Pinto Beans are a southern favorite, both comforting and delicious. This tried and true recipe is simple and budget friendly with so many meal possibilities.
Simple Pinto Beans ~Tried and True Southern Recipe
Beans take a bit of time to prepare but very little effort. Full of healthy fiber and protein for a filling and delicious meal.
- Dried Pinto Beans
- Ham, ham bone or bacon - optional
- Kosher Salt
How to Cook Pinto Beans on the Stove:
- Rinse and sort beans, tossing any broken pieces, rocks or debris.
- Pour beans into a large soup pan or dutch oven and cover with 2- 3 inches of water.
- Cook over medium-high heat and bring to a boil. Continue to boil 30 minutes.
- Drain beans and cover with 3 inches of water.
- Add ham bone or chunks of ham.
- Return to the stove over medium heat.
- Cook for 1 ½ hour, stirring about every 30 minutes. Keep an eye on the liquid, adding more if needed.
- During the last 30 minutes of cooking, season with salt.
How to Cook Pinto Beans in a Slow Cooker:
- Rinse and sort beans.
- Add to crock pot with ham bone or ham chunks if desired, fill with about 3 inches of water.
- Cover and cook on low 7-8 hours.
- Season with salt and serve.
Beans cooked in the crock pot are going to have a bit more of a softer texture than the stove top method but handy if you don't have time to watch them.
Either of these methods will also work for black beans, kidney beans or white beans. Larger beans like lima beans will take a bit longer to cook.
Do You Have to Soak Beans?
You can soak beans over night to speed up the cooking process. If beans are soaked overnight, cooking time will be about 1 hour to 1 ½ hours.
Through my cooking method, you can skip soaking the beans.
How to Season Pinto Beans:
Add chicken base or bullion after beans have been drained after the first 30 minutes. You may want to reduce the salt.
Hot sauce, jalapeños, caramelized onions and bacon also make great additions to pinto beans. Add them in during the last 15 minutes of cooking.
Store and Reheat:
- Store leftover beans in an airtight container up to 4 days in the refrigerator.
- Beans can also be frozen up to 3 months in a vacuum seal bag or freezer bag.
- Reheat in a saucepan over low heat with about ¼ cup of water, stirring often until heated through.
Add this pinto beans recipe to the menu this week for a hearty and filling addition to any meal. They are surprisingly simple to make and will satisfy and comfort food cravings.
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- 2 pounds dry pinto beans
- 2 teaspoons kosher salt
- 1 pound ham chunks or ham bone, optional
- Rinse and sort beans, discarding any broken beans, small rocks or debris.
- Place beans in a dutch oven and cover with about 2-3 inches of water.
- Cook over medium-high heat, bringing to a boil for 30 minutes.
- Remove from stove and drain beans.
- Cover with 3 inches of water and add ham or ham bone.
- Return to the stove over medium heat, cooking about 1 ½ hours. Stir every 30 minutes.
- During the last 30 minutes, stir in salt. Continue to cook until tender.
For the Crock Pot:
Rinse and sort beans. Place in slow cooker and cover with 3 inches of water. Cook on low for 7- 8 hours.
Store leftover beans in an airtight container in refrigerator up to 4 days.
Freeze up to 3 months.
Reheat in a saucepan with about ¼ cup of water over low heat, stirring often until heated through.
Amount Per Serving: Calories: 248Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 24mgSodium: 631mgCarbohydrates: 36gFiber: 9gSugar: 2gProtein: 20g
Nutritional calculations are estimated and may not be accurate.