Southern Pinto Beans Food

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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

SOUTHERN PINTO BEANS



Southern Pinto Beans image

Provided by Stacey Little | Southern Bite

Categories     Side Dish

Number Of Ingredients 6

1 pound dried pinto beans
8 cups water
1 smoked ham hock (or substitute - see notes)
3 chicken bouillon cubes
1 medium onion, chopped
salt

Steps:

  • Inspect the beans to remove any small rocks or debris. Rinse well.
  • Place the beans, 8 cups of water, ham hock, bouillion cubes, and chopped onion in a large pot with a lid. Bring to a boil, then reduce the heat to a simmer. Add salt to taste. I usually add about 1 teaspoon, but the exact amount of salt needed will vary based on the sodium level in the brand of bouillon and your taste.
  • Cook over medium low for 1 1/2 to 2 hours or until tender to your liking. Remove the ham hock, shred the meat, and return it to the pot, if desired.

MS SALLY'S SOUTHERN PINTO BEANS RECIPE



Ms Sally's Southern Pinto Beans Recipe image

Delicious additions to any meal, pinto beans are another quick and easy side dish in the classic Southern tradition. We're featuring the recipe of our dear friend, Ms. Sally who says that this is her most requested dish from family and friends. Just a few simple ingredients are all you'll need

Provided by Steve Gordon

Categories     Side Dishes

Time 1h45m

Number Of Ingredients 5

1 - Pound bag of dry Pinto Beans. Must be soaked 6-8 hours or overnight. Plan accordingly
1 - whole Onion, peeled
3 - slices of pork Fatback, (approx.4oz total weight)
1/2 - teaspoon of Cayenne Pepper
Salt and Pepper to taste

Steps:

  • Place dry beans in a large dish or on your countertop.
  • Sort through the dry beans, removing any stones, twigs, hard beans or other foreign objects.
  • Place dry beans in a colander and rinse well under cold running water.
  • Pour rinsed beans in a pot and cover with about 6 inches of cold water. Let soak overnight.
  • Pour beans back in colander, drain, rinse again, stirring until water runs clear.
  • Place a large pot, filled about half full of water on your stovetop. Set to medium-high heat.
  • Add rinsed and drained beans to pot. Bring to a slight boil.
  • Add the whole, peeled Onion.
  • Add the three slices of Fatback
  • Add 1 - teaspoon of Cayenne Pepper and stir all ingredients well.
  • Cover pot and reduce heat to medium-low or to a low simmer.
  • Let beans simmer 1 to 2 hours until tender. Stir about every 30 minutes and watch liquid levels.
  • Don't allow the liquid to drop below the top of the beans while cooking. Add hot water as needed.
  • When beans are tender, taste and add salt if needed.
  • If you add salt, stir and simmer about 10-15 more minutes.
  • Serve warm and Enjoy!

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 STYLE SALTED PINTO BEANS



Southern Style Salted Pinto Beans image

Place beans, water and fatback in a heavy pot. bring to a boil, reduce heat to a simmer and simmer 2 1/2 to 3 hours. This was my great grand mother's recipe and has been handed down for generations.

Provided by JimB427

Categories     Black Beans

Time 3h10m

Yield 6-8 serving(s)

Number Of Ingredients 3

2 cups pinto beans
3 pints water
3 ounces salt cured pork fatback

Steps:

  • wash beans and look for foreign matter, small stones or pieces of dirt.
  • rinse twice.
  • put in a heavy pot with the water and fatback.
  • bring to a boil and reduce to a slow simmer.
  • simmer about 3 hours.
  • Serve with corn bread and sliced onions.

Nutrition Facts : Calories 81.5, Fat 0.4, SaturatedFat 0.1, Sodium 7.7, Carbohydrate 14.9, Fiber 5.1, Sugar 0.2, Protein 5.1

SOUTHERN LIVING PINTO BEANS



Southern Living Pinto Beans image

This has been my pinto bean recipe for the past many, many years. Tried and true! Time does not include soaking for dried beans.

Provided by Caroline Cooks

Categories     One Dish Meal

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 lb fresh dry pinto beans, sorted and rinsed*
1 smoked ham hock
1 (10 ounce) can diced tomatoes and green chilies
1 (32 ounce) container chicken broth
1 green bell pepper, chopped
1 celery rib, chopped
1/2 onion, chopped
1 dash red hot sauce
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce
hot cooked rice

Steps:

  • 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.

Nutrition Facts : Calories 68.9, Fat 1.3, SaturatedFat 0.3, Sodium 905.8, Carbohydrate 10.4, Fiber 0.5, Sugar 1.2, Protein 6

PINTO BEAN SOUP



Pinto Bean Soup image

A staple in our house when I was growing up in the south. Sometimes my mom would add a cup of macaroni.

Provided by MizzNezz

Categories     Beans

Time 5h15m

Yield 8 serving(s)

Number Of Ingredients 9

8 ounces pinto beans
4 slices bacon, diced
1/2 cup chopped onion
1/2 cup chopped celery
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1/4 teaspoon marjoram
1/4 teaspoon thyme

Steps:

  • Rinse beans and sort for stones.
  • Soak beans in enough water to cover overnight.
  • Drain off water.
  • In skillet, brown bacon.
  • Add onion and celery, stir.
  • Add spices.
  • Add this mixture to drained beans.
  • Pour enough water to reach within 3 inches of top of pot.
  • Bring to a boil.
  • Simmer for 4-5 hours, stirring occasionally.
  • When soup is about ready to serve, use a potato masher to crush up some of the beans to make a thicker soup.

Nutrition Facts : Calories 65.5, Fat 2, SaturatedFat 0.7, Cholesterol 2.7, Sodium 330, Carbohydrate 9, Fiber 2.9, Sugar 0.7, Protein 3.2

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