Southern-style Pinto Beans are simple to prepare on the stovetop using dried pinto beans and a ham hock or leftover ham bone. If you have a ham bone from a holiday meal, it adds deep, smoky flavor and makes a comforting, classic dish.
Table of contents
- Ingredients
- Instructions
- Frequently asked questions
- What to serve with them
- Storage and reheating
- More bean recipes
I grew up in Oklahoma, where regional cooking blends Southern, Midwestern and Tex‑Mex influences. My grandmother cooked pinto beans from scratch, always simmered with ham for a rich, savory flavor. That tradition stuck with me: a ham hock or a leftover holiday ham bone turns ordinary dried beans into a deeply flavorful main or side dish.
Cooking dried pinto beans requires some time for soaking and simmering, but the method is straightforward and rewarding. Serve the finished beans with warm cornbread for soaking up the broth, or enjoy them alongside roasted vegetables or rice for a complete meal.
Ingredients
- Dried pinto beans – 2 cups. Choose fresher beans when possible; older beans take longer to cook.
- Oil – 1 tablespoon of neutral oil such as canola, vegetable, or mild olive oil.
- Onion – 1 cup, diced (yellow onion recommended for balanced flavor).
- Garlic – 3 cloves, minced for the best aroma and depth.
- Ham hock or ham bone – about 1 pound. A ham hock is cured and smoked from the lower leg; a ham bone from a holiday ham will often have more meat.
- Water and chicken broth – 4 cups water + 4 cups chicken broth (or 8 cups water if you prefer). Using some broth boosts the flavor.
- Salt and black pepper – 2 teaspoons salt and 1 teaspoon black pepper, adjust to taste.
- Bay leaves – 3 leaves to add a subtle herbal note during simmering.
Instructions
Below are clear, step‑by‑step instructions to make stovetop pinto beans. Allow time for soaking and simmering for the best texture and flavor.
- Prep and soak the beans. Rinse 2 cups of dried pinto beans under cold water and remove any debris. Transfer to a large bowl, cover completely with fresh water, and soak for at least 8 hours or up to 24 hours. Drain and set aside before cooking.
- Sauté aromatics. Heat 1 tablespoon oil in a large stockpot over medium-high heat. Add the diced onion and cook 4–5 minutes until softened. Stir in the minced garlic and cook another minute until fragrant.
- Add ham and beans. Place the ham hock or ham bone into the pot, then add the soaked, drained pinto beans.
- Pour in liquids and season. Add 4 cups water and 4 cups chicken broth (or 8 cups water if you prefer). Season with 2 teaspoons salt, 1 teaspoon black pepper, and add 3 bay leaves. Make sure the beans are covered by the cooking liquid; it’s okay if the ham bone sticks out.
- Simmer until tender. Bring the pot to a boil, reduce heat to medium-low, and simmer uncovered for 1–2 hours. Check the beans after 1 hour and then every 15 minutes until fork‑tender. Add hot water as needed to keep beans submerged.
- Finish and serve. Before serving, remove and discard bay leaves. Lift out the ham bone or hock, shred any meat from it, and return the meat to the beans. Discard the bone and serve warm with cornbread or rice.
Frequently asked questions
- Can you use bacon instead of ham? Yes. Cook 1 pound diced bacon in the pot until it renders fat, then add the onion and proceed without adding oil. Use the bacon grease to sauté the onion and garlic, then add the beans, liquids, and seasonings and simmer as directed.
- How do you know when pinto beans are done? Beans are done when they are fork‑tender: a bean should mash easily against the side of the pot but not fall apart into mush.
- Do pinto beans need to be soaked? Soaking is recommended because it shortens cooking time, improves texture, and can make beans easier to digest. If you skip soaking, the beans will still cook but will take longer.
- How to quick‑soak beans? Cover the beans with water in a pot, bring to a boil, remove from heat, cover, and let soak for 1 hour. Drain and proceed with the recipe.
- How long does cooking take? After soaking, plan on 1–2 hours of simmering. Total time depends on bean age, soaking time, and desired tenderness.
- How to make vegetarian pinto beans? Omit the ham bone and replace chicken broth with vegetable broth for a vegetarian version. Add a smoked paprika or liquid smoke if you want a smoky flavor without meat.
What to serve with them
Pinto beans work well as a main or as a hearty side. They pair naturally with classic Southern sides and Tex‑Mex dishes.
- Southern comfort: serve with collard greens and cornbread for a warming plate.
- As a side: pair with roasted pork loin or a bacon-wrapped pork roast and a simple green vegetable.
- Tex‑Mex style: serve alongside cilantro lime rice and fajita vegetables, or with shredded beef barbacoa.
- Simple meal: beans with steamed white rice, a baked potato, or a baked sweet potato turns two sides into a satisfying dinner.
Storage and reheating
Store leftover cooked beans in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze beans in a freezer-safe container for up to 6 months.
Reheat on the stove over medium heat for 5–10 minutes, stirring occasionally. For a single serving, reheat in the microwave for 2–3 minutes, stirring halfway through.
More bean recipes
If you enjoy pinto beans, try these other bean-based dishes for variety and flavor:
- Dad’s Famous BBQ Baked Beans
- Southwest Black Bean Soup
- Sweet Potato Black Bean Veggie Burger
- Easy Slow Cooker Vegan Chili
- Slow Cooker Taco Soup
- Frito Chili Pie
Pinto Beans (Recipe)
Servings: 8
Prep time: 15 minutes (plus soaking). Cook time: about 1 hour. Soaking time: 8 hours. Total time: about 9 hours 15 minutes including soak.
Ingredients
- 2 cups dried pinto beans
- 1 tablespoon oil
- 1 cup diced onion
- 3 cloves garlic, minced
- 1 pound ham hock or ham bone
- 4 cups water
- 4 cups chicken broth (or use 8 cups water)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 bay leaves
Instructions
- Rinse beans in a fine mesh strainer and remove any debris. Transfer to a large bowl and cover with water. Soak 8–24 hours. Drain.
- Heat oil in a large pot over medium-high heat. Add onion and cook 4–5 minutes until softened. Add garlic and cook 1 minute more.
- Add the ham hock (or ham bone) and the drained beans to the pot.
- Pour in water and chicken broth. Add salt, black pepper, and bay leaves. Ensure beans are covered by liquid.
- Bring to a boil, reduce heat to medium-low and simmer uncovered 1–2 hours until beans are fork‑tender. Add water as needed to keep beans covered.
- Remove bay leaves. Lift out the ham hock, shred the meat, return meat to the pot, and discard the bone. Adjust seasoning and serve.
Notes
- A ham bone from a holiday ham can replace a ham hock and often contributes more meat.
- To use bacon instead of ham, cook 1 pound diced bacon first and use the rendered fat to sauté the onions and garlic; omit added oil.
- If you don’t have broth, use water but taste and adjust salt at the end.
- For a quick soak: boil the beans in water for a few minutes, remove from heat, cover, and let sit 1 hour; then drain and proceed.
- To make vegetarian pinto beans, omit ham and use vegetable broth; add smoked paprika or a dash of liquid smoke for a smoky flavor.
- Store leftovers refrigerated up to 5 days or frozen up to 6 months. Reheat on the stove or in the microwave.
Nutrition (approximate per serving)
Calories: 386 kcal | Carbohydrates: 33 g | Protein: 27 g | Fat: 16 g | Fiber: 8 g | Sodium: variable depending on broth and added salt.