Best 6 Pinto Beans Ham Recipes

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In the realm of culinary delights, pinto beans and ham emerge as a classic combination, a harmonious blend of flavors that has stood the test of time. This iconic duo forms the heart of several delectable recipes, each offering a unique culinary experience. From the traditional Southern comfort of Pinto Beans with Ham Hocks, a hearty and flavorful dish that warms the soul on chilly evenings, to the tantalizing aroma of Cuban Black Beans and Rice, a vibrant and savory creation infused with Caribbean flair, these recipes showcase the versatility and global appeal of this dynamic pairing. Whether you seek a quick and easy weeknight meal like the One-Pot Pinto Beans and Ham or a more elaborate weekend feast such as the Baked Pinto Beans and Ham with Cornbread Topping, these recipes cater to every occasion and palate.

Here are our top 6 tried and tested recipes!

SIMPLE SLOW COOKER PINTO BEANS AND HAM



Simple Slow Cooker Pinto Beans and Ham image

This is my simple version of pinto beans and ham. It's just a basic recipe with no frills. My husband always enjoys this version. Serve with cornbread.

Provided by Cindy

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 9h15m

Yield 8

Number Of Ingredients 8

14 cups water, divided
2 cups dried pinto beans
1 ham bone with meat
1 large red onion, chopped
2 teaspoons garlic, minced
1 teaspoon ham base (such as Better than Bouillon®)
1 dash hot pepper sauce (such as Tabasco®), or to taste
1 pinch salt and ground black pepper to taste

Steps:

  • Bring 8 cups water and pinto beans to a boil in a large pot. Remove pot from heat, cover, and let stand for 1 hour. Drain and rinse before using.
  • Transfer pinto beans to a slow cooker. Add ham bone, red onion, minced garlic, and ham base. Pour in remaining 6 cups of water, or enough to cover the beans.
  • Cool on Low until beans are tender, about 8 hours.
  • Remove the ham bone, shred meat, and add back to the beans. Discard the bone. Serve hot, seasoned with hot sauce, salt, and pepper.

Nutrition Facts : Calories 178 calories, Carbohydrate 32.4 g, Fat 0.7 g, Fiber 7.8 g, Protein 10.7 g, SaturatedFat 0.1 g, Sodium 184.4 mg, Sugar 2 g

PINTO BEANS & HAM



Pinto Beans & Ham image

Make and share this Pinto Beans & Ham recipe from Food.com.

Provided by Gaelige Coinnaigh

Categories     One Dish Meal

Time 9h15m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 lb dried pinto bean, sorted and washed
5 cups water
1 large onion, chopped
4 -8 ounces cooked ham, chopped
3 garlic cloves, minced
1/2 cup chopped green pepper
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano

Steps:

  • Cover beans with water and soak overnight; drain.
  • Place beans in a 5- or 6-quart slow cooker/Crock Pot with water and remaining ingredients.
  • Cover cooker and cook on low setting for 9-10 hours, or until beans are soft and done. Stir a couple of times during cooking, if possible. Serve with cornbread, rice, a green salad or slaw.

PINTO BEANS WITH HAM FOR THE CROCK POT



Pinto Beans With Ham for the Crock Pot image

I used to spend all day cooking a pot of beans and watching them carefully so they didn't burn. The crock pot solves that problem. Serve a big bowl of these with big piece of cornbread...That's good eating.

Provided by Sandy in Oklahoma

Categories     Ham

Time 8h5m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb dried pinto bean, sorted and washed
5 cups water
1 large onion, chopped
4 -8 ounces cooked ham, chopped
3 garlic cloves, minced
2 jalapeno peppers, seeded and chopped
1 tablespoon chili powder
1 teaspoon pepper
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
salt, to taste

Steps:

  • Cover beans with water and soak overnight; drain.
  • Place beans in a 6 quart crock pot with water and remaining ingredients except salt. Cook on low setting for 8-10 hours, or until beans are soft and done. Stir a couple of times during cooking, if possible. Add salt after beans are done. Cooking salt in the beans will make them tough.
  • Note: The jalapenos will give your beans a bit of heat. You can control how hot you want them by the amount of pepper you add. If you want no heat, replace the jalapeno with 2 tablespoons of chopped green bell pepper.

CROCKPOT PINTO BEANS AND HAM



Crockpot Pinto Beans and Ham image

This recipe came from Mommy's Kitchen. Prep time does not include time to soak beans the night before.

Provided by Lavender Lynn

Categories     Beans

Time 9h

Yield 8 serving(s)

Number Of Ingredients 8

1 (16 ounce) package dry pinto beans
2 tablespoons baking soda
1 tablespoon fiesta pinto bean seasoning
1 tablespoon sugar
1 tablespoon vegetable oil
1/2 tablespoon pepper
1 small onion, cut into chunks
ham hocks, ham bone or 2 cups cooked ham

Steps:

  • Sort your beans and remove and broken pieces or pebbles. I use one 16 oz package of beans. Place in a large bowl or pot, covering with water.
  • Add the baking soda to the water, and let the beans soak at least 6 hours or overnight. After 6 hours or overnight drain the water from the beans.
  • Add the beans to a 6 quart crock pot and cover with fresh water. You want the beans to be covered by at least one inch.
  • Add the pinto bean seasoning, sugar, vegetable oil, pepper and onion. Taste the beans after several hours of cooking and add more seasonings if you think it needs it. I used a total of one tablespoons pepper.
  • Add one of the following for additional seasoning, one ham hock, ham bone, or slice of country ham cut into pieces.
  • Place lid on crock pot and cook on high for about 6-8 hours. make sure the beans stay covered with water, so check occasionally. If you need more water, then add it. The beans should have a soup consistency.
  • In 6 hours, test beans and if they are cooked. Remove ham bone and pull of the meat or remove meat from ham hock and serve. Don't forget the wedge of cornbread.

