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.
Linda Fisk says
I grew up eating pinto beans just like this. My grandmother would cut a small potato in half and put into the beans to thicken. Cornbread on the side is the Southern staple. Yum!! I have a bag of pinto beans in the cabinet just waiting.
Wendi Spraker says
Maybe the potato was to ward off gas? Anyway, I hope you love them! 🙂 Thanks for leaving a comment!
Patrick says
Do you cook the bacon before you put it in the pot. I'm cooking on the beans on the stove. Thank you.
Wendi Spraker says
You do not have to because the bacon will cook completely with the beans, however, some people prefer to cook their bacon first because believe that they will end up with crispy bits in the beans at the end. The truth is, if you cook crispy back into these beans, the bacon won't be crispy by the time the beans are fully cooked. If you like crispy bits in your beans, add them as a garnish at the end. Still use bacon when cooking to add flavor and a tad of fat.
Melissa M. says
Thank you so much for this recipe for beans and the in depth information to cook them. I cooked my beans with everything you mentioned except for the bacon and they were the most flavorful beans I have ever eaten! This will be my go-to recipe from now on!
Wendi Spraker says
Hi Melissa, Thank you for the sweet comment, I'm so glad you love them!
Lynnette says
I read somewhere on a prepper site, that soaking old beans in a teaspoon of baking soda overnight makes them soft again. I tried it and it worked. Of course you need to rinse them before cooking the next day. My beans were several years old. The site was using 18 year old beans. Also the recommendation was to put the beans in boiling water not beans and water together on the stove. So if your beans are old, don’t throw them out! Of course, cooking in a slow cooker may not work for old beans because of the boiling water part.
Anna says
I have been looking for a recipe just like this one! I find all of your recipes for easy to follow! Thank you!
Wendi Spraker says
Hi Anna, That's perfect! Thank you so much for letting me know. I'm going to cook some of these up this weekend myself!
Sandra says
Loved the verse and the beans! Thank you
Wendi Spraker says
Thanks Sandra!
Karrie says
I can’t wait to try these. They smell great already. Do I keep a lid on while cooking?
Thank you!
Wendi Spraker says
Hi Kari, If you leave the lid off then you will need to set the temp slightly higher than if you put the lid on. Just keep them at a simmer. That will do it.
Connie says
Wendi, this recipe? YES! Enough said! I've spread the link to this recipe around like warm peanut butter on my Facebook page. Thank you!
Wendi Spraker says
Hi Connie! So glad that you enjoyed it! Thanks for the comment!
Nicole says
Trying this recipe today, it smells good already. I used thyme instead of a bay leaf, it is all I had on hand. My husband is from Alabama and he loves southern food, so here’s to hoping it hits the sweet spot for him. I’m also making cornbread which is his mother’s recipe. I grew up around sweet cornbread but that wasn’t how his Mawmaw made it, so she taught me how to make homemade cornbread without sugar or honey. It’s my new favorite cornbread. I thought about adding cream cheese? You think it would take from it?
Wendi Spraker says
Hi Nicole! You are speaking right to my heart now! I grew up eating that same kind of cornbread as your husband. I didn't even know about sweet cornbread until I was an adult! I mean, I love them both now, but classic southern cornbread has my heart. I haven't ever added cream cheese to my corn bread, so I can't really give you any advice there. If you try it, I would love to know how it turns out though!
RK says
Our new favorite recipe for Pinto beans! This produced a rich, creamy "sauce" instead of a thin broth, which is just what I was hoping for. Because I used a meaty ham bone (which was pretty salty on its own) instead of the bacon, I decreased the salt in the recipe to 1/2 teaspoon, and it was just right for our tastes.
Wendi Spraker says
Hi RK, Thanks so much for the kind comment and for the stars. I appreciate it. I'm so glad you enjoyed your pintos and I hope you will visit again soon.
Jon says
I really enjoy your recipes. This one was loved by so many of my family. Thank you!
Wendi Spraker says
Hi Jon! Thank you for coming back and leaving a comment! I'm tickled that your family loved these beans!
Polly Hancock says
Using the Better Than Bullion is a great idea! Coming from the southwest, I have cooked pinto beans for 50 years but never never thought to use bullion. I like my beans on the soft side & sometimes have overcooked them. I once took those overcooked pintos and put them in a blender until it was a smooth creamy soup(adding water to create the desired consistency). Now, that was heavenly comfort with cornbread or plain bread and butter. Another thing that has to be taken into consideration is the altitude in which you live. It takes more time to cook at higher elevations than at lower. Living in Denver it took alot longer than it did in AZ. But now that I'm in CumberlandCounty, TN, (2,000 ft) the time to cook has been reduced somewhat.
I've enjoyed your blog and videos. Keep up the good work!
Wendi Spraker says
Hi Polly! You are in God's country in Cumberland County TN! I went to school in Maryville and love those foothills. You are also in BEAN country! lol. Glad to have you as a reader. Thanks for leaving a comment!
Carol says
This recipe has become my go-to for pretty much ALL beans in my pantry. Why? Because this combination of flavors just works! The result is a well-seasoned batch of beans that DOES NOT mask the true flavor of each type. Thus far, I've used this on pintos, peruano (aka Peruvian, Canary, or Mexican Yellow bean), and black beans, and every one has resulted in EXCELLENT batches that taste good on their own as well as in burritos, nachos, etc. I should mention that I've used a crockpot each and every time, so slaving over a hot stove is not required. :-).
Fun Tip: Because this recipe mentions bacon, I took a gamble, omitted the olive oil, and used 1 1/2 Tbsp bacon grease that I keep saved in a glass jar (because, you know, doesn't everybody?) I also sliced a fresh jalapeno in half, deseeded it, and put it in just to add that mild pepper taste. The taste is AMAZING.
Wendi Spraker says
Hi Carol! Thanks so much for leaving a rating and comment. I love your ideas on using some other ingredients and now, you have made them all yours! I love it!
Suzan says
wonderful! have never cooked pintos before. Followed the recipe except used leftover honey baked ham instead of bacon This one is going into the permanent file!
Wendi Spraker says
That's wonderful! I'm so glad you enjoyed them!
Tony says
Hi Wendy, great recipe, thanks for sharing.
I’m curious, how was the hike? Hope it worked out just the way you wanted!
Take care
Wendi Spraker says
HiTony!
The hike was great! I've been back once since then. The first summit, it was beautiful weather on the way up and then the next day, it rained A LOT on the way back down. The second trip, we went in mid-November just before they close overnight cabins for winter. It rained a cold icy rain on the way up and down. The path was covered in ice and I fell on quite literally every single step up that mountain (not as bad coming back down). I feared for my life at a couple points. A woman in another group broke her leg. It was frightening. I don't know if I'll go again or not. If I do, it will be hot summer time! Thank you so much for asking though.