Southern Style Pinto Beans Recipes

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 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:

• Inspect the beans to remove any small rocks or debris. Rinse well.
• Place the 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.

CLASSIC SOUTHERN PINTO BEANS

Steps:

• Rinse, drain and pick through beans for stones or debris. Soak overnight covered with 8 cups of water, or use the quick cook method below. Drain, rinse and return to the pot.
• Cover with 8 cups of fresh water. Add the salt pork, onion and cayenne; bring to a boil. Reduce to simmer, and cook uncovered for 1-1/2 to 2 hours, or until thickened and creamy. Do not allow to boil.
• Stir in the bacon fat or butter, taste and season as needed with salt, pepper and Cajun seasoning.
• Serve as is, with raw or pickled onions and cornbread, corn muffins or cornmeal hoecakes on the side. Great served with fried potatoes and greens, and some folks enjoy these served over rice.

DOWN SOUTH PINTO BEANS

Steps:

• Wash pinto beans thoroughly and place in a large stockpot. Add 4 quarts water, pork jowl, sugar, salt, and pepper. Bring to a rolling boil over high heat. Reduce heat to a simmer; cook until beans are tender and tasty, 3 to 4 hours. Add water throughout cooking as needed; do not let the beans cook dry.