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Total Time
4hrs 15mins
Prep 15 mins
Cook 4 hrs

These beans are great with a BBQ supper. Good idea to make them the day ahead the flavor just gets better. Hamburgers, beans & a green salad good cookin 'n eating

Ingredients Nutrition


  1. Cover the beans with water in a heavy saucepan and bring to a boil, drain.
  2. Cover with water again, about 2" above the beans.
  3. Add all the remaining ingredients, except salt.
  4. Bring to a boil, reduce heat to low and simmer uncovered until the beans are very soft.
  5. add more water if necessary.
  6. Keep the beans submerged, takes approximately 3 1/2 hours.
  7. Season with salt to taste.
  8. If the beans are too liquid cool and sit overnight.
  9. Reheat to serve, stir frequently so the beans do not stick.
Most Helpful

5 5

I don't know what happened to the comments I made on this recipe, but they have dissapeared!!! My original review was something like this..."this is the way pinto beans should be made. With bacon and chili powder. I used one serrano (they are hotter) and one jalapeno pepper. The heat index was just about right for us".

5 5

Just what we've been searching for! These beans are delicous and go great with good skillet cornbread and fried 'taters. My husband and I can't wait to dig into the leftovers! Thank you so much for sharing your recipe!

5 5

Bergy..this was incredible. I did make a couple of changes. I halved the recipe, added a chuck steak chopped and substituted a 14 1/2 oz can of diced tomatoes for the fresh (the drought this summer has made fresh tomatoes very $$$). Other than that I followed your recipe...cooked all day in the crockpot after soaking beans the night before and served as a main course with homemade bread and a salad. DH and I were slurping it in and licking our bowls. Thanks so much for a great new way to enjoy beans!