beans recipe

This Pinto Beans Recipe with Ham Hocks is a true Southern Comfort Food delicacy.  Dried pinto beans are soaked then simmered with meaty ham hocks and flavors galore reaching tender thick perfection.  This is truly the best country meal you will ever have!

The BEST Southern Pinto Beans

(11 ounce) package pinto beans (picked through and

chicken stock

water

onion

bay leaves (optional)

tsp black pepper (plus more to taste)

garlic powder (plus more to taste)

Salt

Add the soaked beans, chicken stock, water, onion, ham hocks, and bay leaves (if using) to a large stock pot.

Bring to a boil, reduce to a simmer, cover with a lid, and cook, stirring occasionally, until the beans are nice and tender, about 1 hour 30 minutes.

Season with pepper, garlic powder, and salt. Serve.

This vegetarian Tuscan White Bean Skillet recipe is made from pantry staples for a quick weeknight dinner!

Tuscan White Bean Skillet Recipe

extra virgin olive oil (divided)

brown mushrooms (sliced)

yellow onion (about 1 large onion)

garlic (minced)

tomatoes

fire-roasted diced tomatoes

beans

can quartered artichoke hearts (rinsed)

salt

black pepper

oregano

thyme

sugar

Parsley

Heat one tablespoon of the oil in a 10-inch or 12-inch cast iron skillet set over medium-high heat until shimmering. Working in batches, add the mushrooms to the pan in a single layer. Brown for 1 to 2 minutes per side; transfer to a bowl and repeat with remaining mushrooms.

Add the remaining tablespoon of oil to the pan; add the onions and sauté until lightly browned, about 3 minutes. Add the garlic and sun-dried tomatoes and cook until fragrant and softened, another 2 minutes.

Add the diced tomatoes to the pan, along with the beans, artichoke hearts, salt, pepper, oregano, thyme, and sugar. Cover the pan and turn the heat down to medium. Let cook for about 10 minutes, until hot. Return the mushrooms to the pan and cook for another minute or two to warm them up.

Garnish with chopped parsley and serve with plenty of crusty bread.

https://content.jwplatform.com/videos/e0xcjvss.mp4

30-Minute Tuscan White Bean Skillet

A pot of this Louisiana-style Red Beans and Rice is the epitome of comfort. Tender beans, tons of aromatics, and hearty smoked meat with andouille sausage simmers away in a rich and flavorful stew. It's so delicious and served with long-grain rice for a complete, filling meal! This soulful goodness comes together so easily, y'all!

Louisiana Red Beans and Rice

unsalted butter (or duck fat/bacon grease)

olive oil

andouille sausage,

white onion, finely chopped

green bell pepper, finely chopped

celery hearts, finely chopped

garlic paste

lb smoked turkey wings or ham hocks

bay leaves

chicken

worcestershire

tomato sauce

tablespoon Creole Cajun Seasoning– homemade

black pepper,

white rice,

Hot sauce & fresh chopped chives

Sort through the red beans and remove any scraggly bits. Then place the beans into a large bowl and cover with cold water. Allow the beans to soak on the counter overnight. Alternatively, see blog post for fast soak method. Before starting the recipe, drain the beans into a colander and set aside.

In a large pot over medium-high heat, add the butter and olive oil. Once hot, add in the sausage rounds and cook until evenly browned, about 2-3 minutes. Then use a slotted utensil to transfer the sautéed sausage to a clean bowl and set aside.

Toss in the onion, bell pepper, and celery. Sauté the mixture, until tender, about 4-5 minutes. Then stir in the garlic and continue cooking until fragrant, about 1 minute. Add the pre-soaked beans into the pot, followed by the smoked meat, sautéed sausage rounds, bay leaves, stock, and worcestershire. Make sure everything is submerged under the liquid. Gently stir to combine, then increase the heat to high and bring the mixture to a rolling boil for 5 minutes.

After boiling, reduce the heat to low and cover the pot with a lid. Cook for 1 1/2 to 2 hours, going back to the pot every so often to stir and check on the beans. If the mixture looks dry at any point, add more stock/broth/water to loosen, 1 cup at a time as needed. 

Once the beans are tender, remove the smoked meat from the pot, and set aside to cool down for a few minutes before handling. Use two forks or your hands (fitted with disposable gloves, if desired) to tear the meat off the bones into bite-sized pieces. Discard the skin, bones, and any extra fatty pieces on the smoked meat. Take the bay leaves out and then add the pieces of smoked meat back into the pot.

Use a potato masher to mash up some of the beans, not too much, just a few strokes. This will help thicken the mixture a little and contribute to a creamy texture. Then add the tomato sauce, Creole Cajun seasoning-to taste, and black pepper. Stir well to bring everything together and let simmer, uncovered, for 15-20 minutes more.

Remove the pot from the heat and ladle the red beans into bowls. Top beans with rice and serve immediately with a few dashes of hot sauce and freshly chopped chives/parsley, if desired. Enjoy!

This is one of my all-time favorite dishes and this recipe looks amazing. I'll definitely give it a go. I already have like 3 lbs of andouille sausage ready and waiting. I just need the red beans. Gotta make a trip to Sam's, Costco or the GFS store to get some red beans. I keep black beans on hand by buying them in bulk and fix at least two cups of dried beans in my Instant Pot and have them in the fridge ready to eat any time. I keep a container of prepped rice in the fridge too. Food prep will change your life!

This recipe was easy to put together and tasted incredible. The textures and vibrant flavors are to die for. This recipe will now be in my monthly rotation. Thank you, Quin! 

