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Brown Beans

Brown Beans

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Southern-style brown beans.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 478 kcal
  • 24%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 36.4g
  • 12%
  • Protein:
  • 32.3 g
  • 65%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 368 mg
  • 15%

Based on a 2,000 calorie diet


  1. Pick over the beans, rinse them, and place them in a large bowl with 1/2 teaspoon of salt and enough water to cover by 3 or 4 inches. Allow the beans to soak overnight.
  2. The next day, drain and rinse the beans, and place them in a large pot. Stir in the chicken broth, ham hock, black pepper, and salt. Bring to a boil over medium heat, and reduce the heat to a simmer.
  3. Simmer the beans over low heat for 4 hours, adding water occasionally if needed to keep the soupy consistency. Remove the ham hock before serving.
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My folks made this 60 year ago. The ham bone is the real plus as it cooks. They added onion, celery and carrots. It is magnificent fresh and re-heated. Bread and butter on the side and lots of tobasco and seasoning salt.


Brown Beans aka Pinto Beans They have been around here in the south from the beginning. A more healthy approach to cooking them is simply add olive oil. Cook in a slow cooker all day.I use to add fat back, or ham bones there isn't any need. Beans,freshly chopped onions on top with a hunk of corn bread. You've got dinner.

Arizona Desert Flower

I soaked mine overnight but put everything in the crockpot on low all day long (10 hours). I used a ham bone from a potluck from work I had put in the freezer. I added a little more garlic and onion (plus onion and garlic powders) and let it run. We served this soup with tortillas and it was a huge hit with all three kids (plus us adults). Thanks!