Southern Pinto Beans Recipe – Smokey ham and hearty pinto beans with the right spices made totally from scratch. Paprika and chili powder give it the perfect heat, and oregano and cumin fill the kitchen with their mouthwatering aroma. A great addition to your favorite tacos, burritos, enchiladas, or as a main course by itself!
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. ❤️
What Are Pinto Beans?
A celebrated bean in the Southern U.S. and Northern Mexico gets its name from the Spanish word pinto (meaning painted). And this soul food staple is comfort at its finest, whether dried, fresh, or canned. Besides, can a meal be authentic Southern fare if it’s missing pinto beans and cornbread?
Recipe Ingredients
- Dried Pinto Beans – The star of this show is an excellent source of protein and dietary fiber and is low in fat. And though I’m no nutritionist, I’ve heard they’re easier on your stomach than some beans.
- Ham Hock – The rich meaty flavor completes the overall smokey flavor profile. But leftover ham, chicken, or bacon are just as good.
- Seasonings – Onion, garlic, bay leaves, and oregano are responsible for this dish’s exceptional savory flavors. Creole seasoning, chili powder, and smoked paprika enhance the flavor with mouth-tingling heat. According to your tastes, of course.😉
- Chicken Broth – For the best flavor, real chicken essence from the broth is a winner. But you can always use water if you have to.
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
- More Veggies – Tomatoes, bell peppers, carrots, celery, the options are endless! Not only will they add colors and texture, but also nutrients.
- Spicy – Hold on to your water bottle as we level up the spiciness with habanero, jalapeno, Scotch bonnet, or serrano peppers.
- Cooking Variations – Slow cooker pinto beans take 6-8 hours on low if they’ve been soaked and 8-10 hours on low unsoaked. Southern pinto beans take 25-30 minutes in a pressure cooker, even if you forget to soak them.
Tips and Tricks
- Add a tablespoon of vinegar to the soaking water for traditional cooking methods. While soaking them overnight is the norm, 24 hours is even better.
- The longer you cook the beans, the tenderer they get and the thicker the gravy. It all depends on your preferences.
- Forgot to soak the beans? No worries because you can do the quick soak or cook them as is. Add the beans to a large pot of boiling water (8 cups water for every pound of dry beans) and let them boil for 2 minutes. Then turn off the heat and leave it covered for an hour. Drain and rinse the beans, then cook according to the recipe.
- The jury is out on whether to add salt before or after the beans are tender. But if you add salt early on, it might prevent the starches in the beans from breaking down, keeping them from getting soft.
- Smashing a clove of garlic and half an onion and throwing them into the water before soaking them makes the beans even tastier.
Pro Tip: Kidney beans are the only edible beans I know that absolutely need to be soaked before cooking. Throwing out the soaking water is also a must because it contains water-soluble toxins pulled from the beans.
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.
FAQs
Pinto and black beans offer almost the same nutrition, with pinto beans containing slightly more carbs. Black beans are firmer, so they hold up to high heat without getting mushy. Pinto beans have a milder taste and a softer texture, making them great for refried beans.
It depends on how fresh they are, how long they were soaked, and your altitude. Soaked beans take about an hour on the stovetop, 6-8 hours in a Crockpot, and 15 minutes in a pressure cooker. Unsoaked beans take about 90 minutes on the stovetop, 8-10 in a slow cooker, and 30 minutes in an Instant Pot.
Pinto beans naturally absorb the flavors of whatever you throw in the pot. Spices like Creole seasoning, chili powder, cumin, paprika, and aromatics, are fantastic flavor enhancers. Ham or bacon is a given.😉
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
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This blog post was originally published in September 2018 and has been updated with additional tips, new photos, and a video.
Carol Seagroves says
I made this recipe with the spices exactly as written, and we LOVED it! However, I noticed in the description at the very top of the page, you mentioned cumin, which is not included in the spice list for the recipe. Just wondering if you do or do not include cumin when you make these beans?
ImmaculateBites says
Hi Carol! It’s great to hear that you loved the recipe! Cumin can be a wonderful addition to Southern red beans, adding a warm, earthy flavor that complements the other spices. I made this recipe with and without cumin, and it worked out fine. Add 1 teaspoon of cumin and adjust with more to suit your taste bud
Lisa says
Do I use oregano twice in the recipe?
Imma says
Hi Lisa. Use Oregano just once.
Mona Lopez says
Loved this recipe! Grew up watching mom & grandma make but never made it myself. Thanks for recipe. My grandkids loved it.
Immaculate Bites says
Thank you, Mona!
Alimax says
We are a vegetarian house, so I made it without bacon and using veggie stock. Also, I used canned pinto beans (had to do it, I don’t have the patience or organisation for dry beans!). I’m the only meat-eater in the family and I have to say I think it was missing something by leaving out bacon and chicken stock, but my other half was happy enough! While simmering I tasted it and was worried it was too bland, so I threw in a chipotle from a can in Adobe sauce, which gave it a it of needed oomph along with some salt. In the past I have found using even a tiny bit more smoked paprika than stated resulted in heartburn, so didn’t go there! Very nice, easy recipe…for me it feels like a bit if a compromise doing it vegetarian, as opposed to the PR style beans recipe, which I find perfectly tasty and don’t miss the meat.
Tomorrow I’m trying chickpea curry & doubles ๐
More veggie recipes, please!!!
ImmaculateBites says
Hi Alimax! True, some recipes don’t taste as good when done vegan style. And this is where the power of seasoning and spice comes in ;)! I am so glad you were able to make it work for you. More veggie recipes coming up soon :). Happy cooking!
Anita says
This was SO good! Definitely a keeper.
ImmaculateBites says
YAY! Thanks for sharing this with us.
Sheila says
Can I put them in a crockpot
ImmaculateBites says
Yes, you can. Cook on low for about 6 to 8 hours or until tender.
Marcelle says
Do I just put all the ingredients in the crockpot without browning the bacon and sautรฉ other ingredients and spices first? Thanks! I am planning on making this to have with Tamales this week.
ImmaculateBites says
Brown the bacon first, then saute the other ingredients before adding to the crockpot.
Keri says
Great classic recipe! I like to smash some up in the end to make it thick and hearty. Great over saffron rice, home fry potatoes, or with jalapeรฑo cornbread…
imma africanbites says
Thanks for sharing your insights. I appreciate it.
Jackie says
Oh wow!!! Absolutely marvelous.. I’m dating a Nigerian and i know my food is on point when he asks for seconds. I just substituted the bacon with crisp fried chicken skin and instead of jalapeno I used scotch bonnet peppers. We love heat.. Thank you so much for making my cooking life so tasty
imma africanbites says
Thank you for sharing those tips, Jackie. And I’m glad you guys love it. ๐