A hearty and flavorful dish combining tender pinto beans, smoked ham, and perfectly cooked rice, ideal for a comforting meal.
Rinse and sort the pinto beans, removing any debris.
Soaking the beans overnight can reduce cooking time and improve texture.
Place the beans in a large pot and cover with water. Let soak for 8 hours or overnight.
Ensure the beans are fully submerged during soaking.
Drain and rinse the beans, then return them to the pot with fresh water.
Rinsing removes any residual starch or debris.
Add the ham hocks, salt, pepper, garlic, cumin, and brown sugar to the pot. Bring to a boil.
Stir occasionally to ensure even cooking.
Reduce heat to medium-low, cover, and simmer for 2.5 hours, stirring occasionally.
Check the water level periodically and add more if needed.
Stir in the rice, green bell pepper, green onions, and ham. Cover and simmer for 20 minutes.
Ensure the rice is evenly distributed for uniform cooking.
Remove the ham hocks, chop the meat, and return it to the pot.
Let the ham hocks cool slightly before handling.
Serve the dish hot, garnished with additional green onions if desired.
Pair with cornbread for a complete meal.
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