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The Best Ever Pinto Beans Recipe: Creamy Southern-Style Comfort in Every Bowl

The Best Ever Pinto Beans Recipe

Slow-simmered pinto beans cooked with bacon, onion, garlic, cumin, oregano, and optional smoked ham hock. The finished beans are tender, creamy, savory, and perfect as a side dish or satisfying main meal.
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Prep Time 15 minutes
Cook Time 1 minute
Total Time 10 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Beans and Broth
  • 1 pound Dried pinto beans, sorted and rinsed
  • 6-8 cups Water or unsalted chicken broth, plus more as needed
Smoky Flavor
  • 4-6 slices Bacon, chopped
  • 1 piece Smoked ham hock or small piece of smoked pork, optional
Aromatics
  • 1 medium Medium yellow onion, diced
  • 3 cloves Garlic cloves, minced
  • 1 jalapeno Jalapeno, seeded and chopped, optional
Seasonings
  • 1-2 teaspoons Ground cumin
  • 1 teaspoon Dried oregano
  • 1 leaf Bay leaf
  • 1-2 teaspoons Kosher salt, added to taste
  • 1/2 teaspoon Freshly ground black pepper

Method
 

Step-by-Step
  1. Sort and rinse the dried pinto beans. Soak them overnight in several inches of water, then drain and rinse. For a quick soak, boil the beans for 2 minutes, remove the pot from the heat, cover, rest for 1 hour, and drain.
  2. Cook the chopped bacon in a large heavy pot until the fat has rendered. Add the diced onion and cook for about 5 minutes, until softened.
  3. Stir in the minced garlic and optional jalapeno. Cook for 30-60 seconds, just until fragrant.
  4. Add the drained beans, 6-8 cups water or unsalted chicken broth, cumin, oregano, bay leaf, black pepper, and optional smoked ham hock. Make sure the liquid covers the beans by approximately 1-2 inches.
  5. Bring the pot to a boil, then reduce the heat to a gentle simmer. Partially cover and cook for 1 1/2-2 1/2 hours after soaking, stirring occasionally and adding hot water when needed.
  6. Add the kosher salt after the beans have begun to soften, usually after 45-60 minutes. Continue simmering until the beans are creamy and tender.
  7. Remove the bay leaf and ham hock. Taste and adjust the salt, pepper, and cumin, then mash a small portion of the beans against the side of the pot if you prefer a thicker broth.

Notes

Keep the beans at a gentle simmer rather than a vigorous boil so they cook evenly without splitting. Add tomatoes, vinegar, lime juice, or other acidic ingredients only after the beans are tender. Refrigerate leftovers for up to 4 days or freeze them with some broth for up to 3 months.