Luscious thick perfectly seasoned pinto beans are easily in your grasp! This recipe for how to season pinto beans puts the POWER OF FLAVOR right in your hands! Learn how to season pinto beans with this quick guide!
PERFECTLY SEASONED PINTO BEANS ARE ALWAYS THE BEST CHOICE!
Everyone loves perfectly seasoned food and pinto beans are no exception! Simply following this easy guide for how to season pinto beans and it will put you on the right track for perfectly seasoned pinto beans every single time.
WHY THIS RECIPE FOR WORKS
- It’s EASY!
- Anyone can do it!
- This recipe is the right mix of smoky, salty, pepper and other in tune flavors.
- Perfect EVERY single time!
- You have some choices to make this your very own!
WHAT SEASONINGS DO I USE FOR HOW TO SEASON PINTO BEANS?
You will need to make sure you use the following:
- Salt
- Pepper
After that, we have a lot of choices.
IF YOU MAKE SURE THAT YOUR BEANS HAVE SOME ELEMENT OF THE FOLLOWING, YOU WILL BE ON THE RIGHT TRACK.
Salt
You can use…
- Table salt
- Kosher Salt
- Himalayan salt
- Sea Salt
Acid
- Vinegar
- Lemon juice
- Tomato juice
Heat
- Cayenne Pepper
- Sriracha Sauce
- Hot Sauce
- Hot Peppers
Fat
- Bacon
- Ham (Country ham doesn’t work as a source of fat here)
- Hamburger/ Ground Beef
- Fat back
- Ham bone
- Ham Hock
Umami (depth of flavor)
- Chicken broth concentrate
- Chicken broth or stock
- Onion (powder or fresh)
- Garlic (powder or fresh)
- Tomato paste
- Anchovy paste
- Bay leaf
- Sugar
Smoky Flavor
- Bacon
- Ham
- Ham bone
- Liquid Smoke
ADDITIONAL SEASONINGS TO CONSIDER FOR HOW TO SEASON PINTO BEANS...
Many people like the addition of the following seasonings to their pinto beans:
- Thyme
- Garlic
- Majoram
- Sage
- Rosemary
- Cumin
WHY IS SALT SO IMPORTANT IN SEASONING PINTO BEANS?
Without salt, beans can taste so plain that they are almost unbearable. The way to bring out the flavor is to use enough salt! Follow these tips when adding salt:
- Add salt during the cooking.
- After adding all of the other ingredients, taste the beans and then add more salt if you need to.
- Take extra care to make sure you have the correct kind of salt.
- You will use much less table salt than kosher salt. This recipe calls for kosher salt.
HOW CAN I SEASON MY PINTO BEANS WITHOUT SALT?
If salt is an absolute no no for you, then you will want to consider these other seasonings in learning how to season pinto beans.
- Mrs. Dash
- Morton’s No Salt (If you have to watch your potassium, this may be a no no as well, ask your doctor).
- Spicy flavorings such as Cayenne
- Onion flakes
- Low salt tomato paste
- Low sodium broth
- Liquid smoke
- Sugar
*** be careful of adding any pork to your pinto beans if you are trying to avoid salt. Remember that bacon and ham have a lot of salt already added to them***
HOW TO SEASON PINTO BEANS WITHOUT MEAT?
Simply use all of the seasonings listed in the recipe and instead of meat, add ½ a capful of liquid smoke and 1 Tbs of vegetable oil.
Consider adding a few of the other spices and herbs listed above for understanding how to season pinto beans.
TIPS AND TRICKS FOR SEASONING PINTO BEANS (FAQ)
- If you need to know ALL of the secret to perfect old fashioned pinto beans, I’ve got that post for you here.
- What about canned pinto beans? No problem, I took care of that for you here: How to cook canned pinto beans
- Are you interested in just stovetop cooking? Great! Here is a post called “How to cook pinto beans on the stovetop”.
- Put salt in your pinto beans while they are cooking, don’t wait until the end, it takes a LOT More salt to get them seasoned right if you wait till the end.
- Pepper, while a mild heat, is more for flavor so please add black pepper per the instructions.
- If you are a meat eater, you will want to add a more fatty piece of meat to these beans. A ham hock, ham bone, fatty bacon pieces, fat back or even a fatter bit of ground beef (don’t drain the fat) will work.
