I love pinto beans more than any other kind of bean. I can eat pinto beans with a piece of corn bread, white bread or biscuits and nothing else! A bowl of beans, a loaf of bread and thou! When I cook my beans, I always use a smoked meat for seasoning and I prefer either smoked turkey (tails, wings, legs) or ham hocks but you can also use a ham bone, ham, salt-side or bacon. Do not use an overwhelming amount of meat! Just enough to season the dish, depending on how many pounds of beans you’re cooking. If I’m cooking one to three pounds of beans, I’m using 8 oz to 1 1/2 pounds of smoked meat. My favorite seasoning meat is smoked turkey tails! They have enough meat, fat and flavor to make my dishes sing! Beans have a flavor all their own and it’s your job to bring that flavor out, not to cover it up with too much meat!
- 2 lb pinto beans
- 1 to 1-1/4 lb smoked meat (turkey, ham bone, ham or ham hocks)
- 1 onion diced
- 2 stalks celery diced (optional)
- 2 tsp salt
- 1 tsp black pepper
- 3 quarts chicken broth
- 1 – 2 Tbsp base (ham/bacon or chicken)
- 2 tsp onion powder
- 1 tsp garlic powder
- Pick through beans to remove debris (stones, mud, bad beans).
- Rinse beans and put into a large pot or container. Cover with cold water at least 6 inches over the top of the beans and soak overnight. Discard water and rinse beans.
- Put smoked meat into a 6 quart stock pot with 1 quarts of broth or water. Add sauteed onion and celery. Bring to a boil and cook 20-30 minutes over medium flame.
- Add beans and chicken broth to cover.
- Cook over medium flame about an hour. Skim off any foam that rises to the top of your stock pot. Turn down to simmer and add seasonings. Cook an additional 1 to 1 1/2 hours or until beans are tender. Stir occasionally and add more broth if needed.
- Beans are done when they can be mashed easily with a fork or back of a spoon and when the liquid thickens slightly and develops a creamy consistency (see photo).Do a final tasting and adjust your seasonings as needed.
- Serve with rice and biscuits or corn bread.
This sounds soooooo good! Pinto beans are my favorite too, I can even eat them straight out of a can cold, but that’s not the way I prefer to eat them. I’m definitely gonna make this recipe!! Thank you for posting.
Hi Stella! Yes, they are good, just wait till you taste them! The smoked turkey seasons them perfectly! Just talking to you about them makes me want some right now! 🙂 #lovemesomepintos
I just started making them using this recipe and the smell is delicious!!!! I cant wait to try them!
They are so good, wish I had some right now! I hope you enjoy them as much as I do! Let me know what you think!
I’ve just started a new pot and the smell is already heavenly I can’t wait to make a pan of cornbread and some sliced onions
Stop, you’re making me hungry!!! Pinto beans are so good! LOVE!
This is my FIRST time making beans….I hope this is not a silly question. Do I cook with the top on of off the pot???
Hi Nikki! No, this is not a silly question! I cook beans with lid on and/or cracked a little to let steam escape. Since beans are mainly simmered, a lid just helps them get done a little faster! It also helps keep your stove a little cleaner! Enjoy your pintos!
Can I use water instead of chicken broth??
Absolutely! Water will work perfectly with whatever seasoning meat that you’re using. Chicken broth and/or base just gives the broth/liquid more depth of flavor. Enjoy!
Hello! Will using chicken broth, chicken base, and turkey make these beans too salty? I have to cook for my relative who has heart failure.
Hi Renee,
You can buy salt-free or low-sodium broth and base to add flavor without adding salt. The smoked turkey that I buy where I live is really not overly salty. It adds a nice smokey taste but I still have to add salt and other seasonings to my beans. If you’re not sure about salt content the first time you make it, just use a couple tails to get an understanding of what you’re working with. The bottom line is, you can definitely control the amount of salt in the dish so your relative can eat it safely. Enjoy!
Love it, Love it, Love it! I’ve been making smoke turkey with pinto beans for the last 9 years. I would search for recipes to take bits and pieces from but I’d always give up the search and make it my way. Nothing was satisfying me but, ….. when I saw your recipe I said, “WOW, except for a few of ingredients, it’s exactly how I make mine!” This is my 5th time making it with your recipe, and I’m on fire!! I’m getting compliments from the smell alone from the entire 3rd floor in my building! So, I thought it was time to tell Smoke Turkey with Pinto Bean lovers this is truly a WINNER!! “I Love the way you work it …. No Diggity”! This recipe is at the top of my FAV’s! ThanQ!
Hi Dan Jo and thanks for your comments! I’m so glad that you enjoy my pinto recipe! I really love them too!