Southern Style Pinto Beans Recipe

You’ll love how easy it is to make this Southern Style Pinto Beans Recipe. It’s good ole Southern comfort food that’s a great side dish for fried chicken, along with fresh baked cornbread. Get the recipe here.

southern pinto beans top view

I haven’t forgotten that I promised you guys this Southern Style Pinto Beans Recipe from my Southern style dinner party. This has been a traditional side dish for generation after generation as it makes good use of dried beans (a pantry staple) and simple spices.

There are so many things you can do with these beans, too. You can serve them over rice as a vegetarian entree, you can serve them with cornbread, and you can sprinkle them with hot sauce for extra kick. They’re delicious alongside fried chicken or fish, as well as pork loin or chops.

A terrific Southern Side Dish tradition!

southern style pinto beans recipe in white bowl

For more tasty bean recipes, I bet you’ll love this easy bean and corn salsa, or these sweet and spicy baked beans. The nice thing is that they are terrific for potluck family reunions too.

HOSTESS TIP: These beans are delicious served with a little hot sauce sprinkled over.

Southern Style Pinto Beans Recipe

  • 1 pound dried pinto beans
  • 8 cups water
  • 1 cup diced onion
  • 1 green bell pepper, diced
  • 1/8 teaspoon garlic powder
  • 2 Tablespoons Worcestershire sauce
  • 1 Tablespoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon pepper
  • 1 can (10-ounce) Rotel tomatoes & green chilies

Place beans in a stock pot or dutch over and add water to cover 2 inches above beans. Bring to a boil and let boil for 1 minute.

Cover and remove from heat; let stand 1 hour, then drain.

Bring beans and 8 cups of water to a boil. Cover and reduce heat to a simmer for 1 hour.

Add onion, bell pepper, and spices and simmer for 30 minutes.

Add tomatoes and simmer another 30 minutes.

Makes about 7 cups.

NOTE: You could also soak the beans overnight, drain, and put all the ingredients into a slow cooker the next morning, cooking on low for 6-8 hours.

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