Pinto Beans Recipe

My mama made this pinto beans 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.

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

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. 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.
  • Herbs and spices: All you need are bay leaves, garlic powder, black pepper, and salt to season these perfectly.

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 206 votes
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Soak Time 12 hours
Total Time 13 hours 40 minutes
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. Soak your beans. It’s important for more even cooking and also better for digestion.

Serving Suggestions

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. 

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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. I cook a big ole pot of beans nearly every week during the winter. I cook mine in a crock pot and have never soaked my beans (if any kind) but need to be sure and check about an hour or two to make sure and add water because they soak it up! I always serve it with some sweet cornbread and fried potatoes and onions!! That’s just good eatin!!

    1. I have never soaked my beans either and have always used a crockpot as well as my parents and grandparents. You nailed it with the cornbread and fried potatoes. It’s my favorite comfort food meal! I also grew up with adding pepperocinis cut up in each bowl. Adds a little heat and each person can decide the heat!

  2. Thank you! I just cooked the beans using the entire recipe and they came out beautifully. I was hesitant to put the onions in but I did and the flavor they left in the beans are heavenly. Thank you for the recipe and many more to come.

  3. I won 1st place with this recipe !!!! We have a bbq cook off in our neighborhood and beans are one of the categories. All three judges ranked my beans the best. Thank you, but for now I’m keeping this recipe a secret.

  4. Thank you!! This was really really good. No onions or bay leaf (wasn’t ready for all that yet). Ran out of garlic powder so I just used a little real garlic. Used everything else and this was perfect!!! What I did was mashed a little bit of the beans and after a little while turned it up and put the lid on completely and it was nice and thick. Appreciate you!

  5. This should be a controlled substance! THE best pinto beans I’ve ever had, and now I can make them anytime I want. Sometimes ham hocks can be extra-smokey/salty. I soaked mine for about an hour in cold water, changing water halfway through. Other than that, did not change a think. Boy, is this a keeper.

  6. Beans beans the wonderful fruit, the more you eat the more you toot. The more you toot the better you’ll feel, have some beans for your next meal !!

  7. I made these for my family and they loved them. I have made pinto beans for 30 years and my husband said that these pinto beans were the best he ever had. I have to admit, they are. They have so much flavor and even better the next day. I am remaking them again and I can’t wait to eat them. So delicious!!

  8. Great recipe. Thanks it’s been over 30 years since the last great pinto beens. I scaled back for just two people, two cups of dried beens. Soaked over night. Pair boiled for twenty minutes twice. 3/4 once ham hock cut off as much meat from bone, 3/4 tsp sea salt 3/4 tsp garlic salt, 3/4 tsp pepper, 3/4 tsp brown sugar.32 oz chicken stock, 16 oz of water, mixed all ingredients with beans, bring to a boil, turn down and simmer for 1 1/2 hours.Perfect.

  9. First time making these. Flavor was good but so much liquid:( I followed recipe. I had to extract 1/2 the liquid:(

  10. Take it from this granny, always cook your beans without soaking them. You get a fuller flavor – I’ve cooked soaked beans and there is NO comparison. Yes, it takes longer, but my rule of “low and slow” yields the best beans you’ve ever put in your mouth.

4.40 from 206 votes (113 ratings without comment)

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