I’m not kidding when I call Pintos (or Pinto Beans) as you might know them, beloved in the south. A bowl of pintos, seasoned with ham, topped with onion, and served with a big old wedge of hot cornbread – thats just good old soul food in my neck of the woods.
Originally, this meal came about as staple in the diet of “po folks” down south. Dried beans were affordable, stored well, full of much needed protein, carbs, and fiber, and were filling enough to provide a stick-to-your-ribs meal that was greatly appreciate by people who had spent their day working the fields or other backbreaking labor.
For many Southerners these days, Pintos and Cornbread are the food of nostalgia. Mention them to my grandmother and you’ll here “MMmmmm, mmm, I just love me a bowl of pintos in the fall!”.
I’m not sure how some of you feel about this humble meal that we hold so dear, but I know one thing for certain –
Nikki’s stomach will be growling when she sees this!!
Now there are several great things about dried beans. Firstly is their shelf life. Dried beans can keep almost indefinitely (My mother says they do keep indefinitely but I have never seen them last very long at my house because they are gobbled up!). They can also be an excellent source of protein, take very little to prepare, and are filling, to boot! Toss in how inexpensive they are and its easy to see why they were a depression era favorite.
Nowadays, I’ve seen several movements encouraging people to have a “meatless meal” night in their home both for health and economical purposes. Well folks, Southerners have been having meatless meals ever since the war between the states!
This method of soaking and cooking dried beans will work for any type of dried bean, not just pintos. Some of my favorite dried beans are: Lima beans (any variety of lima beans), navy beans, and of course Black Eyed Peas! Cooked beans also keep very well in the fridge with no difference in quality or taste when reheated. I often make a big pot of beans and eat them as a meal one night before serving them as sides another night or two that week!
Sort your beans. Sometimes, tiny little stones make their way into your bag of dried beans. What we want to do is carefully pour a handful at a time and look through them. I just do this as I am putting them in my pot.
Fill pot completely with water. These beans are dried and they need to be soaked overnight before we cook them. You want plenty of water because you’ll be surprised at how much your beans soak up. I have filled a bowl to the brim with water before and wake to find the beans dry again and expanded to the top of the bowl!
There are methods of quick soaking on the package which involve sorting beans, covering with water and bring to a boil as a replacement for the overnight soak. While these methods work in a pinch, I find that my beans taste the absolute best when I just think ahead and soak them overnight. After using the quick soak method a few times, I’ve found that its just not worth it for me.
Seasoning: You’re going to need some meat to season your beans if you want to make them like the Southerners do! If you’ve ever eaten a whole ham at a Southerners house you’ve probably noticed them saving the hambone and wrapping it in foil to place in the freezer. We are notorious for saving bits of ham and bones from here and there so that we always have something to season our beans with. I actually didn’t have any today! Instead, I bought an inexpensive package of ham hocks. I am only using two of these so the other two will be seasoning for beans another day!
Another great thing about seasoning your beans with ham hocks or a ham bone with ham still on it is that after your beans are cooked all the way, we take out the hocks and pick the tender meat off of them to put back into the pot. Oh my! Bits of savory ham in with these beans….oh lawd we’re eatin’ good now!
The next morning, drain off that water and cover them in new water. Fill your pot as high as you can because they are going to cook down often and you want them to remain at least covered in water.
Here comes more seasoning…now to understand how I season my beans you’d pretty much have to meet my grandmother. She is as good hearted as the day is long, but a wee bit on the absentminded side (not that I’m any different!). So I called Grandmama about ten years or so ago when I was making dried beans for the first time.
“Grandmama, Mama said to call you and get you to tell me how to season my beans. I’ve already soaked them and filled them with fresh water but now I need to know what all to add.”
“Well, you covered them with water already?”
“Yes, covered with water already.”
“Alright, just add you a little salt and pepper, well a good bit of salt really, and then just cook ‘em. That’s all I do!”.
“Thats it?”
“Yes, thats it, you don’t have to add nothing else.”
“Alright Grandmama, thanks!”
A few minutes later I got another phone call…
“You know, Christy, Mama always added some sugar. She always said a little bit of sugar was good in beans. About a tablespoon.”