IRMA'S PINTO BEANS AND SMOKED HAM SHANKS



Irma's Pinto Beans and Smoked Ham Shanks image

In the early sixty's I lived in Yuma Arizona. I was "adopted" by my friend Rick Ramirez's Family. His Mom, Irma, pronounced 'ear-mah' was world champion at making simple ingredients taste Heavenly. This is one of her's.

Provided by Pierre Dance

Categories     Ham

Time 20h

Yield 10 serving(s)

Number Of Ingredients 13

1 lb pinto beans
2 -3 tablespoons olive oil
2 onions, coursely chopped
3 stalks celery, chopped
1/2 lb baby carrots, quartered lengthwise
4 jalapenos, whole
4 cloves garlic, minced
1 tablespoon oregano, crushed
2 teaspoons freshly ground cumin seeds
1 teaspoon dried thyme
2 smoked ham, shanks (like ham hocks but less fat-more meat)
2 quarts vegetable stock
3 cups cooked basmati rice

Steps:

  • Sort and wash Beans.
  • cover with water (they will double in bulk.) Cover the pot and let soak overnight in frig.
  • In the morning bring the Stock to a boil on the stovetop.
  • Drain and rinse the Beans.
  • Meanwhile, Char the Jalapenos to remove the skins.
  • Pierce the stim end with a bamboo skewer to use as a handle.
  • Hold over a gas flame or use a propane tourch.
  • Remove the stem, quarter, remove the seeds and vains.
  • Finely mince.
  • Saute all of the vegetables'til tender.
  • Place all ingredients in crock pot and top off with boiling Stock.
  • Stir.
  • Cover, cook on low 8-10 hours.
  • Remove Ham Shanks, trim skin and fat, debone and cut meat into bite-sized pieces. Return to pot and mix well.
  • Serve on a bed of cooked rice, topped with Creme Fraiche or Sour Cream and fresh chopped Cilantro.

PINTO BEANS WITH SAUSAGE AND HAM



Pinto Beans With Sausage and Ham image

This recipe started out on FaceBook in our recipe swap group posted by member Vicky. Originally this recipe called for Kidney beans and Hamburger meat which I replaced the kidney beans with Pinto Beans, and used ham instead of Hamburger meat, (adding the ham instead of hamburger was by mistake). I was trying to remember the ingredients by heart. I put this pot of beans on cooking this morning while my neighbors were over helping me get things arranged in the house for the big Super Bowl Game tomorrow. I managed to set aside a bowl to take to work with me next week, thank goodness I did because the next time I saw the pot one of my neighbors was mopping the inside of the pot with a slice of bread.....all the beans were gone!

Provided by GrandmaG

Categories     Stew

Time 5h30m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 14

2 cups dry pinto beans, washed
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon baking soda
1/2 cup onion, chopped
1/2 cup bell pepper, chopped
1/2 cup fresh mushrooms, sliced
1 (4 ounce) can mushroom stems and pieces
1 quart whole tomato (or 2 small cans)
3 garlic cloves, of roasted garlic mashed (I usually keep leftover cloves of roasted garlic in a small bowl in the fridge)
1 teaspoon oregano
1 teaspoon creole seasoning (I use Tony Chachere's)
1 lb bulk sausage, browned (I use mild but if you like the heat use hot)
1 cup cubed ham (I used left overs from a ham I had baked and froze)

Steps:

  • In a large pot add pinto beans, and fill with water.
  • Add salt, pepper and baking soda. Over medium high heat bring to a rapid boil.
  • In a medium fry pan, crumble the bulk sausage and brown. Remove the sausage with a slotted spoon and add to the beans.
  • In the same fry pan with the sausage grease add chopped onions, chopped bell peppers, and both fresh and canned mushrooms.
  • Saute the vegetable mixture over medium heat until the onions are clear and the fresh mushrooms have cooked, about 15 minutes.
  • Add the vegetable mixture, grease and all to the beans.
  • Add cubed ham.
  • Add mashed roasted garlic, creole seasoning and the oregano.
  • Bring to a rapid boil, then reduce heat to low and cook for 3 to 4 hours adding water a cup at a time as needed it will form a thick broth. Beans are done when you can mash one easily with no resistance.
  • You can also add all ingredients to a crock pot and cook on low for 12 hours 6 hours on high.

Tips:

  • Soak the beans overnight: This will help them cook more evenly and reduce the cooking time.
  • Use a slow cooker: This is a great way to cook pinto beans because it allows them to cook slowly and evenly. You can also cook them on the stovetop, but you'll need to watch them more closely.
  • Add flavorings: Don't be afraid to add flavorings to your pinto beans. Common flavorings include onion, garlic, cumin, chili powder, and salt and pepper. You can also add diced ham, bacon, or sausage for a more robust flavor.
  • Thicken the beans: If you want your pinto beans to be thicker, you can add a cornstarch slurry or a roux. A cornstarch slurry is made by mixing equal parts cornstarch and water, while a roux is made by cooking equal parts flour and butter.
  • Serve with your favorite sides: Pinto beans are a versatile dish that can be served with a variety of sides. Common sides include rice, cornbread, coleslaw, and pickled vegetables.

Conclusion:

Pinto beans are a delicious and nutritious dish that is easy to make. They are a good source of protein, fiber, and vitamins. Pinto beans can be served as a main course or a side dish. They are also a great addition to soups, stews, and salads. So next time you're looking for a hearty and flavorful meal, give pinto beans a try.

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