- Country ham, while tasty, doesn’t add enough flavor because it really doesn’t have much fat.
- You can add country ham, just supplement it with one of the other meat/fat selections.
- Add the amount of seasoning called for in the recipe and then when you are finished cooking you can add more if you need to.
- I really can’t stress enough how much the chicken broth concentrate helps. I specifically use this brand. You can get it in a vegetarian formulation as well. I purchase it at my local grocery in the broth and soups section. It is also available from Amazon ( the following photo is an affiliate link, if you click it you will go through to Amazon and can compare for purchase. Of course, should you decide to purchase, I get a commission which doesn't change your price at all and I thank you very very much)
HOW TO SEASON CANNED PINTO BEANS
When cooking canned pinto beans, you will want to season pinto beans with
- Onion,
- Garlic
- Bacon
- Sugar
- Hot Sauce
- Salt and Pepper
- I have a recipe right here if you would like to follow it: How to Cook Canned Pinto Beans
HOW TO SEASON CROCKPOT PINTO BEANS
- 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.
WHAT TO SERVE WITH MY PINTO BEANS ONCE I KNOW HOW TO SEASON PINTO BEANS?
I fully recommend the following menu with your pinto beans…
MORE PINTO BEANS RECIPES FROM LOAVES AND DISHES!
The Secret to Perfect Old Fashioned Pinto Beans
How to Cook Canned Pinto Beans
How to Cook Pinto Beans on the Stovetop
Info on how to save on seasonings? Right Here.
Would You Love to Cook the PERFECT Southern Dinner?
IMAGINE YOU, COOKING THESE! YOU CAN DO IT TOO!
Served with (choose one)
Chicken Pie or
And…
Add A little Yum Yum Sauce
Deviled Eggs made with this Easy Peel Hard Boiled Egg
And finish it all off with...
I can’t imagine a better Southern Dinner than that!
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!! ❤
How to Season 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 KOSHER salt less if you are sensitive
- 4 teaspoon chicken broth concentrate
- 1 bay leaf
- 1 teaspoon 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
Nutrition
Stacey says
I have never been able to season brown beans so they taste good... until NOW! This recipe is amazing! The only thing I changed was the bacon. I prefer ham instead. Also, cooked in crockpot for about 5 hours on low. Thank you so much for sharing this recipe!
Christie says
What is chicken broth concentrate? Is it the base that can be added to boiling water to make broth?
Sarah Blackwell says
Yes! My favorite brand is called "Better than Bouillon". Its a bit more expensive than regular chicken stock or both but you can make more with it and it tastes better.
Brenda says
I’ve pinned your recipe to try, I love pintos and yours are different two can’t wait to try!
Have you tried cooking this recipe in electric pressure cooker?
I’ve been cooking my pintos in mine for couple of years now and love them!
Sarah Blackwell says
Thank you! We have tried them in an electric pressure cooker! Its a great way to cook them!
Tonya says
Cooking mine now in crockpot
Jean says
Ohmy.The orange enamel cast iron pot is just like mine. It's was my Mom's and has had years of beans cooked in it.
Wendi Spraker says
I got this one at a yard sale and I love using it for photos (and generally for cooking). It's a fun color!
Donna says
Pork Sidemeat is the best meat to flavor Pinto's (Soup Beans) with!!
Wendi Spraker says
Thanks for your opinion Donna!
Dave C says
For me, after almost sixty years cooking pinto beans, my only must have added ingredient is a chunk of salt pork. When I was a child back in the sixties, my mother went to college, and we were on a very tight budget.
Once a week, dinner was a scoop of pinto beans poured over a piece of white bread, topped with with a slice of onion.
One trick my mom taught me was to mash about a quarter of the beans about an hour before they were done, to thicken the sauce.
I serve cornbread on thr side today, but this basic recipe is still the best tasting beans I've ever had.
Wendi Spraker says
Sounds good to me too.
Deguello says
I’ve been using (and embellishing) my aunt’s pinto bean recipe for decades. My favorite.
