Pinto Beans
intro
Creamy, smoky slow-simmered pinto beans, a beloved Southern American comfort staple, perfect served alongside cornbread, rice, or grilled meats.
Ingredients
Steps
Sort and rinse beans
Spread 450g dried pinto beans across a rimmed baking sheet, pick out any small rocks, shriveled discolored beans, or plant debris, then transfer beans to a colander and rinse thoroughly under cold running water for 1 minute; no pre-soaking is required for this recipe.
Sauté bacon and aromatics
Heat a heavy-bottomed 5-quart Dutch oven over medium heat (175°C/350°F). Add 113g chopped smoked bacon, cook for 5 minutes until fat renders and bacon edges turn crisp. Add 150g diced yellow onion and 15g minced jalapeño, cook for 4 minutes until onion softens and turns translucent, then add 10g minced garlic and cook for 30 seconds until fragrant, taking care not to burn the garlic.
Combine beans and seasonings
Add the rinsed pinto beans to the Dutch oven, pour in 1000ml low-sodium chicken broth, and stir to fully combine. Add 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1/2 teaspoon dried thyme, 1/2 teaspoon ground black pepper, and 1 whole bay leaf, stirring again to evenly distribute spices throughout the liquid and beans.
Bring to gentle simmer
Increase stovetop heat to medium-high, bring the bean mixture to a low rolling boil (small, consistent bubbles breaking the surface, approximately 7 minutes), then immediately reduce heat to low (95°C/200°F) to maintain a soft, gentle simmer. Do not allow beans to boil rapidly, as this will cause skins to split and beans to turn mushy.
Simmer beans to tenderness
Keep the pot partially covered with a 1-inch gap for steam to escape, and simmer for 2 hours, stirring the beans with a wooden spoon every 20 minutes to prevent sticking to the pot bottom. Test doneness at the 2-hour mark: beans should be fully tender with a creamy interior and no hard, starchy core when bitten into.
Season and rest beans
Fish out and discard the bay leaf from the pot, stir in 1 tablespoon kosher salt (add more in 1/4 teaspoon increments if desired to taste), then turn off the heat. Cover the pot fully and let beans rest for 10 minutes to allow flavors to meld and broth to thicken slightly before serving.
Tips
2.If you prefer thicker bean broth, mash 1/2 cup of cooked beans against the side of the pot with a spoon during the final 10 minutes of simmering, then stir to incorporate.
3.Leftover beans will keep in an airtight container in the refrigerator for up to 5 days, and their flavor will improve as they rest; reheat gently over low heat with a splash of broth if they thicken too much.
OMG these pinto beans are a GAME CHANGER for Sunday family dinner! I threw in a smoked ham hock like my grandma used to, simmered the full 2.5 hours, and my kids went back for SECONDS even the picky one who hates beans. Only thing I did different was add a tiny pinch of cayenne for a little kick. 10/10 will make again for our next church potluck!
Wait, total beginner here—do I *have* to soak the beans first? I forgot to prep them last night and really want to make these for my roommate's birthday cookout today. I know the cook time is 2.5 hours, will that be enough if I don't soak?
Grew up eating my great aunt's pinto beans every Saturday, and I swear this recipe tastes exactly like hers! I've tried so many copycat recipes over the years that were too bland or too mushy, but this slow simmer method is perfect. Served it with cornbread and collard greens just like we always did, and my husband said it tasted like home.
Made a test batch last night and they are SO good, but I want to scale it up for weekly meal prep. How well do these keep in the fridge? I usually portion stuff out into containers for lunches but I know beans can get mushy if they sit too long. Also, do they freeze okay?
Brought these to our neighborhood block party last weekend and people were literally asking me for the recipe before they even finished their first bowl! I added a diced onion and a couple cloves of garlic like the recipe said, used chicken broth instead of water for extra depth, and they were a total hit. The only bummer is I didn't make enough—people scraped the pot clean!
Made these vegan by swapping the ham hock for smoked paprika and a splash of liquid smoke, used vegetable broth instead of chicken, and they were INCREDIBLE. I was worried they'd lack that smoky southern flavor but they hit every single note. Even my meat-eating boyfriend said he liked them better than the bacon-filled ones his mom makes!
Made these as a side for my brisket cookout last weekend, and let me tell you—they paired better than the baked beans I usually make! I let them simmer while the brisket rested, added a little of the brisket drippings to the pot, and my guests lost their minds.
Super easy recipe even for a college kid with a tiny dorm stovetop! I used dried beans, a cheap ham steak I picked up from the campus grocery store, and it cost me like $4 total to make 6 servings. Way better than eating ramen for dinner every night.
So happy this recipe is naturally gluten free! I have celiac and so many bean recipes sneak in flour or weird seasonings with hidden gluten, but this is totally safe as written. I served it over rice for a quick, filling weeknight dinner and my whole family loved it.
Back in my day we simmered beans all day on the wood stove, but this 2.5 hour stovetop version is just as good for folks who don't have all day to cook. I like to add a bay leaf and a little apple cider vinegar at the end to cut the richness, it's how my mom taught me.
Wait the recipe says easy, 2.5 hours cook time—can I make this in a slow cooker on low instead? I work 8 hour days, so if I can throw it on in the morning before work that would be way better for my schedule.
Made these for my backpacking trip last week, dehydrated portions of them to take on the trail, and they were the best hot meal I had the whole trip! So much heartier than the freeze-dried trail meals you buy at the outfitter. 10/10 will be making these for all my future trips.
Honestly, I never liked pinto beans growing up because my mom always made them from a can and they were mushy and bland. I decided to give this recipe a shot on a whim and WOW, I'm a convert. The slow simmer makes such a huge difference, the beans are creamy but not mushy, and the flavor is so deep. My wife is shocked I'm asking to make these again next week.
Added a whole diced jalapeño and a tablespoon of hot sauce to these and they were perfect! I like my beans with a little kick, and this recipe is such a great base to add whatever heat level you want. Served them with smoked sausage and cornbread muffins for the ultimate comfort food dinner. SO good.
Made these for our weekly Sunday supper with my in-laws, and my father-in-law (who is the pickiest southern cook on the planet) said they were better than his own mom's recipe. I'm calling that a massive win. I followed the recipe exactly, no tweaks, and it was perfect. Will be a regular in our rotation for sure.
This recipe is so affordable! I fed a family of 4 for under $6 total, which is unheard of these days with grocery prices so high. The beans are filling, flavorful, and everyone cleaned their plates. I'll be making this at least twice a month now to save on our grocery bill.
Used leftover ham from our Easter dinner to make these, and it was the best use of leftovers I've ever come up with. The ham flavor seeped into every single bean, and the leftovers were even better the next day for lunch over a little white rice. Don't sleep on leftover ham in this recipe, y'all.
I'm a born and raised New Yorker who moved to Georgia last year, and I've been nervous to try making classic southern food because I don't want to mess it up. This recipe was so easy to follow, it came out perfect on the first try! My neighbor who's lived here her whole life said it tasted like the beans she grew up on. So proud of myself!