A few minutes later I got ANOTHER phone call…
“and you need a bit of oil. I just always put a little bit of vegetable oil in mine. About two tablespoons or so’ll do it”
A few minutes later…
“And did you put any ham in it? Folks always season it with a little ham, you know. A ham bone or a hamhock or even a few slices of country ham if you have any in your freezer’ll do.”
So basically, every time I go to make beans I just basically go about and add everything I can think of to add and then I know they’ll be like Grandmamas – except the kitchen sink, but I wouldn’t be surprised if she started adding that in eventually.
I add one tablespoon of sugar, because my great grandmother always did like to add a “lil bit of sugar in thangs”.
Two tablespoons of salt. You will likely end up adding more but two is a good starting point.
1 tablespoon of pepper.
About three tablespoons of vegetable oil.
Now toss in your ham hock or bone or whatever you are going to use for the meat seasoning. You can do without that if you are a vegetarian…just pretend you put the ham in 
. When my sister was a vegetarian, some time between her super model phase and learning to shoot a machine gun in the Army, my mother used to make pintos with ham as usual and then just hide the ham when Patti came to eat .
Now just stir that up and bring to a boil. Once it is brought to a boil, turn it down to a simmer and simmer for several hours. I get mine on in the morning right after my son goes to school and then let it simmer all day, eating it at supper. By supper time that juice in the pot is every bit as good as the beans!!!
I ate mine with chopped onions, bits of ham from the ham hocks I used, and a big old wedge of Dixie Cornbread!!!
Nikki, what time you gonna be here?
How to Make Dried Beans
Sort your beans and place in a pot, covering with water. Let soak overnight. Drain soak water. Cover with new water. Add the following according to taste: Salt, pepper, sugar, and oil. A good rule of thumb is to start with a tablespoon of each and then taste it several hours later and add more if you think it needs it. Add one of the following for additional seasoning : Ham hock, ham bone, or slice of country ham. In a pinch, I have actually seasoned my beans with bacon before. Bring to a boil and then lower heat to simmer for several hours. Don’t let the water get too low, just add more every few hours as it boils down.
I want to give a special thanks to Life At The Lake for a lovely blog post about Southern Plate. She is so very kind, please do go pay a visit to her beautiful blog!
If you like Southern Plate, please tell your friends and Stumble me if you are a stumbleupon user!
Have a great evening!!!
Gratefully,
Christy
~~~~~~~~~~~~Hang on, I’m about to go off on a major tangent about my family below~~~~~~~~~~~~
This is my grandmother “Grandmama”, sitting near my brother’s tent at our recent Fiddler’s Convention.
And this is Mama, after my brother suckered her into working the BBQ Sundae/Roasted Corn booth while he ran his cooker.
And now y’all are wondering “What on earth is a BBQ Sundae?”. So this is my dad making one…If you think he looks familiar and you are or have been a police officer, you’re probably right. Also, if you have ever been arrested and his face rings a bell…..
and this is the finished product. They are soooooooooo good! Baked beans layered with slaw (its a BBQ slaw, not a mayonaise slaw), topped with pulled pork and served with a pickle sticking out! My brother has a BBQ restaurant and this is one of his specialties. He has won the Jack Daniel’s Cookoff Grand Champion for his ribs and his smoked chicken!
He also has an AMAZING BBQ sauce (because I developed it from scratch, of course!).
Do y’all think Aunt Sue (in the green shirt) is trying to get out of being photographed here?
Have a great evening!!!
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This is my grandmother “Grandmama”, sitting near my brother’s tent at our recent Fiddler’s Convention.
And this is Mama, after my brother suckered her into working the BBQ Sundae/Roasted Corn booth while he ran his cooker.
And now y’all are wondering “What on earth is a BBQ Sundae?”. So this is my dad making one…If you think he looks familiar and you are or have been a police officer, you’re probably right. Also, if you have ever been arrested and his face rings a bell…..
Mmmm I have been wanting to make a pot of beans, now I have to! I have never done it with a ham bone, I usually just throw in some bacon, I would love to try it with a ham hock or bone, and the sugar, gotta try that to! I think I just need to get your cook book!!
