Who doesn’t love a big ol bowl of steaming hot, creamy, smoky Pinto Beans? Seriously, is there a better comfort food out there? I don’t think so. Besides that, I learned The Secret to Perfect Old Fashioned Pinto Beans the other day and I’m sharing it with you today! Thanks Mona!
So what’s The Secret to Perfect Old Fashioned Pinto Beans ? What could make a plain ol bowl of beans tastier? You mean, you don’t know? I'll tell you what my friend Mona told me...
One of the Secret to Perfect Old Fashioned Pinto Beans
Mona asked me if I have ever made Pintos with the addition of the jarred broth concentrate. My answer? No, as a matter of fact, I haven’t. “You won’t be sorry”, she said.
She is right. I’m not sorry. Not even a little bit.
I JUST bought a jar that I found at the grocery store when I ran out of my little chicken bouillon cubes. Goodbye bouillon cubes - forever. I’m including a photo from Amazon of the bouillon that I used and I can vouch for it. You might have a different type of bouillon base (the creamy kind) that you like. Let me know if you do.
If you want to click the photo, you’ll go right through to Amazon and you can check the price (affiliate link). You can find it at your local grocery too - of course, it won’t be delivered to your door that way.
TIPS AND TRICKS FOR The Secret to Perfect Old Fashioned Pinto Beans
- The bag will tell you that you can soak your beans OR you can parboil them. I usually soak. My friend, Mona, says she always just parboils for about 10 minutes. I think either works.
- An important thing to understand is that good beans take some time- it doesn’t matter what method you use - they take time.
- Just as a general rule of thumb, 1 cup of dried beans makes 3 cups cooked. A usual serving is ½ cup.
- Most recipes indicate that it is ok to add salt during cooking, I usually do. There is an old saying among plenty of old cooks say that salt while cooking makes the beans tough. I have never noticed that but just wanted you to be aware. My recipes says to add salt for cooking because, honey, beans with no salt - eww.
REGARDING SALT:
- You may have cooked beans yourself and had them to never completely cook up - and then blamed the salt. The truth is - you probably had old beans. Beans have a long shelf life - but it isn’t FOREVER. Use beans within about 2 years. They are better if you use them within a year.
- The second most important thing to understand is that good beans require you to build flavor. Just throwing in some bacon or chicken broth won’t work. You MUST season with salt before serving (and hopefully while cooking - but that is up to you). Beans with flavor are delicious BUT Beans without salt are YUCK!
- How firm you like beans is a matter of personal preference BECAUSE some people like them really mushy and some people like them more firm. You decide how you like them.
- Beans are usually even better the next day - so refrigerate if possible and eat the next day.
- If you are vegetarian, simply leave off the bacon. You might want to try a few drops of liquid smoke.
TO COOK OLD FASHIONED PINTO BEANS IN THE CROCK POT.
- Soak the beans overnight in the crock of the crock pot.
- In the morning, pour off the water from the beans and discard it. Sort through the beans and remove any that don’t look right.
- Place beans back in the crock pot and cover with 2 inches of clean water and add garlic and onion (you don’t need to cook them first) and proceed with step 4 as listed above starting at “add the…”.
- Set crock pot on low and cook for 8-10 hours or until beans are tender.
TO COOK OLD FASHIONED PINTO BEANS IN THE PRESSURE COOKER
- Follow the instructions in the recipe above for soaking and then saute the onions and garlic in the bottom of your pressure cooker.
- Continue with step 4 above.
- Bring pressure cooker to high pressure and heat at high pressure for 25 minutes.
- Allow to slowly depressurize.
- When pressure is released, remove lid and check the beans for tenderness. If they aren’t quite as tender as you like, replace the lid and cook for another 5 minutes at full pressure. Repeat checking beans until they are as tender as you like.
WHAT IS A SUBSTITUTE FOR PINTO BEANS?
Do you have a recipe that calls for pinto beans but you don't LIKE pinto beans? Try one of these other beans that have a lighter flavor and thinner skin, you might like that better!
- Cannellini beans (I have a recipe called "How to cook canned Cannellini beans"
- Navy Beans
- White Beans
CAN PINTO BEANS BE FROZEN?
Yes, after you cook your pinto beans, feel free to freeze them. When you thaw them, they might be a little bit more mushy but they will still taste delicious!
CAN PINTO BEANS BE COOKED AHEAD OF TIME?
