Southern pinto bean soup is humble food at its finest. Dried pinto beans simmer slowly with bacon, onion, peppers and green chiles until they turn creamy and the broth becomes thick and smoky. Served with a wedge of cornbread, it is a meal that has fed Southern families for generations, for just pennies per bowl.
Soup beans
In Appalachia and much of the South, a pot of pinto beans is simply called soup beans. They are traditionally served with cornbread, raw onion and chow-chow relish, and they were a staple of farm suppers when meat was scarce.
Why pinto beans?
Pinto beans turn exceptionally creamy when cooked, and their earthy flavor absorbs smoky bacon and spices beautifully. Their speckled beige skins turn a warm pinkish brown in the pot.
Soak for even cooking
Soak the beans overnight in plenty of water, then drain and rinse. Soaked beans cook more evenly and are easier to digest. Old beans can take much longer to soften, so buy them from a store with good turnover.
Bacon and ham hock
Bacon fat gives the beans richness, and a smoked ham hock adds even more depth. Many Southern cooks use salt pork or fatback instead.
Low and slow
A gentle simmer keeps the beans whole on the outside and creamy inside. A hard boil can split the skins. Stir now and then and add hot water if the beans peek out of the liquid.
Thickening the broth
Mash a cup of beans against the side of the pot and stir them back in. The broth turns thick and creamy without any flour.
Green chiles
Mild diced green chiles add a Southwestern touch and gentle heat. For a spicier pot, add a jalapeño or a pinch of cayenne.
Cornbread is a must
Crumble skillet cornbread right into the bowl or serve it on the side with butter. The sweet, crumbly bread is the perfect partner for the savory beans.
Classic toppings
Diced raw onion, chow-chow relish, pickled jalapeños, hot sauce, shredded cheese or fresh cilantro all add brightness.
Slow cooker method
Add everything to a slow cooker and cook on low for 8 to 10 hours, until the beans are creamy.
Vegetarian version
Use olive oil instead of bacon, vegetable broth and smoked paprika for smokiness.
Serving ideas
Serve with cornbread, rice or fried potatoes. For more bean soups, try our 15 bean soup with ham or black-eyed pea soup.
Storage
Refrigerate for 5 days or freeze for 6 months. Leftovers are even better.
Skillet cornbread
Heat a cast-iron skillet with a spoon of bacon fat in a 425°F oven. Mix one cup each of cornmeal and flour, a tablespoon of baking powder, a teaspoon of salt, one egg, a cup of buttermilk and a quarter cup of melted butter, pour into the hot skillet and bake for 20 minutes. The edges turn crisp and golden.
Buying dried beans
Look for pinto beans with smooth, unbroken skins and even color. Store them in an airtight container in a cool pantry and use within a year for the best texture.
Leftover magic
Mash leftover beans into refried beans for tacos or burritos.
Garnish
A spoonful of chow-chow relish and diced raw onion give a sharp, fresh crunch.
Frequently asked questions
Do pinto beans need to be soaked?
It is recommended. Unsoaked beans need about an hour longer.
Can I use canned pinto beans?
Yes. Use four 15 oz cans, rinsed, and simmer for 30 minutes.
Why are my beans not getting soft?
Old beans, hard water or adding acid too early can slow them down. Keep simmering.
