Kitchen notes · a little help before you start
Southern Pinto Beans Recipe
Southern Pinto Beans Recipe is made with dried pinto beans, chicken broth, and ham hock.
- Prep
- 10 min
- Cook
- 180 min
- Total
- 670 min
- Original yield
- Serves 6
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course · Sides
- Primary protein
- Pork · Beans & lentils
- Cuisine
- Southern American · American
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Check when to cover
Follow the covered and uncovered stages in their stated order.
2. Prepare the first additions
Set out the ingredients needed for the first cooking step.
3. Allow for cooling
Include the cooling stage before the next step.
Get to know the ingredients
dried pinto beans
In the method: Rinse dry pinto beans and pick through and discard any foreign objects.
large ham hock (or 2 small)
In the method: Start by covering the ham hocks with water in a large pot.
medium yellow onion, (diced)
In the method: Add the onions, garlic, oregano, Creole seasoning, chili spice, smoked paprika, and bay leaf.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 pound (450g) dried pinto beansIngredient note
Source: 1 large ham hock (or 2 small)Ingredient note
Source: 1 medium yellow onion, (diced)Ingredient note
Source: 1 tablespoon garlic, (minced)Ingredient note
Source: 1 teaspoon oreganoIngredient note
Source: 1 teaspoon Creole seasoningIngredient note
Source: 1 teaspoon chili powder (adjust to taste)Ingredient note
Source: 2 teaspoons smoked paprikaIngredient note
Source: 2 bay leavesIngredient note
Source: 5 cups chicken broth (and/or water more or less for desired texture)Ingredient note
Required by source directions; authorized salt/pepper exception.Ingredient note
Required by source directions; authorized salt/pepper exception.
How to make it
0 of 10 steps completeMake room for Southern Pinto Beans Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Serve with cornbread or overcooked rice and garnish with green onion or cilantro.
A little more help as you go
Match the cuts in the method
Use the chopping, slicing or cutting preparation specified.
Keep the simmering stage
Follow the simmering heat, timing and finish checks that are given.
Prepare for the next step
Have the next addition ready when the mixture reaches the boil described.
A few questions you might have
What should I prepare first?
Set out the pot and pressure cooker. Start with this step: Rinse dry pinto beans and pick through and discard any foreign objects.
Which preparation step should I plan for?
Follow the covered and uncovered stages in their stated order.
What happens at the end?
Serve with cornbread or overcooked rice and garnish with green onion or cilantro.
Is there another preparation step to plan for?
Use the chopping, slicing or cutting preparation specified.
Additional recipe notes
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. I think it depends on the bean. Smashing a clove of garlic and half an onion and throwing them into the water before soaking them makes the beans even tastier. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: africanbites.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
