Ingredients:

  • 1 pound (450g) dried pinto beans, rinsed
  • 8 cups (1.9 liters) water, plus more for soaking
  • 1 smoked ham hock (about 1 pound/450g)
  • 1 large yellow onion, chopped (about 1 ½ cups/225g)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional, for heat)
  • 1 tablespoon apple cider vinegar
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons vegetable oil
  • Optional Garnish: chopped green onions, cilantro

Instructions:

  1. Soak the Beans: Overnight Soak: Place rinsed beans in a large pot, cover with plenty of water, and soak for at least 8 hours or overnight. Drain and rinse before cooking. Quick Soak: Place rinsed beans in a large pot, cover with plenty of water, bring to a boil, and boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour. Drain and rinse before cooking.
  2. Heat vegetable oil in the stockpot over medium heat. Add chopped onion and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Add the drained and rinsed beans, water, ham hock, oregano, smoked paprika, and cayenne pepper (if using) to the pot. Bring to a boil, then reduce heat to low, cover, and simmer.
  4. Simmer for 2-3 hours, or until the beans are tender and creamy. Stir occasionally and add more water if needed to keep the beans covered.
  5. Remove the ham hock and shred the meat, discarding the skin and bone. Return the shredded ham to the pot. Stir in the apple cider vinegar and season with salt and pepper to taste. Continue to simmer for another 15 minutes to allow the flavors to meld.
  6. Garnish with chopped green onions or cilantro, if desired, and serve hot.