For a barbecue or picnic, this low-fat side dish is delicious with grilled meats.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Rinse beans. Combine with 4 cups of the water in a Dutch oven. Bring to boiling; reduce heat. Simmer 2 minutes. Remove from heat. Cover; let stand 1 hour. (Or, place beans and 4 cups water in a large bowl; cover. Set in a cool place 6 to 8 hours.)

Instructions Checklist
  • Drain beans and rinse. Return to pan. Add remaining 4 cups water and ham hocks. Stir in Worcestershire sauce, liquid smoke (if desired), onion, garlic powder, chili powder, jalapeno pepper, and pepper sauce.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Bring to boiling; reduce heat. Cover and simmer 2-1/2 hours or until beans are tender. Add more water, if necessary, and stir occasionally. Add barbecue sauce to taste during last 5 to 10 minutes of cooking, if desired. Remove pork hocks; remove meat from bones and discard bones. Chop meat and stir into beans. Makes 8 to 10 servings.


Hot peppers contain volatile oils that can burn eyes, lips, and sensitive skin. Please wear plastic gloves while working with peppers and be sure to wash your hands thoroughly afterward.

Nutrition Facts

217 calories; 2 g total fat; 0 g saturated fat; 9 mg cholesterol; 279 mg sodium. 37 g carbohydrates; 5 g fiber; 15 g protein; 72 RE vitamin a; 11 mg vitamin c; 61 mg calcium; 5 mg iron;

Reviews (1)

4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
These are some of the best pinto beans ever. I serve them with white rice and jalepeno cornbread! Cooking another pot of them tomorrow. The best part od these are the amazing leftover they make! All i have to do is cook more than i need and we have glorious beans for days!