Pinto Beans Recipe

Jocelyn (Grandbaby Cakes) Headshot By Jocelyn (Grandbaby Cakes)
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Pinto beans with ham hock was a mainstay dinner for me growing up. My mama made this recipe all the time because it was easy, flavorful and cheap boos! The smoked ham hock adds flavor to the broth while the beans get super tender from simmering. This is straight up Southern old school eating with no frills, just soul. Pair a bowl with a hunk of jiffy cornbread, and you’ve got a comfort meal that always satisfies.

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Overhead shot of a large white bowl of pinto beans with ham hock and bay leaf

Table of Contents

Pinto Beans Ingredients

  • Pinto beans: Make sure you wash and sort through the dried beans. You will find twigs, rocks, and debris, and you don’t want to eat them.
  • Chicken stock: While old schoolers like my mama used to just use water, I find that you can create a richer broth by using chicken stock.
  • Onion: White, yellow, or sweet onion will work.
  • Smoked ham hock: You can find these in the meat section at most grocery stores. Very important: make sure they are smoked and super meaty! If you aren’t a fan, just substitute with a smoked turkey leg, which is equally as good. If you don’t want meat at all, you can use 1 tablespoon of liquid smoke.
  • Herbs and spices: All you need are bay leaves, garlic powder, black pepper, and salt to season these perfectly.
Ingredients in a pinto bean recipe on a marble countertop.

How to make Pinto Beans

Pinto beans, chicken stock, seasonings, onion and spices in a large pot being stirred together on white countertop
Step 1: Throw the beans in a large pot along with onion, smoked ham hocks, a couple of bay leaves (optional), and chicken stock and water.
Stirred together beans in a savory sauce.
Step 2: Cook until the beans are tender at which point the halved onion bulbs are practically melted into the cooking liquid and the entire pot is full of flavor from the smoked ham hock and bay leaves.
A pot of pinto beans on the table with a spoon lifting some up from the broth.
Step 3: Add the garlic powder, salt and pepper. Stir to mix them up and then taste to adjust any seasonings to your own tastes.
A big bowl of pinto beans with a spoon ready to eat

Southern Pinto Bean Recipe

Dried pinto beans slow cooked on the stove top with chicken broth, a big ol' ham hock, and seasonings. Serve with some cornbread, and call it dinner.
4.40 from 204 votes
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Soak Time 12 hours
Total Time 13 hours 40 minutes
Author: Jocelyn Delk Adams
Course: Side Dish
Servings: 16 servings

Equipment

Ingredients

  • 1 (11 ounce) package pinto beans picked through and soaked in lots of water overnight
  • 1 quart chicken stock
  • 1 quart water
  • 1 onion  halved or roughly chopped
  • 2 halves smoked ham hock (about ¾ pound total)
  • 2 bay leaves optional
  • 1 tsp black pepper plus more to taste
  • 1 tsp garlic powder plus more to taste
  • Salt to taste

Instructions

  • Add the soaked beans, chicken stock, water, onion, ham hocks, and bay leaves (if using) to a large stock pot.
  • Bring to a boil, reduce to a simmer, cover with a lid, and cook, stirring occasionally, until the beans are nice and tender, about 1 hour 30 minutes.
  • Season with pepper, garlic powder, and salt. Serve.

Notes

This recipe used the entire package of beans I purchased and makes a large quantity, but can be scaled for smaller amounts.
Also you can replace the ham hocks in this recipe with smoked turkey instead.
Cook just above a simmer for a creamier texture. This amount of heat causes some of the beans to break down, adding more body to the liquid and giving the dish more creaminess.
Don’t forget the meat on the ham hocks. After cooking you can pick the meat from the bones to stir into the beans for you and your guests to enjoy the full flavor.
Sort your beans. You’re looking for any beans that are shriveled, super dark, or otherwise appear off. You should also be on the lookout for any small rocks or other inedible debris that might have found its way into the bag.
Soak your beans. It’s important for more even cooking and also better for digestion.
Storage: Cool the beans to room temp then transfer them to an airtight container to pop in the fridge. They should last about 4 days in the fridge if stored properly. To reheat, I prefer thawing them in the fridge overnight and then putting them in a saucepan to heat over medium heat until warmed through.

