This Southern pinto beans recipe, adapted from chef and restauranteur Kevin Bludso of Bludso's BBQ, is made with smoked ham hock in a flavorful broth. Serrano peppers, chili powder, and cayenne give these creamy, savory beans the perfect amount of heat.
Want to save this recipe?
We'll email you this recipe so you can come back to it later!
Join us in celebrating Juneteenth with 18 other Black culinary creators. This year, we are honoring 19 Black American cookbook authors by recreating their recipes, amplifying their work, and sharing our connections to Freedom Day.
This collaboration is brought to you by Eat the Culture.
If you're looking for a dried pinto beans recipe (Southern style) that’s rich in flavor and soul, this one is a must-try! It's similar to our New Orleans red beans and rice recipe!
Inspired by Kevin Bludso's BBQ and featured in his cookbook Bludso’s BBQ: A Family Affair in Smoke and Soul, this Southern pinto beans recipe combines smoked ham hocks, seasoned broth, and the perfect blend of spices to create creamy, savory beans with just the right amount of heat.
In addition to being delicious, this Southern pinto beans recipe is part of a larger cultural movement to celebrate Black food, Black culture, and Black history.
This Juneteenth, we’re proud to feature Kevin Bludso, a James Beard award winning chef who has deeply impacted the world of Southern barbecue. By recreating his recipes, we are paying tribute to the history of Black culinary creators who have passed down traditions through generations.
What are Southern pinto beans?
Southern pinto beans are a traditional dish simmered in a seasoned broth with smoked meats like ham hocks, smoked turkey wings, or neck bones.
They’re often served as a side dish with other Southern favorites like rice, Southern oxtails, cornbread, fried chicken, collard greens, and other traditional soul food dinner recipes. The smoky flavor from the meat combined with the hearty texture of the beans creates a comforting dish perfect for any occasion.
Recipe ingredients
A full ingredient list with exact amounts can be found in the recipe card below.
- Ham hocks (alternatively, you can use 1 pack of smoked pork neck bones, 1 smoked turkey leg, etc.)
- Yellow onion
- Garlic
- Better Than Bouillon chicken base (alternatively, you can use 2 bouillon cubes or 2 tablespoons bouillon powder)
- Bay leaf
- Dried pinto beans (rinsed and sorted)
- Serrano chiles (alternatively, you can use jalapeño)
- Seasonings: dark chili powder, ground black pepper, a small pinch of cayenne pepper, Seasoning salt, etc.
Do I need to soak the beans before cooking them?
Soaking the beans overnight can help to reduce the cooking time, but it’s not absolutely necessary. I usually skip the soaking step and just rinse the beans before cooking them. If you choose to soak them, a quick soak method (boiling for a few minutes and then letting them sit for an hour) can also work.
How to Make Southern Pinto Beans: Step-by-Step Instructions
Detailed instructions can be found in the recipe card below.
Step 1: Prepare the Broth
- In a large stockpot, combine 10-12 cups of water, smoked ham hocks (or neck bones, smoked turkey, etc.), onion, garlic, chicken base (or bouillon powder or cubes), and a dried bay leaf.
- Place the pot over high heat and bring it to a boil.
- Once boiling, reduce the heat to maintain a gentle simmer and cook for about 1 hour to allow the smoked meats to infuse the broth with deep flavor.
Step 2: Season and Add the Beans
- After the broth has simmered for an hour, taste it and add seasoning salt if necessary for extra flavor.
- Then, add the rinsed dried pinto beans, chopped Serrano peppers (or jalapeños), chili powder, black pepper, and cayenne pepper. Stir everything together and reduce the heat to low.
- Cover the pot and let it simmer, allowing the beans to become tender and the broth to thicken. This process will take about 2 to 3 hours.
Step 3: Rest and Serve
- Once the beans are tender and the broth has thickened to your liking, remove the pot from the heat. Let it rest for about 1 hour to allow the flavors to meld and the beans to thicken further.
- When you’re ready to serve, ladle the beans into bowls along with some of the flavorful broth.
- Be sure to include a few pieces of shredded smoked meat in each bowl for extra richness.
