Little Mama’s Easy Southern Pinto Beans

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As a child, the last thing I wanted to smell when I walked through the door after school was a pot of pinto beans simmering on the stove. No matter how much I willed myself to like them, I just couldn’t. I tried them every way I could think of—with ketchup, with and without cornbread—but no matter how they were “fancied up,” pinto beans were firmly on my “no thanks” list.

Fast forward to adulthood, and life has a funny way of bringing things full circle. After marrying a country boy, pinto beans quickly became a household staple. If I was going to serve him a proper southern meal, I knew I had to learn how to cook them.

So, where did I turn for help? My Little Mama, of course! The same woman who lovingly served me pinto beans growing up was now teaching me to cook the very thing I once despised. I can still hear her voice telling me to “don’t forget to check the beans” as I navigated the art of simmering beans to perfection. And let me tell you, there were several scorched pans along the way.

But somewhere between learning how to rinse and season the beans and patiently wait for them to cook, I made a surprising discovery—I actually like pinto beans now. There’s something about the hearty, smoky flavor and the way they pair so perfectly with cornbread that makes them pure comfort food.

Now, pinto beans are a regular on our family table, and I can proudly say I’ve mastered the recipe. They’re a reminder that sometimes, the foods we resist growing up can become the ones we cherish most as adults.

If you’ve never made southern-style pinto beans, don’t worry—I’ve got you covered. Below is my foolproof recipe, straight from my grandmother’s kitchen to yours.

Ingredients:

• 1 lb dried pinto beans
• 1 ham hock (or 4 slices of thick-cut bacon, chopped)
• Water! Lots of water!
• 1 tsp salt (adjust to taste)
• 3 beef bullion cubes or 3 tsp of the powder

Instructions:

1. Rinse the beans: Place the dried beans in a colander and rinse thoroughly under cold water, picking out any stones or debris. I’ve been told that this step is no longer necessary, but I will continue to do it because that’s what Little Mama did.

2. Soak the beans (optional): For a faster cooking time, soak the beans overnight in a large bowl with enough water to cover them by a few inches. Drain and rinse before cooking. I don’t usually do this, but I know quite a few people who do.

3. Start the pot: In a large pot or Dutch oven, place bean and cover beans with water by 2-3 inches.

4. Season and cook: Stir in the salt, beef bullion, and ham hock or bacon. I have also cooked with bacon several times and it is just as good! Cover and let the beans come to a boil. Then simmer for about 6 hours, stirring occasionally and adding more liquid as needed. This is an important steps! Do not forget to keep adding water throughout the time.

5. Check for doneness: The beans are ready when they’re tender and creamy. Adjust the seasoning to taste before serving.

Serve your southern pinto beans hot with a side of cornbread for a true taste of comfort food. My husband likes meat and potatoes with meals so I usually fry up some sausage and potatoes to go along with it. It would also be a great side for my Easy Fried Chicken. For a final touch, chop up a sweet onion to garnish!

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A Meal with Meaning

What started as a childhood dislike has become one of my favorite meals to make—and eat. Southern pinto beans are more than just a dish; they’re a reminder of family, tradition, and the joy of learning to love something new.

What’s a food you’ve grown to love over the years or something you remember learning to cook with your grandmother? Share your story in the comments below, and if you try this recipe, let me know how it turns out!

Happy Cooking!