Alright alright, message received 😄—let’s do real Southern pinto beans, the soulful, slow-simmered kind that smell like home.
Southern Pinto Beans
Ingredients
- 1 lb dried pinto beans
- 6–8 cups water or chicken broth
- 1 small onion, diced
- 2–3 cloves garlic, minced
- 1 smoked ham hock or ham shank
(or 4 slices thick-cut bacon, chopped) - 1 tsp salt (start light)
- ½ tsp black pepper
- ½ tsp smoked paprika (optional but good)
- ¼ tsp cayenne (optional)
- 1 bay leaf
How to make them
- Soak the beans (optional but recommended)
Rinse beans. Soak overnight in plenty of water, then drain.
(No soak? Just plan on a longer cook time.) - Start the pot
Add beans, ham hock, onion, garlic, bay leaf, and water/broth to a large pot. Bring to a boil. - Low and slow
Reduce to a gentle simmer. Cover loosely and cook 2–3 hours, stirring occasionally, until beans are tender and creamy. - Season right
Once beans are soft, add salt, pepper, paprika, and cayenne.
(Southern rule: salt too early = tough beans.) - Finish
Remove ham hock, shred meat, and stir it back in. Mash a few beans against the side of the pot to thicken.
How Southerners serve them
- With cornbread (non-negotiable)
- Over rice
- With chow chow, raw onion, or hot sauce
- Side of fried potatoes or collard greens
Little Southern secrets
- A splash of apple cider vinegar at the end wakes them up
- If they’re bland, they need salt, not time
- Day-old beans are even better 😌
Want slow cooker, pressure cooker, or meat-free but still Southern-tasting? I’ve got you.