My mother and Grandmother are both the 2 awesome women that taught me how to make Pinto Beans:) But, for my dads birthday I thought I would try your idea, and me oh my! My mother loved em! I won her over:) She asked me 10 times since then what was it exactly I put in those beans:) Thank you, I plan to teach my children this way of makin em:)
Thanks so much for posting this recipe! Dried beans have been a staple of our diet forever, though we usually cook white beans, like baby limas or great northerns. I always cook at least two pounds and freeze the leftovers. And the BBQ Sundae looks scrumptious! Since you developed the sauce, you’re going to share the recipe with us, right?
Now you know that you’re gonna have to post the recipe for barbecue slaw. The only kind I know is the mayonnaise kind, and that barbecue sundae looks so good!
I’m like Frugal Simple, I have started freezing the leftovers when I make beans. I actually just used a bag of frozen beans today, and it was just as convenient as using a can. Dried beans are awesome!!
Oh dear Lawd.. Give my dad a bowl of “Red Beans” some cornbread and green onions and he’s in heaven. Thanks!
Sounds delicious, I’m ready for a bowl right now!
Denise
http://WineFoodPairing.blogspot.com
Oh YES! Nothing speaks more than a bowl of dried beans and cornbread! Such wonderful comfort in a bowl…
Thanks for all your wonderful, delicious recipes!!!
I get so hungry for good southern cooking where I live. Even (I should say ESPECIALLY) the covered dish dinners we go to remind me that I don’t live in the south! These people just don’t know how to cook!
Hey, girl! You’re right! My mouth IS watering! You put onions on yours, too? lol GMTA, ’cause I just made some beans the other day and they are sittin in the fridge, to get that “2nd day” flavor to ‘em. I didn’t do pintos this time, I did black beans, but don’t you know, I made cornbread too! I think I’m gonna post about em riiight now! Thanks for the shout out! I love that you put the ham hocks in there. None of that “ham flavoring packet” mess they have sometimes.
Hey there. I haven’t had good pintos in a long time.:( I remember having them with boiled potatoes with lots of butter and salt and pepper. With cornbread of course.:) When you mention this I also think of the cornbread and buttermilk. Yumo!! My dh and his mom are from the North and aren’t big into this.:) Dh once in awhile likes beans.:) Thanks for sharing this.:)
Sharon:)
OH YEAH,
Now THIS is eating. Last time I had these was New Years Day, when I fixed them along with a mess of greens and a baked ham (ya know that health, wealth, and luck thing we were brought up on) Now I need to get me a bag of pintos and some ham hocks and get this on the stove cooking
Cara Hey! You know, I got up this morning, got my son off to school, read all these comments, and had to go make me a big bowl of pintos and leftover cornbread for breakfast! I don’t know why we add that tablespoon of sugar, but everyone I know does. I asked a neighbor if she did and she said “oh yeah, it’s a southern thing!”.
Frugal Simple You are so very welcome!! I love white beans and limas are some of my favorites in any form. I am planning on posting a series of Alabama BBQ recipes, basically recipes that my brother’s restaurant is using. He won’t let me post the sauce though , in fact, he is quite paranoid about it so I am having fun threatening him!!
Stephanie I called my brother this morning and threatened to post the bbq sauce recipe if he didn’t take photos when he made his BBQ slaw this week so he said he would do it! I will try to get it up for you as soon as he gets the photos to me!
Dried beans really are great for families! I thought there might be some people who have never made them and might be waiting to figure out how so…….
Bill hehe, your dad and I would get along so well!!!
Denise Thank you!! Your blog is lovely!!!
My husband and I (and my family as well) are so hopeless when it comes to wine!
God love us, we just drink grape juice!
Unsophisticated and unhip, I know!
Your blog is just beautiful though!
Merrie Hey! Oh what a beautiful name you have, just lovely! It really is comforting, just pure comfort hands down. I can’t help but think of all the folks who have been so grateful to have beans and cornbread in their stomachs when they’d gone for a very long time with nothing at all.
Thank You so much for reading my recipes! You just don’t know how happy all of y’all make me each day! Bless your heart, I hope you get some good home cooking soon!!!
