Southern Pinto Beans Recipe
This Southern pinto beans recipe by chef and restauranteur Kevin Bludso is made with smoked neck bones in a seasoned broth. Chile peppers, chili powder, and cayenne give these creamy, savory beans the perfect amount of heat.
Servings: 6
Calories: 273kcal
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.
Nutrition
Calories: 273kcal | Carbohydrates: 49g | Protein: 17g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 70mg | Potassium: 1107mg | Fiber: 12g | Sugar: 2g | Vitamin A: 423IU | Vitamin C: 7mg | Calcium: 107mg | Iron: 4mg
