Once you learn how to make Southern pinto beans and rice, you’ll always have a hearty, inexpensive meal ready. This guide explains two food-science based soaking methods and the correct ratios of beans, salt, liquid, and baking soda to achieve tender, creamy, well-seasoned pinto beans every time. A quick reference chart shows how much of each ingredient to use per pound of dried beans and suggests common seasonings.
This classic one-pot dish is a staple across the American South. It works equally well as a filling main or a flavorful side and is traditionally served with cornbread, sweet onion, and a glass of sweet tea.
In Louisiana, red kidney beans are often used for red beans and rice, but pinto beans produce an equally satisfying bowl of beans and rice.
Ingredients for pinto beans
I recommend using bottled or distilled water for soaking and cooking. Water pH matters, and store-bought water provides consistent results.
- Dried pinto beans
- Fat for flavor — smoked ham hock, bacon, or smoked turkey leg
- Liquid — chicken broth or water
- Garlic powder
- Onion powder (or fresh onion)
- Salt, pepper and paprika (optional)
Reference chart for soaking pinto beans
Use the chart as a quick guide for how much salt, liquid and baking soda to add per pound of dried beans to optimize texture and cooking time.
Yield
One pound of dried pinto beans yields about 5–6 cups of cooked beans. This makes the dish economical and ideal for feeding a crowd.
Add the fat or smoked protein at the beginning of cooking. As the pot simmers, the fat renders into the liquid, infusing the beans with rich flavor.
Soaking methods for pinto beans
Tender, flavorful beans start with proper soaking. Clean the beans first by placing them in a colander and rinsing under cool water, removing any debris or small stones. Then choose one of two methods: the Overnight Soak or the Quick Soak.
Overnight soak
Place dried beans in a large bowl and add bottled or distilled water to cover by about 2 inches. For every quart of soaking water, add 1 tablespoon table salt and 1 teaspoon baking soda. Cover and let sit at room temperature overnight (do not refrigerate the soaking beans). This method softens the skins and shortens cooking time.
Quick soak
Combine beans and your chosen protein in a pot with bottled or distilled water. Bring to a hard boil and boil vigorously for 15 minutes, then turn off the heat, cover, and let the beans sit for 1 hour. After resting, drain the soaking water, return beans and protein to the pot, and cover with fresh broth or water for cooking. If you used a salty protein like pork, do not add extra salt to the cook liquid. If you did a quick soak without a salty protein, add about 2 tablespoons of table salt to the cooking liquid.
How to cook pinto beans
- After soaking, drain off the soaking water but do not rinse the beans. In a large stockpot or Dutch oven, add your smoked protein or fat and fresh bottled water or broth so the liquid sits about 2 inches above the beans. Bring the liquid to a boil for 5 minutes, then reduce heat to low and add the drained beans and seasonings.
- Cook on low heat, partially covered, for 1½–2 hours (sometimes up to 4 hours depending on bean age and size) until beans are tender. Taste and adjust salt and pepper at the end of cooking.
Recipe tips
- Use bottled or distilled water for consistent soaking and cooking results.
- Salt the soaking water as recommended and season the cooking liquid.
- Drain the soaking water when ready to cook; do not rinse the beans after soaking.
- Add the salty protein (ham hock, bacon, smoked turkey) at the start of cooking so flavors develop.
- Cook on very low heat so the beans simmer gently; rapid boiling can cause splitting.
- If cooking uncovered, monitor the liquid level and add water or broth as needed.
- For best results, simmer covered with the lid slightly ajar to allow a gentle steam escape.
In Texas and across the South, pinto beans and rice pair well with fried catfish, homemade cream-style corn, Southern greens, and many other classic sides.
Storage
Freeze cooked beans in an airtight container for up to 3 months. Because beans and their liquid expand in the freezer, remove a bit of the cooking liquid before freezing and store it separately so you can add it back when reheating. Refrigerate cooked beans in an airtight container for 3–5 days; after that they tend to become overly soft.
Reheat on the stovetop rather than the microwave for best texture, adding a splash of water or broth if the mixture has thickened. Taste and adjust seasonings after reheating.
FAQ’s
Food science recommends salting the soaking water. Salt in the brine helps beans cook faster and more evenly. If you skip soaking, add some salt at the start of cooking so it can penetrate the bean and soften it during cooking.
Beans can split if the soaking water lacked salt or baking soda, or if they were cooked at too high a temperature. Gentle simmering and the recommended brine help prevent splitting.
Soak beans with the proper ratios of table salt and baking soda and cook them on low, gentle heat. This keeps skins intact while fully softening the interior.
A commonly recommended ratio is 1 tablespoon of table salt per quart of soaking liquid and 1 teaspoon of baking soda per quart.
Acidic ingredients like vinegar, wine, lemon juice, or tomatoes can toughen bean skins and lengthen cooking time. Add acidic ingredients only after the beans are fully tender.
If you make this recipe, please scroll down and leave a comment and rating — feedback is always appreciated.
Southern Pinto Beans and Rice
Ingredients
- 1 lb. dried pinto beans
- 10 cups water or broth, chicken or beef broth works well
- 2½ tablespoons table salt, for overnight soaking
- 2½ teaspoons baking soda, for overnight soaking
- 1 smoked ham hock, bacon renderings, or smoked turkey leg
- 2 tablespoons onion powderor 1 cup fresh diced onion
- 2 tablespoons garlic powder
- prepared rice, brown or white, cooked
- salt and pepper to taste
Instructions
Soak the Beans – Overnight method (see post for Quick Soak instructions)
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Rinse and drain beans; place them in a large bowl and add:1 lb. dried pinto beans, 2½ tablespoons table salt, 2½ teaspoons baking soda
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The next day, drain the beans; do not rinse them; set aside.
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In a large stockpot or Dutch oven, add 10 cups water or broth and the smoked protein of your choice. Bring to a boil for about 5 minutes. Reduce heat to low, add the drained beans, onion powder, and garlic powder. Cook on low heat, partially covered, for 1½–2 hours or until tender, checking liquid level and adding more as needed. Adjust seasoning when beans are tender.
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Prepare rice according to package directions. Plate rice and spoon beans and some of their cooking liquid over the rice.
Notes
Do not refrigerate soaking beans; see the instructions above for the quick soak option.
Seasoning:
If you don’t have a smoked ham hock or fatback, use bacon. Fry 3–4 pieces of bacon in the stockpot, remove the pieces when crispy, then proceed with the recipe using the bacon drippings for flavor.
Feel free to increase onion or garlic to taste.
Nutrition estimate
Calories: 372kcal
Carbohydrates: 51g
Protein: 25g
Fat: 7g
More Southern recipes
Serve Southern pinto beans and rice as a meal or a side alongside these Southern classics.
- Southern Cornbread
- Classic Meatloaf
- Southern Fried Catfish
- Southern Sweet Tea
- How to Season and Cook Purple Hull and Black Eyed Peas
- How to Season Southern Greens: Turnip, Collard, Mustard