Nikki Oh I know just what you mean about the 2nd day flavor!! Mine were fabulous today, pure decadence! Sometimes I feel sorry for rich people, waltzing around eating all of this “fine dining” and missing out on the real good stuff!
Ham flavoring packet ~gasps~ We won’t even go there. ~grins~
Sharon I feel your pain, my husband has never understood the whole pintos for supper thing. They never really had just a “pot o’ beans” growing up, but mainly I think it has something to do with him being dropped on his head repeatedly as a child.
Maybe your dh and my dh will get a little sense in them as they get older!!
Citycowboy Oh yes, turnip greens on new years, a must have!!! You better go get you some pintos today or I’m gonna be disappointed!!! Its been too long!!!
Thank you all so very much for taking the time out of your busy days to read Southern Plate and to leave such wonderful comments!!
Gratefully,
Christy
OH WOW – I love this!! I am huge fan of the steo by step. Great work!… Looks so yummy
LOVE BEANS!! Here in Louisiana we grew up on Red Beans and White Beans. My mom alternated every Saturday. Beans, Rice, cornbread and either sausage or a hamburger pattie (she was determined to a meat except during LENT). I will definitely try your receipe with Pinto Beans.
The pintos look great! Love them!
I love beans and cornbread! Amazing post!
My Mamaw always made a good pot of pintos. We alternate between the “brown” beans and the “white” beans at our house (Pintos and Great Northern), but there’s always ham and cornbread! And all I need to go with them is a good side of fried taters!
My dad has a “secret” recipe for bbq slaw that was passed down to him from his uncle who ran a slaughter/smoke house about 40 years ago. I’ve been sworn to secrecy on the recipe, but it’s goooood! And there is nowhere to get good bbq here (NW AR) like there was back home in West TN.
We love pinto beans in our house. I grew up with having beans on a daily basis. It’s part of border cooking. You made me hungry by the way. I’ve got some beans in the fridge, now I’ll just make some cornbread. Great post.
Mmm beans! As for the sugar, one of the famous quotes from my granddaddy was when grandma made blackberry cobbler (one of my family’s favorites, and always my #1 favorite) and granddaddy ate the whole bowl, licked the sides clean – grandma asked, “well, what did you think of it?” and granddaddy sat there a second and then said “Coulda been a little sweeter”
I just had these two nights ago. My husband and I could live off of pinto’s and butterbeans. I did my pintos with smoked sausage in it. And of course we had cornbread too. Thanks for all the great recipes you keep posting.
What a great post about beans. I love any kind of beans in the fall and winter. Looking forward to getting out my stash and cooking them. I just learned that trick about the sugar from my neighbor who puts it in her beans. It really does add that extra touch. I’ll make them according to your directions and let you know what I think. My family all loves beans and cornbread so they won’t be wasted for sure. Have a great night.
Well Christy, I got my pintos in my white enamel pot soaking on the stove. Gonna cook em up with the ham hocks and Im also gonna chop an onion to go into the pot and one to sprinkle on top after they are done. Im thinkin some buttermilk buscuits might go good with this just as good as cornbread since ya know I don’t like cornbread
Can I just say that I’m a sucker for a good bean – and this, my friend, looks good! Really good!
Zesty Hey! Thank you and thank you for the amazing shout out on your website!!! I’m going to return the favor soon as I get caught up!!!! Southern Plate loves the Zesty!
Connie Ooh red beans and rice! Your mama sounds like a GOOD WOMAN!!!! Lucky you!! Thanks for reading and let me know if you do get to try them!
Say hi to your amazing mama!!!
Karen Thank you!!! They sure were good to have! Hope you’re having a great day!
Meg Wow, thank you!!! ~hands you a bowl of beans with cornbread crumbled over the top~
Here ya go!!!! Hope someone pampers you with a good meal this week!
Kingsqueen oh I love white beans and ham! I just had fried potatoes today and am posting them soon! I found out the hard way about our regional bbq back when we moved to Georgia for a few months several years ago. Even in GA, there just isn’t bbq that comes close to being the same style we have in Bama!
Teresa Hey! Daily basis? Alright, now I’m even more jealous than I already was of all the great food at your house!!! Thank you!
