Southern Pinto Beans**

Ingredients

• 1 lb dried pinto beans
• 8 cups water
• 1 smoked ham hock (or smoked turkey leg for variation)
• 3 chicken bouillon cubes (or use chicken broth instead of water)
• 1 medium onion, chopped
• Salt to taste (start with 1 tsp and adjust)

🍳 Instructions

1. Prep the Beans:
   • Sort through the beans to remove any debris or small stones.
   • Rinse thoroughly. You can soak them overnight to reduce cooking time, but it’s optional.
2. Cook the Beans:
   • In a large pot, add beans, water, ham hock, bouillon cubes, and chopped onion.
   • Bring to a boil, then reduce heat to a simmer.
   • Add salt to taste and cover the pot.
3. Simmer Until Tender:
   • Cook over medium-low heat for 1½ to 2 hours, or until beans are soft and creamy.
   • Remove the ham hock, shred the meat, and return it to the pot if desired.
4. Serve:
   • Ladle into bowls and serve with cornbread, rice, or fried potatoes.

🌿 Optional Add-ins

• Garlic powder, black pepper, bay leaf, or a splash of hot sauce for extra flavor.
• For a vegetarian version, skip the ham hock and use vegetable broth with smoked paprika.