There’s something truly special about revisiting a recipe and making it even better. Recently, I made a few tweaks to my Spiced Ham Hock & Pinto Bean Stew, and I have to say, the results were absolutely amazing! My family (minus the picky eater) loved both versions of this dish, and they’re packed with so many healthful benefits—from collagen to protein and more.

When I cook for my family, it’s not just about making a meal—it’s about cooking with love and being intentional with the ingredients I use. Even if a recipe has a little indulgent twist, it’s still healthful because I control what goes into it. I make sure we’re not filled with lots of processed foods, and that makes it easy for me to justify a little “naughty” here and there. And trust me, the results are so yummy that I hope you’ll try them for yourself!

In this blog post, I’ll be sharing the updates I made to the original Spiced Ham Hock & Pinto Bean Stew recipe. Both versions of this dish are truly delicious, so I encourage you to try them both and let me know which one you prefer!

What’s New in This Version

Here’s what I did differently this time:

Spice Level: This time, I broke the chili peppers in half during cooking, which really helped kick up the heat. I also added a bit more chili powder, and together these changes brought the spice level up to exactly where we like it! Last time, I left the peppers whole, and the result was underwhelming in the spice department—breaking them made all the difference.
Ham Hock Cooking Time: I brought the ham hocks to a rapid boil, then turned them down to simmer for about 10 to 15 minutes. After that, I added two bouillon cubes to the water and continued simmering the ham hocks for just over 2 hours before adding the beans. This step gave the dish even more depth of flavor and made the ham hocks extra tender.
Using the Ham Hock Water Instead of Broth: One of the best parts of this updated version was using the water the ham hocks cooked in, instead of the extra liquid from the chicken broth used last time. It added an incredible depth of flavor to the dish, and I highly recommend trying it this way.
Badia Complete Seasoning Addition: Toward the end of cooking, I added Badia seasoning and let it simmer for about another hour before pulling the dish off the stove. I was cautious about adding salt because of the salt already coming from the ham hocks and bouillon cubes. I waited to taste the dish before adding the Badia seasoning, as it was new to me, and I didn’t want to risk over-seasoning. This seasoning was an inspired purchase from the Southern mac and cheese recipe I previously made, and I’m excited to incorporate it into more of my dishes.
Garlic Boost: As a garlic lover, I added an extra clove of minced garlic, which gave the stew more richness without overpowering the other flavors.
Bean Soaking Process: Although there are faster methods to prep beans, I’m dedicated to a slower process for the sake of intention. I started soaking my beans the day before cooking and soaked them for closer to 24 hours. This works fine, but I wouldn’t recommend going much over 24 hours to maintain the bean’s integrity. Life happens, though, and if you can’t cook them the next day, just drain and rinse them, then store in an airtight container in the fridge for another day. You’ve got a little wiggle room!

Updated Recipe: Spiced Ham Hock & Pinto Bean Stew

Yields: 6-8 servings
Prep Time: 10 minutes + overnight soaking (up to 24 hours)
Cook Time: 6-7 hours

Instructions

Estimated Total Cooking Time: 6-7 hours

This includes 2+ hours of simmering for the ham hocks and another 4-5 hours of cooking time after adding the beans and aromatics. It’s a dish that requires patience, but the results are worth it!

1. Soak the Beans:

Rinse the pinto beans thoroughly.
Place them in a large bowl and cover with cold water by at least 2 inches.
Let them soak overnight (or up to 24 hours) in the refrigerator.
If you can’t cook the beans the next day, drain and rinse them, then store in an airtight container in the fridge for one more day.

2. Cook the Ham Hocks:

Wash the ham hocks and place them in a large pot or Dutch oven.
Add enough water to cover the ham hocks.
Bring to a rapid boil over high heat.
Reduce heat to a gentle simmer, cover, and cook for about 10 to 15 minutes.
After 15 minutes, add two bouillon cubes to the water, and continue simmering for just over 2 hours.

3. Add the Beans and Aromatics:

Drain and rinse the soaked beans.
Add the beans to the pot with the ham hocks.
Add the chopped onion, garlic, bay leaves, broken chili peppers, pepper, garlic powder, onion powder, paprika, and chili powder at this stage.
Continue to simmer, covered, for another 4 to 5 hours, stirring occasionally.

4. Shred the Ham Hocks:

At the 3rd hour, carefully remove the ham hocks from the pot as the meat should be falling off the bone.
Set them aside to cool slightly.
Shred the meat from the hocks, discarding any skin, fat, or bones (or keep some for additional flavor and texture, based on your preference).
Return the shredded ham hock meat to the pot with the beans.

5. Finish the Stew:

Continue simmering the stew for another 1-2 hours.
Add the Badia seasoning during the last hour of cooking.
Taste for salt and seasoning before serving.
Remove the bay leaves before serving.

6. Serve:

Ladle the beans and ham into bowls and enjoy your “Spiced Intentions” stew!

Final Thoughts

This stew continues to be a favorite in our home, and I’m so glad I decided to revisit the recipe. The combination of tender ham hocks, flavorful beans, and the intentional cooking process makes it a dish I’m proud to serve to my family.

Stay tuned for my next blog post, where I’ll be sharing the recipe for the most amazing Honey Cornbread that pairs perfectly with this dish. It’s sweet, moist, and has a buttery topping that will make you fall in love at first bite. I can’t wait for you to try both!