• 1 lb. dried pinto beans
  • 1 cup chopped white onion
  • 5-6 ozs. boneless country ham, diced
  • 1½ Tbsp. minced garlic
  • 2 tsp. Worcestershire sauce
  • 2 tsp. hot sauce
  • 2 tsp. kosher salt
  • 1 tsp. black pepper


  1. Pick pinto beans for pebbles, rinse until clean and place in 4-quart Dutch oven. Cover with cold water and soak for 5-6 hours, then drain.
  2. Return to the pot, cover beans with about 3 quarts of water and bring to a boil over medium high heat. Add remaining ingredients.
  3. Cover and bring to a boil, stirring occasionally. Turn down to a slow simmer until the beans change color and are slightly softened, but not mushy, about 2 hours.  
  4. Adjust seasoning to taste, if necessary, and serve with Wallace Station Buttermilk Cornbread (recipe below).


Recipe provided by:
Chef Ouita Michel/Ouita Michel Family Restaurants (Lexington-Midway-Versailles, KY)

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