Step 1

In a large soup pan or Dutch oven over medium heat, add the onion, garlic, bay leaves, pepper, ham hocks, chicken stock, and water.

Step 2

Bring to a boil, then reduce heat to a simmer. Continue to cook for 1 hour or longer for a richer flavor.

Step 3

After 1 hour, add the pinto beans. Stir to combine, and continue to simmer for an additional 15 to 20 minutes.

Step 4

Remove any meat from the ham hock, and stir it into the beans. Discard the bay leaves before serving.

Step 5

Serve hot with cornbread.