Yes, pintos keep in the refrigerator just fine and even taste better on the second day!
WHAT GOES WITH PINTO BEANS?
You will definitely want some Southern Cornbread or Mexican Cornbread with your pinto beans.
Then, of course, there is Collard Greens and chicken and dumplings
How about Banana Pudding? All of these are delicious and perfect southern meal favorites?
HOW CAN I EASILY MAKE PINTO BEANS?
Follow this recipe for how to make canned pinto beans?
HOW DO I MAKE PINTO BEANS WITHOUT MEAT?
So simple! Use the Better than Bouillon that is vegetarian and leave off the bacon. Instead, add a few drops of liquid smoke and your beans will taste like GOLD!
MORE PINTO BEANS RECIPES FROM LOAVES AND DISHES!
How to Cook Canned Pinto Beans
How to Cook Pinto Beans on the Stovetop
Would You Love to Cook the PERFECT Southern Dinner?
IMAGINE YOU, COOKING THESE! YOU CAN DO IT TOO!
Served with (choose one)
Oxtails makes a perfect dinner with beans! or
And…
Add A little Yum Yum Sauce
Deviled Eggs made with this Easy Peel Hard Boiled Egg
And finish it all off with...
YA’LL HELP ME OUT NOW, YA HEAR?
Please leave me a 5 star 🌟🌟🌟🌟🌟 comment below in the comment section, all right? I would LOVE to know if you made this recipe or even if you are planning to! Of course, head on over to Pinterest, Facebook and Instagram and tag me with some photos of your creation!
I can’t wait!
Ya’ll know I love your comments!! ❤
THE RECIPE FOR The Secret to Perfect Old Fashioned Pinto Beans
The Secret to Perfect Old Fashioned Pinto Beans
Ingredients
- 1 16 oz bag of pinto bean
- 2 teaspoon olive oil
- 1 small yellow onion - diced
- 2 cloves garlic - minced
- 4 slices of thick cut applewood smoked bacon
- 1 teaspoon salt (less if you are sensitive)
- 4 teaspoon chicken broth concentrate
- 1 bay leaf
- 1 tsp granulated white sugar
Instructions
- Rinse the bag of beans well and remove any that look like they are past their prime. If unsure - chuck it.
- Pour the beans into a large bowl and cover with at least 2 inches of water and allow to soak overnight. Alternately, you can boil the beans at a steady boil for about 10 minutes before you begin to cook them. Whether you soak or parboil, pour the water off from this step.
- In a six quart stock pot on medium heat, heat the olive oil and saute the onion and garlic until they smell really good and the pieces become translucent.
- Remove the pot from the heat and add the beans, bacon, salt, chicken broth concentrate, one bay leaf and sugar and enough cool clean water to cover the beans by 2 inches. (If you are sensitive to salt, then you can always decrease the amount)
- Heat the beans on medium until they come to a light boil then reduce the heat to low.
- Stir the beans occasionally and don’t let them get to a strong boil. Cook until done. I tell doneness by tasting - you could also spoon some out and smash it in your fingers. If it is smashy- through and through - they are done.
Notes
- The bag will tell you that you can soak your beans OR you can parboil them. I usually soak. Some people Parboil for 10 minutes. I think either works.
- An important thing to understand is that good beans take some time- it doesn’t matter what method you use - they take time.
- Just as a general rule of thumb, 1 cup of dried beans makes 3 cups cooked. A usual serving is ½ cup.
- Most recipes indicate that it is ok to add salt during cooking, I usually do. There is an old saying among plenty of old cooks say that salt while cooking makes the beans tough. I have never noticed that but just wanted you to be aware. My recipes says to add salt for cooking because, honey, beans with no salt - eww.
Nutrition
A VERSE TO SHARE
As I am writing this, I am contemplating a BIG HIKE that I will do this coming weekend. By the time you read this, THE HIKE will be over but for me, right now as I write this, the hike is in the future.
This weekend, my old college girlfriends and I are hiking Mt. LeConte which is 5 miles straight up into the heavens. We will be staying overnight at a cabin at the top that has No electric and No water. There are No cell phone towers. It will be Just us and the great outdoors. I am praying, "Please God, no bears. I will only have one change of underwear".
TEXT MESSAGES
The number of text messages that have chimed back and forth between NC, TN and KY is really unbelievable. We have been planning this trip for MONTHS and we have discussed EVERYTHING that can be discussed - shoes, socks, underwear, bras, back packs, food, water, broken toes.
