Go Back
–+ servings
Pinto beans and rice with a slice of cornbread on the side.
Print Recipe
5 from 34 votes

Southern Pinto Beans and Rice

Perfectly soaked, seasoned and cooked Southern Pinto Beans and Rice recipe. Pinto beans and rice are a Southern staple you'll find on just about every dinner table in the South.
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Main Course, Side Dish
Cuisine: American, International, Southern
Servings: 6 cups cooked
Calories: 372kcal
Author: Anecia Hero
Cost: $3

Ingredients

  • 1 lb. dried pinto beans
  • 10 cups water or broth , most Southerner's use chicken or beef broth
  • 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 powder or 1 cup fresh, diced onion
  • 2 tablespoons garlic powder
  • prepared rice , brown or white rice, cooked
  • salt and pepper to taste

Instructions

Soak the Beans - Overnight method (see post for Quick Soak Instructions)

  • Rinse and drain beans; place them in a large bowl and add the following:
    1 lb. dried pinto beans, 2½ tablespoons table salt, 2½ teaspoons baking soda
  • The next day, drain the beans; do not rinse them; set aside
  • In a large stockpot or Dutch oven, add liquid and the protein of your choice. On medium high heat, bring to boil for about 5 minutes. Once boiling,turn heat to low, add beans, onion powder and garlic powder; cook on low heat, partially covered for 1½ -2 hours or until tender; check liquid level frequently; add more if needed; when tender, taste for seasonings and adjust accordingly
    10 cups water or broth, 1 smoked ham hock, bacon renderings or smoked turkey leg, 2 tablespoons onion powder , 2 tablespoons garlic powder, salt and pepper to taste
  • Prepare rice according to package directions. Plate rice in a bowl and add beans and some of their juice.
    prepared rice

Notes

Soaking the beans:
Do not refrigerate soaking beans; see the post for how to use the quick soak method
Seasoning:
If you don't have a smoked ham hock or fat back, use bacon.
Cut up 3-4 pieces of bacon and fry them in a stockpot; once crispy, remove pieces from stockpot and resume recipe
Feel free to add more onion and/or garlic powder to taste

Nutrition

Serving: 1cup | Calories: 372kcal | Carbohydrates: 51g | Protein: 25g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 31mg | Sodium: 3466mg | Potassium: 1212mg | Fiber: 12g | Sugar: 2g | Vitamin C: 5mg | Calcium: 116mg | Iron: 5mg