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Bone Broth Pinto Beans

The Best Pinto Bean Soup

These bone broth pinto beans are made in your multi-cooker. Ready in no time. Full of robust bone broth flavor, it’s off the charts healthy!

How to Cook Pinto Beans Fast

Full disclosure. This is a recipe that is sponsored which means I do receive a little compensation. WhoooHooo!

However, if you know me well, you know full well that I love beans. I love cooking healthy. And, when I can find products like Kettle and Fire Bone Broth that makes my beans tastier and healthier, then I’m all for it. And, it’s nice to receive a little bit of compensation for my efforts. So, sure hope you click and order some of this fabulous bone broth for your pantry! Use the code: ALLYSKITCHEN for your 20% discount! 

Pinto Beans

Growing up in Southern West Virginia where coal was king back in the day, pinto beans and cornbread could be found on most family tables at least weekly if not more times. Beans are healthy and nutritious (am I repeating myself?). They’re super affordable and versatile.

If you’re wondering why I use nutritional yeast in many of my recipes, well, here’s some information for you to mull over. I’m always looking for ways to infuse nutrition. 

Southern Pinto Beans Recipe

Making a big pot of pinto beans is all about the seasoning, particularly if  you’re just using water as your liquid. So, I say ‘be not afraid’ of a little fat back, salt-cured, because it goes a long way in the flavor department.

Plus, hold off on any salt as the salt-cured has plenty in it. I also have used a beef shank for seasoning when using water for cooking. 

Pinto Beans Recipe

This pinto bean recipe is totally intended to have a brothy soupy liquid broth. 

I love using the Kettle and Fire bone broth. The beans soak up as they cook the broth and become so flavorful.

Be sure to get your 20% off by ordering at this LINK and using the code: ALLYSKITCHEN. 

How Do You Thicken Pinto Bean Juice


If you want your bean soup to be creamy and thick, then you can use flour, cornstarch, arrowroot or potato starch to thicken. Simple put about four tablespoons of the thickening agent into a cup with about a cup of your hot broth. Whisk it real good to get out all the small pebbly size lumps. You’ve created a ‘slurry’, kind of like a roux, then you drizzle back into your pot of beans. 

I’ve also found that simply refrigerating the beans overnight tends to thicken the broth somewhat. 

Dried Pinto Beans

I can’t even imagine using canned pinto beans, well, unless I’m in a time crunch pinch. When I make dried pinto beans, I’ll make a big pot and freeze some for other things like chilis and soups.

Now, if you’re from coal minin’ country and you’re right here now looking at this recipe, please take a minute and leave me one of your best stories about pinto beans and living in Appalachia! Food is inexplicably intertwined with our memories!

Here’s something really fine to eat with your beans! Bacon dripping collard greens! YUM!!

How to Cook Pinto Beans

Some folks soak their beans. According to the NYT Cooking, “Soaking. Soaking your beans helps them cook faster and more evenly, and it can also make them easier to digest. If you add salt to the soaking water (in other words, make a brine), your beans will cook even faster; the salt helps break down their skins.”

However, having cooked beans for decades and cooking way too many pots of beans to count, I can assuredly say that I rarely soak my beans. Yes, I rinse and clean them well, but I usually don’t soak for hours. Here’s one of my ‘soaked bean’ recipes.

Nutrition in Pinto Beans

Dried pinto beans and navy beans are a homerun for nutrition. The nutrition in pinto beans includes things like dietary fiber, protein, and vitamins and minerals. Pinto beans and navy beans are rich in complex carbohydrates and they have a low glycemic index.

This means that you have staying power with your energy and blood sugar levels. Pinto beans and navy beans are a great food for management of diabetes, hyperlipidemia and insulin resistance management. For more nutritional value of pinto beans and navy beans check out this Healthline article on the Healthiest Beans

How to Cook Dry Beans

You want to wash your beans well. Immerse them in water and let the sit for about 15 minutes, then drain in a colander. Do this two or three times prior to cooking.

Some folks soak their beans. I typically do not. Soaking beans for a few hours or overnight before cooking helps remove some of the sugars that cause some of the infamous digestive issues and flatulence associated with eating dry beans. It’s also supposed to reduce the cooking time for dry beans. My issue with soaking beans is that sometimes the skins of the bean start separating and the finished beans can be mushy. Yes, beans that have not been soaked usually take longer to cook. But, that’s fine with me because I get an improved end result. 

Just remember that pinto beans (or most beans) soaked longer than 12 hours can get ‘water logged’ absorbing too much water. This results in the beans losing their characteristic texture and flavor.

How to Make Beans

Making beans is really easy. And, if you use your multi-cooker then you’ve got them in no time at all. Check out my Amazon Storefront for dibs on my multi cooker, which I love! Look in the list titled “Kitchen Cooking Investments”. 

What to Serve with Pinto Beans

Some of my picks for sides with pinto beans. 

Absolutely CORNBREAD! And, mine is super easy because you’re using the best cornmeal mix!

COLESLAW. COLESLAW. COLESLAW. Yes, check out each of these recipe because I love coleslaw!

TATERS. TATERS. TATERS. Yep, you gotta have taters! 

And, a fabulous side dish with these beans is Maple Bacon Kale Roasted Potatoes

Bone Broth Pinto Beans

The Best Pinto Bean Soup

The Best Pinto Bean Soup

Yield: Serves: 10+

Ingredients

  • 3 cups dried pinto beans, rinsed and drained
  • 1 cup sweet onions, diced
  • 2 Tbl. nutritional yeast
  • 2 tsp. sea salt
  • 2 tsp. smoked paprika
  • 2 tsp. cumin
  • 1 tsp. coarse ground pepper
  • 4 Tbl. extra virgin olive oil
  • 2 boxes (16.9 oz./each) Kettle & Fire Beef Bone Broth + 2 cups water

Instructions

  1. Put all the ingredients in a multi-cooker. Give a quick blend of ingredients.
  2. Set on pressure cooker setting for 1.5 hours.
  3. After cooking, check to see if beans are tender. If not, cook another about 10-15 minutes. Remember, all multi-cookers are slightly different.
  4. Serve whenever. You can keep the beans on the 'Warm' setting until ready to serve.
  5. Add diced ham, optional.

Notes

All multi-cookers are slightly different. I use a Cuckoo multi cooker. For this recipe I used the [Meat] pressure cooker setting for 1.5 hours.

Your sharing is GOLDEN! Thank you!

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Bone Broth Pinto Beans

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