Monday, November 10, 2008

Deep South Pinto Beans and Rice

Pinto beans, slow cooked with ham, onion, celery and jalapenos, served over rice with a side of collard greens and hoecakes. Now that is some good eatin'!
Pinto beans, slow cooked with ham, onion, celery and jalapenos, served over rice with a side of collard greens and hoecakes. Now that is some good eatin'!

Deep South Pintos and Rice

Though pinto beans may not really be a classic Southern recipe for this part of The Deep South, that doesn't make them any less popular as a southern dish. Yes, we are all about the red beans and rice down this way for sure, and instead of the classic pintos often made in other areas of the South, I made this version of pintos much like my own homemade red beans and rice, but with the addition of a little Tex-Mex flavor by using jalapenos in place of the usual sweet green bell pepper and a few other flavor boosters.

Of course, never one to leave things alone much, we southerners also love to garnish our pinto beans with a tablespoon or two of Chow Chow - a southern relish made of cabbage or sometimes green tomatoes, onion, peppers, often hot, in a vinegary sweet syrup. It's a perfect garnish for just about any bean, but especially endeared to pintos although pickled onions are a favorite too.


Ham, andouille or smoked sausage, or bacon all work for flavoring, and certainly if you have a ham bone, by all means use it! Add in the veggies and saute.


Add the beans, chicken base, jalapenos and juice, salsa and pepper and let it stew for couple hours, or pour it all into a crockpot and cook on low for 10 to 12 hours.


Pintos are a nice change of pace and a delicious heart warming pot of beans.  Scoop them over hot, cooked rice and serve with hot buttered flour tortillas, yeast rolls or better yet, a big slice of hot buttered southern style skillet cornbread, or hoecakes and maybe some greens on the side. Top with some Chow Chow as shown below. Enjoy!


For more of my favorite bean recipes, visit my page on Pinterest!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!



Yum

Recipe: Deep South Pinto Beans and Rice

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 2 hours | Yield: About 6 to 8 servings

Ingredients
  • 1 pound of dry pinto beans, soaked overnight, picked through and rinsed
  • 2 tablespoons olive oil
  • 2 cups of chopped, cooked ham, 1/2 pound package of smoked sausage or andouille sausage, or 1/2 pound of bacon, chopped
  • 1 large onion, chopped
  • 1/4 cup of chopped celery
  • 2 cloves of garlic, minced
  • 1 tablespoon chicken base (like Better than Bouillon brand)
  • 1/4 cup of chopped, jarred pickled jalapeno slices
  • 1 tablespoon of jalapeno juice, from the jar
  • 1/4 cup of green or red salsa
  • About 1 teaspoon freshly cracked black pepper
  • 1 teaspoon of kosher salt, or to taste
  • 1/4 to 1/2 teaspoon of Creole or Cajun seasoning (like Slap Ya Mama)
  • Hot, steamed rice
Instructions

Soak beans overnight, or use quick boil method. If you are using bacon, or bacon in combination with other meats, omit the oil and saute the bacon first before the other meats. Use the rendered fat to saute the vegetables. Otherwise, heat the oil in a stockpot and add the ham or sausage, cooking until browned. Add the chopped onion and celery and cook and stir until onion is softened and slightly caramelized. Add the minced garlic and cook for about a minute. Stir in the beans, chicken base, jalapenos, juice, salsa and pepper; add enough water to cover, plus about 2 inches (about 2-1/2 quarts total) and bring to a boil.

Reduce heat and simmer for about 1-1/2 to 2 hours, stirring regularly. Add additional water 1/2 cup at a time only if the beans thicken too much. Add salt and Cajun seasoning, taste and adjust as needed. Remove a cup of the beans and use an immersion blender to puree, or mash them with a fork, returning them to the pot; stir.

Serve as a side dish or scoop beans over hot, cooked rice and serve topped with Chow Chow if desired. Add warmed, buttered flour tortillas, a big slice of hot buttered southern style skillet cornbread, hoecakes or even a yeast roll, and maybe even some greens on the side.

Cook’s Notes: To lessen the heat, substitute chopped, undrained green chilies and eliminate the jalapenos and juice. You'll get a lighter colored bean if you pre-soak them, darker if you simply cook them without soaking, however, they will take longer to cook. Older beans tend to also take longer, so the fresher your beans, the less time they generally will take.

Quick Boil Method: Rinse and sort beans and place into a deep pot, adding water to cover beans plus about an inch or so. Do not add any seasonings or salt! Bring to a boil; boil for 5 minutes uncovered, turn off heat, cover and let soak for one hour. Drain and set aside.

Crockpot: Soak beans overnight, drain and rinse and place into crockpot. Saute meats and veggies; add to crockpot. Stir in all of the remaining ingredients, except for the salt, Cajun seasoning, and rice, but including the water (enough to cover plus 2 inches). Cook on high until beans are tender, 6 to 8 hours, or low 9 to 12 hours. Length of time will depend on freshness of beans. When done, remove 1 cup of beans and mash, return to the crockpot and stir in.

Source: http://deepsouthdish.com

NOTE: You do not need to request access to print! Access is for editing purposes only.
Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too Y'all!

Cajun White Beans and Rice
Southern Butter Beans
Homemade Southern Red Beans and Rice
Posted by on November 10, 2008

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2024 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed