Creamy, slow-simmered pinto beans seasoned the old-fashioned way with salt-cured sidemeat, onion, garlic, and rich broth. This is the kind of simple Southern meal that’s even better with cornbread crumbled into the bowl.
Ingredients
- 1 pound dried pinto beans
- Suncrest Farms Sidemeat
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 4–5 cups water, plus more if needed
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
How to Make It
Step 1: Rinse and sort the beans. Cover with water and soak overnight. Drain before cooking.
Step 2: In a large Dutch oven or heavy pot, cook the sidemeat over medium heat for a few minutes until some fat has rendered and the edges begin to brown lightly.
Step 3: Remove the sidemeat and set aside, leaving a few tablespoons of drippings in the pot.
Step 4: Add the onion and cook until softened. Stir in the garlic and cook for 30 seconds.
Step 5: Add the beans, sidemeat, black pepper, and water. Bring to a boil.
Step 6: Reduce heat to low and simmer partially covered for 2–3 hours, stirring occasionally, until the beans are tender and creamy. Add more water if needed during cooking.
Step 7: Taste before adding salt. Because the sidemeat is salt-cured, the beans are often seasoned enough without additional salt.
Serve hot with cornbread, chow chow, or sliced onion, and enjoy!
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