This Southern Pinto Beans recipe is made with smoked neck bones in a flavorful broth. Chile peppers, chili powder, and cayenne give these creamy, savory beans the perfect amount of heat.
WHAT ARE SOUTHERN PINTO BEANS?
Southern soul food-style pinto beans are a classic and beloved dish in the South. These beans are slow-cooked with a combination of seasonings, often including ham hocks or other smoked meats, to create a rich, flavorful, and hearty side dish.
Southern Pinto Beans are typically served with cornbread, catfish, collard greens, fried chicken, or other traditional Southern dishes. They are often enjoyed as a side dish, but they can also be served as the main course, especially when accompanied by cornbread.
This recipe is undoubtedly any folk’s favorite. The beans are soulful, creamy, and flavorful. There’s nothing else like them. Having an almost gravy-like feel, this Southern Pinto Beans with smoked neck bones is a dish that can stand alone.
SPECIAL EQUIPMENT AND TOOLS
Large Stockpot: A large stockpot is essential for cooking the beans and creating the flavorful broth. Make sure it has a lid for covering the pot during cooking.
Cutting Board and Knife: You’ll need a cutting board and a knife for chopping the onion, garlic, and Serrano peppers (or jalapeños).
Stirring Utensil: A large spoon or ladle is handy for stirring and incorporating the ingredients in the pot.
Ladle: You’ll use a ladle to serve the pinto beans into individual bowls.
INGREDIENTS:
- 5 quarts water
- 2 packs of smoked pork neck bones (alternatively, you can use smoked turkey necks or smoked ham hocks, etc.)
- 1 medium-to-large yellow onion, finely chopped
- 3 garlic cloves, chopped
- 1/4 cup chicken bouillon powder, or as needed
- 2 bay leaves
- 2 pounds dried pinto beans, rinsed and sorted
- 3 Serrano chiles, stemmed (alternatively, you can use jalapeño)
- heaping 2 tablespoons dark chili powder
- 1/4 teaspoon ground black pepper
- 1 pinch of cayenne pepper
DIRECTIONS:
Follow these easy steps to make the best Southern Pinto Beans with Smoked Neck Bones:
Step 1: Prepare the Broth
In a large stockpot, combine 6 cups of water, neck bones, chopped onion, minced garlic, bouillon powder, and bay leaves. Place the pot over high heat and bring it to a boil.
Once boiling, cover the pot and reduce the heat to maintain a gentle boil. Allow this to cook for about 1 hour. This step helps the neck bones cook and infuse the broth with flavor.
Step 2: Season and Add the Beans
After the 1-hour mark, taste the broth and add more bouillon powder if you feel it’s needed for extra flavor.
Now, add the dried pinto beans, chopped Serrano peppers (or jalapeños), chili powder, black pepper, and cayenne pepper. Give everything a good stir to ensure all the ingredients are mixed in.
Reduce the heat to low, cover the pot, and let it simmer. Allow the beans to become tender and the broth to thicken. This process should take about 2 to 3 hours.
Step 3: Rest and Serve
After the beans are tender and the broth has thickened up nicely, remove the pot from the heat. Let everything sit for about 1 hour. During this time, the beans will thicken a bit more.
When you’re ready to serve, ladle the beans with some of the flavorful broth into individual bowls. Make sure to include some of the meat from the neck bones in each bowl for extra deliciousness.
RECIPE NOTES AND TIPS
Our Southern Pinto Beans recipe calls for smoked pork neck bones. However, you can also use ham hocks, smoked turkey legs, necks, or tails.
This recipe also uses Serrano chiles, which gives it a little heat. For something milder, we recommend that you use jalapeños instead.
Leftovers will keep in an airtight container in the refrigerator for up to 6 days.
