Rose Mary Mogan


I was introduced to these beans many years ago by my ex Mother N Law, who was from Alabama, I had never heard of them in my home state of Arkansas. These beans are known by other names depending on where you are from, some refer to them as Cranberry Beans because of the color of the outer shell & the cranberry specks on the actual bean although appear to be white when they are fresh. They change color during the cooking process to a brown color.

I asked my brother about these beans & he said they are referred to as Fresh Pinto Beans, & after cooking & seeing their color I understand why.

★★★★★ 1 vote
Six or more depending on portion size
20 Min
1 Hr 30 Min
Stove Top


1 lb
fresh shellie beans
1 large
yellow onion, chopped
3 clove
garlic, sliced thinly or minced
bay leaves
1 tsp
steak seasoning or salt & pepper as desired
1/2 c
chopped celery, optional
1 lb
smoked ham cubes
2 tsp
granulated garlic (optional)


1Pick through beans for debris, and other foreign particles, then wash & drain.
2Add the beans to a medium size pot, Add in the celery, onions, garlic, ham and spices. Add enough water or chicken broth to cover beans. Cover with a tight fitting lid, and bring to a boil. Skim off any accumulated foam. Lower heat so beans will simmer. Proceed to cook on medium high until beans are tender.
3Check pot periodically to make sure beans are still covered with liquid, and replenish as needed. Continue cooking until beans are tender or as desired. Stirring occasionally I cooked mine about 1 1/2 hours. Taste and adjust seasoning if desired.
4Serve as desired.
5I served mine with a skillet of Southern Style Corn Bread. I enjoyed every morsel.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Beans/Legumes
Regional Style: Southern