Southeastern Pinto Beans Seasoned with Ham Hock

Preparation

1. Pick through dried pinto beans for any stones or rocks and discard. In a bowl cover beans with water, at least 2 inches above the beans. Soak overnight (10 to 12 hours). Drain water from soaked beans and set aside.
2. Roughly chop the onion.
3. To a stock pot, add the soaked beans, onion, low-sodium broth, 2 cups water, piece of ham hock, black pepper, garlic powder, bay leaves and chili flakes.
4. Bring beans to a boil, reduce to a simmer, and cook until the beans are soft and tender. Cooking time is approximately 1-1/2 to 2 hours. Stir occasionally.
5. Once cooked, remove ham hock from the pot and let cool until safe to touch. Separate meat from fat and bones. Chop the meat and add back to beans. The skin, fat and bones can be saved for future soups or stocks or can be discarded.
6. Remove bay leaves from pot and discard.
7. Measure the recommended serving size for a kidney-friendly serving. Season with black pepper to taste.