This was an awesome recipe. :) I substituted the ham hock for a rib-eye steak and the beans for a baked potato with all the fixings. Other than that I left the recipe alone and it came out perfect. ;P feels like a lot of these updates turned a simple bean recipe into Texas chili. Seriously though I like the recipe as is with a splash of Worcestershire and a jalapeño.

I used the bone leftover from a baked ham and canned pinto beans, which significantly cut down on the prep and cooking time.. The jalapeno suggestion was just what it needed for a little kick.

I love ham hocks and pinto beans.. This is a great tasting, simple recipe similar to my moms. A good loaf of bread is all you will need to compliment this recipe, my whole family loves them with cornbread also.

I make mine the same way. It is tradition in our family to make bread dough and make dough gobbies. You pinch some off flatten it out and deep fry in oil. It makes the meal.

After soaking beans throw all ingredients into a crock pot along with stewed tomatoes and let cook overnight or all day on low. Mmmmmmmm good.

I use a family recipe for this dish, but this one is very similar. We have used ham hocks, ham bones, and ham shanks and it all comes out about the same. I agree also to adding some cooking time as I prefer my soups to be a bit thicker in consistency.

Great recipe, I bought some Peruvian beans after Thanksgiving 2012. I used some left-over ham and bone from HoneyBaked Hams; plus, you can buy ham hocks from them. I just added the beans and it already smells fantastic. I do most of the cooking for my aging parents, and have been trying recipes from this site.

To give it that special touch, I smoke my ham hocks with mesquite wood prior to adding to pot. Add a can of Rotel tomatoes.

Pinto beans and ham hocks... MMMM MM! I cook alot of Pintos for home and cookoffs. I treat pintos like a soup or chilli and try to layer flavors. Adding to this recipe... 1st I use chicken stock, no water. Rotel, 2-3 chopped jalapeno, 2 packs of sazon goya ham and 2 packs of the vegetable, dash of dry mustard and Worcestershire. I like a little liquid smoke but be careful when cooking for guests. It adds a flavor that people either love or hate. lastly take a 1/4 cup of your beans near the end and mash them and put them back in the pot and enjoy.

Really like this recipe ... though I've added a few things. My favorite is close to a bottle of really dry red wine (from Chili is my favorite, blood red). Also I've added a bit of San J Organic Tamari sauce, fresh ground mustard, ginger & turmeric. The wine really creates the most flavorable juice. I top off the beans when eating with a cheddar cheese and very good organic corn chips. Be careful with the Jalapenos. If you try to sniff them, you can get a severe nasal burn ... treated with a citric acid will relieve the pain (lemon or lime juice). Long live such recipes! Seriously, it keeps me alive! ... CEC/WestTexas

Update: Sorry for the haste in the previous post. I prepare the beans by soaking over night and then still cook them for many hours, possibly 6-7 . I add the onion, Jalapenos, garlic & ham hocks at the beginning and most of the spices much later and especially the dry red wine, which is quite significant. The Ginger and Mustard are from my depression era farm raised mother. These two spices together will mitigate the explosive effect of tearing a hole in the bottom of your pants nearest to your posterior vent. They inhibit the gastric creation of profusely explosive gases! Seriously! ;-) And they work! Enjoy!

I love soup beans, one way I make a meal.. Is tear apart a hunk of cornbread. Tear a piece of butter lettuce, chop a green onion , fry a slice of bacon chop and add big ladle of beans and drizzle a lil bacon grease. Sounds a lil crazy but I swear u will love it..

I love this type of food!

Down here in South Texas, we add a little bit a cilantro and just a couple small tomatoes (Rotel if you're truly Texan...includes some jalapenos and a bit of onion, but I always add my own onion).

Love the basics! I was told years ago to purchase "heavily smoked" hocks but not sure if my grocer knows what that means (next time I'll smoke them myself). I did end up adding liquid smoke. I use a little oil in the pot and brown the hocks, add onions and garlic (I use extra) Jalapenos. I fine diced kielbasa to add flavor (this time turkey but last year I used the real deal) Adding water I cooked this combo for 2-3 hours. Tomorrow morning cut up the hock rinds bite size, bring to boil then add soaked beans and season more toward the end. Last year at super bowl I made the above but was too salty so I fine diced one or two potatoes and tossed them in. no one noticed the potatoes (I checked) "pop" and bro in law - both Southern men and very picky eaters said it was the best ever. Even though it's almost 70 here in SV I'm still making this wonderful soothing dish w/honey Jalapeño corn bread and a salad. PERFECT!

It reminds me of my grandmother. What I did was added a bay leaf and some oregano and cooked for 7 hours until the water was just about gone, then I sat down and ate like a hungry man.:) GREAT RECIPE!!!