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.
Desean says
When cooking in a crock pot, do I cook the bacon, then add with onions and garlic? Also, can I substitute minced garlic?
Wendi Spraker says
Hi Desean,
Yes, you can substitute the minced garlic, no problem there. If you are cooking in the crockpot, you do not need to cook the bacon first, it will be very well done by the time the rest of the dish is cooked. Hope this helps! Wendi
Ashley Strand says
Ill be making these beans today, along side some cornbread. Happy quarantine!
Wendi Spraker says
YUMMY! I'm glad all is going well with your quarantine and hope these beans are exactly the answer! Happy Quarantine to you!
Branden Mann says
That same brand, Better Than Bouillon, makes a ham base as well. It's pure magic in beans.
Wendi Spraker says
I love them all, don't you Branden?
Larry says
When cooking, pot uncovered, half covered or fully covered.
Wendi Spraker says
It can be any of those, just want it to be at a simmer. It really depends on your stove and what you are comfortable with. I wouldn't put the lid on and then leave the kitchen, it's hard to control a simmer with the lid on.
Jeff Bubba Hancock says
Love the recipe. Just like my momma usta do them. Sept I forgot the onions. Also used ham hocks I like a lot of meat so I get about four boneless pork chops, cut them in strips and brown them with the bacon. Also one teaspoon of liquid smoke. Thanks again. Got to get in here and whip up some cornbread.
Wendi Spraker says
Hey there Jeff Bubba! That sounds delish! I'll be right over!! lol.
Robert Gray says
First pass, golden. Second pass, old beans. Third pass in the crock pot right now.
Wendi Spraker says
Hi Robert, I'm glad you are enjoying them so much!
Sarah Walker says
Hi Wendy,
I have a question. Do you use The Better than Boullion in addition to chicken broth concentrate or as a substitution? If in addition to, how much do you use? I've never used the Better than Boullion and wanted to make sure I'm doing it correctly.
Thanks so much!
Sarah
Wendi Spraker says
Hi Sarah, The Better than Bouillon IS a chicken broth concentrate. I use it instead of using another type of bouillon or the cubes.
Bob says
Seeing as you are a hiker - this works for premade meals on the trail -
Cook your beans to taste of course
Then Dry in a dehydrator. This will take a while but you can have beans that are quick and easy to cook on the trail and even have tortillas with rice an beans.
Wendi Spraker says
Thanks for that info Bob, I didn't know. 🙂 . Happy Hiking! Thanks for leaving me a message and comment!
Cindy Melton says
Best beans EVER! Served with fried potatoes, corned beef, fried cabbage, and cornbread. Cooked them in my cast iron dutch oven. My husband said that they were the best beans I have ever made, and my grandson loved them (he hates pinto beans, or rather, he previously did). Thanks so much for the recipe.
Wendi Spraker says
Hi Cindy! Thanks so much for leaving me a message. That sounds like a GREAT meal! Wish I could have been there! I'm so tickled that everyone loved them! Thanks for letting me know!
Summer says
I am from Oklahoma and in my family beans are a regular meal. We use ham hocks in our beans. I like to put diced ham chunks in to for flavor and texture. You can't eat beans here without fried potatoes and cornbread. I'm pretty sure it's the law! 😁
Wendi Spraker says
Thanks for the info Summer. 🙂
Angelo Bolton says
Hi yougin, I am 72 and have been cooking since Granma started teahing me when I was six. Here in east Texas we cook beans just one way. Wash'em, sort'em and cook'em using good water, salt pork and a can of beer. Dont know what it does but if you leave it out, just doesn't taste right. Them and a slice of onion and cornbread and a glass of milk will never be beat for supper. Unless you have a cobbler of some sort. Thanks.
Wendi Spraker says
Hi Angelo, Thanks for sharing. 🙂
Vanessa says
Your recipe is like mine, but I do leave off the bacon as I’m vegetarian. One thing-if you’re using the slow cooker and cooking for the 8 hours, there’s no need to soak. I’ve been doing it this way for years now and they always come out perfect. And I add the salt at the beginning too, because beans without salt are flavorless! Thanks for your post and all the options you give, beans are really so easy to prepare there’s no reason anyone can’t make them.
Wendi Spraker says
Hi Vanessa, Thanks for your input! I agree, anyone can make them. I'm so thankful that so many folks come here to find out how. Thanks for leaving me a comment!
Vicki says
Do you have thick juice if so how do you make it
Good and thick
Wendi Spraker says
Hi Vicki. There are several ways to get that thick delicious pot liquor that you are seeking. Firstly, fix the pintos as described in this recipe. Is that the thickness you like, or would you like it more thick? If more thick, then cook longer. The longer you cook, the thicker the liquid becomes. Secondly, you need to know, once the beans have been allowed to sit for a while in the fridge, the pot liquor becomes thicker as well. Thirdly, if you want to speed up the thickening process, put two teaspoons of corn starch in a small bowl and whisk together with 2 tsp cold water. Whisk together with a fork until it looks like milk. Pour this into your beans. Stir the beans well. This will help thicken the liquid.
Nancy says
Before I cook any sort of dried beans, I spread them out on a baking sheet. I sort through them several times and discard any pieces of dirt, gravel, broken beans, or wrinkled up beans. I put the rest of the beans in a colander and then rinse them several times under running water at the sink.. Then I proceed with the steps of cooking them. It is amazing how much field dirt and gravel can be in a package of dry beans. I want to get rid of all that before I cook them.
Wendi Spraker says
Thanks for your tips Nancy.
James Smith says
I have never tried to cook pinto beans. My mom made the best but she passed away going on 3 years now. I have really been craving them lately so I am going to make cornbread and Pinto Beans for a Saturday evening dinner. I loved this recipe. It gave me the courage to try for myself. I admit my moms we're better but these are very close. It was simply, easy and good. I cooked them in my pressure cooker. Ï added a potato to get rid of the gas. I will try this recipe again. Thanks for the recipe.
Wendi Spraker says
Hi James, Thanks so much for leaving me a comment. I'll happily come in second to someone's best memories of their mama. Bless you, I know it hurts to miss a parent. I'm glad you enjoyed some pintos in her honor. 🙂
Eugene Saldivar says
Wendi, Well, your recipe sounds alot like mine although I use no broth or Bay leaves. In the evening I take a package of pork
rib strips and season them with salt,pepper,garlic,and any southwest seasonings then let them refrigerate over night. At about noon the next day I put them in a crock pot on "high" heat and add onion and,bell pepper. I then soak the beans for 1-2 hour
before cooking adding most of the ingredients your recipe mentioned. At about 4;30 the beans are just about perfect (not to soft
not to firm) and I add them to the meat in the crock pot and let them cook on LOW heat for 1-2 hours. We eat at 6:30 so the timing is just right. Also, 15 minutes before serving, I chop up cilantro and add to the beans and "taste test". My mother gets a
little irritated that over the years I have improved on her recipe but that doesn't stop her from eating them. I find that adding
new ingredients (especially vegetables) and spices can really can make the same meal a little different. Thanks
Wendi Spraker says
Eugene, Sounds like you have a lovely recipe! 🙂 I add the bay leaves and broth because I love the flavor they impart. Thanks for sharing! 🙂