Appalachian Soup Beans

 

1 pound dried pinto beans

8 cups water (for stove top and slow cooker instructions)

4 strips fatty bacon chopped

1 large onion chopped

3 cloves garlic minced

1/2 tsp. cayenne pepper or 1 chopped jalepeno *Optional, if you like some spicy heat

1 smoked ham hock or ham neck bone

32 ounces chicken stock

water

salt

black pepper

Garnishment Options

Chopped raw onions

 

Place dried pinto beans in a colander and rinse under cold water. Pick through and discard any shriveled beans or stones. Pour the beans into a large bowl and fill with enough cold water to cover the beans by 2 inches. Let the beans soak for several hours or overnight. By the next day, the beans will have doubled in sized by absorbing most of the water. Drain the beans and rinse.  In a 6 quart Dutch oven over medium-high heat, add chopped bacon and let partially cook for a few minutes on each side. Remove the bacon strips and set aside on a plate. Next add chopped onion to the Dutch oven and saute for a few minutes in the bacon grease until softened, add in the garlic and cayenne (or jalapeno) and saute for an additional 30 seconds until aromatic. Pour in about a cup of chicken stock and use a spatula to scrape up any bits stuck to the bottom of the pot. Note: It is recommended to not add salt at the beginning stages of cooking beans or it will take longer for the beans to soften up. Wait till the last part of cooking beans when they start to feel softened to add the salt. To the Dutch oven, add in the pinto beans, ham hock, onion mixture, and bacon. Pour in the remaining chicken stock and add enough water to make sure the beans are covered by 2 inches of liquid. Stir everything together. Let the bean mixture start to come to a boil and then turn the heat down to medium-low to let simmer. Partially cover the pot with a lid leaving some air space. This will ensure the beans result in a creamy texture. Let the beans simmer for 45 minutes while stirring occasionally and checking the beans. If the beans appear dry at the top, pour in additional liquid to make sure the beans stay submerged while cooking. Stir in a tsp. of salt and continue to let the beans simmer for another 30-45 minutes until they are softened. Season with salt and pepper to taste. Serve up in bowls and garnish with chopped raw onions or chow-chow. Enjoy with a side of corn bread to sop up the delicious pot likker. The flavor is even better the next day when reheated and the beans soften and thicken even more resembling a mountain chili.