1-Getting started with soup beans: Getting started with soup beans is all about taking it one step at a time for the best results. First, inspect the pinto beans and remove any debris, then place them in a large bowl covered with cold water by 2 inches. Soak them at room temperature for 8 hours or overnight, then drain and set aside this helps them cook evenly and cuts down on cooking time.

2-Cook the chopped bacon: Next, in a Dutch oven, cook the chopped bacon until crispy over medium heat for 10-15 minutes, stirring occasionally. Once done, reserve the bacon fat and remove the bacon pieces for serving later. This step adds a smoky flavor that’s hard to beat.

3-Cook onions and garlic: Now, add the diced onion to the bacon fat and cook until softened, about 10 minutes, while scraping up those tasty browned bits from the pot. Follow that by adding the minced garlic and cooking for another 30 seconds until it’s fragrant. These layers build a strong base for your soup.

4-Cooking and Finishing Touches: Add the chicken stock, soaked beans, ham hocks, bay leaf, sweet paprika, and black pepper, then stir everything together. Bring it to a boil, reduce the heat to low, cover, and simmer for 1-2 hours until the beans are very soft and the liquid thickens slightly. Once ready, remove the ham hocks, shred some meat back into the pot, and discard the bay leaf.

5-Final taste and serve: Finally, taste and add salt as needed, then serve right away with the reserved bacon on top, alongside cornbread, sliced onions, and chow chow if you like. This method ensures a flavorful, hearty dish that’s perfect for any occasion.