Southern Style Pinto Beans

READY IN: 4hrs 10mins
Recipe by Jessi Leigh

A southern staple, this is one of those good ol' down home meals. Add a pan of cornbread and it's almost perfection! And if you’re in the mood to splurge, fried potatoes are a must. I used to spend all day cooking a pot of beans and watching them carefully so they didn't burn. The crock pot solves that problem.

Top Review by jeannetomlin

It's a good recipe but I think they are better cooked on stove top and not in a crock pot which generally means there is no need for any pureeing since they thicken naturally. It's not that big a deal to stir every hour or so and about 3 hours cooking on low is usually long enough. Otherwise this is an excellent recipe that I use exactly.

Ingredients Nutrition

Directions

  1. Cover beans with water and soak overnight, or 6-8 hours.
  2. In the morning, drain and rinse the beans, discard soaking water, and put beans in slow cooker. Add remaining ingredients, including chicken broth.
  3. Cover. Cook on low 10 hours, or on High 5 hours.
  4. Transfer 2 cups of the bean soup to a food processor or blender and puree. Return puree to the slow-cooker. Heat on High an additional 30 minutes. (This is an easy way to thicken the soup.).
  5. Serve with cornbread and fried potatoes.
  6. TO PRE-PREP: Combine 2 teaspoons salt, 1 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon thyme, 1/2 teaspoon oregano, 1/4 teaspoon cumin, 1/4 teaspoon chili powder, and 1 bay leaf, and store in a plastic storage bag until ready to cook. Having these dry ingredients packaged ahead of time will make seasoning the beans as easy as pouring the seasonings into the slow-cooker along with the beans and chicken broth.
  7. TO STORE: Bean soups keep well in the refrigerator for up to 3 days or in the freezer for up to three months. The flavors are even better after standing. When reheating, thin with a little water if necessary.

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