Southern Style Pintos

Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the pinto beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.

    Advertisement
  • Bring the neck bones to a boil with 4 cups of water in a large saucepan. Reduce heat to medium-high; simmer 20 to 30 minutes.

  • Pour the drained beans into the simmering water with the neck bones; add additional water to just cover the beans. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer 1 hour. Make sure that the water level continues to cover the beans as they cook; use more water as needed. After 1 hour, stir in the shortening; continue simmering until the beans are tender, about 30 minutes more.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

75 calories; 1.3 g total fat; 0 mg cholesterol; 2 mg sodium. 11.8 g carbohydrates; 4.1 g protein; Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/27/2011
Pinto beans can also be cooked with a ham hock, salt pork or a big glob of bacon grease. They should be cooked at a hard boil (adding water as needed) for about 3 1/2 hrs or until fork tender. When fully cooked, mash a few beans with a potato masher right in the pot to thicken the soup and salt to taste. Pintos should always be eaten with cornbread and a selection of chopped onion and/or tabasco sauce added to the bowl. A little hot pepper juice added to the bowl is also very good, if you like it hot and spicy. Read More
(43)

Most helpful critical review

Rating: 3 stars
07/06/2010
With my changes this is a 5 star pinto bean recipe. I changed it up a bit by using chicken broth for the water and just put the dry beans (that had been washed and picked over) into the crockpot. Cooked on High for about 6 hours turned down to low for 2 more. Very tender no soaking required. I did add a small onion and salt & pepper. I mashed the leftovers to make refried beans (no frying needed) for 2 more meals. So for 1 I'll get 6 meals. Not too bad using a left over ham bone from a spiral sliced ham. Read More
(53)
6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
01/27/2011
Pinto beans can also be cooked with a ham hock, salt pork or a big glob of bacon grease. They should be cooked at a hard boil (adding water as needed) for about 3 1/2 hrs or until fork tender. When fully cooked, mash a few beans with a potato masher right in the pot to thicken the soup and salt to taste. Pintos should always be eaten with cornbread and a selection of chopped onion and/or tabasco sauce added to the bowl. A little hot pepper juice added to the bowl is also very good, if you like it hot and spicy. Read More
(43)
Rating: 3 stars
07/06/2010
With my changes this is a 5 star pinto bean recipe. I changed it up a bit by using chicken broth for the water and just put the dry beans (that had been washed and picked over) into the crockpot. Cooked on High for about 6 hours turned down to low for 2 more. Very tender no soaking required. I did add a small onion and salt & pepper. I mashed the leftovers to make refried beans (no frying needed) for 2 more meals. So for 1 I'll get 6 meals. Not too bad using a left over ham bone from a spiral sliced ham. Read More
(53)
Rating: 1 stars
02/11/2010
this recipe has no seasoning to it other than the smoked pork. it needs salt and pepper garlic onion and chili powder just to start getting the southern flavors. also the addition of shortening just adds to the fat levels as if the pork isnt enough fat try smoke pork jowles instead Read More
(44)
Advertisement
Rating: 4 stars
01/27/2011
Pinto beans can also be cooked with a ham hock, salt pork or a big glob of bacon grease. They should be cooked at a hard boil (adding water as needed) for about 3 1/2 hrs or until fork tender. When fully cooked, mash a few beans with a potato masher right in the pot to thicken the soup and salt to taste. Pintos should always be eaten with cornbread and a selection of chopped onion and/or tabasco sauce added to the bowl. A little hot pepper juice added to the bowl is also very good, if you like it hot and spicy. Read More
(43)
Rating: 5 stars
06/09/2011
I used this basic recipe and the advice from other reviewers and came out with the best pot of beans on the planet! I used 1 smoked ham hocks 1 onion 7 cloves of garlic and chicken stock. I followed the overnight directions then the next morning I boiled the hamhocks in 6 cups of water then rinsed the beans and put it all (including onions garlic) in a slow cooker on high for an hour then turned to low for 8hrs until we were ready to eat. So good!!!!! Read More
(23)
Rating: 5 stars
04/26/2010
Great basic pinto recipe! Smoked neck bones are very salty don't add salt until you taste the broth. We liked them as is great comfort food for us bean lovers...to change the recipe up one might add chopped onion and some garlic maybe a hot pepper or two. Try this one it is a really good recipe. Read More
(20)
Advertisement
Rating: 4 stars
08/21/2018
I love this recipe it's very easy! If you have kids make sure you get all of the backbones out!! All together they where great! We made cornbread with it also and i would make it again! Read More