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Camellia Brand
3 bowls of red beans and rice in appalacian soup with corn bread sprinkled on it

Appalachian Soup Beans

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  • 1 (1-pound) package Camellia Brand Pinto Beans, rinsed and sorted
  • 5 slices bacon, coarsely chopped
  • 1 cup yellow onion, chopped
  • 5 garlic cloves, minced
  • 4 cups chicken stock
  • 2 cups water
  • 1 smoked ham hock
  • 1/2 teaspoon black pepper, ground
  • 1/4 teaspoon red pepper, ground
  • 1 bay leaf
  • 1 1/2 teaspoons kosher salt
  • chowchow and cornbread to serve


  1. Rinse and sort beans. Place beans in a large bowl. Add enough water to cover beans by 2 inches. Cover bowl and let stand overnight. Drain beans.
  2. In a medium skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon and let drain on paper towels, reserving drippings in skillet.
  3. Add onion to bacon drippings; cook over medium heat until softened, about 4 minutes. Add garlic; cook for 30 seconds.
  4. In a 5-to 6-quart slow cooker, add beans, onion mixture, stock, 2 cups water, ham hock, peppers, and bay leaf. Cover and cook until beans are tender, 4 hours and 30 minutes on high heat or 8 hours on low heat. Uncover. Add salt and continue to cook on high for 1 hour more. Using the back of a spoon, mash a few beans. Remove ham hock and bay leaf.
  5. Sprinkle each serving with bacon. Serve with chowchow and cornbread.