Aunt Florence' Pinto Beans —
2 lbs. Dried Pinto Beans
1 lb. Ground Beef
1 medium onion
4 oz. can chopped green chilis
Salt Pork, Ham Hock or Ham Slices
2 packets Goya Sabor a Jamon de Cocinar (ham flavor concentrate [try Amazon])
3 T. Chili Powder
2 T. Better Than Bullion Chicken low salt bullion
Lowry’s Seasoned Salt
Soak pinto beans over night or quick soak by bringing to boil and set for 1 hour in water ~ 2 inch over beans. Course Chop onion and sauté in small amount of oil until soft, add ground beef and brown. If over night method bring beans to quick boil, and then after either method (quick or over night soak) simmer with pork choice, browned meat, onions and chili powder & salt to taste. Pour off fat and add both onion, beef & green chilis to beans (this step can be at beginning or middle of bean cooking step). Thicken with tablespoon of flour mixed first with some hot water if a thicker bean liquor is desired.
Freezes well in small containers for “throw-down” beans.
Kendra says
This is such a thorough recipe & explanation. We don’t eat pork (health issue) so I was glad to find this. But the link to the chicken concentrate wasn’t showing up nor the pic. Can you tell me what it is?
Wendi Spraker says
Hi Kendra, Thank you for asking. The chicken concentrate link was broken, I apologize. I believe I have that fixed now. If you click the photo, it will take you to Amazon where you can compare prices, but just let me say, you should be able to find this in any major grocery store. It is called "Better Than Bouillon" and for many cases it really is better! In my store it is right at the same place with the stocks and broths. There are several variations and every one I have tried is excellent. The roasted garlic base is very very good but very strong so use it sparingly. I use the chicken for most everything. The vegetable variety is good too. I like using it because it isn't as salty as Bouillon and is a space friendly way to have broth all the time!
Jane says
You mentioned several times the importance of adding chicken broth concentrate, and using a specific brand, but I could find no reference to that brand. What do you recommend?
Wendi Spraker says
Hi! Thanks for writing! The link to the concentrate was broken and it took me a bit to fix it where it would stay fixed! It's fixed now, thankfully. The brand is "Better Than Bouillon" and you can find it in most major grocery stores. In my store it is found near the other broths and stocks. Wonderful thing to keep in the fridge!
grammie says
@Wendi Spraker, I’m trying that chicken concentrate tonight. Luckily I already have that brand and use it all the time. It’s great. I also serve cheesy grits with beans and maybe a small side salad and of course the mandatory cornbread great recipe.
Wendi Spraker says
So glad you love it all!
Joe says
Hello Wendi. I am just trying your pinto bean recipe for the first time today, so I can't provide an honest rating yet. I do plan to return to the site tonight to do so.
I have one question, however. Should the bacon slices be left whole or cut into bite sized pieces? There is no mention of cutting the bacon slices in the recipe or notes, but my instinct is to cut the slices and that's what I'll do tonight. I would appreciate hearing from you on this.
Thanks.
Joe
Wendi Spraker says
Hi Joe, Thanks for asking. I sometimes cut mine and sometimes leave whole. You can do either. They are really just for seasoning and so some choose not to eat the bacon. It is kind of soft and rubbery and a strange consistency for many folks. (Personally, I like bacon like that in beans, but I know that's really a personal preference). If you plan to eat the bacon, then cut it up small. If you are only using as a seasoning then leaving it whole is fine. Thank you again for asking. I hope you enjoy your beans!
Joe says
I understand what you are saying now—I ended up picking the bacon pieces out. They were rubbery and unappetizing. The beans, however, were excellent! Thanks for this keeper recipe.
Wendi Spraker says
Thanks for coming back to leave a comment Joe, sometimes things don't really make sense until you cook it. I'm glad you enjoyed the recipe!
grammie says
@Joe, you could try browning the bacon ahead of time Deb degrees in and then when the beans are done, toss the crispy bacon with the with the beans. Gives you some crispy texture in the beans.
Liza says
The seasoning you recommended and the way you separated the salt, fat,acid,heat and umami was perfect! I used a couple of tablespoons of
tomato paste and the concentrate you recommended (roasted chicken flavor), along with bacon. It was the perfect seasoning for the pinto beans. Added a little bit of red pepper flakes that would still not add too much heat for the younger members of the family, but could be added by adults. Thank you for this great article!
Wendi Spraker says
Sounds right to me Liza, I glad you loved them.
Beverly says
Excelllent! I like to use bacon slices for seasoning my pinto beans!
Wendi Spraker says
I love bacon myself!