Chuckwagon Beans with Smoked Ham Hock
Hearty Mexican-style pinto or pink beans simmered with smoked ham hock, then finished with a soffritto of onions, garlic, tomato paste, and jalapeños. Cilantro brightens the earthy, savory broth. Serve warm with tortilla chips as a rustic side dish or light main course. This version captures authentic frijoles a la charra—the ham hock provides deep smoky flavor that builds over two hours of gentle cooking, creating a creamy, layered dish that's comfort food with regional character.
Ingredients
- 2 cup pink beans or pinto beans, driedblack beans1:1earthy
3
- 5 cup cold water
- 1 smoked ham hock or smoked pork neck bonebacon (4 slices, chopped)1:0.5savory
4
- ¼ cup vegetable oil
- 1 large onion, finely chopped
- 2 tablespoon tomato paste
- 2 clove garlic, minced
- 1 jalapeno pepper, seeded and finely chopped
- ½ teaspoon salt
- ¼ cup cilantro, coarsely chopped
- tortilla chips
Instructions
- 1
Rinse beans thoroughly with cold water.
- 2
Combine beans, water, and ham hock in dutch oven. Bring to boil, then reduce heat to low, cover, and simmer until beans are tender but not soft, about 1 1/2 hours.
- 3
Heat oil in skillet and cook onions until soft. Stir in tomato paste, garlic, and jalapeño peppers, stirring constantly for about 30 seconds.
- 4
Add onion mixture and salt to beans, stir well, cover, and cook for approximately 30 minutes until beans are soft.
- 5
Remove ham hock and extract meat from bone, chop it, and return to beans.
- 6
Stir in cilantro and serve with tortilla chips.
Tips
For deeper smoky flavor, char the ham hock skin-side down in a dry skillet before adding to beans.
Don't skip rinsing dried beans; it removes excess starch and prevents excessive foaming during cooking.
Add the soffritto near the end so the garlic and jalapeño flavors remain bright rather than becoming muted.
Good to Know
Refrigerate in airtight container up to 4 days. Freezer-safe up to 3 months; thaw overnight before reheating.
Cook through step 4 one day ahead. Reheat gently on stovetop, add cilantro and serve fresh.
Warm in bowls with tortilla chips on the side. Pair with Mexican rice, warm flour tortillas, or cornbread. Garnish with diced onion, additional cilantro, or crumbled queso fresco.
Common Mistakes
Don't skip the rinsing step to avoid cloudy, starchy broth.
Don't cook beans past tender stage initially to avoid mushy texture when soffritto is added.
Don't omit the 30-minute rest after adding soffritto to allow flavors to meld.
Substitutions
4
FAQ
Can I use canned beans instead of dried?
Yes. Use three 15-ounce cans (drained and rinsed), skip initial cooking, and add directly with soffritto in step 4. Reduce final cooking to 10-15 minutes. Flavor will be lighter without the ham hock simmering time.
What if I don't have a ham hock?
Substitute smoked bacon (4-6 slices), smoked turkey leg, or smoked sausage. Adjust ratio to taste; bacon and sausage are more assertive than ham hock, so use less initially.
How long can I keep these beans, and can I freeze them?
Keep refrigerated up to 4 days in an airtight container. Freeze successfully for up to 3 months; thaw overnight and reheat gently on the stovetop. Stir in fresh cilantro after reheating.