Boyd's Pinto Beans

Boyd's Pinto Beans

5 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    2 h
  • Ready In

    3 h 5 m
Recipe by  dangerous

“Southern Style Pintos”

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Adjust Servings

Original recipe yields 6 cups



  1. Place the pinto beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
  2. Bring the neck bones to a boil with 4 cups of water in a large saucepan. Reduce heat to medium-high; simmer 20 to 30 minutes.
  3. Pour the drained beans into the simmering water with the neck bones; add additional water to just cover the beans. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer 1 hour. Make sure that the water level continues to cover the beans as they cook; use more water as needed. After 1 hour, stir in the shortening; continue simmering until the beans are tender, about 30 minutes more.

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Reviews (5)

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Cindy in Pensacola

Cindy in Pensacola

With my changes, this is a 5 star pinto bean recipe. I changed it up a bit by using chicken broth for the water and just put the dry beans (that had been washed and picked over) into the crockpot. Cooked on High for about 6 hours, turned down to low for 2 more. Very tender, no soaking required. I did add a small onion and salt & pepper. I mashed the leftovers to make refried beans (no frying needed) for 2 more meals. So for $1 I'll get 6 meals. Not too bad using a left over ham bone from a spiral sliced ham.

oilfield worker

oilfield worker

this recipe has no seasoning to it other than the smoked pork. it needs salt and pepper, garlic, onion and chili powder just to start getting the southern flavors. also the addition of shortening just adds to the fat levels as if the pork isnt enough fat, try smoke pork jowles instead



Pinto beans can also be cooked with a ham hock, salt pork or a big glob of bacon grease. They should be cooked at a hard boil (adding water as needed) for about 3 1/2 hrs or until fork tender. When fully cooked, mash a few beans with a potato masher right in the pot to thicken the soup and salt to taste. Pintos should always be eaten with cornbread and a selection of chopped onion and/or tabasco sauce added to the bowl. A little hot pepper juice added to the bowl is also very good, if you like it hot and spicy.

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Amount Per Serving (24 total)

  • Calories
  • 75 cal
  • 4%
  • Fat
  • 1.3 g
  • 2%
  • Carbs
  • 11.8 g
  • 4%
  • Protein
  • 4.1 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet



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Pinto Beans With Mexican-Style Seasonings


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Cattleman's Beans