Rachie LOL!! That is PERFECT!! So funny and SO much like my family!!!! Thank you for posting that, I know I would have loved your granddaddy!
Sew Special First of all your website is awesome. I went to glance and ended up camping there! Secondly, butterbeans are one of the dearest favorites I have! Goodness, are we related??????
Thank you so much for reading!!!
Michelle Thank you so much!!! I just knew folks would think I was looney when I put the sugar in, I’m so glad so many of us are looney! Hehehee. Do let me know when you make them, I may just show up for dinner!!! Sounds like good eatin at your house!!!!!!
Citycowboy buttermilk biscuits would be the icing on your cake! They should make more cowboys like you!!!!!!!! Then again, all the housewives would go off and join the rodeo if they did!!!
Darius thank you so much! I’ve had a blast rifling through the good eats at your blog!!!
Thank you all, I’m so lucky to have such amazing readers and I can’t tell you how much I appreciate you taking the time to comment!!!
Christy
Christy……….I was just making my grocery list for next couple weeks, after reading this post I will be making “soup beans” and cornbread lol. I was raised in western NC and we always cooked ours with fresh ham hocks, when I married my “yankee, cityboy” hubby I continued the tradition. He is not a BIG lover of pinto beans. His mother always used white northern beans or cans of kidney beans in chili, now he makes his chili with pinto beans. I especially love a plate of “soup beans” with spring onions, cornbread and in summertime some slices of fresh tomatoes on the side. Now that is heaven in a dish.
There was a 2lb bag of beans and a 5lb bag…given the other measurements in your recipe, which bag would be better to use?
I used black eyed peas and did them in the crock pot on low for 8 hours and they were excellent! I used smoked ham hocks and the other ingredients minus the sugar (my mom is diabetic so I cut it where I can) and I can’t wait to have left overs for dinner tonight. Mom made a sweet/hot tomato relish for them that was exactly like my nanny used to make and it was like being back at her house again. Thanks for the inspiration and guidance on how to season my beans Christy!
I am a southern cook, everything I’ve learned was taught to me by my mother and grandmama. Now I love in ALabama (alway from all my family) so I’ve had to use trial and error as my way of learning to cook. I cook to taste so that way if I like it then I know everyone else will:)
I had my daddy’s recipe for making pintos and today is his birthday, I’ve flown here to be with him for his birthday and the only thing he wants is my fried tators and pintos n cornbread:) So I wanted to try something different and found your recipe, wow! I will let you know what he thinks but it looks sooooo good
Im 27 years old and my mama swears I was raised in the prairie days in my past life lol because I cook so good and southern, but alabama did this to me, if you are gonna cook in alabama you mise well cook for everyone lol.
Thanks again for the recipe I would love to share some recipes if anyone is interested:) thank you! Michelle
Granny Annie Oh oh oh oh oh, can I show up at your house for dinner? I can already tell I‘d be in heaven! Of course, fresh tomatoes are a must!
Angie Hey! I always get whatever size bag I think will get eaten and just use the same amount of seasoning. Then you just taste it and add a wee bit more salt if it needs it!
April Black Eyed Peas are my husband’s FAVORITE !! Your mama’s relish sounds heavenly! Lucky you!! Thank YOU for all of your kindness and for reading Southern Plate, it wouldn’t be the same without you, April!
Michelle Oh Michelle, I hope you had a lovely day with your daddy, he sure is lucky to have someone who loves him enough to make his favorite dinner from scratch! HAPPY BIRTHDAY MR. SUNSHINE!!!!
You sound like me! LOL I always have to cook for a crowd, too! Its ingrained in our blood in my family from all of the stories of people before us going hungry and having to scrounge for food. Did you know I am the first generation to never have known hunger on either side of my family?
I do hope you had a wonderful day with your father and PLEASE do email me any recipes you want to share at christy@southernplate.com! We could feature them on an upcoming post, too, if you like!
Christy
I made your pintos last weekend they we’re great.
I am in luvvv with your web site and have really enjoyed your recipes (chicken and dumplings was SO easy and SO good!). I’m a transplanted New Englander and falling in love with southern cooking. The one recipe I’d hoped to find was for a white beans and ham in a thick soup/gravy. I have no idea what it’s called but have had it a few times and love it. Any ideas? Or better yet, a recipe? Thanks!
