Pantry Droppin' Foot 'n Mouth Beans

• 1 lb dried pinto beans
• 1 lb hog jowl, diced
• 2 ham hocks
• 1 white onion, diced
• 6 cloves garlic, minced
• 2 tablespoons paprika
• 2 bay leaves
• Chicken stock (enough to cover by 2 inches)
• Salt and pepper to taste

Steps

1. 1 Place the pinto beans in a large bowl and cover with water by at least 2 inches. Soak overnight.
2. 2 Drain and rinse the soaked beans.
3. 3 In a large stock pot over medium-high heat, add the diced hog jowl and cook until the fat renders and the pieces begin to crisp.
4. 4 Add the diced onion and cook until translucent, about 5–7 minutes.
5. 5 Stir in the minced garlic and cook for 1 minute until fragrant.
6. 6 Add the drained pinto beans and nestle the ham hocks into the pot.
7. 7 Pour in enough chicken stock to cover the beans by about 2 inches.
8. 8 Add the paprika and bay leaves. Stir to combine.
9. 9 Bring to a very gentle simmer. Cook uncovered for 2–4 hours, stirring occasionally, until the beans are tender and the broth is rich.
10. 10 Remove the ham hocks, shred the meat, and return it to the pot (discard bones and skin).
11. 11 Season with salt and pepper to taste, adjusting based on the saltiness of the pork.
12. 12 Serve warm.

Equipment

• Large stock pot
• Wooden spoon
• Knife
• Cutting board

Variations

• Add cayenne or red pepper flakes for heat.
• Replace hog jowl with smoked sausage if needed.
• Mix in pinto and cranberry beans for a richer blend.

Substitutions

• Water can replace chicken stock, but the broth will be lighter.
• Smoked turkey legs can replace ham hocks for a different smoky profile.

Pairings

• Perfect with smoked pork shoulder, fried chicken, or BBQ ribs.

Nutrition

Tips

• Hog jowl provides deeper smokiness and more fat than standard bacon.
• Keep the simmer low — hard boiling toughens ham hocks and breaks beans unevenly.
• If the pot reduces too much, add more stock or water to maintain a brothy consistency.
• The beans will continue to thicken as they cool.

Storage

Store in the refrigerator for up to 5 days. Reheats extremely well.

Freezing: Freezes well for up to 2 months. Add a splash of water or stock when reheating.

Serving Suggestions

• Serve with cornbread, collard greens, or skillet-fried potatoes.
• Top with chopped onions or hot sauce for extra bite.

FAQ