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Slow Simmered Pinto Beans

Prep Time 20 mins
Cook Time 5 hrs
Total Time 5 hrs 20 mins
Course Main Dish, Side Dish
Servings 5


  • 2 pounds dry pinto beans rinsed, and sorted
  • 8 cups chicken broth or bouillon cube equivalent I use Knorr
  • 1 12- ounce package sliced smoked beef
  • 1 large sweet or yellow onion diced
  • 2 small jalapeño peppers stemmed, seeds removed, and diced
  • 2 teaspoons crushed garlic
  • 2 teaspoons liquid smoke
  • 2 Tablespoons chili powder
  • Salt to taste


  • Place beans in a large pot adding water that should be at least one inch over beans.
  • Cover with lid and allow to soak 8-10 hours or overnight.
  • Drain water. Add broth.
  • If using bouillon cubes, add clean water.
  • Add cubes when water starts to boil.
  • Separate beef strips and microwave between paper towels for 1½-2 minutes.
  • The beef will be partially cooked. This process removes excess fat without losing flavor.
  • Allow to cool and chop into small strips. Add to beans.
  • Add onion, peppers, garlic and liquid smoke.
  • Cover tightly with lid. Allow to come to a slow boil, then reduce to simmer.
  • Cook on stovetop for 4-5 hours, or until beans are tender.
  • Add chili powder and salt, if needed.
  • Serve immediately.
  • Refrigerate leftovers.
Keyword beans