Southern Ham and Brown Beans recipe

8 servings

1 pound dry pinto beans

8 cups water

1 large, meaty ham hock

1 large onion, chopped

2 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon salt, or to taste

1/4 teaspoon ground black pepper, or to taste

Place the beans and water in a large stockpot.

Add the ham hock, onion and garlic.

Season with chili powder, salt and pepper.

Bring to a boil, and cook for 2 minutes.

Cover, and remove from heat.

Let stand for one hour.

Return the pot to the heat, and bring to a boil once again.

Reduce heat to medium-low, and simmer for at least 3 hours to blend flavors.

The longer you simmer, the thicker the broth will become.

I like to cook mine for about 6 hours.

Remove the ham hock from the broth, and let cool.

Remove the meat from the bone, and return the meat to the stockpot, discarding the bone.

Adjust seasonings to taste.