Southern Pinto Beans has long been a family favorite recipe! Pinto beans are soaked overnight then slow cooked with a meaty ham shank. You can use ham hocks, but I find the shank to be much meatier. Not a fan of Pinto Beans? You can try my Slow Cooker Red Beans and/or my Black Eyed Peas with Ham Hocks! I love to serve my beans with a side of Creole Collard Greens with Smoked Turkey and Smothered Cabbage with Bacon for the ultimate southern feast!
Growing up beans were a staple in my house.
My mama’s a Louisiana raised woman and bean making has been a tradition passed down for generations.
I must admit I make beans almost weekly. I don’t need a special occasion or any reason to throw on a quick pot of beans.
Two things you’ll always find in my freezer? Beans and Spaghetti!
I make a fresh batch of each weekly and freeze the leftovers.
My leftovers are sent to my sister’s house in California because like myself she loves beans and spaghetti too.
She waits for me to send my leftovers to her so she doesn’t have to make them herself.
I think I mentioned previously that my sisters aren’t big on cooking?
I know with the numerous amounts of beans in the world it’s hard to choose a favorite?
I must admit, I’ve never met a bean I didn’t like.
My all time favorite has been the red bean. It’s what I grew up eating and was always being prepared by my aunties.
Southern Pinto Beans were also one of my favorite beans to eat.
The older I’ve gotten the more I started to experiment cooking other types of beans.
I just love a white bean like I used in my Slow Cooker Bean Soup with Andouille Sausage.
Experiment with different beans until you find your favorites.
BTW: If you’re looking to purchase a high quality bean I suggest you head over to Camellia Beans people.
Thank me later!
To hock or to shank…that is the ultimate question?
Oh, or to smoke turkey it!
The ham hock is easily available. It gives a nice smokey taste to our Southern Pinto Beans.
The only issue I find is the fact that it doesn’t have much meat on the hock.
I usually remove the hock and try to pick through the meat which takes way too much energy for my liking.
If my mama’s around she loves to eat the skin and pretty much the whole hock. To the bone y’all! lol
The shank is where it’s at people. I’ve been reborn since I started using the ham shank.
My local grocery store is always out of it. I now understand why.
The shank is so meaty! I mean not only does it impart all of the smokiness that one desires it also provides all of the meat!
Ham shank for the win people!
If you want something smokey, still full of flavor, and more healthier I would assume? Go for the smoked turkey y’all!
Let’s not forget how simple it is to make these beans.
After an overnight soaking I just throw everything into my slow cooker and walk away.
Walk away from the slow cooker. Return only to stir it occasionally.
Yes, you can make them on your stove top.
I usually saute my vegetables in extra virgin olive oil first then add the soaked and rinsed beans, meat, and spices.
Make sure you watch them and add broth as needed.
I let them cook pretty much all day. At least around 5 hours on the stove top.
The slow cooker version takes me anywhere from 5 hours on high to upwards of 8 sometimes 10 hours.
The goal is to have creamy, rich beans that pops in your mouth!
Southern Pinto Beans has long been a family favorite recipe! Pinto beans are soaked overnight then slow cooked with a meaty ham shank. You can use ham hocks, but I find the shank to be much meatier.
1 pound dried pinto beans, soaked overnight
1 ham shank or 2 ham hocks
3 cups chicken broth, low sodium
3 cups beef broth, low sodium
1 large white onion, chopped
1 bell pepper, chopped
2 stalks celery, dice
3 cloves garlic, chopped
2 bay leaves
hot cooked rice, cornbread, and green onions to serve
For the Seasonings:
1 tablespoon creole seasonings
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon black pepper
1/2 smoked paprika
2 teaspoons dried thyme
1 teaspoon of cayenne pepper (optional)
Mix seasoning blend together and set aside.
Add soaked, rinsed, and drained beans to the slow cooker.
Add rinsed shank, broth, bay leaves, and spices to the slow cooker.
Cook beans on high 6-8 hours until the beans are tender.
Check the tenderness of the shank half way through cooking.
Once the shank is completely tender remove the slow cooker, allow to cool.
During the last hour of cooking remove lid and mash some of the beans with the side of a large spoon.
Allow the beans to cook uncovered the last hour. Add more broth if needed.
Remove the shank skin and add the meat back to the slow cooker during the last hour of cooking.
Serve over hot rice, garnished with green onions, with a side of cornbread.
Don’t forget the hot sauce!
Quick soaking method for beans. In a large pot place washed beans and cover with water. Bring pot to boil, cover pot, turn off heat and allow beans to soak 1 hour. Drain, rinse and prepare to cook.
Keywords: pinto beans, southern pinto beans, beans, red beans, slow cooker, crock pot