Best Ever Pinto Beans

Best Ever Pinto Beans

16
Foxy 2

"I learned to make pinto beans from my Grandma, who came from Oklahoma. I've added to the recipe, and my Mother used to say mine were the best beans she'd ever tasted. Serve the Southern way - with cornbread and steamed greens."

Ingredients

7 h 10 m {{adjustedServings}} servings 352 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 352 kcal
  • 18%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 49.5g
  • 16%
  • Protein:
  • 21.8 g
  • 44%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 509 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  1. Cover pinto beans with water in a large bowl. Soak beans for 4 hours, changing water every 30 to 45 minutes. Drain.
  2. Bring 6 cups water to a boil in a large pot. Add pinto beans, ham hock, and kosher salt to the pot. Pour in more water if needed to cover ingredients by at least 1 inch.
  3. Reduce heat to medium-low and simmer until beans are just tender, 2 to 3 hours.
  4. Remove ham hock from beans; cut meat from the bone, chop the ham, and return to pot.
  5. Stir tomato sauce and brown sugar into the beans. Continue to simmer until beans are tender and flavors are blended, about 1 more hour.
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Reviews

16
  1. 20 Ratings

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Lots of people in the South eat pinto beans as a meal, but I had only eaten white beans this way. I chose to follow this recipe as a guideline rather than following it exactly. I decided to make...

Easy and Tasty! Soaked the beans overnight. No ham hock, but had a 8oz package of Salt Pork. Cubed then browned the salt pork in a pan, then added the pork and fat to the pot. I like my beans...

Love, love, love this recipe. So very easy and the taste is outstanding. My new "go to" recipe.