pinto

Mexican pinto beans with cumin, coriander, cinnamon onion and pepper. The brown sugar gives a hint of sweetness and the chipotle powder gives some smokey spice.&nbsp;

Mexican Pinto Beans

butter

garlic

onion (diced)

red bell pepper (diced)

tomato (diced)

pinto beans (18 ounces 540 milliliters) (drained)

water

tsp cumin

tsp coriander

tsp chipotle powder

tsp ground cinnamon

tsp salt

brown sugar

cilantro

Melt butter in a saucepan on medium heat. Add the garlic cloves, diced onion, red pepper and tomato. Cook, stirring occasionally, until the onions and peppers are tender and the tomatoes are broken down to create a sauce, about 7 minutes.

Add the remaining ingredients, minus the fresh cilantro. Bring to a boil and then lower the heat so it cooks at a low simmer. Cook for 45 minutes. If the water evaporates, it may be necessary to add another 1/4 cup of water.

Garnish with the fresh cilantro.

Southern Pinto Beans

pinto beans

chicken bouillon cubes

onion,

salt

Inspect the beans to remove any small rocks or debris. Rinse well.

Place the beans, 8 cups of water, ham hock, bouillion cubes, and chopped onion in a large pot with a lid. Bring to a boil, then reduce the heat to a simmer. Add salt to taste. I usually add about 1 teaspoon, but the exact amount of salt needed will vary based on the sodium level in the brand of bouillon and your taste.

Cook over medium low for 1 1/2 to 2 hours or until tender to your liking. Remove the ham hock, shred the meat, and return it to the pot, if desired.

Delicious additions to any meal, pinto beans are another quick and easy side dish in the classic Southern tradition. We're featuring the recipe of our dear friend, Ms. Sally who says that this is her most requested dish from family and friends. Just a few simple ingredients are all you'll need

Ms Sally’s Southern Pinto Beans Recipe

– whole Onion, peeled

pork

Cayenne Pepper

Salt and Pepper to taste

Place dry beans in a large dish or on your countertop.

Sort through the dry beans, removing any stones, twigs, hard beans or other foreign objects.

Place dry beans in a colander and rinse well under cold running water.

Pour rinsed beans in a pot and cover with about 6 inches of cold water. Let soak overnight.

Pour beans back in colander, drain, rinse again, stirring until water runs clear.

Place a large pot, filled about half full of water on your stovetop. Set to medium-high heat.

Add rinsed and drained beans to pot. Bring to a slight boil.

Add 1 &#8211; teaspoon of Cayenne Pepper and stir all ingredients well.

Cover pot and reduce heat to medium-low or to a low simmer.

Let beans simmer 1 to 2 hours until tender. Stir about every 30 minutes and watch liquid levels.

Don&#8217;t allow the liquid to drop below the top of the beans while cooking. Add hot water as needed.

When beans are tender, taste and add salt if needed.

If you add salt, stir and simmer about 10-15 more minutes.

Thanks for keeping these kinds of recipes alive for those of us who can't ask grandma for the recipe. This is the one I grew up eating! The internet is full of recipes with ingredients my Mimi would never have included. 
Cornbread is a great accompaniment, but I grew up eating "soup beans" over plain old sliced white bread.

Top 3 pinto recipes from across the web

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

Top Tags

Mexican Pinto Beans

Southern Pinto Beans

Ms Sally’s Southern Pinto Beans Rec...

Top 3 pinto recipes from across the web

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

Top Tags

Mexican Pinto Beans

Southern Pinto Beans

Ms Sally’s Southern Pinto Beans Rec...

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