Southern Grandma's Pinto Beans

Cook about 3 hours 10 minutes (10-minute boil + 3-hour simmer)

Add these in Recipe Keeper after importing
CourseMain Dish
CategoriesBean, Pork
CollectionsPepperbellypete
SourcePepperbellypete – YouTube
Notessee “Notes” below
Southern Grandma's Pinto Beans

Reconstructed from the video's narration — no written recipe in the description and no creator recipe in the comments. Quantities below are as stated; one is ambiguous (see Notes).

Ingredients

1 1/2 lb dried pinto beans

Water, to cover by about 3 inches

1/2 lb smoked sausage, sliced (the video uses Conecuh)

1 medium onion, chopped

2 fresh jalapeños, chopped

8 cloves garlic, chopped

1 large smoked ham hock

1 Tbsp black pepper

Garlic powder

2 Tbsp Flavor Time Southern Seasoning (or your favorite Southern all-purpose seasoning)

Chicken broth, to cover by about 3 inches

  • To serve

    • Hot sauce (habanero)

    Cornbread

    Instructions

    In an 8-quart pot, add the dried pinto beans. Cover with water by about 3 inches.

    Bring to a boil and boil for 10 minutes.

    Drain the beans and rinse them well.

    In the same pot, cook the smoked sausage for a couple of minutes.

    Add the onion, jalapeños, and garlic. Cook a few minutes, scraping up everything from the bottom of the pot.

    Add the ham hock, black pepper, garlic powder, and Flavor Time Southern Seasoning.

    Add the beans back in. Cover with chicken broth by about 3 inches.

    Put the lid on and let simmer over medium-low heat for 3 hours.

    Serve with a splash of hot sauce and a piece of cornbread.

    Notes

    The narration says "1 Tbsp of black pepper, garlic powder" back to back — it's unclear whether that's 1 Tbsp of black pepper plus a separate, unstated amount of garlic powder, or 1 Tbsp total of the two combined. Listed here as separate seasonings with the garlic powder amount left open.

    Gap in this export: Amount of garlic powder (see Notes above)

    Gap in this export: Number of servings