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.

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!

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.

Why This Southern Pinto Beans Recipe Matters!

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, 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

Pinto beans usually take 1.5 to 2 hours to cook on the stove, depending on the size of the beans and how soft you want them. If you use a slow cooker, it could take anywhere from 6 to 8 hours on low. Always check for tenderness and adjust your cooking time accordingly.

To add heat, you can use ingredients like cayenne pepper, chopped jalapeños, or hot sauce. Just be careful with the quantity—you can always add more, but it’s hard to take the heat out once it’s in!

Yes! Pinto beans freeze really well. Allow them to cool completely, then store them in an airtight container or freezer bag. They can last in the freezer for up to 3 months. To reheat, just thaw and simmer with a little added water or broth.

If you prefer thicker beans, 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. Another method is to let the beans simmer uncovered for a while to reduce the liquid.

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.

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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!