Recipes Side Dish Down South Pinto Beans 4.3 (4) 4 Reviews 1 Photo My grandmother always brought these wonderful pinto beans with pork jowl to the table at mealtimes, along with cornbread and onions. Yummy. A true Southern tradition. Recipe by linemanswife Published on June 19, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 1 Prep Time: 5 mins Cook Time: 3 hrs 5 mins Total Time: 3 hrs 10 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Ingredients 2 cups dried pinto beans 4 quarts water, or more as needed 4 (1 ounce) slices pork jowl, or more to taste 2 tablespoons white sugar salt and ground black pepper to taste Directions Wash pinto beans thoroughly and place in a large stockpot. Add 4 quarts water, pork jowl, sugar, salt, and pepper. Bring to a rolling boil over high heat. Reduce heat to a simmer; cook until beans are tender and tasty, 3 to 4 hours. Add water throughout cooking as needed; do not let the beans cook dry. Cook's Notes: These beans can also be prepared in a slow cooker. Add all ingredients and set on High. They'll be ready to eat at suppertime. Use 1 ham hock instead of the pork jowl if preferred. I Made It Print Nutrition Facts (per serving) 272 Calories 11g Fat 33g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 272 % Daily Value * Total Fat 11g 13% Saturated Fat 4g 19% Cholesterol 13mg 4% Sodium 43mg 2% Total Carbohydrate 33g 12% Dietary Fiber 8g 27% Total Sugars 4g Protein 11g Vitamin C 3mg 15% Calcium 69mg 5% Iron 3mg 14% Potassium 698mg 15% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved