• Add sorted, rinsed pinto beans to a large bowl. Add enough water to cover the beans by 1 inch, cover the bowl, and soak for 8 to 12 hours. Drain and rinse.
  1 pound dried pinto beans, Water enough to cover the beans by 1 inch for soaking and 1 to 1 ½ inches while cooking
• Heat a large pot or Dutch oven over medium heat. Add the butter and onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds.
  2 tablespoons unsalted butter, 1 medium onion, 3 garlic cloves
• Add the soaked beans, ham hock (or diced ham), bay leaf, pepper, and enough fresh water to cover the beans by 1 to 1 ½ inches. Stir and bring to a boil.
  1 bay leaf, 1 meaty ham hock, ½ teaspoon ground black pepper
• Reduce to a low simmer, partially cover, and cook for 90 to 120 minutes, stirring occasionally. Add more hot water as needed to keep the beans just covered until they are tender.
• Remove the ham hock. Mash 1 to 2 cups of beans in the pot to thicken, then shred the ham, discard the bone and skin, and return the meat to the pot. Simmer uncovered for 10 to 15 minutes.
• Remove the bay leaf. Taste and season with salt as needed, then serve hot.
  Salt

How to Store Leftovers

• Store in the refrigerator for up to 3 to 4 days.