Red Caldwell's Prize Winnin Pintos

Dive into the rich, soulful flavors of **Red Caldwell's Prize Winnin' Pintos**, a slow-simmered Southern classic that’s as comforting as it is satisfying. This hearty dish starts with tender pinto beans, infused with the smoky essence of a ham hock and a medley of bold spices like chili powder, cumin, and paprika. The addition of diced tomatoes with green chilies and optional jalapeño adds a touch of zesty heat, while garlic and onion build a deeply savory base. Perfectly cooked to a creamy, broth-like consistency, these pintos are the ultimate sidekick to cornbread, fluffy rice, or juicy barbecue. With just 15 minutes of prep and a slow simmer that lets the flavors meld to perfection, this recipe brings authentic Southern comfort straight to your table. Try it for your next family dinner or cookout and see why it’s a prize-winning favorite!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:240 mins

Total Time:255 mins

Servings: 6

Ingredients

• 1 pound dried pinto beans
• 8 cups water
• 1 piece smoked ham hock
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 can (10 ounces) diced tomatoes with green chilies
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 medium jalapeño, seeded and diced (optional)
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)

Directions

Step 1

Rinse the dried pinto beans thoroughly under cold water, removing any debris or damaged beans. Place the beans in a large bowl, cover with water, and soak overnight (8-12 hours).

Step 2

Drain and rinse the soaked beans. Set aside.

Step 3

In a large pot or Dutch oven, combine the pinto beans, 8 cups of water, and the smoked ham hock. Bring to a boil over medium-high heat.

Step 4

Once boiling, reduce the heat to low and simmer gently. Skim off any foam that forms on the surface.

Step 5

Add the diced onion, minced garlic, diced tomatoes with green chilies, chili powder, ground cumin, paprika, salt, black pepper, and optional diced jalapeño to the pot. Stir to combine.

Step 6

Cover the pot and let the beans cook on low heat for 3.5 to 4 hours, stirring occasionally, until the beans are tender and the liquid has thickened into a flavorful broth.

Step 7

Taste and adjust seasonings as needed. If the beans are too thick, add a splash of water to reach your desired consistency.

Step 8

Once the beans are cooked, remove the ham hock. Shred any meat from the bone and stir it back into the pot, discarding the bone and any excess fat.

Step 9

Serve the pinto beans hot, garnished with fresh cilantro if desired. These beans pair wonderfully with cornbread, rice, or as a side dish to your favorite barbecue.

Nutrition Facts

Serving size	(3258.9g)

Amount per serving	% Daily Value*
Calories	1810.4

Total Fat 78.0g	0%
Saturated Fat 26.2g	0%
Polyunsaturated Fat 1.1g
Cholesterol 317.5mg	0%
Sodium 8225.6mg	0%
Total Carbohydrate 150.6g	0%
Dietary Fiber 51.6g	0%
Total Sugars 13.7g
Protein 129.8g	0%

Vitamin D 0IU	0%
Calcium 498.6mg	0%
Iron 21.3mg	0%
Potassium 3967.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.5%

Protein: 28.5%

Carbs: 33.0%