This is a hike to commemorate our 50th birthdays. I mean, seriously, if you can brave a 5 mile high mountain, you can brave 50, right? Right!.
What does all of that have to do with a verse to share? A lot.
WHAT DOES ALL OF THAT HAVE TO DO WITH A VERSE TO SHARE?
I’ve been praying about this trip too. Praying that I’ll have the stamina to make it. Praying that my junk knee will hold out. Praying that my clumsy self doesn’t tumble off the mountain. Praying that I make it to the top.
The main thing I need to remember is WHO has my back. Not only do I have a gang of 10 of my bestest friends in the whole world. I’ve got Jesus by my side. He walked on water, he saved the masses, he turned 2 loaves into 7, he healed the sick and most importantly, he rose from the dead - he saved us all. Therefore, there is no way I can be lost - right? My tiny little struggles are nothing that he can’t handle.
HOPEFULLY
Hopefully, by the time you read this, I will be safely back home - hugging Mr. Loaves and Dishes, chatting with my kids on the phone, cooking up something in my kitchen and playing with my new puppy Bad Leroy Brown.
In times like this, remember Psalm 32 Verse 8.
One translation:
I will instruct you and teach you in the way you should go;
and I will counsel you with my loving eye on you
Another Translation:
The Lord says, “I will guide you along the best pathway for your life and I will advise you and watch over you”.
Either one, I’ll take it Lord. Amen.
Andre says
Thanks for the outstanding recipe! I have made these beans twice now and am a believer. Thanks also for the great tip about using Better than Bouillon. It makes for a very flavorful pot of beans, and the applewood smoked bacon just takes it over the top. This is now our go-to recipe for pinto beans and the standard by which others will be judged. 👍
Wendi Spraker says
Awwww Andre!!! That's WONDERFUL! I'm so glad you enjoyed it and that you let me know!!! Thank you so much for coming back and leaving such a sweet comment. 🙂
Mary says
Are you suppose to cover the beans
Wendi Spraker says
Hi Mary! I don't cover mine, but feel free to do so. Be careful because beans like to bubble up and they always want to run over the top of the pan.
Donna S says
Great recipe, although I left out the chicken broth concentrate. My husband was afraid it would give the beans a chicken flavor.
We do take it up a notch by using Panchetta instead of bacon or ham hawk.
Wendi Spraker says
Glad you set upon a recipe you enjoyed. 🙂
Rita Hirsch says
Pinto beans are the best! In my extended family in North Carolina, we grew up on the most delicious foods in the world: pinto beans, turnip greens, chicken and dumplings, corn bread, biscuits, peach cobbler, blackberry cobbler. As adults we still love and crave these foods. Most of us would pick these over the best steak any day. I have lived in Minnesota for over 50 years now, but these foods are still my favorite and I love making them, thinking about and talking about them. You cannot beat good home cooking of simple foods. I am definitely going to try your version. Yummm is all I can say. Thank you.
Wendi Spraker says
Awwww Rita! Greetings from NC to the northland! :). I'm so glad that you enjoy great foods and wonderful memories. Enjoy the beans! 🙂
Peggy Griffin says
Love this recipe. I didn't have any bacon or bacon grease so I used the skin off the back of a pork shoulder roast. it was awesome. I have also used the bone from the pork shoulder or butt roast. It really flavors up a pot of beans, or even stew And there's a plus. After cooking that long I can give the bone safely to my dog because it's no longer splintery.
Wendi Spraker says
Awwww a BONUS for everyone. Give your sweet pup a pat on the head from me.
Patricia says
Thanks for the article. We grew up eating beans probably 3-4 times per week, and I still never tire of them. I use bacon fat saved in the fridge to sauté the onions and garlic since I seldom buy bacon cause it is too hard to resist. You and your readers may have solved a problem for me. The last time I made pintos I had found a bag that had gotten shoved into the back of the cupboard unopened. It never occurred to me that beans could “go out of date,” I cooked those things in a pot on the stove forever and they were still crunchy, so I put them in the pressure cooker and cooked them for about 40-45 min before they were ok to eat. I like my beans really soft and creamy. Next time I will add a few pinches of baking soda and see if that will help. I had already discovered the Better than Bouillon for beans but there always seems to be something. 😊
Wendi Spraker says
Hi Patricia! That's a good idea about saving the bacon fat in the fridge and using that. :). I love beans too!
