Southern Pinto Beans
This batch component yields 16 generous servings of rich, smoky Southern-style pinto beans cooked with salt pork and aromatic vegetables. Freeze in portions for quick weeknight meals, or use as a base for multiple dishes throughout the week. One batch multiplies into countless comfort food applications.
Equipment
- Large stockpot
- Pressure Cooker
Ingredients
Aromatics
- 2 tablespoon Beef Fat or lard or avocado oil
- 12 oz Onions chopped
Beans
- 2 lb Pinto Beans washed and inspected
- 12 cup Water
- 2 tablespoon Kosher Salt Morton brand
Instructions
Prep
- Heat the beef fat in a large stockpot over medium heat.
- Add the onions and sauté until translucent, about 8-10 minutes.
Cook
- Add the pinto beans, water, and salt.
- Stir to combine.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the beans are tender and the liquid has thickened into a rich pot liquor.
- Add water if the beans absorb too much liquid before they are done.
Notes
The salt pork renders fat during sautéing, creating a rich foundation that permeates the beans during pressure cooking. The slow release is critical—rushing this step results in beans that haven't fully absorbed the seasoning and developed their creamy texture. These freeze exceptionally well in 2-cup portions; reheat gently on the stovetop with a splash of water or stock. If salt pork isn't available, bacon or lard works, though you'll lose some of that traditional Southern depth. Use these as a side dish, burrito filling, base for soup, or served over rice with cornbread. The Cajun mirepoix shortcut at Kroger saves prep time without sacrificing flavor.
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