Best Southern Pinto Beans Recipes

SOUTHERN LIVING PINTO BEANS

Steps:

• Place beans in a large Dutch oven, and add water to cover.
• Bring to a boil, and cook, uncovered, 30 minutes.
• Drain.
• Add ham hock, tomatoes, broth, and next 10 ingredients to Dutch oven with beans; cook 55 minutes or until beans are tender.
• Serve over rice with Southwestern Cornbread(no sugar)in a cast iron skillet.
• *Dried pinto beans may be substituted for fresh; however, wash and sort beans; then soak overnight in water to cover.

SOUTHERN STYLE PINTO BEANS

Steps:

• Cover beans with water and soak overnight, or 6-8 hours.
• In the morning, drain and rinse the beans, discard soaking water, and put beans in slow cooker. Add remaining ingredients, including chicken broth.
• Cover. Cook on low 10 hours, or on High 5 hours.
• Transfer 2 cups of the bean soup to a food processor or blender and puree. Return puree to the slow-cooker. Heat on High an additional 30 minutes. (This is an easy way to thicken the soup.).
• Serve with cornbread and fried potatoes.
• TO PRE-PREP: Combine 2 teaspoons salt, 1 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon thyme, 1/2 teaspoon oregano, 1/4 teaspoon cumin, 1/4 teaspoon chili powder, and 1 bay leaf, and store in a plastic storage bag until ready to cook. Having these dry ingredients packaged ahead of time will make seasoning the beans as easy as pouring the seasonings into the slow-cooker along with the beans and chicken broth.
• TO STORE: Bean soups keep well in the refrigerator for up to 3 days or in the freezer for up to three months. The flavors are even better after standing. When reheating, thin with a little water if necessary.

SOUTHERN STYLE SALTED PINTO BEANS

Steps:

• wash beans and look for foreign matter, small stones or pieces of dirt.
• rinse twice.
• put in a heavy pot with the water and fatback.
• bring to a boil and reduce to a slow simmer.
• simmer about 3 hours.
• Serve with corn bread and sliced onions.

SOUTHERN PINTO BEANS

Steps:

• Rinse beans. Place beans in pot and cover them three times higher with water. Bring to a rapid boil for five minutes covered. Turn off stove. DO NOT REMOVE LID.
• Let the pot set one hour.
• Turn burner back on to slightly more than a simmer. Add ham bone, onion, and pepper.
• Boil covered for two hours. Add more water if necessary.
• Remove ham bone. Remove all ham and place back into pot. Discard bone.
• Turn down heat to simmer and add approximately 2 tablespoons brown sugar, or more. Now let beans cook as long as needed.
• Season to taste.
• I serve with Baby's Jalapeño Cornbread, Recipe #221836.

SOUTHERN PINTO BEANS

Steps:

• 1. Southern Pinto Beans 3 smoked hamhocks 2 pounds dried pinto beans 1/2 teaspoon garlic powder ... 1/2 teaspoon crushed red pepper 1/4 teaspoon ground black pepper 1/2 teaspoon salt 2 teaspoons hot sauce 1/2 medium chopped onion Boil hamhocks on high heat for 45 minutes. Add all seasonings except hot sauce and onion. Continue boiling for 20 minutes. Add pinto beans, hot sauce, and onion. Boil on medium heat until beans are done to taste. NOTE: To speed up cooking of beans and reduce the gas beans produce, soak beans in cold water overnight or for three hours during the day. Serve with cornbread and greens. You can also use the hamhocks as your meat side dish.

SOUTHERN PINTO BEANS

Steps:

• Thoroughly wash beans and place in large stock pot. Add water, sugar, ham or jowl, salt and pepper. Over high heat bring to a rolling boil. Reduce heat to simmer. Simmer on low for 4 to 6 hours or until beans are tender.
• DO NOT LET THE BEANS COOK DRY. I may be necessary to add water throughout cooking. These beans can also be prepared in a slow cooker. Just add all ingredients with slow cooker on high in the morning and they are ready to eat at supper time.

SOUTHERN PINTO BEANS

Steps:

• Inspect the beans to remove any small rocks or debris. Rinse well. Place the beans in a large stock pot or deep bowl and cover with at least 2 inches of water. Allow the beans to soak for about 8 hours or overnight. Drain completely.
• When ready to cook, place the soaked beans, 8 cups of water, ham hock, bouillion cubes, and chopped onion in a large pot with a lid. Bring to a boil, then reduce the heat to a simmer. Add salt to taste. I usually add about 1 teaspoon, but the exact amount of salt needed will vary based on the sodium level in the brand of bouillon and your taste.
• Cook over medium low for 1 1/2 to 2 hours or until tender to your liking. Remove the ham hock, shred the meat, and return it to the pot, if desired.