Trevor H. says
Hi. Great to see beans being so wonderfully advocated. They are sooo nutritious, and have a huge range of invaluable nutrients within them, as well as being so tasty. May I voice one concern? There's a chemical, phytohaemagglutinin, found in many beans (pulses, legumes, what you will), but especially high in red kidney beans. I don't have a figure for pinto, but the toxin is very toxic. Thankfully, it can be eliminated by a period of high temperature cooking. The crock-pot method is fine, IF the beans are FIRST taken to boiling point for, say, ten minutes, so the high temerature will destroy the toxin. After which, crock-pot away at simmer to tender perfection.
That "no-soak" version you mention,using a par-boiling method, will conveniently kill off the phytohaemagglutinin toxin inherently, because it guarantees a lengthy period at boiling point 🙂
Tinned beans are safe phytohaemagglutinin-wise, but the hormone-altering BPA in the can linings isn't. Working as you do, with dried beans, is cheaper and safer, as long as a cooking period at boiling point is observed. Did you know, food cans could be lined with a safe alternative for 2 cents a can? We may hope the FDA will stop listening to big business.
Wendi Spraker says
Thanks for taking the time to leave such an involved response Trevor!
Ramona says
Hello..... just coming across your article and it b rings back memories of growing up in Forest city, NC....just east of Asheville. my mother was a single parent of 4 choldren, not a great cook but we knew we gad a tasty hearty meal when she perfected her recipe with FAT BACK as the main seasoning! she would even fry some up as the meat because it was very inexpensive. As an adult I miss her recipe but I'm vegetarian trying to transition into vegan. Would you recommend using vegetable broth vs chicken broth ??
Wendi Spraker says
RAMONA!! I have JUST the thing for you! Those people who make the better than bouillon have varieties for vegetarians. A few months ago my husband and I did vegan for a while. I used that stuff in everything. It's called "Not chicken broth" or something like that. There's also beef and I think Porto flavors too. Try it! If you can't find it locally, you can click that picture of the bottle in this post and go to Amazon and compare.
Bill Horton says
I'm sure the pinto beans that are prepared using your recipes are good, however, the addition of boullion is a lazy way to cook beans and is not as healthy. Soaking the beans is always a good idea. But for a 16 ounce package of pintos, already soaked, it is much tastier and, healthier, to saute (diced) 1 medium size onion, 1 garlic clove, 1 small bell pepper, a small handful of chopped cilantro before adding the soaked beans. A little salt, a small amount of black pepper and a touch of cumin to the pot of beans will make them really good. Try it and enjoy or...
Jen King says
those would be Mexican Beans, Bill. The posted recipe is for something else.
Wendi Spraker says
Thanks Jen for that clarification. 🙂
Pattie RYan says
Regarding your Pinto bean recipe, do you cut up the bacon? I’d think so, but into 4-6-8 pieces?
Wendi Spraker says
Pattie- you can cut it up however your sweet heart wants but about 4 pieces per strip sounds about right.
Will says
So here's my deal. When I grew up, my dad always made dried beans, any kind of greens (mostly mustard, turnips, or collards) and cornbread.That was the meal. He grew up during the great depression in Appalachia Virginia and this was a thrifty meal I suppose. To tie into something you said in your article...Dad always told us how his mom would regularly bring wandering people in for a hot meal and never turned one away. Now so many years later, I make this same thing any time it's my night to cook. I guess cheap, simple and healthy never goes out of style. Pintos and great northern are great, but my way favorite is cranberry beans. They are harder and harder to find, but you can get them online. Try them and let me know what you think.
Also, I love your style. The article is great and the story about your hike and the spiritual message is awesome when all put together. I really get it.
---Will
Wendi Spraker says
Hey Will! Thank you so much for taking a minute to write such a heartfelt comment here! I too love cranberry beans. Maybe they need their own whole post! Again - thanks for writing! It is just what I needed as I sit here in my chair on Saturday morning drinking my coffee. Peace, friend. 🙂
Lynn Phares Smith says
My mother in law introduced me to cranberry beans. I had never heard of them. I believe of all the dried beans available, pinto beans are my favorite. A neighbor brought us bones from a pig that was killed and I made broth after roasting the bones. I will be making this recipe using my rendered pork broth. Can't wait to tell you about them.
Wendi Spraker says
Oh wow!!! I can't wait to hear all about it!!! Exciting! (Shows what food nerds we are, eh?)
