water to cover the beans by about 2 inches and stir well.
Simmer: Bring to a boil, then reduce the heat to low or medium-low for a gentle simmer. Partially cover and simmer for about 45 minutes, stirring occasionally. Add more water if the beans start to look dry.
Season and finish cooking: Stir in about 1 teaspoon of salt. Continue simmering for 30 to 45 more minutes, until the beans are tender.
Mash and season: Discard the ham hock, bay leaf, and thyme sprig. Use the back of a spoon or a potato masher to mash some of the beans, thickening the broth. Taste and adjust the salt and pepper.
Serve: Ladle into bowls. Garnish with the crispy bacon, chow chow, herbs, and chopped onion. Serve with cornbread.

Slow Cooker Method

Soak the beans: Place the beans in a large bowl or pot and cover with cold water by 2 inches. Cover and let stand overnight. Drain and rinse.
Fry the bacon: In a large skillet or Dutch oven over medium heat, cook the bacon until crisp, about 7 to 8 minutes. Remove to a paper towel lined plate and reserve 2 tablespoons of drippings.
Cook the vegetables: Add the onion and celery to the drippings. Cook over medium-high heat about 5 minutes, until softened. Add the garlic and cook 30 seconds more. Stir in 1 cup of the broth, scraping up the browned bits.
Transfer to the slow cooker: Pour the onion and broth mixture into a 6-quart slow cooker.
Add the beans: Add the beans, remaining 3 cups of broth, ham hock, bay leaf, thyme, and black pepper to taste. Do not add salt yet. Cover with cold water by about 2 inches and stir well.
Cook: Cover and cook on HIGH for 4 to 5 hours or on LOW for 8 to 10 hours, until tender. Season with about 1 teaspoon of salt during the final 1 to 2 hours. Remove the lid for the last couple of hours if you'd like a thicker pot.
Mash and serve: Discard the ham hock, bay leaf, and thyme sprig. Mash some of the beans to thicken the broth. Taste and adjust seasoning, then ladle into bowls and garnish.

Notes

Salt timing: Wait until the last stretch of cooking to salt the pot. Ham hocks are already salty, and salting early makes the beans take longer to soften.
Water level: The amount of water you need varies with how hard the pot simmers. Check as you stir and add more so the beans stay covered.
Texture: Ninety minutes is enough to soften the beans. Cook them longer if you like them really broken down and creamy.
Canned bean shortcut: Use four 15-ounce cans of pinto or Great Northern beans, drained and rinsed, and skip the soak. Add them with the broth and simmer about 30 minutes instead of 90.
Bean swaps: Great Northern beans, navy beans, butter beans, and black eyed peas all work. Smaller beans cook faster, so start checking about 20 minutes early.
Other smoked meats: No ham hock? Use a smoked ham bone, smoked sausage, smoked turkey wings, or smoked pork neck bones.
Vegetarian version: Omit the bacon and ham hock, sauté the vegetables in olive oil, and use vegetable broth. Add liquid smoke, smoked paprika, or a little cumin for smoky depth.
Make ahead and storage: Refrigerate up to 4 days or freeze up to 3 months. The beans thicken as they cool, so add a splash of broth or water when reheating.
Recipe adapted from Taste of the South magazine.

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