Big Ole Pot Of Pinto Beans Recipe

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Big Ole Pot of Pinto Beans

Rebecca Hallstrom


This is definitely one of our long-time family favorites! It may have had something to do with the fact that Grandpa & Grandma Kear (Gramps’ parents) were pinto bean farmers for many years, out in Pennington, NM (until the Dust Bowl days did them in). Meme told me that every morning, without fail, Grandma Kear would get up & put on a pot of beans, a big pan of cornbread and a white sheet cake. Maybe Meme learned how to cook beans from her mother-in-law? Guess we’ll never know for sure, but wherever she learned it, she learned it well!

pinch tips: How to Measure Ingredients





15 Min


4 Hr


2 lb
dried pintos (from colorado, if possible)
1/2 lb
bacon, uncooked (or replace with 1 tsp liquid smoke)
2 tsp
salt (or to taste)
1/2 tsp
black pepper (or to taste)
1 tsp
garlic powder
1/4 c

Directions Step-By-Step

Sort and wash pinto beans and place them in a large pot
Fill pot 3/4 full of water; add bacon. Cover pot and place over a medium flame. When pot is boiling, lower heat until a low "bubbling" or simmering is achieved.
Watch carefully – as pot gets low on water, add more (keep water level at least 2 inches above the beans). Continue cooking for 2-3 hours, until beans are very soft.
Add salt, pepper, garlic powder & sugar. Cook another 20-30 minutes with pot uncovered (so juice will thicken). Right before serving, taste and add more seasonings, if needed.
OPTION: For a vegetarian and/or kosher version of this recipe, omit the bacon and in Step 4, add 1 tsp of Liquid Smoke.

About this Recipe