Pinto beans and cornbread – I love them!! We used to eat them every week when I was growing up. There’s just something grounding about a pot of beans quietly simmering all day. No rushing. No shortcuts. Just time doing what time does best—turning simple ingredients into something deeply satisfying.

This is the kind of food that generations before us relied on: affordable, filling, and nourishing. Pinto beans cooked low and slow with onions, mushrooms, garlic, and bay leaves create a rich, savory broth without a drop of oil or animal fat. It’s not flashy—but it’s soulful, dependable, and exactly what your body wants on a cold night or a busy week.

If you grew up in the South, you already know: a pot of beans on the stove means you’re fed, heart and soul.

Why This Recipe Works

Slow cooking builds flavor without added fat
Mushrooms add umami and a meaty depth
Bay leaves quietly elevate the whole pot
Dried beans = better texture & nutrition than canned

This is pantry cooking at its finest.

Pro Tip 🌱

If you want a thicker, stew-like texture, mash about ½ cup of beans against the side of the pot and stir back in during the last hour of cooking.

Nutrition & Cost Comparison

Pintos are a powerhouse of nutrition. They have about 260 calories, 15 grams of protein and 15 grams of fiber with no fat and no cholesterol in a cup and a half of beans.
Pinto beans are rich in potassium, magnesium, iron, and folate—nutrients that support heart health, digestion, and steady energy.
Per serving, dried pintos are significantly cheaper than other styles of beans. The are one of the most budget -friendly whole foods you can make.
- Dried beans: $0.60 per serving
- Canned beans: $1.50 per serving
- Restaurant bean dishes: $6+ per serving

Final Thoughts 🌻

Beans are one of my favorite things to eat and Dr Michael Greger would like the whole world to eat at least a cup a day. This is the kind of recipe you come back to again and again. A pot of beans that asks very little and gives so much in return—comfort, nourishment, and the quiet reminder that simple food can still feel deeply satisfying. Make it once, and it’ll earn a permanent place in your rotation.

Smoky Pinto Beans

Pintos are a staple of a Southern diet and this version is about as smoky as a pork-based version can be. Paired with a good, solid cornbread and you're in heaven!

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Prep Time 10

Cook Time 8

Total Time 8 10

Servings: 4 bowls

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

1 pound dried pinto beans soaked overnight and drained
1 large onion diced
2 cups mushrooms diced
3 –4 cloves garlic minced
2 bay leaves
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp smoked paprika
1 tsp liquid smoke
Salt to taste
Water enough to cover beans by 2–3 inches

Method

Soak the beans overnight in plenty of water. Drain and rinse.
Add everything to the pot: beans, onion, mushrooms, garlic, bay leaves, and fresh water.
Slow cook on low for 8–10 hours, or until beans are tender and creamy.
(Stovetop option: simmer gently for 2½–3 hours, stirring occasionally.)
Season with salt during the final 30 minutes so the beans stay tender.
Remove bay leaves and adjust seasoning to taste.

Notes

It’s important to soak the dry beans overnight. Then, before work, put everything in the crockpot. You’ll have dinner ready when you get home!

If you have smoked salt rather than regular salt, that adds even more smoky flavor.

My favorite smokey pinto beans!