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Pinto Bean Soup (Pintos & Ham)… Simply Delicious!

The scent of pinto beans simmering on the stove always takes me back to my childhood. I remember my grandmother’s kitchen, a warm and cozy haven filled with the comforting aroma of slow-cooked beans and the promise of a hearty meal. The anticipation of the creamy texture, the smoky ham, and the crusty cornbread that always accompanied it was pure bliss. This recipe captures that same feeling, a taste of simple, honest goodness that nourishes both body and soul.

Recipe Overview

Prep Time: 20 minutes (excluding soaking time)
Cook Time: 3 hours
Total Time: 3 hours 20 minutes (excluding soaking time)
Servings: 6-8
Yield: Approximately 8 cups
Dietary Type: Not vegetarian (contains ham)

Ingredients

1 leftover meaty ham bone (or 2 Ham Hocks)
24 ounces dried pinto beans, (sometimes I use 2 to 1 ratio of pintos to white beans)
1 (15 ounce) can diced tomatoes (undrained)
½ teaspoon extra spicy Mrs. Dash seasoning mix
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon fresh ground black pepper
1 teaspoon salt (or less if salt is a concern… still delicious)
1-2 tablespoons dried parsley flakes
½ yellow onion, coarsely chopped (or sliced)
½ red onion, coarsely chopped (or sliced)

Equipment Needed

Large Bowl (for soaking beans)
Stock Pot (at least 6 quarts)
Cutting Board
Knife

Instructions

Begin by sorting the dry beans. Carefully remove any broken beans, small pebbles, or other foreign debris.
Rinse the sorted beans thoroughly under cold running water.
Now it’s time to soak the beans. You have two options:
- Slow Soak: Place the rinsed beans in a large bowl and cover them with at least 2 inches of water. Let them soak overnight (at least 8 hours).
- Quick Soak: Place the rinsed beans in a stock pot and cover them with at least 2 inches of water. Bring the water to a boil and let it boil for 2 minutes. Remove the pot from the heat, cover it tightly, and let it sit for 1 hour.
After soaking, drain and rinse the beans again. This helps remove any impurities released during the soaking process.
Return the drained beans to the stock pot. Cover them with approximately 1 inch of fresh water.
Add all the remaining ingredients – the diced tomatoes (undrained), Mrs. Dash seasoning, garlic powder, onion powder, black pepper, salt, dried parsley flakes, yellow onion, and red onion – to the pot with the beans.
Stir well to combine all the ingredients evenly.
Now, carefully nestle the ham bone (or ham hocks) into the bed of beans, ensuring it is submerged in the water.
Cover the pot and bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to a low simmer. This is crucial for tender beans.
Simmer the soup, covered, for approximately 3 hours, or until the beans are tender. Remember to stir gently occasionally, being careful to reach the beans underneath the ham bone to prevent sticking.
After 3 hours, check for tenderness. The beans should be easily mashed with a fork. If they are not yet tender, continue to simmer for another 30 minutes to an hour, checking periodically.
Once the beans are tender, carefully lift the ham bone (or ham hocks) from the soup and place it on a cutting board.
Allow the ham bone to cool slightly. Then, clean the lean meat from the bone, removing any skin or excess fat.
Return the lean ham meat to the soup. Discard the bones.
Give the soup a final stir to distribute the ham evenly.
Taste and adjust seasonings as needed. You may want to add a touch more salt or pepper to your liking.
Serve hot and enjoy with warm cornbread!

Expert Tips & Tricks

Don’t skip the soaking! Soaking helps reduce cooking time and makes the beans more digestible.
For a richer flavor, you can use chicken broth or vegetable broth instead of water.
If you don’t have a ham bone, you can use diced ham or smoked sausage. About 1-2 cups will suffice.
If you want a creamier soup, you can use an immersion blender to partially puree some of the beans after they are cooked.
Be careful not to over-salt the soup, as the ham bone can be quite salty already.
If the soup becomes too thick during cooking, add a little more water to reach your desired consistency.
For a spicier soup, add a pinch of cayenne pepper or a dash of hot sauce.

Serving & Storage Suggestions

Serve this hearty pinto bean soup hot in bowls. A dollop of sour cream or a sprinkle of chopped green onions can add a nice finishing touch. As mentioned before, warm cornbread is the perfect accompaniment.

Leftover pinto bean soup can be stored in an airtight container in the refrigerator for up to a week. It also freezes exceptionally well. To freeze, let the soup cool completely, then transfer it to freezer-safe containers or zip-top bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat, simply place the soup in a saucepan over medium heat and cook until heated through. You may need to add a little water or broth if the soup has thickened during storage. You can also reheat the soup in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	425 kcal
Fat	13 g
Saturated Fat	0.3 g	1%
Cholesterol	0 mg	0%
Sodium	557 mg	23%
Carbohydrates	78 g	26%
Fiber	19 g	76%
Sugars	6 g
Protein	25 g	50%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

Vegetarian/Vegan: Omit the ham bone and add a teaspoon of smoked paprika to mimic the smoky flavor.
Spicy: Add a chopped jalapeño pepper or a pinch of red pepper flakes to the soup.
Different Beans: While this recipe is specifically for pinto beans, you can experiment with other types of beans, such as navy beans, great northern beans, or kidney beans.
Smoked Turkey: Substitute a smoked turkey leg for the ham bone for a different flavor profile.
Add Vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, or bell peppers.

FAQs (Frequently Asked Questions)

Q: Do I really have to soak the beans?
A: While it’s possible to cook pinto beans without soaking, soaking significantly reduces cooking time and makes them easier to digest. It’s highly recommended.

Q: Can I use canned pinto beans instead of dried beans?
A: Yes, but the flavor and texture will be different. If using canned beans, drain and rinse them before adding them to the soup. You’ll also need to reduce the cooking time, as canned beans are already cooked. Add them during the last 30 minutes of simmering.

Q: What if I don’t have Mrs. Dash seasoning?
A: You can substitute with your favorite all-purpose seasoning blend or simply use a combination of dried herbs and spices like oregano, basil, and thyme.

Q: How do I know when the beans are done cooking?
A: The beans are done when they are tender and easily mashed with a fork. If they are still firm, continue to simmer them until they reach the desired tenderness.

Q: Can I make this in a slow cooker?
A: Yes, this recipe is easily adaptable to a slow cooker. Simply combine all the ingredients in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.

Final Thoughts

This Pinto Bean Soup recipe is a testament to the power of simple, wholesome ingredients. It’s a dish that’s both comforting and satisfying, perfect for a chilly evening or a cozy weeknight meal. I encourage you to try it and experience the magic of slow-cooked beans and smoky ham. Don’t be afraid to experiment with variations to make it your own. And most importantly, share it with the people you love, creating memories that will last a lifetime. Enjoy!

Pinto Bean Soup (Pintos & Ham)… Simply Delicious Recipe