There’s something so comforting about a steaming bowl of Southern pinto beans and tender cornbread. And it doesn’t matter what time of year, whether it’s chilly soup season or family cookout time—soul food for the win. I’ve had countless beans in my life, and there’s no way I’m stopping now. They’re filling, nutritious, and economical. While soaking dried pinto beans overnight is the way to go, there are alternatives to speed up the cooking process. ❤️
Recipe Ingredients
How to Make Southern Pinto Beans
Prep the Ingredients
Soak – Rinse dry pinto beans, pick through, and discard any foreign objects. Add beans to a large pot and cover with 3-4 inches of cold water. Cover and let sit for eight hours or overnight. (Photos 1-2)Cook the Ham – Start by covering the ham hocks with water in a large pot. Bring the water to a boil, then lower the heat and simmer for 1½-2 hours (until the meat falls off the bone). If you have a pressure cooker, it takes only 12 minutes or less once it starts cooking. Let it cool, then cut the meat into bite-size pieces. (Photos 3-4)Saute – In a large, heavy-bottomed pot, sauté cooked chopped ham hock for 4-5 minutes. (Photo 5)Saute the Seasonings – Add the onions, garlic, oregano, Creole seasoning, chili spice, smoked paprika, and bay leaf. Then sauté for 3-5 minutes, until onions are wilted and aromatic. (Photo 6-7)
Cook the Beans
Add the Beans – Drain the soaked beans, rinse, and place them in the pot. Stir for a minute or two. (Photo 8)Heat – Add about 5 cups water or chicken broth (enough to cover the beans), and bring to a boil. (Photo 9)Simmer – Reduce heat to a simmer and cook, occasionally stirring, for 55 minutes or more.Adjust Consistency – Add more stock or water to reach the desired thickness. The beans’ texture should be thick and somewhat creamy but not watery.Final Seasoning – Remove the bay leaves. Taste and adjust for seasonings with salt and pepper if needed. (Photo 10)Serve with cornbread or overcooked rice and garnish with green onion or cilantro.
Recipe Variations
Tips and Tricks
Make-Ahead and Storage Instructions
Pinto beans are an excellent make-ahead recipe. So soak up a double batch and freeze half of it in serving-size portions. They should last five months frozen. Thaw overnight in the fridge before reheating in the microwave or stove. Transfer the cooked beans to an airtight container or freezer-safe resealable bag. They will last refrigerated for four days if stored properly.
What to Serve With Southern Pinto Beans
This Southern-style pinto beans recipe has that spicy, earthy, and nutty flavor that complements well with any of these equally exquisite dishes below.
More Hearty Bean Recipes to Try
Conclusion
This Southern pinto beans recipe is hearty and tasty to comfort your soul. Would you like more super easy soul food recipes? Please subscribe to my newsletter to get the latest. 😉
Watch How to Make It
[adthrive-in-post-video-player video-id=”7bGkn8c8″ upload-date=”2023-01-20T15:57:38.000Z” name=”PINTO BEANS.mp4″ description=”Southern Pinto Beans Recipe with smokey ham and the right spices is made totally from scratch. Paprika, jalapenos, and chili powder give it the perfect heat, and oregano and cumin fill the kitchen with their mouthwatering aroma. ” player-type=”collapse” override-embed=”false”] This blog post was originally published in September 2018 and has been updated with additional tips, new photos, and a video.
