Soup Beans
This Soup Beans recipe is just 4 ingredients and has so much flavor. It's easy to meal prep for a week of busy meals. The ham hock adds a smoky flavor that makes these tender beans so decadent and rich.
Servings: 8 servings
Ingredients
- 1 pound dried pinto beans
- 1-1 ½ pounds ham hocks
- 2 teaspoons onion powder
- 1 teaspoon salt more to taste
- 1 teaspoon black pepper more to taste
- 15 ounce can white beans drained/rinsed
Instructions
- Rinse and sort the beans for any pebbles. Add the rinsed beans to a large bowl and cover with 6 cups water. Sit in the refrigerator overnight to allow the beans to absorb the liquid and become tender.
- Next day, drain the beans in a colander. Add the beans to a Crockpot along with 8 cups of water, the ham hock, onion powder, salt and pepper. Stir, cover and cook on low 8-10 hours or until the beans are tender.
- Remove the ham hock and pull the meat away from the bone. Roughly smash the white beans with a fork. Add the white beans and ham to the Crockpot, stir and allow it to cook 15 minutes on high heat.
- Ladle into bowls and serve with cornbread or hoecakes, sliced onions, kraut and wieners, fried potatoes, salmon patties and/or greens.
Video
Notes
Storage:
Allow the soup beans to cool to room temperature then store in an airtight container in the fridge for up to a week. Microwave or reheat on the stovetop until warmed through.
Freezing these stewed beans is also great. You can freeze them for up to 2 months. Thaw them at room temperature on the counter or in the fridge overnight. Reheat in the microwave or on the stove until warmed through.
Tips:
- Be sure to soak your beans overnight. We always just do this right before we go to bed. In the morning you can prep them in the crockpot to cook over the day.
- Mashed canned beans acts as your thickener. No need to use flour to thicken this stew, just simply mash canned soft beans together and add to the Soup Beans at the end of cooking. It adds a nice creaminess and flavor.
- Swap the beans. You can change out the pinto beans if desired and use black beans, navy beans, or white beans.
- Add some veggies and herbs. Jazz this stew up as much as you desire, add fresh thyme or rosemary. Root veggies like carrots, parsnips, and sweet potatoes are also so delicious in this soup.
- If you don’t want to soak the beans overnight, you can do a pre-soak. Simply boil the beans in water for 2 to 4 minutes. Turn the heat off and let them cool in the water. After an hour of soaking, drain and rinse.
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