When I made this yesterday for a friend, she called me and said, "Girl, you can make a pot of beans!" That says it all. This was really good and easy to follow. I cooked mine in the crockpot all day on low (about 9 1/2 hours). I also mashed some of the beans with a masher to thicken the sauce. EXCELLENT! I will definitely use this recipe again and again as it is the best bean recipe I have tried. Thanks for posting!
Just got done eating a bowl. These were really good! Mine were really soupy after simmering for 4 hours, so I added a cup and a half of rice, and 25 minutes later, it is nice and thick and a wonderful meal. Thanks for sharing. Only thing other than the rice that I changed was to add in some hot sauce and more cayenne pepper. Thanks again.
Thanks for the delicious bean recipe that the whole family enjoyed. I didn't change anything in the recipe & I'm glad I didn't. I served them with cornbread.
Can't believe I never rated this! Have made several times. Last time I was short on time, had lots of ham (no hock). Did the quick method for the beans and chopped up the ham. Cooked the whole thing on med-low, which kept it at a very low boil, for 1.5 hours, and it was still fantastic! Thank you!
I followed this recipe exactly as it was except I didn't add any salt whatsoever and it was just awesome. Served it with sweet homemade corn bread. Fantastic. Thank you!
this is the way i make my beans i do cook mine in the slow cooker and use zemmo's hot sausage.
I'm almost 60 and also was raised on cornbread and beans. I make them once a week and have all my life I guess. I change what I flavor I'm in the mood for up from time to time by changing meat ingredient and spices, but still use the same method as this recipe. People that have them a lot almost always say they like them better the next day when the juice has thickened. I always tell them how I watched my grandmother make them when I was a child and how she made fresh beans taste like 2nd day beans. She used an old fashion potato masher when the beans had become tender. A few smashes releases the starch in the beans and you can't tell they have been mashed at all, just a thicker juice. I have also used the back of a large spoon with the same results. Thanks for posting this classic standard!!
I made this recipe in the Instant Pot (pressure cooker). I sauteed onion, garlic, bell pepper for about five minutes and then dumped everything else in the pot (minus salt - I add salt at end of cooking beans because apparently it can make beans harder if you add at beginning of cooking). I used dry, unsoaked beans -- and just put them right in the pot with everything else. I set to manual and time for 35 minutes (that is, cooking under pressure for 35 minutes). I used natural release (not quick release). These came out nice. The beans cooked all the way through. As others mentioned, it is a thinner pinto bean recipe. You can leave lid off and cook a while. Personally I like the consistency with the juice the way it was.
You know, I was born and raised up in Mobile, AL. and definitely ham and beans and cornbread was one of our staples. I always thought that my Mom made the best beans going but they don;t hold a candle to this, Sorry, Mom!!!
I changed up this recipe so much and it was still delicious. And it's probably even better as written. I eliminated the ham (vegetarian) and added a bit of olive oil. I used veggie broth instead of chicken. I used 2 cans of pinto beans instead of dried ones. I left out the garlic, as DH hates it. And with all those changes, it was still wonderful. We dipped corn bread in it (Real Southern Cornbread) and served it with greens and soy sausage. What a tasty, warm, satisfying meal. A dash of tabasco spices it up..