I just made and loved the gnocchi bolognese so excited to try this recipe today. Question: the last time a recipe (not one of yours) called to simmer andouille sausage for over an hour (gumbo recipe) I found the sausage really lost its flavor which makes sense given that it's already cooked, you Sautee it, and then you simmer it for over an hour. I'm afraid to do the same thing here and have not as flavorful sausage. Would it be a big deal to leave it out and pop it in at the end?

No one has to reply, but this was the closest I ever got , in my humble kitchen, to the red beans and rice I've had in the Treme, or the Lower Ninth, pre-Katrina. Thank you

I am wondering, can this be made in the crockpot? I'm sure that it can but I wanted to know from an expert. I'm going to try it anyway but I simply love crockpot recipes. Looks delicious 🥰

Made this tonight following the recipe, came out sooo good! Thank you Quin for sharing this wonderful recipe!

This was amazing!! I’ve tried to make red beans in the past and I felt they were missing something.  Not this recipe! So creamy and yummy. We ended up not eating it the day it was made but I think it was better the second day. 
I appreciate your recipes and love finding food blogs by BIPOC cooks!! Thank you Quin!

This was SO GOOD! I made it without the smoked meat but otherwise followed directions exactly.  This delicious recipe will be on monthly rotation at our house.

SO. GOOD. I was really intimidated to make this from scratch, but this recipe is so easy to follow. The smoked meat is an absolute game changer. This has so much flavor!

This is a great recipe. I made a few days ago, didn’t know how many people we would be having over and good thing I made this cause it fed a much larger crowd than I thought we would have.  Got lots of compliments.  They were flavorful and not too overly meaty or salty which sometimes I find red beans and rice to be.  Did the fast soak in hot water as I only decided to make them that morning and worked fine, will definitely be making again. 

Quite possibly the best red beans and rice recipe I’ve ever tried! We already had cooked sausage, so used bacon grease and butter for the sauté of the veggies. Let sit over night - wow! The flavor I was looking for - so glad I found your blog!!

making this as i type! cant wait to try it!  will be sharing some red beans and rice with friends and will pass along the recipe!

As a mom of 7 who is often feeding 10-12 people regularly a good filling meal is a must!  My entire household loves anything Cajun and this hit the spot. The flavor was spot on and soooooo good. This will be a regular in our household!

Made this today. Amazing!! Per usual 😀

I can’t begin to remember how many times I’ve made this. Amazingly great each time. And one of the very few recipes that I don’t even try to change or tweak. I could live my life out just eating this from now on. Thank you so much. 

These butter beans are simmered in vegetable broth and liquid smoke for that authentic smokey flavor you get from a traditional pot of butter beans.

Southern Butter Beans Recipe

butter beans (1 lb or large lima beans)

tbsp oil (neutral oil like vegetable oil)

butter

small onion (or 1/2 large onion, chopped)

tsp black pepper

garlic powder

chicken bouillion

tsp hickory liquid smoke

parsley

tsp sea salt

First you will want to soak your beans for 8 hours or overnight. This helps the beans cook faster as well as release enzyme inhibitors on the beans allowing you to digest them better.

Place a large pot over medium high heat. Add oil, 1 tablespoon of butter, chopped onions, black pepper, and garlic powder. Saute’ onions for about 3 minutes until they are soft and translucent.

Next, add water, chicken bouillion, soaked butter beans, hickory liquid smoke, sugar, dried parsley, dried thyme, salt, and bay leaves to your large pot.

Bring your pot to a boil (should take around 5 to 6 minutes). Then reduce heat to a simmer and cover with lid for about 1 hour and 30 minutes, until your lima beans are thick and creamy.  After an hour, begin to check and see if more liquid is needed.  You don&#39;t want your beans to be dry.

Once done, remove bay leaves, and adjust seasoning to your liking (adding additional pepper or salt to taste) and the remaining butter. Allow your beans to sit and cool for about 10 minutes. This will help it thicken even more. Serve em up.

Thank you for the recipe Jocelyn! I never in my wildest dreams knew that I could make these, have always bought them in a can. Your recipe knocks it out of the park. These are gonna be dangerous for me

My family loved this butter bean recipe.  Thank you for sharing!

Delicious! And the broth was even better the next day  Thank you!

ABsolutely delicious!  The spices were perfect.  I was tempted to leave out the liquid smoke because I didn't have any, but decided to buy some so I could follow the recipe faithfully.  I'm so glad I did because it was so good.  Will make again.  Thank you for a really good vegetarian meal.

This dish was delicious!!! I usually tamper with recipes but all the proportions are already perfect. I did add in a bag of frozen chopped kale near the end of cooking to get our vegetables in for our meal. I’m bookmarking this recipe to make it many more times in the future!

I made these yesterday and they were fantastic! I served them over a bed of greens and made my own lemon + olive oil dressing and it was everything warm and cozy. Thanks!!

When do you add the remaining 3 tbsp butter? The recipe doesn't say! Other than that it looks great excited to try!

This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family

Top 4 beans recipe recipes from across the web

The most viewed beans recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

The BEST Southern Pinto Beans

Tuscan White Bean Skillet Recipe

Louisiana Red Beans and Rice

Southern Butter Beans Recipe

Top 4 beans recipe recipes from across the web

The most viewed beans recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The BEST Southern Pinto Beans

Tuscan White Bean Skillet Recipe

Louisiana Red Beans and Rice

Southern Butter Beans Recipe

The most viewed beans recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine