Southern Living Pinto Beans

"This has been my pinto bean recipe for the past many, many years. Tried and true! Time does not include soaking for dried beans."
 
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photo by Cookin-jo photo by Cookin-jo
photo by Cookin-jo
photo by Annacia photo by Annacia
photo by Annacia photo by Annacia
Ready In:
1hr 5mins
Ingredients:
15
Serves:
8-10
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ingredients

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directions

  • Place beans in a large Dutch oven, and add water to cover.
  • Bring to a boil, and cook, uncovered, 30 minutes.
  • Drain.
  • Add ham hock, tomatoes, broth, and next 10 ingredients to Dutch oven with beans; cook 55 minutes or until beans are tender.
  • Serve over rice with Southwestern Cornbread(no sugar)in a cast iron skillet.
  • *Dried pinto beans may be substituted for fresh; however, wash and sort beans; then soak overnight in water to cover.

Questions & Replies

  1. The recipe doesn’t state what heat setting to cook all the ingredients after the initial boiling. It is bring to a boil and simmer for 55 minutes?
     
  2. If my beans soak over night, do I still need to boil 30 minutes and drain? Or would I skip that step and get going with the rest of the instructions?
     
  3. can beans after cooking be frozen?????
     
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Reviews

  1. I am trying this recipe today as the ingredients sound delicious and are sure to make a flavorful pot of beans. Being a southern girl I am always on the lookout for other cook's take on pinto's. I'd like to add that it is very important to soak your beans. Yes, they will usually cook up nicely if you don't... however, the reason for soaking is to break down the phytic acid and enzyme inhibitors in them which interferes with the absorption of the nutrients in the beans. It is best to soak them in whey or fresh squeezed lemon juice. For every 2-6 cups of dried beans add 2 tablespoons of whey or fresh lemon juice. Soak for 12-24 hours (longer is better) and rinse the beans before cooking. I'll let you know how my beans turned out!
     
  2. This is a wonderful recipe for pintos. I remember when I first made these I wasn't too sure about adding oregano but sure glad I did it. It really added to the flavor. I did add just a little bit of liquid smoke but other than that I followed the recipe. Wait I did add more liquid. I added a pinch of baking soda to ensure the beans would be tender as well. Everyone loves them and my husband had a friend over who is from Louisiana. He raved about them and how they reminded him of the beans his momma used to make and from restaurants around town. I think we all kind of tweek recipes to our liking to some degree. Overall I pretty much stuck to this recipe without changing it up too much. One time I used bacon ends because the store was out of ham hocks and those really turned out good. Trust me you will love these beans.
     
  3. This recipe is a keeper!! It was so delicious and my family loved it!! I substituted the ham hock with smoked turkey parts.
     
  4. My wife loves beans, any kind of beans. She has eaten this whole mess almost by herself. I did add 2 cleaned jalapeno peppers and soaked the beans 12 hrs. Letting the beans hydrate is key. If your beans have gone by their experation date you must soak or cook them to death. Yes beans can get old but you can still use them. As others have said, adding lemon juice to the soaking water helps get them ready.
     
  5. This is tooooooooooo good. My mom and I wanted a recipe to use the hambone after Xmas ham and I found this recipe! It's totally best when you cook it down to look like canned baked bean texture with the sauce and stuff. Made twice in the crock pot and am making again today!
     
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Tweaks

  1. This recipe is a keeper!! It was so delicious and my family loved it!! I substituted the ham hock with smoked turkey parts.
     
  2. I can't believe I can make something so delicious. I did substitute bacon for the ham hock. I made this last week and I'm probably going to make it every week for the rest of my life. Absolutely delicious!
     

RECIPE SUBMITTED BY

<p><br />I love to cook, read and try new recipes. Marketing professional by education and business experience, but wrote cooking feature articles and a recipe column in the past--when my 2 sons were young. Also, owned a book shop for 5 years; carried lots of cookbooks; and, of course-- had to have one of each. LOL! Invited cookbook authors to signing events and would make some of their recipes for customers to sample. <br /><br />My philosphy is-- <br /><br />LIFE IS NOT A JOURNEY TO THE GRAVE WITH THE INTENTION OF ARRIVING SAFELY IN A PRETTY AND WELL-PRESERVED BODY, BUT RATHER TO SKID IN BROADSIDE, THOROUGHLY USED UP, TOTALLY WORN OUT, AND LOUDLY PROCLAIMING, WOW! 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