1-First, check the beans for any debris and soak 1 pound of dried pinto beans in cold water for 8 hours or overnight, then drain them. This step helps reduce cooking time and improves digestibility, setting the stage for tender beans.

2-Next, in a Dutch oven over medium heat, cook the 6 slices of chopped bacon until crispy, about 10-15 minutes, and reserve the bacon fat while removing the bacon pieces for serving later. Add the 1 small diced sweet onion to the bacon fat and cook until softened, about 10 minutes, while scraping up those tasty browned bits.

3-Stir in the 4 cloves of minced garlic and cook until fragrant, about 30 seconds. Then, add 6 cups of chicken stock, the soaked beans, 2 ham hocks, 1 bay leaf, ½ teaspoon sweet paprika, and 1 teaspoon black pepper, stirring everything together.

4-Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 to 2 hours until the beans are very soft and the liquid thickens. Once done, remove the ham hocks and bay leaf, shred some meat from the hocks back into the pot, and season with salt as needed.

5-Serve immediately, topped with the reserved bacon, alongside cornbread, sliced onions, and chow chow. The total prep time is about 10 minutes, plus 8 hours soaking and 1-2 hours cooking, so plan ahead for a total of 9-10 hours. For a twist, try adapting this for a slow cooker as mentioned in our tips section.