Beans & Peas, Southern Sides
Southern
Yield: 6-8
Author: Tammy Nichols
Pinto Beans, Tammy's - Master Cookbook Recipe # 648

Pinto Beans, Tammy's - Master Cookbook Recipe # 648

There is nothing quite like a big pot of pinto beans simmering on the stove. This recipe uses a combination of beef and vegetable bouillon along with olive oil to create a rich, savory "pot liquor" without the need for heavy pork fats. Whether you use a pressure cooker for convenience or the traditional overnight stovetop soak, these beans turn out perfectly creamy and full of flavor.

This is recipe #648 in Tammy’s Master Cookbook.

Prep time: 10 minTotal time: 10 min Pressure Cooker: 20 min Stovetop: 1 hr
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Ingredients

  • 16 oz. Dried pinto beans (look for light-colored beans for freshness)
  • 4 cups Water
  • 1 Tbsp Beef bouillon granules
  • 1 Large Vegetable bouillon cube (Knorr brand recommended)
  • 1/8 cup Olive oil
  • 1/2 tsp Salt (plus more to taste)
  • 1/2 tsp Black pepper
  • Optional: Ham pieces for extra flavor (avoid bacon/bacon grease for this specific broth)

Instructions

  1. 1. Prep the Beans Sort through the dried beans to remove any rocks, debris, or discolored beans. Rinse them thoroughly in a colander and drain.
  2. 2. Choose Your Method
  3. Pressure Cooker Method (Fastest):
  4. Place beans in the cooker. Add water, both bouillons, oil, salt, and pepper. Ensure the liquid is at least 2 inches above the beans.
  5. Bring to high pressure and cook for 20 minutes.
  6. Turn off the heat and let the cooker sit (undisturbed) for 3 hours.
  7. Remove the cover and continue simmering on the stove until the beans reach your desired softness.
  8. Stock Pot Method (Traditional):
  9. Place beans and ingredients in a large pot. Bring to a rolling boil for 15 minutes.
  10. Turn off the heat and let them soak for 2 hours.
  11. Add a bit more water to keep them covered, then place the pot in the refrigerator to soak overnight.
  12. The next day, bring the beans to a low boil and cook until tender.
  13. 3. Final Seasoning Once the beans are soft, taste the broth. Add more salt if needed before serving.

Notes

Tammy’s Tips

"I do not recommend bacon or bacon grease for these,the olive oil and bouillon give you a much cleaner, delicious flavor!" If you decide to add ham pieces for extra heartiness, just remember to keep the beans refrigerated during the long soak. If using meat do not let beans sit out without refrigeration for more than 2 hours.

Recommended Products:

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Nutrition Facts

Calories

464

Fat

14 g

Sat. Fat

5 g

Carbs

85 g

Fiber

4 g

Net carbs

81 g

Sugar

62 g

Protein

6 g

Sodium

315 mg

Cholesterol

13 mg