Southern Pinto Beans Recipes

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SOUTHERN STYLE PINTO BEANS



Southern Style Pinto Beans image

A southern staple, this is one of those good ol' down home meals. Add a pan of cornbread and it's almost perfection! And if you're in the mood to splurge, fried potatoes are a must. I used to spend all day cooking a pot of beans and watching them carefully so they didn't burn. The crock pot solves that problem.

Provided by Jessi Leigh

Categories     Ham

Time 4h10m

Yield 10 serving(s)

Number Of Ingredients 12

1 lb dried pinto bean, sorted and rinsed
1 (32 ounce) container chicken broth or 4 cups water
1 smoked ham hock or 1/4 lb cooked ham, shredded
1 medium onion, finely diced
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon thyme
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
bay leaf

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



Southern Pinto Beans image

This is the classic Southern method of cooking up a "mess of beans". If you don't like cooking without measurements then don't try this one. If you're adventuresome and like to cook like my grandmother, then you won't be disappointed. Yum.

Provided by Vicki in CT

Categories     Beans

Time 3h5m

Yield 10 serving(s)

Number Of Ingredients 6

1 lb dry pinto beans
water
1 onion, large dice
2 jalapenos, sliced
1 ham bone, left over with some ham still attached
brown sugar

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.

Nutrition Facts : Calories 33.4, Fat 0.4, SaturatedFat 0.1, Sodium 70, Carbohydrate 6.5, Fiber 0.3, Sugar 0.6, Protein 2.5

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