There are few things more comforting than a big pot of Southern Pinto Beans. Savory, hearty, and full of flavor, pinto beans always hit the spot. Whether you're making them for a potluck or serving them alongside fried fish, these pinto beans are always a hit.
And don't forget the buttered cornbread, beans and cornbread just belong together!
Southern Pinto Beans hold a special place in my heart. They were the very first dish I ever made 100% from scratch, all by myself, when I was about 12 or 13 years old.
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In the South, pinto beans are such a classic staple. They go with just about everything, from fried chicken to brisket, which is probably why they were the first dish I wanted to try making on my own. The best part is how simple they are. A pot of pinto beans only requires a few ingredients, yet they deliver so much comfort and flavor. That's why they've earned a permanent spot on my Pantry Essentials list.
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Leftovers make the most delicious refried beans and the best homemade bean dip. I usually cook up a big pot early in the week so we can enjoy them for dinner, then transform the leftovers into something new later on. It's such a great way to stretch one recipe and save time in the kitchen.
How To Make Southern Pinto Beans
The first thing you'll want to do is sort and rinse the beans. Take a quick look through them to pull out any little rocks, dirt clumps, or bad beans. Cover with water and place in the refrigerator overnight.
Next, add the bacon to the pot and let it start to render off some of the fat.
Once the bacon has rendered off a good bit of fat add the onions and sauté until translucent.
Add the beans, cover them with water, and season. Bring to a boil, cover and reduce to a simmer. Cook for 1 hour. After one hour remove the lid ans cook 30 minutes to thicken the beans a little.
Adjust the seasonings if needed. Enjoy!
This recipe still works if you do not soak the beans overnight. Just keep in mind that the cook time will be longer and you may need to add more water during the cooking.
I hope you love this recipe as much as we do!
-Sky🩷
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📖 Recipe
Southern Pinto Beans
Ingredients
- 3 cups dry pinto beans rinsed and sorted
- ½ cup onion small diced
- ½ cup bacon small diced
- 6 cups water plus, more for soaking
- 2 ½ teaspoons salt
- 1 ½ teaspoons pepper
- ¼ teaspoon chipotle powder or cayenne powder
Instructions
- Sort and rinse the beans. Rinse the beans at least 2 times to help remove any dirt. Place in a large bowl, cover with water and refrigerate overnight. Drain before cooking.
- In a large pot, cook bacon over medium heat until a good amount of fat has rendered off. Stir in the onions and sauté until translucent. About 6 minutes.
- Add the soaked beans to the pot along with the 6 cups of water, salt, pepper and chipotle powder. Stir well and bring to a boil.
- Cover and reduce to low and simmer for 1 hour. After 1 hour remove the lid and turn the heat up to maintain the simmer for another 30 minutes to thicken the beans up a little.
- Check to make sure the beans are fully cooked, adjust seasonings if needed. Enjoy!
Variations
- Add a jalapeño to make the beans a little spicy. Jalapeños also add great flavor to beans. Simply pierce the jalapeño and place it in the pot at the beginning of cooking.
- Add meat like smoked sausage, hot links or ham slices to your pot of beans. I typically add these in the last 45 minutes of cooking.
- Use your favorite Cajun seasoning to flavor your beans.
Storage Tips
Store pinto beans in an airtight container in the refrigerator for up to 7 days.
Store pinto beans in an airtight container or freezer bag in the freezer for up to 5 months. When freezing in freezer bags, lay the bags flat to save space.
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