Pinto Beans

Pinto Beans

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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
  • 2
    bay leaves, dried
  • 1 medium
    onion, fine dice
  • 54 oz
    stock (half vegetable stock, half beef stock)
  • ·
    salt and pepper to taste

How to Make Pinto Beans


  1. Pick 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.
  2. Discard water and rinse beans (a colander works really well for this step). Place beans, herbs, meat, onion, and stock into a crock pot.
  3. Cook 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.
  4. Serve 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.}

Printable Recipe Card

About Pinto Beans

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

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