Ingredients
1 lb dried pinto beans
6 cups water
1 smoked ham hock or chunk of salt pork
1 small onion, chopped
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp dried thyme
1 bay leaf
Freshly baked cornbread, for serving
Instructions
Rinse the pinto beans and sort through them, removing any debris. Place beans in a large pot and cover with water.
Add ham hock or salt pork, onion, garlic, salt, black pepper, paprika, thyme, and bay leaf.
Bring to a boil, then reduce heat to low. Cover and simmer for 1½ to 2 hours, stirring occasionally, until beans are tender and creamy.
Remove the ham hock, shred the meat, discard bone and excess fat, and return the meat to the pot. Remove bay leaf.
Serve hot with slices of cornbread on the side or crumbled right into the beans.