Step 1

Pour the dried pinto beans into a large dutch oven. Sort through the beans, removing any dirt and debris. Fill the pot with enough water to cover the beans by 2 inches. Cover, and let rest overnight (8 hours).

Step 2

Once the beans have soaked, drain them in a colander, and set aside. Dry the pot. Heat the dutch oven over medium heat. Once hot, add the butter. Once the butter has melted, add the onions and saute until almost translucent (about 4 minutes). Add the minced garlic and parsley, and stir. Saute until aromatic (about 30-60 seconds).

Step 3

Transfer the pinto beans to the dutch oven. Pour in the chicken broth and water, and stir together. Place the ham hock in the pot.

Step 4

Turn the heat up and bring to a boil. Once boiling, turn the heat down to medium-low, cover, and simmer, stirring periodically, for 2 to 3 hours (2 1/2 hours is normally about right for me), until the beans are tender to your preference. Keep in mind that older beans take longer to cook than fresher ones.

Step 5

Once the beans have reached your desired tenderness, turn the heat off. Use tongs to transfer the ham hock to a medium bowl. Carefully taste the beans, and add salt and pepper to taste.

Step 6

Optional (if you like meat in your beans): Shred the ham hock using two forks, removing the bones. Once shredded, add the ham hock meat back to the pot, and stir.