Step 1

Fill a Dutch oven or soup pot with water (enough to cover the pinto beans) and place it on the stove to boil. Once the water has boiled, remove it from the heat and add the pinto beans. Allow the beans to soak for 1 hour and then drain. Alternatively, you can soak the beans overnight.

Step 2

Place a Dutch oven or soup pot on medium-high heat and add the olive oil.

Step 3

When hot, add the onions and garlic. Saute until translucent and fragrant.

Step 4

Add in the chicken broth, pinto beans, ham hock, Creole seasoning, and bay leaf. Stir.

Step 5

Place the lid on the pot and lower the heat to medium-low. Cook for 1 1/2-3 hours until the beans are soft. You can test if they are done by grabbing one bean out of the pot and mashing it with a spoon or fork. Mine usually take 2 hours to reach my desired texture.

Step 6

Open up the pot and remove the bay leaf and ham hock. If you like meat in your beans, use 2 forks and shred the meat from the ham hock and return it to the pot. Taste repeatedly and add salt and pepper to taste if needed.

Step 7

Cool before serving. I like to use a slotted spoon to serve.