Smoky Mexican Pinto Beans Recipe for Flavorful Weeknight Meals

This easy pinto beans recipe requires very little hands-on effort but yields a comforting, smoky pot of beans that’s perfect served over rice.

A pinto beans recipe in a Dutch oven. — Pinto Beans Recipe

Though especially popular in colder months because it’s so hearty, this pinto beans dish is delicious any time of year.

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What makes this recipe so yummy

This dish pairs with many mains and sides, makes a hearty side, or is satisfying enough to enjoy with a slice of cornbread as a meal on its own.
The ingredients are simple and budget-friendly.
The recipe is forgiving — it’s hard to mess up this flavorful pot of beans.
Flavors develop overnight, so the beans taste even better the next day and are great for leftovers.

Groceries you’ll need: Ingredients

Overhead shot of the ingredients needed for a pinto beans recipe.

See recipe card at the bottom of this post for quantities.

Recipe walkthrough: Instructions

This overview summarizes the steps. For exact details and measurements, see the recipe card below.

A collage of four images showing how to make a pinto beans recipe.

Step 1: (Optional) Soak the beans for about an hour or longer. Add the beans and remaining ingredients to a large, heavy-bottomed pot.
Step 2: Pour in the chicken broth and water.
Step 3: Bring to a boil, then reduce to a low simmer, cover, and cook until tender.
Step 4: Remove the ham hocks, shred the meat, and add back as much as you prefer.
Step 5: Discard the bay leaves and serve hot.

Hint: How much you stir and how long you cook will determine how creamy or intact the beans remain. For firmer beans, stir less and shorten the cooking time.

Recipe variations and substitute ideas

Ham Bone – Use a ham bone instead of smoked ham hocks for a different smoky flavor.
Red Kidney Beans – Swap in red kidney beans to make a red beans and rice-style dish.
Chili Powder – Add for some heat.
Black Beans – You can mix or substitute black beans for a different texture and color.
Olive Oil – Sauté the onions first in a little oil for extra flavor.
Canned Pinto Beans – Use canned beans for a quick shortcut, but reduce cooking time significantly.

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Necessary gear: Equipment

A large heavy-bottomed pot such as a Dutch oven or cast-iron pot works best for even cooking and heat retention.

That’s all you need to make this recipe. A Dutch oven is ideal.

Other beans recipes I think you’ll love

Red Beans and Rice with Ham Hocks
Southern Crock Pot Pinto Beans With Sausage (Easy Slow Cooker Recipe)
Instant Pot White Beans
Southern Baked Beans Recipe

Slow Cooker Cajun Red Beans and Rice
Dirty Rice
Southern Great Northern Beans Recipe

How to store leftovers

Cool the beans completely, then store in an airtight container in the refrigerator for up to 4 days.

They also freeze well. Place in a freezer-safe container for up to 3 months.

Mel’s kitchen notes

To make the beans creamier, mash some against the side of the pot near the end of cooking, or remove a portion, blend it, and stir it back in.

Side view of a plate of pinto beans and rice.

Frequently asked questions: FAQs

Do I need to soak the beans first?

Soaking isn’t required, but it reduces cooking time and can improve texture. An overnight soak works well if you have time.

What about another cooking method?

These pinto beans adapt well to a slow cooker or Instant Pot. Both methods shorten active cooking time—see the crock pot or pressure cooker versions for adjustments.

Can I use the leftovers for refried beans?

Absolutely. Leftover pinto beans make excellent refried beans when mashed and seasoned.

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Overhead shot of a pot of pinto beans, cropped square.

Pinto Beans Recipe

Smoky, well-seasoned, and comforting — this pinto beans recipe is perfect for chilly nights or anytime you want a hearty, flavorful dish.

Prep Time5 minutes

Cook Time2 hours

Total Time2 hours 5 minutes

Servings: 8

Cuisine: American

Author: Melanie Cagle

ANNOUNCEMENT

Watch Me Compete on Food Network’s 100 Cooks – airing June 7th @ 9/8c

Equipment

Dutch Oven

Ingredients

1 Pound Dried Pinto Beans
2 Each Smoked Ham Hocks
1 Each Yellow Onion diced
4 Cups Chicken Broth
4 Cups Water
3 Each Bay Leaves
2 teaspoons All Purpose Seasoning
1 teaspoon Garlic Powder
1 teaspoon Onion Powder

Instructions

Add all ingredients to a heavy-bottomed pot (like a Dutch Oven).

1 Pound Dried Pinto Beans, 2 Each Smoked Ham Hocks, 1 Each Yellow Onion, 3 Each Bay Leaves, 2 teaspoons All Purpose Seasoning, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder
Add the water and broth and stir.

4 Cups Chicken Broth, 4 Cups Water
Bring to a boil then turn down to a simmer, or a low roll. Cover with the lid. Cook for 1-½ to 2 hours, stirring occasionally.
Remove the ham hocks and shred the meat. Add some of the meat back (to taste).
Remove the bay leaves and serve.

Notes

Smash some beans against the side of the pot to create a creamier texture.

If there’s excess cooking liquid when the beans are done, ladle some off into a separate container and keep it nearby in case you want to thin the beans later.

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Nutrition

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