Recipe tips for the perfect pinto beans
- Smoked Meats: Kevin Bludso's recipe calls for smoked pork neck bones, but you can also use ham hocks, smoked turkey legs, or smoked necks or tails. These meats infuse the broth with that signature smoky, savory flavor.
- Spice Level: This recipe uses Serrano chiles, which gives the beans a nice heat. If you prefer a milder dish, feel free to substitute jalapeños instead.
- Storage: Leftovers will keep for up to 4 days in an airtight container in the refrigerator. The beans also freeze well for later use.
- Thickening the Broth: For a thicker consistency, you can mash some of the beans against the side of the pot with a spoon or use an immersion blender to blend part of the beans.
What to serve with Southern style pinto beans
Southern pinto beans pair wonderfully with many classic dishes. Here are some great ideas for what to serve with them:
- Cornbread: A traditional Southern side dish that complements the rich, savory flavor of pinto beans.
- Rice: A simple side of white or brown rice soaks up the flavorful broth.
- Fried Chicken: A crispy, golden fried chicken makes the perfect companion to a hearty bowl of beans.
- Collard Greens: Another soul food staple, collard greens are packed with flavor and nutrients.
- Fried Pork Chops: For a true Southern feast, fried pork chops are a delicious pairing with pinto beans.
Frequently asked questions
More African American celebration recipes
Juneteenth marks our country’s second independence day and the final emancipation of those enslaved. It is a jubilee of freedom to commemorate the end of slavery in the United States and is often recognized with a cookout among friends and family.
In previous years, we've made Pulled Pork Parfait and Texas Style Pulled Pork for Juneteenth.
Marrekus and I would love for you to support these fantastic books and recipes. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2022 on Instagram.
- Purple and White Potato Salad prepared by Big Delicious Life from the book Sweet Potato Soul
- Jam Cake prepared by Britney Breaks Bread from the book Jubilee
- Mini Red Velvet Cake by Chenée Today from the book Life Is What You Bake It
- Soy Lime Beef Stir Fry by Coined Cuisine from the book Cooking Solo
- Pinto Beans with Smoked Neck Bones by Cooks with Soul from the book Bludso’s BBQ: A Family Affair in Smoke and Soul.
- Black Pepper Strawberry Slab Pie by Dash of Jazz from the book Watermelon and Red Birds
- Grilled Pork Porterhouse Steaks by Food Fidelity from the book Rodney Scott’s World of BBQ: Every Day Is a Good Day
- Barbecue Baked Beans with Red Spice by Geo’s Table from the book Son of a Southern Chef
- Jamaican Beef Patty by Her Mise En Place from the book My America: Recipes from a Young Black Chef
- Grilled Cheese Sandwich with Spicy Vegetable Relish by Kenneth Temple from the book In Bibi’s Kitchen
- Red Velvet Cake with Blackberry Frosting by Lenox Bakery from the book Grandbaby Cakes
- Very Strawberry Shortcake by Meiko And The Dish from the book The New Orleans Cook Book
- Pig-Pickin’ Cake by My Sweet Precision from the book Cheryl Day’s Treasury of Southern Baking
- Blackberry Peach Crumble Pie by Peaches2Peaches from the book Carla Hall’s Soul Food
- African Soul Rice Salad with Crispy Collards by Savor & Sage from the book The Cooking Gene
- Grape-Tarragon Spritzer by Sense and Edibility from the book Black Food: Stories, Art, and Recipes from Across the African Diaspora
- All-Green Everything Salad w/ Creamy Sage Dressing by That Green Lyfe from the book Vegetable Kingdom
- Rum Rum Punch by This Worthey Life from the book The Red Rooster Cookbook
Final Thoughts
This Southern pinto beans recipe is a true testament to the flavors of the South, combining hearty beans with smoky meats and aromatic seasonings!
Don’t forget to check out Kevin Bludso’s new cookbook, Bludso’s BBQ: A Family Affair in Smoke and Soul, for more mouthwatering recipes and stories of his culinary journey.
Enjoy your Southern pinto beans and share the love with friends and family! Have questions or feedback? Leave a comment below and let us know how your Southern pinto beans turned out!
