Pinto Beans Recipe

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Pinto Beans

Randy Townsend


Staple of my youth, my Mom did these perfectly. You can, too. Using fatback (instead of ham or bacon) will increase the fat content and the flavor will be slightly richer. Using only water to cook the beans will result in very little flavor. Broth has more sodium than stock, so taste before seasoning with salt if using broth.

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8 Hr
6 Hr
Slow Cooker Crock Pot


1 lb
dried beans (any variety)
16 oz
diced ham (or canadian bacon)
1 Tbsp
dried thyme
1 Tbsp
dried basil
1 Tbsp
dried oregano
bay leaves, dried
1 medium
onion, fine dice
54 oz
stock (half vegetable stock, half beef stock)
salt and pepper to taste


1Pick through beans to eliminate rocks and debris. Place beans in pot of water (covered by at least 2" of water), add 2T of kosher salt, and allow to sit for at least 8 hours.
2Discard water and rinse beans (a colander works really well for this step). Place beans, herbs, meat, onion, and stock into a crock pot.
3Cook on highest setting for 3 hours, then turn down to low for 2 hours. Check beans after 5 hours so as not to overcook them. When done, remove bay leaves. Salt and pepper to taste.
4Serve over rice (or cornbread). Garnish with diced onion, cheese, and/or salsa. {You can double the amount of beans as long as you ensure they are covered by at least 2" of stock.}

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: Southern
Other Tags: For Kids, Healthy