Deep South Style Pinto Beans and Rice

Ingredients

• 454 g (1 lb)dried pinto beans, soaked overnight, sorted and rinsed
• 30 ml (2 tbsp)olive oil
• 300 g (2 cups), or 225 g (½ lb)chopped cooked ham, smoked sausage or andouille sausage, or chopped bacon
• 1 largeonion, chopped
• 60 ml (¼ cup)chopped celery
• 2 clovesgarlic, minced
• 15 ml (1 tbsp)chicken base
• 60 ml (¼ cup)chopped jarred pickled jalapeño slices
• 15 ml (1 tbsp)jalapeño juice from the jar
• 60 ml (¼ cup)green or red salsa
• 1 tspfreshly cracked black pepper
• 1 tsp, or to tastekosher salt
• ¼–½ tspCreole or Cajun seasoning
• As needed; about 2.4 litres (2½ qt) totalwater
• To servehot steamed rice

Instructions

1. 1

   Soak the beans

   Soak the beans overnight, or use the quick-boil method.

2. 2

   Brown the meat

   If using bacon, alone or with another meat, leave out the oil and cook the bacon first. Use its rendered fat to sauté the vegetables later. Otherwise, heat the oil in a stockpot, add the ham or sausage and cook until browned.

3. 3

   Cook the vegetables

   Add the onion and celery and cook, stirring, until the onion softens and begins to caramelise. Add the garlic and cook for about 1 minute.

4. 4

   Add beans and liquid

   Stir in the beans, chicken base, jalapeños and their juice, salsa and pepper. Add enough water to cover everything by about 5 cm (2 inches), around 2.4 litres (2½ quarts) in total, then bring to the boil.

5. 5

   Simmer until tender

   Lower the heat and simmer for about 1½–2 hours, stirring regularly. If the beans become too thick, add more water 120 ml (½ cup) at a time.

6. 6

   Season and thicken

   Add the salt and Cajun seasoning, then taste and adjust as needed. Take out about 1 cup of beans, mash them with a fork, return them to the pot and stir.

7. 7

   Serve with rice

   Serve the beans as a side, or spoon them over hot cooked rice and top with Chow Chow if desired. They can also be served with warmed, buttered flour tortillas, Southern-style skillet cornbread, hoecakes or a yeast roll, with greens on the side.

What are Southern pinto beans?

Pinto beans are a staple of many Southern American tables, often cooked slowly with meat and aromatics and served alongside rice or bread. This version layers in smoked meat, pickled jalapeños and salsa for a savoury, gently tangy pot.

The beans release starch as they cook, while mashing a cup at the end makes the broth thicker without needing a separate thickener.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 25g protein, 70g carbs, 10g fat.

Pinto beans and rice provide most of the carbohydrates, while the beans also contribute protein and fibre. The meat and olive oil supply most of the fat, with the ham, sausage or chicken base also contributing sodium. For a more balanced plate, serve a moderate scoop of rice and add greens alongside.

Choose your meat

Ham: cooked ham gives the pot a mellow, savoury flavour and can be added directly to the oil.

Sausage: smoked sausage or andouille brings a more pronounced smoky and spiced note; brown it before adding the vegetables.

Bacon: cook it first and use the rendered fat instead of olive oil, as the method directs.

Build flavour in the pot

Onion and celery: let the onion soften and pick up a little colour before adding the garlic. That gives the beans a more rounded aromatic base.

Jalapeños and salsa: the pickled slices, their brine and the salsa contribute acidity as well as heat. Their flavour becomes part of the cooking liquid during the long simmer.

Check the simmer

Keep the pot at a gentle simmer rather than a hard boil, and stir regularly so the beans cook evenly and do not catch on the bottom.

Bean cooking time can vary, so use tenderness as the cue to move on. Add water in 120 ml (½ cup) increments only if the mixture thickens too much before the beans are ready.

Get the texture right

The beans should be tender, with enough liquid to make them spoonable over rice. If the pot looks thin, mash about a cup of beans and stir them back in as instructed.

Season with salt and Cajun seasoning near the end, then taste. The meat, chicken base and pickled jalapeños already contribute salt, so adjust gradually.

Make it a meal

Hot steamed rice catches the thickened bean broth and makes this a filling main. For contrast, serve greens on the side, or add cornbread, hoecakes, tortillas or a yeast roll as suggested in the recipe.

Chow Chow is an optional finishing touch; its tangy relish suits the smoky, savoury beans.

Recipe notes & tips

• Sort through the dried beans before soaking to remove any small stones or damaged beans.
• Brown the ham or sausage well before adding the onion for deeper savoury flavour.
• Stir regularly during the simmer, especially as the beans begin to thicken.
• Add extra water a little at a time so the beans stay spoonable rather than watery.
• Taste before adding all the salt, since the meat and chicken base may already be salty.
• Mash the beans while they are hot, then stir them back in to thicken the pot.

Variations

• Use andouille: brown it first for a more assertive smoky flavour.
• Choose bacon: cook it before the vegetables and omit the olive oil as directed.
• Adjust the heat: use ¼ teaspoon Cajun seasoning for a milder pot.
• Add Chow Chow: spoon the relish over the beans at serving time for a tangy finish.
• Serve with greens: add a side of cooked greens for a traditional-style plate.

Common mistakes to avoid

• Boiling too vigorously: a hard boil can make the beans cook unevenly; keep them at a gentle simmer.
• Adding too much water at once: the pot can turn thin; add water 120 ml (½ cup) at a time only when needed.
• Skipping the stirring: beans can stick as the liquid thickens; stir regularly during cooking.
• Salting too early or heavily: the meat and chicken base may be salty already; taste before adjusting.
• Leaving out the bacon fat: when using bacon, omit the oil and use the rendered fat for the vegetables.

How to store

Refrigerate leftover beans in a covered container for up to 3–4 days. Reheat gently on the hob or in the microwave, adding a splash of water if they have thickened; store cooked rice separately and reheat it until piping hot.

Frequently asked questions