on Oct 12, 2011, Updated Sep 07, 2023 107 Comments Around my house, growing up, pinto beans and cornbread were well-loved additions to any meal or sometimes was the entire meal themselves. It was one of our family favorites, which is why it made such a regular appearance at our table. My grandmother and mother shared this delicious pinto beans recipe with me, and it has remained a satisfying favorite in my own family. Rich and comforting, these pinto beans are nutritious and full of flavor. My Granddaddy loved so many traditional southern foods, including these pinto beans. He was a man of few words most of the time, but other times, he was full of insight, a silly joke, and lots of “Southernisms”. Granddaddy would make you laugh when he told a story. He’d get right to the funniest part of the story and then start laughing so hard that it would take forever (it seemed) until he could compose himself enough to finish. Of course, we all would laugh along with him because he was laughing so hard that it would make you laugh just as hard. Goodness, I sure do miss him. Several years back, when I first shared this recipe, Sam looked at me one morning and said, “Mama, it looks like it’s gonna come up a cloud.” All I could think of was, “Praise the Lord, I’m raising a Southerner!” Grandaddy (and my daddy) would be so proud to know he knew what that term meant and used it correctly in a sentence. So it made me start thinking of other “Southernisms”. And nothing goes with them better than these Pinto Beans and cornbread for supper! When my Grandmother made this pinto bean recipe, she always cooked them on her stovetop. She’d wash the beans two or three times and then let them soak all night long. The next morning, she’d rinse them one last time and start them cooking over low heat on her stove. She’d pull a ham bone from the freezer and nestle it into the pinto beans to make those beans even more delicious. Her pinto beans would cook all day on the stove with her checking on them ever so often to make sure they didn’t run out of water as they cooked down in her big pot. Even though I love to cook them all day on the stove, I also love tossing them into my slow cooker and forgetting about them until supper time. But, I have included Grandmother’s stovetop method as well as an electric pressure cooker method! Here’s how to cook them.
How to Cook Pinto Beans
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
pinto beans – Use dried beans and pick through them for anything that doesn’t belong, like pebbles or beans that look bad. You’ll rinse them well, too. dried spices – oregano, chili powder, garlic powder salt and pepper onion – finely chopped ham bone – You can also use cooked bacon. I use both, and either is delicious.
Step-by-Step Instructions
You can cook your beans using whichever cooking method you prefer: stovetop, slow cooker, or Instant Pot (pressure cooker).
- Slow Cooker Pinto Beans Add the dried beans to a stockpot, cover with water, and allow to soak overnight. Generally, you’ll need about 10 cups of water for 2 cups of dried beans. The next morning, drain away the liquid and pour the dried beans into the slow cooker. Stir in the seasonings and remaining ingredients and combine well. Cover with water and cook on high setting for 5 hours.
- Stovetop Pinto Beans Add the dried beans to a stockpot, cover with water, and allow to soak overnight. Generally, you’ll need about 10 cups of water for 2 cups of dried beans. The next morning, drain away the liquid. Stir in the seasonings and remaining ingredients and combine well. Add water to cover the beans well. Bring the beans to a boil over high heat and boil for 15 minutes. Reduce the temperature to low and allow the pinto beans to simmer until they tender when pressed against the side of the stockpot with a wooden spoon, 2 to 3 hours. Add water to the beans as needed.
- Instant Pot Pinto Beans Add the dried beans as well as the remaining ingredients to a 6-quart Instant Pot. Add fresh water until the dried beans are fully covered, taking care not to fill the pressure cooker more than half full. Seal the pressure cooker and cook the beans under high pressure for 30 minutes. Use either the “quick release” method or the natural release method with your pressure cooker. The quick-release method will quickly release the pressure from your pressure cooker so that you may remove the lid. The natural release method releases the pressure more slowly but allows the beans to continue cooking a bit longer and are somewhat more tender.
Storage Tips
Once cooked, allow them to cool completely. To refrigerate – After the pinto beans are completely cool, put them in airtight containers, place them in the refrigerator, and use them within 3 to 5 days. To freeze – Portion the beans into airtight, freezer-safe containers, including vacuum-sealed bags. If using freezer bags, remove as much air as possible, label, and freeze for up to 3 months. Thaw in the refrigerator overnight. To reheat – Place beans in a saucepan and reheat on low heat until heated throughout, adding a bit of water if necessary.
More Favorite Southern Recipes
A majority of my recipes are southern, but I’m including a few here that seem to be favorites for many of us: Squash Casserole Cornbread Dressing Collards Southern Banana Pudding Pimento Cheese Sweet Potato Casserole Here’s my Pinto Bean Recipe. I hope you love them as much as we always do! Add a dash of pepper sauce to these and you’ve got yourself a delicious meal! Enjoy!Robyn xo From the Add a Pinch recipe archives. Originally published 2011. Updated to include pressure cooker and stovetop instructions.
