Pinto beans with ham shank

Pinto beans with ham shank

Pinto beans with ham shank

Recipe by Pat RamseyCourse: MainCuisine: SouthernDifficulty: Easy


Prep time


Cooking time



Southern style pinto beans, perfect for chilly days, served I’m with fresh cornbread or rice.


  • 16 oz dry Pinto beans

  • 1 Smoked ham shank

  • 1 small to medium onion, chopped

  • 1 red bell pepper, sliced in rings or chopped

  • 4 medium-length celery stalks, diced

  • 4 cups chicken broth

  • 2 bay leaves

  • 1 tsp-ish black pepper

  • 1 tsp-ish garlic powder

  • 2 tsp-ish Hardcore Carnivore: Meatchelada dry rub (chili-lime rub)

  • 1 Tbsp kosher salt

  • 1 tsp-ish celery salt

  • Additional water


  • Rinse & soak the beans for 4 hours
  • Drain water, add everything to the beans
  • Place pot over medium flame, ensure there is a couple of inches liquid over the beans. Add water if necessary
  • Cover, when it reaches a rolling boil, adjust the heat down to maintain a steady low boil without it getting excessive 
  • Simmer at this level for about two hours, adding water if needed. Taste the beans on the hour till they are almost at the desired consistency
  • Remove lid, lower temperature to low and simmer for close half an hour to reduce liquid slightly. The liquid should thicken without drying out the beans
  • Remove from heat. Serve with cornbread or rice.
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