I cooked up a pot of pinto beans inspired by Bojangles the other day, and it was one of those meals that made the whole house smell cozy. The beans came out perfectly tender, full of smoky flavor, and hearty enough to serve as a main or a side. What I love is how simple the recipe is—you don’t need fancy ingredients, just slow cooking and the right seasoning. It’s the kind of food that makes you feel at home, no matter where you are.
Why You’ll Love This Recipe
These pinto beans are hearty, savory, and filled with that slow-cooked comfort that makes Southern cooking so special. They’re packed with flavor from smoked meat, spices, and a little garlic, yet they’re simple enough for a weeknight dinner.
I love how versatile they are—you can serve them as a side with fried chicken, ladle them over rice, or enjoy them with a piece of warm cornbread. They’re budget-friendly, protein-rich, and perfect for feeding a crowd.
What You’ll Need
- 1 pound dried pinto beans (about 2 ¼ cups)
- 6 cups water or chicken broth
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 smoked ham hock (or 4 slices of bacon)
- 1 teaspoon salt (add more to taste)
- ½ teaspoon black pepper
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- 2 tablespoons butter (optional, for richness)
- Chopped onion or jalapeños for garnish (optional)
Pro Tips
- Soak beans overnight for quicker cooking and even texture.
- Rinse beans well before cooking to remove extra starch and debris.
- Don’t add salt at the beginning—wait until beans are tender, or they may turn tough.
- For creamier beans, mash a few against the pot at the end of cooking.
- A ham hock adds amazing smoky flavor, but bacon or smoked turkey works too.
Tools You’ll Need
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Measuring spoons and cups
- Ladle for serving
Substitutions & Variations
- Vegetarian: Skip the ham hock and use vegetable broth; add smoked paprika for flavor.
- Spicy: Stir in diced jalapeños or hot sauce for heat.
- Protein boost: Add shredded chicken or ground sausage near the end of cooking.
- Different beans: Try navy beans or kidney beans for a twist.
- Creamier broth: Stir in 2 tablespoons sour cream or Greek yogurt before serving.
Make-Ahead Tips
Cooked pinto beans store and reheat beautifully. You can make them a day ahead and refrigerate in an airtight container. The flavors deepen overnight, making them even better.
If you’re planning to freeze, let beans cool completely, then portion into containers with some cooking liquid for up to 3 months.
Step-by-Step Instructions
1. Soak the Beans
Rinse beans and soak them overnight in plenty of water. Drain and rinse before cooking. (Skip if using quick-cook method, but expect longer simmering time.)
2. Sauté Aromatics
In a large pot, sauté diced onion and garlic until softened and fragrant, about 5 minutes.
3. Add Beans and Broth
Stir in the soaked beans, then add water or chicken broth. Place ham hock (or bacon) into the pot.
4. Season and Simmer
Add pepper, chili powder, smoked paprika, and cumin. Bring to a boil, then reduce heat to low. Simmer uncovered for 1 ½ to 2 hours, stirring occasionally, until beans are tender. Add water if needed.
5. Add Salt and Butter
Once beans are tender, stir in salt and butter (if using). Simmer another 10 minutes.
6. Serve
Remove ham hock, shred any meat, and stir back into the beans. Ladle into bowls, garnish with onion or jalapeños, and serve hot.
Serving Suggestions
These beans shine as a side dish for fried chicken, barbecue, or pork chops. They’re also delicious spooned over rice, served with cornbread, or topped with shredded cheese for a heartier meal.
At Bojangles, beans are often paired with biscuits or hushpuppies—try that at home for the full experience.
Leftovers & Storage
Store beans in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of water if needed.
For freezing, portion into containers with broth and store for up to 3 months. Thaw in the fridge overnight before reheating.
Nutrition & Benefits
Pinto beans are rich in plant-based protein, fiber, and essential minerals like magnesium and potassium. Cooking them with smoky seasoning makes them satisfying without being heavy.
This dish is a budget-friendly way to add more nutrient-rich beans to your diet while still enjoying big, comforting flavors.
Recipe FAQs
Can I use canned pinto beans instead of dried?
Yes, but reduce simmer time to 20–30 minutes since they’re already cooked.
Do I need to soak beans?
Soaking shortens cooking time and improves texture, but you can cook unsoaked beans with longer simmering.
How do I thicken the broth?
Mash a few beans against the pot or simmer uncovered to reduce liquid.
Can I make these in a slow cooker?
Yes, cook on low for 6–8 hours or high for 4–5 hours.
What if I don’t have ham hock?
Use bacon, smoked sausage, or even smoked turkey wings.
A Bowl of Southern Comfort
Making these Bojangles-style pinto beans reminded me why this dish is such a classic. It’s simple, hearty, and full of flavor that feels like home. I love how it can be both a side or a main dish, depending on how you serve it.
This recipe is one I’ll keep in the rotation for busy nights or when I want something comforting without a lot of fuss. Sometimes, the simplest meals are the ones that stick with you the most.