That “sundae” does look pretty good.
Is there anything better on a cold winter day than pinto beans and cornbread? You also have to remember to make extra cornbread for the midnight snack of crumbled cornbread in a tall glass of cold milk. YUM
There is nothin’ better than a big bowl of beans and rice and cornbread, if you ask me. Ok, well it’s in the top three with Gumbo and Chicken and Dumplins. My mama would sometimes add ground meat and a little chili powder to her beans and that was good over rice too. I can remember my grandaddy sittin’ down at the table in the evening and puttin’ some cornbread in a bowl, pouring some milk on top and scarfing that right up. That was his favorite snack before bed. I love how your recipes are bringing back so many fond memories. Thank you!
I loved these!
Tasted like my Mom’s for this So Cal gal!
Taylor35
Ain’t nothing better than a plate of blackeyed peas, turnip greens, and fried potatoes, except maybe a big bowl of good ol’ lima beans (with salt meat). And you gotta have that good hot cornbread with either one!!!
Thanks so much for your great recipe for a pot of beans! I’m not from the South, but from the great Pacific Northwest and we also love our pot of beans! This recipe turned out great!
Great post, I especially like to eat local as much as possible. I intern with the Eat Well Guide, and we’ve teamed up with Consumers Union (publisher of Consumer Reports) to issue the Local, Organic Thanksgiving Challenge this year. Will you join us? And share a recipe? Read more on the Green Fork http://www.blog.eatwellguide.org/2008/11/take-the-local-organic-thanksgiving-challenge
Mmm Mmm Mmm…I love me some beans and cornbread and fried tators!! My husband is from Boston, and Im an Okie. He just doesnt get what REAL comfort food is! He thinks beans are gross! Crazy Crazy.
Its 28 degrees in Texas right now, can you believe it!!!! I have your pinto beans cooking as I type I cant wait to get the cornbread going and sit by my fireplace with a big bowls of pintos and cornbread. Christy I was adding all the ingredients to the beans and dh said why are you adding oil? I said cause that’s what christy’s granmother does. LOL
Christy I made the beans again and today I blogged about it at MK.
We saw ya’ll there…my husband had the sundae and the boys & I ate the roasted corn….yummm….good memories.
I have been looking for a step-by-step of how to make pinto beans from dried beans. I have been buying the kind in the can..
My boys love pinto beans with shredded cheese on top with a slice of corn bread on the side.
Pinto beans, cornbread, green onions, fried potatoes and sweet tea.. That has been my favorite meal since I was a little kid. My grandaddy used to mash
our beans for us before we ate them. I really miss that and him.
Jean
I am looking at all your recipes today. I am going to make these for my 87 year old Daddy when he comes to stay with my family for 2 weeks in July. He was very ill back in April, and I went home to Mississippi for a week to help my brother take care of him. We lost my Mama back in 2007, so it has been really hard on him. But he loves pinto beans and cornbread, and I am adding this to the list of things I want to make for him. I love your site and recipes!
Hey christy love the beans but I remember them thicker did I put to much water in them help very runny
If any of yall live in a place where hard water makes your beans tough/hard no matter what you do, here’s an old “church cookbook” tip from many years back. Even if I soaked mine overnight, they were still hard. (Parts of Northeast Texas have very hard water.) So I tried this technique. You do boil them for 30 minutes, then put in a colander and rinse. Then put back in the pot, cover with water real good,bring to a boil, and add 1 tsp. of baking powder in 1/4 t. increments, stirring til it quits foaming after every addition. after 30 minutes, take and rinse your beans REAL good in your colander, I use the sink sprayer but not real high pressure. This next time you put your beans back on, season them up because this is the “for real” cooking. I’ve never had this fail me. Christy can probably tell you why this works, chemistry wise.
I usually do mine about like yours, seasoning wise~:o) But I have a girlfriend that told me she used 2 packages of taco seasoning. I tried it and it was a good change from the usual! Had to add extra salt, though.
The kids liked them, I fixed fried taters and onions, pork chops, and cornbread along with. Thanks for sharing this southern staple with everybody!