Southern Living Pinto Beans Recipes

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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

CLASSIC SOUTHERN PINTO BEANS



Classic Southern Pinto Beans image

Classic Southern style pinto beans, stewed with salt pork and cayenne pepper and always served with a side of cornbread.

Provided by Deep South Dish

Categories     Main Dish

Time 2h10m

Number Of Ingredients 6

1 pound dry pinto beans
6 ounces salt pork, diced
1 medium onion, coarsely chopped
1/2 teaspoon cayenne pepper
1 tablespoon bacon drippings or butter
Salt, black pepper and Cajun seasoning, to taste, as needed

Steps:

  • Rinse, drain and pick through beans for stones or debris. Soak overnight covered with 8 cups of water, or use the quick cook method below. Drain, rinse and return to the pot.
  • Cover with 8 cups of fresh water. Add the salt pork, onion and cayenne; bring to a boil. Reduce to simmer, and cook uncovered for 1-1/2 to 2 hours, or until thickened and creamy. Do not allow to boil.
  • Stir in the bacon fat or butter, taste and season as needed with salt, pepper and Cajun seasoning.
  • Serve as is, with raw or pickled onions and cornbread, corn muffins or cornmeal hoecakes on the side. Great served with fried potatoes and greens, and some folks enjoy these served over rice.

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

SOUTHERN PINTO BEANS AND SAUSAGE



Southern Pinto Beans and Sausage image

Southern Pinto Beans and Sausage is a five ingredient dinner that is served up in 20 minutes. This deep South recipe is hearty with the perfect amount of spice. Serve it up with cornbread for the perfect combination.

Provided by Barbara

Categories     Entree     Main Course

Time 25m

Number Of Ingredients 5

1 pound ground pork sausage (breakfast, hot or mild)
1 medium onion, chopped
1 green pepper, chopped
15 ounces canned pinto beans, undrained
8 ounces tomato sauce

Steps:

  • In a large skillet, fry up sausage breaking it up in small chunks as it cooks.
  • If needed, drain off excess oil off sausage, leaving 2 tablespoons in the pan with sausage.
  • Add chopped onions and peppers, and sauté until soft and tender.
  • Pour in undrained pinto beans and tomato sauce; simmer for 10 minutes.
  • Serve with cornbread if desired.

Nutrition Facts : Calories 308 kcal, Carbohydrate 15 g, Protein 16 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 54 mg, Sodium 870 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

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.

TURKEY PUMPKIN CHILI



Turkey Pumpkin Chili image

The hearty dish your chilly evenings need.

Provided by Julia Levy

Time 30m

Number Of Ingredients 18

2 tablespoons canola oil
1 ½ cups chopped yellow onion (about 1 medium onion)
1 cup chopped poblano chile (about 1 large chile)
1 pound ground turkey
1 tablespoon minced garlic (about 3 garlic cloves)
1 tablespoon chili powder
2 teaspoons smoked paprika
2 teaspoons ground cumin
½ teaspoon dried oregano
½ teaspoon cayenne pepper (optional)
2 cups chicken broth
1 cup canned pumpkin (from 1 [15-ounce] can)
1 (15-ounce) can fire-roasted crushed tomatoes
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can navy beans, drained and rinsed
1 ½ teaspoons kosher salt
1 tablespoon fresh lime juice (from 1 lime)
Toppings: chopped fresh cilantro, tortilla chips, shredded Mexican cheese blend, sour cream

Steps:

  • Heat oil in a large Dutch oven over medium-high. Add onion and poblano; cook, stirring occasionally, until softened and lightly browned, 6 to 7 minutes. Add turkey, stirring to crumble; cook until no longer pink and starting to brown, about 5 minutes. Stir in garlic, chili powder, paprika, cumin, oregano, and cayenne (if using); cook, stirring constantly, until fragrant and turkey is coated in spices, about 1 minute.
  • Stir in broth, pumpkin, tomatoes, pinto beans, navy beans, and salt. Bring to a boil over medium-high. Reduce heat to medium-low and simmer, stirring occasionally, until thickened slightly, about 5 minutes. Stir in lime juice.
  • Ladle chili evenly into bowls, and top with desired toppings.

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