Creamy,Spicy Pinto's - Cassies Way

Cassie *


The title says it all...these beans have just the right heat, and are so, so creamy...I love serving these with a crunchy piece of cornbread and fried taters. If you're not into spicy...leave the spices and jalapeno's out...they will still be amazingly creamy and delicious.

I also like to portion and freeze these using my vacuum sealer...they are freezer friendly...

I hope you'll give them a try...:)

My photos


★★★★★ 3 votes

Several / Freezes well also
10 Min
4 Hr
Stove Top


  • 2 lb
    dry pinto bean
  • 1 large
    ham hock, smoked
  • 1 large
    onion, chopped
  • 1 large
    red or green bell pepper, chopped
  • 4 - 5 clove
    garlic, minced
  • 2 large
    jalapeno peppers, sliced ( with or without seeds, depending on whether you want heat ) i left the seeds ( optional )
  • ·
    salt, pepper, cumin, chili powder to taste ( all optional ) i used 2 tsp salt, 1 1/2 tsp pepper, 1 tbsp chili powder, 1 1/2 tsp cumin

How to Make Creamy,Spicy Pinto's - Cassies Way


  1. Rinse your beans and sort.

    Place your beans in a stock pot; along with ham hock. Cover with water to 2 inches above the beans.

    Bring the beans to a boil; cover and simmer for 2 hours. Checking occasionally making sure they have enough water. Add more as needed, not too much want them to have a nice creamy broth, not watered down.
  2. After the 2 hours; add your onion, garlic and peppers ( if using ). Cover and continue to simmer another 1 1/2 - 2 hours. Keep a check on the water. Add more if needed.
  3. Once the beans are nice and creamy with about 20 minutes left to cook; add your seasonings ( salt, pepper, cumin, chili powder ) optional. Stir to thoroughly combine.
  4. Test and make sure the beans are cooked. They should be nice and tender, and broth should have a nice creamy texture.

    Excellent served with a slice of, so good!

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