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
  • 2
    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)



  1. Pick through beans for debris, and other foreign particles, then wash & drain.
  2. Add 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.
  3. Check 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.
  4. Serve as desired.
  5. I served mine with a skillet of Southern Style Corn Bread. I enjoyed every morsel.

Printable Recipe Card


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

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