Nutrition

Calories: 79kcal | Carbohydrates: 3g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 129mg | Potassium: 135mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
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Recipe Tips

  1. Cook just above a simmer for a creamier texture. Keeping that heat low adds more body to the liquid that results in creaminess as the beans break down.
  2. Newer Beans are Best: Beans are shelf stable but the longer they sit around the longer they take to cook.
  3. Don’t forget to pick the meat: After cooking, you can pick the meat from the bones and stir into the beans. That’s good eatin boos!
  4. Sort your beans: Keep those beans pristine boos by removing any shriveled, dark, or weird looking beans. Also get rid of inedible debris that might have found its way into the bag.
  5. Soak your beans. It’s important for more even cooking and also better for digestion.

Recipe Substitutions & Additions

  • Vegetarian: You can skip the ham hock and swap in vegetable stock instead. I also like to increase my spices and add a little smoked paprika and liquid smoke to punch up the flavor.
  • No broth? Water is all good to use.
  • Use ham bones instead of hocks. I find the hocks are more flavorful and smoky but if you have a leftover ham bone, don’t let it go to waste and use it to flavor your pinto beans.
A pot of pinto beans on the table with a spoon lifting some up from the broth.

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What to Serve With Southern Pinto Beans

A spoonful of pinto beans with slivers of meat lifted up over the pot.

Recipe help

How long to soak pinto beans?

I personally prefer soaking mine overnight or for at least 8-12 hours. This will shorten the cook time and make them easier to digest. Of course if you forget (been there, done that plenty), you can quick soak them.

Is there a faster way to soak beans?

If you forget to soak them overnight, you can use the quick soak method. Just pour boiling water over your beans and let them sit for an hour. The beans will absorb some of the liquid and plump up as they sit. Just note they may need to cook slightly longer than beans soaked overnight.

Can I make pinto beans in the crockpot?

Yep for sure boos. My mama took this shortcut plenty of times. I won’t lie, you will lose a bit of flavor and creaminess with this method however. To make southern-style pinto beans in a crock pot, add all of the ingredients to the pot and stir until fully combined. Cook on low for 7-8 hours, or until the ham is tender and falling apart. 

A overhead shot of a big pot of pinto beans, ham hock and bay leaves against white background

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Filed Under:  Beans and Legumes, Side Dishes, Stovetop

Comments

  1. Great recipe Grandbaby cakes. I Used the chicken stock for the first time ever and it was great. I also would highly recommend some good old fashioned cornbread to compliment the pintos and ham. We serve the pintos and ham atop our cornbread and it is so DELICIOUs.

    Reply

  2. My parents and gradparents added chili powder…what is your suggestion? also, if i added ground beef are THEIR other ingredients THAT i would need?

    Reply

    1. You can definitely adapt this recipe and make your own. You can also add in some browned ground beef as well for a totally different flavor profile.

  5. Made them for Father’s Day. My family said that they are good. Didn’t even need to put any salt and pepper in them. I was told the taste was already good without them. Would make again.

    Reply

  6. I’m about to make these tonight for dinner tomorrow. The only difference I see is my grandma would add chili powder to hers. I might add. I will decide while they are cooking. I will definitely come back and let you know how they turn out. Thanks for this recipe. Looks very simple. I can’t wait to get started.

    Reply

    1. It will be the same cooking time, you’ll just need to up the liquids and seasonings to double the recipe.

  8. Ive made your recipe 1x now. Just water and red pepper flakes were different. They were great and lasted three days just for myself. Tonight im making them again but using the chicken stock. . Looking forward to dinner.

    Reply

    1. Great question! Nope you can just leave out on the counter at room temperature.

4.40 from 204 votes (113 ratings without comment)

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