1 pound dried pinto beans
1 onion, diced
1 Tbsp. olive oil
1 Tbsp. butter
1 smoked ham hock
6-8 C. chicken broth (depending on desired consistency)
1 Tbsp. tomato paste
1-2 Tbsp. chopped fresh oregano
1-2 Tbsp. Head Country Championship Seasoning, Original or High Plains Heat
scant 1/4 C. Head Country Bar-B-Q sauce, Original, Chipotle, or Sugar Free
salt and pepper
Simmer on stovetop
In an enameled cast-iron Dutch oven or large stainless-steel pot, combine olive oil and butter to melt over medium-high heat. Add onion and cook until beginning to brown, 5-7 minutes, stirring occasionally. Season with Head Country Championship Seasoning.
Add ham hock and dried pinto beans. Stir to combine with cooked onions. Add chicken broth, starting with 6 cups and adding more through the cooking process if needed.
Bring beans mixture to a boil and turn heat down to simmer. Simmer beans, with no lid, for 2-3 hours, or until when you blow on a bean its skin splits and peels. Add more stock if needed.
Turn heat to low. Add tomato paste, Head Country Championship Seasoning, oregano, and BBQ sauce. Season with salt and pepper, if desired.
Serve with cornbread and extra oregano, plus desired toppings. Enjoy!