Moxie says
This is definite 5 star! YUM!
Karen says
My bean were great and my husband loved them but thought they might be a little salty - do you call for tablespoon or teaspoon in recipe
Lauretta Clemons says
This basically how I make my pinto beans....except, I use ham hocks and most importantly....I use Better than Boullion.....ham flavor...hard to find in the grocery stores ..but, you can get it on Amazon
Wendi Spraker says
Ham Hocks! Yum!!! I haven't seen the ham flavor BTB! I'll look for it!
Tracy says
We always used salt pork for the beans and fry some up for our meat. Have you ever made ham and egg noodles? We have them Christmas and Thanksgiving. A family tradition passed down from many generations. When I bring them up people don’t know what I’m talking about. By the way we make our egg noodles.
Wendi Spraker says
Tracy - I don't know if the ham and egg noodles that I know about is the same as the one you are talking about? Tell me about your delicious ham and egg noodles with HOMEMADE NOODLES!!!! Oh my GOODNESS - that sounds terrific!
linda says
I use the lesser amount of salt remember the added broth/stock it has sodium already in it & I would use the low sodium, and I use a left over ham bone or if you use bacon that has salt too good luck what I want to know is has anybody ever put Russett potatoes in the crock pot with the beans ?
Diana says
I was going to ask about using Ham Hocks too because that’s what my mom used. We’ve been using Better than Bullion for years but I never thought to add it to our beans. I will this time but try sparingly because of the Hocks. I definitely have to look for the other varieties!
I now feel the need to make a pot but I have to finish what’s in the fridge first. My husband’s in the hospital right now and I’m the only one at home so I may have to freeze what I can’t eat.
I sure love my beans!
Wendi Spraker says
Hi Diana, prayers going up for you and your husband. Yes, of course ham hocks are lovely in beans but we don’t always have one available when we are ready for beans unfortunately. (At least I don’t). Take care and let me know how your husband (and you) are doing.
Diana says
I was going to ask about using Ham Hocks too because that’s what my mom used. We’ve been using Better than Bullion for years but I never thought to add it to our beans. I will this time but try sparingly because of the Hocks. I definitely have to look for the other varieties! We also use the beef Better than Bullion. I made chicken hamburgers and added the beef (smearing it all over before mixing it in) which gave the chicken hamburgers a regular hamburger flavor! No one mentioned or asked if they were eating chicken. Everyone loved them!
I now feel the need to make a pot but I have to finish what’s in the fridge first. My husband’s in the hospital right now and I’m the only one at home so I may have to freeze what I can’t eat.
I sure love my beans!
James Fuller says
Well, I tried this recipie yesterday but I guess I should have followed the recipe closer. We had a 16 oz package of pinto beans in the cupboard. I didn't check the use by date so they might have been too old. Our water is hard so we keep gallon containers if water. I soaked the beans overnight, cleaned them and transferred them to a large clock pot. Covered with water then added the other ingredients. I wound up cooking them on high for 5 hours before they turned from white to light brown. The weren't tender. I changed the temp to low, and left them on until 7:AM this morning. They smell wonderful but they still weren't tender. We decided to eat some this evening along with cornbread made from my mothers recipe. I'm 79 years old and still trying to make pinto beans like my mom's.:-)
I'll try this admin next week and be vert careful with ingredients.
I'm open to suggestion. I'll rate the recipient after the next time I try it.
JamesF
Wendi Spraker says
Hi James, I am hoping for a better result on your next try! I'm open to a phone call if I can be of help!! I want you to be able to eat beans like your mom made!
Db says
Hard water? Put a PINCH or two of baking soda in the soak water and then again in the cook water. The soda will soften the water, and thereby also make the beans not crunchy when cooked. It also helps with older beans too. Hard water will most likely always make one think the beans arent cooking enough...
Wendi Spraker says
Thanks Db for your input. I hope James will give it a go and let us know how it turns out.
Bobi says
That's a great recommendation! Alton Brown uses baking soda when he cooks dry garbanzo beans in the crock pot. Thanks for jogging my memory!
Lori Brown says
I doubled the recipe and didn't change or add anything extra. These are the best beans ever!!! I'm going to try this recipe with dried Lima beans next time. Thank you so much for sharing your recipe.
Wendi Spraker says
Hi Lori! I'm so glad that it worked out perfectly for you! Please come back and let me know how the Lima Beans work out. 🙂