📖 Recipe
Southern Pinto Beans Recipe
Equipment
- Large stockpot with lid
- Cutting Board and Knife
- Large spoon or ladle
Ingredients
- 10 - 12 cups water
- 1 pound smoked pork neck bones (alternatively, use 2 ham hocks or 1 smoked turkey leg)
- ½ medium yellow onion finely chopped
- 2 cloves garlic chopped
- 2 tablespoons Better than Bouillon Roasted Chicken base (substitute with 2 bouillon cubes or 2 teaspoons bouillon powder, plus more as needed)
- 1 dried bay leaf
- 1 pound dried pinto beans rinsed and sorted
- 2 Serrano chiles stemmed and chopped (alternatively, you can use jalapeño)
- 1 tablespoon dark chili powder
- ¼ teaspoon ground black pepper
- 1 pinch A small pinch of cayenne pepper
- Seasoning salt to taste
Instructions
- In a large stockpot, over high heat, combine the water, ham hocks, onion, garlic, chicken base (or bouillon), and bay leaf and bring to a boil.
- Cover, turn the heat to a gentle boil, and cook for about 1 hour, allowing the ham hocks to begin to cook and flavor the broth.
- After 1 hour, taste the broth and add seasoning salt if needed. Add the beans, Serranos (or jalapeños), chili powder, black pepper, and cayenne and stir to incorporate.
- Turn the heat to low, cover, and simmer until the beans are tender and the broth thickens nicely, about 2 to 3 hours.
- Then remove from the heat and allow everything to settle for about 1 hour. The beans will thicken up a little bit more as well.
- When ready to serve, spoon the beans with some broth into individual bowls, adding a little bit of the meat in each bowl.
Notes
- Smoked Meats: Kevin Bludso’s recipe calls for smoked pork neck bones, but you can also use ham hocks, smoked turkey legs, or smoked necks or tails. These meats infuse the broth with that signature smoky, savory flavor.
- Spice Level: This recipe uses Serrano chiles, which gives the beans a nice heat. If you prefer a milder dish, feel free to substitute jalapeños instead.
- Storage: Leftovers will keep for up to 4 days in an airtight container in the refrigerator. The beans also freeze well for later use.
- Thickening the Broth: For a thicker consistency, you can mash some of the beans against the side of the pot with a spoon or use an immersion blender to blend part of the beans.
Carmen Allen says
As a native southerner, this recipe was the truth, ya hear me!! I used smoked pork neckbones and halfway through cooking, blended a half-cup of the cooked pinto beans, then added them back in to thicken the soup (just my personal preference.) I paired this with some skillet buttered cornbread, and almost ate this whole dish by myself. Very delicious and perfect for the winter season!
Sylvia says
Listen THIS IS THE BEST PINTO BEAN RECIPE EVER!! I FOLLOWED EVERYTHING TO A T AND IT WAS PERFECT! I USED REGULAR NECK BONES INSTEAD OF SMOKED AND IT WAS AMAZING! I JUST FINISHED EATING THEM!!! I WILL NEVER FOLLOW ANOTHER RECIPE!! THE SERRANO PEPPERS WERE PERFECT NOT SPICY AT ALL!!! THANK YOU
Krysten & Marrekus Wilkes says
Awww, we love that! And all thanks to Chef Kevin Bludso for sharing this amazing recipe with the world!
Nancy says
G ood read yet to try recipes
Nacolle says
Can I use non smoked beef neckbones?
cooks with soul says
Hi Nacolle! We suggest using smoked neck bones or any kind of smoked meat because they are already cooked and meant to give a smoky taste. But if you want to use raw neck bones, you'll have to cook them and then season them to add flavor to the pinto beans.
Stephanie Paula says
I want to make this but my question is this, so you clean the neck bones or no, I’m only wanting to add to pinto beans half way through.
cooks with soul says
Hey Stephanie! The neck bones are already smoked so no need to clean them. You can add the pinto beans halfway through; they'll be extra tender!
Stephanie Thomas says
I made this, the same way, but I just used 3 jalapeños instead of 3 Serrano chiles and it was amazing, my kids even loved it, this is the best recipe ever for neck bones and beans. Thank you for sharing.
cooks with soul says
Awesome! We love this recipe, and are so grateful for Kevin for allowing us to share it!