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.
Steven Gehrke says
Wendi, I was all about the recipe as I'm struggling with tough beans. Untill I saw your posts about our Lord! Oh man did you get my attention. I love the Lord but really appreciate it when others acknowledge the lord too! Talk about making a fan out of me! Good job young lady! (I'm 59 ha ha...)
So I'm throwing out my current batch because I think my beans are very old! Not waisting my effort when a fresh bag is so cheap n easy to get! Then ill rock! Smile!
So God bless you and anyone else who reads this!
Steve
Wendi Spraker says
Hi Steve! I'm so glad to hear that you love the site! I can't give credit to anyone but God for this website. He makes all things possible. I hope your beans turned out great! 🙂 . Wendi
Tim says
Best pintos ever so glad I found your system
For perfect pintos
Wendi Spraker says
Hi Tim! Thanks so much for coming back around and letting me know! I appreciate it so much! Have a wonderful holiday weekend!
Regina says
I always add Cajun seasonings and chili powder plus how you make it.
Wendi Spraker says
Thanks Regina!
Meledie Knopf says
I found a bean that I like even more than the pinto...anasazi beans. I cook them like I do the pinto bean, using natural bone broth and just recently started adding a can of spaghetti sauce. Yum! I also throw in two good size ham hocks, so back off on adding salt! Then pressure cook them. When done, I pull out the ham hocks, strip off what meat is on them, cut it up into bite-size pieces and stir it into the beans. Oh my, are they ever good!
Wendi Spraker says
Meledie! That sounds delish! Thanks for sharing!
Debbie Lybrand says
We had a lot of pinto beans as kids. After eating the beans there would be a lot of broth left. Momma would make homemade dumplings and add to broth, making another meal for us hungry kids. Back then moms had to do all they could, nothing wasted.
Wendi Spraker says
Hi Debbie!
I love that you have shared this sweet memory of your thrifty mama! She sounds like a lady we would all love! 🙂 . Wendi
Tisa says
Hi. Am i suppose to cover the beans while cooking on the stove top?
Wendi Spraker says
Hi Tisa,
That is entirely up to you. You may if you wish, you'll use less heat from the stove or you can leave the top off and watch them cook, using a little more energy. Thanks! Wendi
Myrna says
I have more of a question. When we say we’re soaking beans overnight.. does that have an actual time limit? In my head I’m thinking I’m putting this pot to soak before I go to bed and waking up and rinsing them which is about 8 hours. I just wanted to know if I wake up and start soaking at 9am can I cook them around 6pm? I just didn’t know if they are soaking for 24 hours (all day) or just “overnight.”
Wendi Spraker says
HI Myrna,
I am sorry to be so late answering this, my app on my phone is broken and I've been out all day with my grandbaby. It is fine to soak your beans all day instead of all night. Actually, if you need them same day, it is fine to do the 10 minute quick soak, pour off the liquid and add new liquid and then start cooking them. Take care and happy beanning! 🙂
Angie says
You can soak for 24 hours if you need to (some recommend it, as it breaks the beans down more and can mean less gas), but longer than that, especially on a warm day, and you might end up fermenting the beans. If you're not into home fermenting, that's probably not something you want to mess with. If you aren't able to cook beans when you meant to, you can drain and freeze, or just change the water and let them soak longer. They should be good up the point that they start to sprout, as long as they smell pleasant and not rotten.
Wendi Spraker says
Hi. Thanks for your input.
Gary Simmons says
As an accomplished Texan BBQ pit master and trained by my french Canadian grand father in classical French cooking I have to say just from this post I can see you have the cooking gene like I do. And this may seem odd but I have always made really decent beans but I'm now working on starting a BBQ business and started doing research on bean recipes to step up my game and you will definitely have an influence on my final version. I look forward to more from you.
Wendi Spraker says
Hi Gary! You go for it with your BBQ business! Hey, let me know when you are up and running and I might be coming through TX and stop by! That would be SO FUN, wouldn't it?
Nicky Bowers says
First of all, I LOVE Your blog!!! So appreciate & enjoy your A VERSE TO SHARE. completely agree that creamy pinto beans are the perfect comfort food! I can't make them or smell them (ahhhh) without thinking of my grandma in Kentucky. As a kid, I only saw her a handful of times and every single visit she made pinto beans, cornbread, fried potatoes with onions and fried apples. Delicious! I'm not sure if she ever added any jarred broth concentrate, but I'm certainly going to give your recipe a try!
Wendi Spraker says
Hi Nicky! Thanks so much for sharing about your sweet grandma! I love to hear those stories! Thanks also for the kind comments! I appreciate you too!
Arleen says
Love beans but even soaking overnight takes out some of the gas what will get even more of the gas out without changing the flavor
Wendi Spraker says
Glad to know your findings on this Arleen! Thanks so much for leaving a comment!
Martha Hill says
Responding to the question about removing the gas in Pinto Beans. I always follow what my sweet mama did for all her 90 years of cooking for a large family. She always added one or two small red potatoes to the cooking beans, she said it pulled all the gas from the beans. I grew up with it and continue to do it in my pinto bean cooking as well. Whether it actually reduces the amount of the gas I have no clue, but we like the bean flavored potatoes and my family believes me when I tell them the same story my mama told me. No harm -- no foul.
Wendi Spraker says
Hi Martha, I agree, no harm, no foul. That's why I add potatoes to mine too and a little baking soda and do an initial soak. Really though, we haven't had a significant problem with beans since I started doing them this way. Thanks so much for leaving a comment. 🙂
JasonW says
Made these in the crockpot two weeks ago but forgot the sugar and used homemade veggie stock and water instead of the bouillon. Turned out great! Tonight I'm going make them on the stovetop but add the sugar this time. Really looking forward to it!
Wendi Spraker says
Sounds like some good substitutions! I'm glad you enjoyed them!
JasonW says
I have never added sugar to beans, but that made them really good. Thanks for the "secret ingredient"!!!
Wendi Spraker says
Jason, I'm so glad you liked them that way!
baltisraul says
There are any number of recipes that everyone says are always better the next day. This is one of those. I like to add 1 large jalapeno pepper to mine. Tip: if you want to tame the jalapeno, just seed and remove membranes and soak in 7-Up for 45 min. (not diet 7-Up). This will take most of the heat out. If you soak for 75 min. you might as well have purchased a Poblano pepper. No heat remains. haha
Wendi Spraker says
Hi baltisraul,
Thanks for leaving a comment! I'm glad that you enjoyed this one! I've never heard of soaking a jalapeno in 7-up, so, that's pretty cool!
Linda says
I am looking forward to trying your recipe. I was raised on pinto beans, potatoes and cornbread. My mama taught me to cook at an early age. We didn't soak. We just cooked the hard bean it took about 3 hours. You wanted to cook them slow with only salt and smoked hog jaw. Turn up at the last 30 mins to get a thick broth.
Wendi Spraker says
Hi Linda. Thanks for leaving a comment! I hope you enjoy them!
Galia says
Very good recipe for pinto. I have been making pintos for at least 60 years and found your recipe to be in the top 10. These are just old fashioned beans like my Mom made during my growing up years. Sometimes you don't want Mexican beans or cowboy beans just old fashioned beans with cornbread. That for the great recipe. Ps I don't soak mine I like all that bean starch.
Wendi Spraker says
Hi Galia! Thanks for the comment!
Mel says
I put the beans on Low but they never come to any kind of boil. Is is supposed to boil lightly or just steep on low?
Wendi Spraker says
They should slightly boil so you might need to turn yours up until they simmer.