Pinto Bean Supper and Favorite Southernisms
Pinto Beans Recipe - Slow cooked southern pinto beans that are a traditional favorite! Includes stove top, slow cooker and pressure cooker instructions!
Prep Time10 mins
Cook Time5 hrs
Total Time5 hrs 10 mins
- 1 pound dried pinto beans picked over and rinsed
- 1/2 teaspoon oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 medium onion finely chopped
- 1 ham bone or 1/2 pound cooked bacon
Slow Cooker Pinto Beans Recipe:
Add the dried beans to all large stockpot and allow to soak overnight. Drain the dried beans and pour into crock of slow cooker. Add in all other ingredients and combine well. Add water until the beans are fully covered.
Cook the pinto beans on high until beans are tender, about 5 hours.
Stovetop Pinto Beans Recipe:
Add the dried beans to all large stockpot and allow to soak overnight. Drain the dried beans and add in all other ingredients and combine well. Add water until the beans are fully covered.
Bring the beans to a boil over high heat and boil for 15 minutes. Reduce the temperature to low and allow the pinto beans to simmer until they tender when pressed against the side of the stockpot with a wooden spoon, 2 to 3 hours. Add water to the beans as needed.
Pressure Cooker Pinto Beans Recipe:
Add the dried beans, as well as all of the remaining ingredients, to a 6-quart pressure cooker. Add water until the beans are fully covered, taking care not to fill the pressure cooker more than half full of water.
Seal the pressure cooker and cook the beans under high pressure for 30 minutes. Use either the "quick release" method or the natural release method with your pressure cooker. The quick release method will quickly release the pressure from your pressure cooker so that you may remove the lid. The natural release method releases the pressure more slowly, but allows the beans to continue cooking a bit longer and are somewhat more tender.