With its hearty flavors, this Southern Pinto Beans recipe is a classic southern side dish that is both tasty and easy to make.
There’s just something comforting about a big ol’ pot of beans and huge chunk of cornbread. And fortunately, a big bowl of comfort isn’t that hard to create.
This is one of those super easy 6-ingredient recipes that you don’t have to keep an eye on. You will have to soak the beans and give them time to cook. Just remember the tips I’ll give you below, and this tasty side dish will become a regular at your dinner table. You go this!.
Beans and meat are a classic flavor combination found in dishes worldwide. The meat adds rich, savory depth while the beans provide protein, fiber and texture. But what’s the best timing for adding meat to dried beans? Follow these tips to get the most flavor.
Why Add Meat to Beans?
Meat brings several benefits to bean dishes:
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Enhanced flavor – The umami richness of meat boosts overall taste,
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Increased protein – Meat provides high-quality complete proteins to complement beans,
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Improved texture – Meat adds appealing chunks and texture contrast,
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Added nutrition – Meat provides iron, zinc and B vitamins to round out the beans.
Popular choices like ham, bacon, chorizo and ground beef make beans much more satisfying.
General Tips for Cooking Beans with Meat
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Soak dried beans before cooking to reduce gas and shorten cooking time.
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Add acidic ingredients like tomatoes toward the end to prevent toughening beans.
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Make sure beans are fully tender before serving. Meat may cook faster.
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Add fresh herbs at the end for brightness. Cilantro, parsley, oregano and thyme pair well.
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Season beans well with salt, pepper and spices like cumin, chili powder or paprika.
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Use bone-in cuts or meat with connective tissue for maximum flavor extraction.
Now let’s look at the best timing for various types of meat.
Pork: Add at Beginning
Pork has a milder flavor that blends well when simmered slowly with beans.
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Smoked ham hocks or pork neck bones – Simmer bone-in cuts for 1-2 hours until meat is pull-off-the bone tender.
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Bacon – Dice raw bacon and render in the pot first for flavor, then leave in pot.
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Chorizo or spicy sausage – Remove from casing. Cook crumbled sausage in pot first to render fat before adding beans.
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Pork shoulder or chops – Cut meat into 1-inch chunks. Add at start for tender, shredded meat.
The hearty pork flavor permeates the beans with extended simmering time.
Beef: Brown First Then Add
Beef benefits from browning for enhanced flavor before braising with beans.
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Chuck roast or brisket – Cut beef into 1-2 inch chunks. Brown well on all sides then add to beans.
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Ground beef – Cook ground meat with onions and spices first. Drain excess fat before adding.
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Short ribs – Brown ribs on all sides, remove, then cook beans. Add ribs back later to finish cooking.
Take time to caramelize and brown beef for a deep, rich flavor base.
Poultry: Cook Separately
Chicken and turkey cook faster than beans. For best results, poach or cook poultry separately first.
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Chicken thighs or legs – Simmer bone-in chicken 20-30 minutes until cooked through, then remove meat from bones and add to beans.
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Turkey kielbasa – Cook sliced sausage in broth, then add to finished beans to heat through.
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Ground turkey – Sauté seasoned ground meat separately, drain excess fat, then combine with beans.
Cooking poultry completely first prevents overcooking and dryness.
Vegetarian Meat: Add Near End
Since vegetarian meat cooks quickly, add it later to prevent overcooking.
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Tofu or tempeh – Dice firm tofu or tempeh into 1-inch cubes. Add to beans during last 10-15 minutes.
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Seitan or TVP chunks – Add precooked vegetarian meat substitutes at the very end just to heat through.
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Vegetarian sausage – Cook separately until plump and browned, then slice and add to beans to finish.
Let beans cook thoroughly first so flavors absorb before adding vegetarian meat.
How to Thicken Bean Soup with Meat
Once tender beans and meat simmer together into a flavorful soup base, you can thicken it if desired. Here are some easy options:
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Mash some beans against the side of the pot until creamy, then stir back in.
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Mix a spoonful of flour with broth, then stir back into the soup to gradually thicken.
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Blend soup in batches until smooth using an immersion blender.
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Add instant mashed potatoes and cook 10 more minutes until thickened.
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Stir in cooked rice, pasta or barley for extra body and texture.
Adjust seasoning after thickening soup. The starchier liquid will dull flavors.
Get the Most from Beans and Meat
Part of the joy of bean dishes is how versatile they are. Follow these tips to make beans and meat an even more satisfying meal:
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Cook once, eat twice. Bean soup or chili improves in flavor after a day or two.
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Freeze a batch for quick future meals. Thaw and reheat gently.
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Use leftover beans and meat in tacos, nachos, burritos or quesadillas.
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Stuff beans and meat into peppers, squash or tomatoes for a hearty side or entrée.
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Mash beans with meat into flavorful dips, spreads or crostini toppings.
From hearty stews to simple sides, beans plus meat is a nutritious combination with global appeal. Mastering the ideal timing gives you the best flavor and texture.
Can I use my crock pot?
You can use a slow cooker or crock pot. Just put everything in the slow cooker and set it to low for 7 to 8 hours. There’s no need to presoak in this case either. Just keep in mind that the texture of the beans will be different. This method makes beans that are very soft and almost fall apart. The stovetop method with overnight soaking makes the beans hold their shape a little better.
You can use the stovetop method and add about 30 minutes to the cook time if you like them almost mushy. Cook them until they’re soft to your liking.
Do I have to soak my beans?
The best thing about this recipe is that it works perfectly for nearly any other dried bean. If you use bigger beans, like big dried limas, the soak time and cook time might be a little different, but the flavors will still be great. Black beans, lima beans, large lima beans, kidney beans, even black eyed peas.
Now, most dried bean packages say to soak them first so they can be rehydrated and cooked faster. For a quick soak, you boil them for a short time and then let them rest. For an overnight soak, you let them soak all night.
The truth is that you don’t HAVE to soak the beans. I talk a lot about soaking beans over on my Lima Bean recipe. Soaking just helps reduce the cook time a bit.
Southern Style Pinto Beans: How to Cook Them Like a Pro
FAQ
When to add meat when cooking beans?
Do you season beans before or after cooking?
What meat goes with pinto beans?
Do beans need to be seasoned?
There are times when you want beans to be relatively unseasoned — like when they’re an ingredient in another dish — but if you want to eat beans, say, with a bowl of white rice, you’ll have a lot more flavor if you add a few simple things as you simmer them.
What is the best way to eat beans?
The best way to eat beans is to first cook them in a large pot of water, about 4 cups of water to every 1 cup of beans. Adding lemon grass or other herbs to the water can improve the flavor. Once beans are cooked the best thing to do is combine them with cooked rice, this is because beans are low in methionine and rice is low in lysine, so combining them makes a more complete protein.
How do you season a big pot of beans?
Pour beans into a colander, rinse out the pot, rinse the beans, and proceed with cooking steps. Pork: Salt pork, bacon, ham (bones or hock), fatback, or even smoked sausage are all excellent ways to season a big pot of beans. I discard whatever pork product I use at the end of the cooking process, so don’t use anything expensive here!
How long do you boil beans before cooking?
If unsure – chuck it. Pour the beans into a large bowl and cover with at least 2 inches of water and allow to soak overnight. Alternately, you can boil the beans at a steady boil for about 10 minutes before you begin to cook them. Whether you soak or parboil, pour the water off from this step.