This easy pinto beans recipe has minimal work involved to prepare but gives such a wonderfully comforting pot of smoky beans that is perfect served over rice.
It's obviously a more popular dish in the colder months with it being so hearty, however we will eat pinto beans year round.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- Other beans recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Frequently asked questions: FAQs
- Pinto Beans Recipe
- 💬 Comments
What makes this recipe so yummy
- This kind of dish pairs perfectly with so many things it's a great side dish, you can even eat it as a meal itself with a piece of cornbread. It's that hearty.
- The simple ingredients are not expensive.
- Making this pinto beans recipe is very forgiving. It's really hard to mess up this delicious pot of beans.
- This easy recipe tastes even better the next day. Great for leftovers. Flavorful beans are great any time.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Soak beans for about an hour (or longer). Add all ingredients to a large heavy bottomed pot.
- Step 2: Add the chicken broth and water.
- Step 3: Cover with the lid and simmer over low to medium heat.
- Step 4: Remove the ham hocks and shred the meat. Add back as much as you like. I used the meat from just one and it was plenty.
- Step 5: Remove the bay leaves and serve.
Hint: Depending on how fast, and how much you stir the beans will determine how much they break down. If you like your southern pinto beans to be a little firm and not broken down then don't stir the pot too much and reduce the cooking time.
Recipe variations and substitute ideas
- Ham Bone - instead of smoked ham hocks.
- Red Kidney Beans - you can use this same recipe and use red kidney beans instead. You'll have red beans and rice.
- Chili Powder - Add some for a little spice.
- Black Beans - I've not tried it but I've heard of people mixing them in.
- Olive Oil - perhaps use some to saute the onions first?
- Canned Pinto Beans - use a can of beans instead of the dried version. You'll need to drastically reduce the cooking time though.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
All that is needed to make this pinto beans recipe is a large heavy bottomed pot like a cast iron pot, or a Dutch Oven (like I used).
I have an affiliate link in the recipe card below if you want to see more about this.
How to store leftovers
Once the pinto beans have cooled completely store in an airtight container in the refrigerator for up to 4 days.
They will, in fact, freeze well. Store in a freezer safe container for up to 3 months.
Mel's kitchen notes
To make the beans more creamy you can smash the beans on the side of the pot at the end of cooking. Some people even take some out and blend them then add back.
Frequently asked questions: FAQs
It's not totally necessary, but if you have the time and thought ahead it will help speed up the cooking time. I've even been known to give my beans an overnight soak.
These pinto beans are great in the slow cooker as well as in the instant pot. Check out my crock pot pinto beans recipe here, and if you want to cook them in the pressure cooker that will certainly need a shorter cooking time, instead of cooking on the stove top.
Definitely. I recommend it in fact, refried beans are delicious.
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Pinto Beans Recipe
Equipment
Ingredients
- 1 Pound Dried Pinto Beans
- 2 Each Smoked Ham Hocks
- 1 Each Yellow Onion diced
- 4 Cups Chicken Broth
- 4 Cups Water
- 3 Each Bay Leaves
- 2 teaspoons All Purpose Seasoning
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
Instructions
- Add all ingredients to a heavy bottomed pot (like a Dutch Oven).1 Pound Dried Pinto Beans, 2 Each Smoked Ham Hocks, 1 Each Yellow Onion, 3 Each Bay Leaves, 2 teaspoons All Purpose Seasoning, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder
- Add the water and broth and stir.4 Cups Chicken Broth, 4 Cups Water
- Bring to a boil then turn down to a simmer, or a low roll. Cover with the lid. Cook for 1-½ to 2 hours, stirring occasionally.
- Remove the ham hocks and shred the meat. Add some of the meat back (to taste).
- Remove the bay leaves and serve.
Notes
Nutrition
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