A hearty and flavorful smoky pinto bean stew, perfect for a comforting meal.
Rinse the pinto beans under cold water and place them in a large pot.
Rinsing the beans removes any debris and helps ensure a clean dish.
Add the cold water and smoked ham hock to the pot.
Ensure the beans are fully submerged in the water for even cooking.
Bring the mixture to a boil, then reduce the heat to a simmer.
Simmering gently prevents the beans from breaking apart.
Add the chili powder, cumin, oregano, garlic powder, and chopped onion to the pot.
Stir well to distribute the spices evenly.
Cover and let the beans cook for 4-5 hours, checking occasionally and adding more hot water if needed.
Keep the beans covered with liquid to ensure even cooking.
In the last hour, stir in the tomato puree, brown sugar, black pepper, seasoning salt, and liquid smoke.
Adjust the seasoning to taste at this stage.
Serve the beans hot, garnished with fresh herbs if desired.
Pair with cornbread or rice for a complete meal.
