SOUP BEANS

These hearty Appalachian soup beans are pure mountain comfort – tender, smoky pinto beans swimming in a rich, concentrated broth that begs to be soaked up with cornbread. Made with just a handful of simple ingredients, this humble dish delivers deep, satisfying flavors that have nourished generations of families through long mountain winters.

Why You’ll Love These Soup Beans

• Simple, budget-friendly comfort food at its finest
• Rich, smoky flavor from bacon and ham
• Creates the most amazing thick, flavorful broth
• Perfect match for cornbread and tangy chow-chow
• Makes incredible leftovers (even better the next day!)
• No fancy ingredients or techniques needed
• Great base for customizing with your favorite toppings

Y’all, let me tell you – these aren’t your average beans! While they may seem similar to my cozy potato soup recipe, soup beans have their own special charm. The magic happens during the long, slow simmer when those humble pintos transform into creamy, tender bites of heaven. The broth thickens naturally, becoming almost gravy-like, packed with savory goodness from the smoky pork.

What makes these truly special is how the beans and broth come together – the beans stay intact but are melt-in-your-mouth tender, while the cooking liquid reduces to this incredible consistency that’s thicker than soup but not quite as thick as gravy. It’s this perfect in-between that makes every spoonful absolutely dreamy, especially when you’ve got a piece of cornbread ready to soak up all that goodness!

And friends, don’t skip the chow-chow – that tangy, pickled relish cuts right through the richness of the beans and adds the perfect punch of flavor. It’s these little touches that make soup beans such a beloved Appalachian tradition.

Ingredients You’ll Need

Let me walk you through everything needed for these cozy Appalachian soup beans. Each ingredient plays a special role in creating that perfect, hearty bowl.

• Dried Pinto Beans: The star of our show! Just like my hamburger potato soup, we’re building layers of comfort here. Use 1 pound of dried pintos – they’ll plump up beautifully and create that creamy, tender texture we’re after.
• Bacon & Ham: These two pork products are non-negotiable! The bacon (6 slices, diced) renders its fat for flavor-building, while 1 cup of diced ham brings that deep, smoky richness. The combo reminds me of my grandma’s cowboy casserole – pure comfort food!
• Aromatics: One diced onion, 2 celery stalks, and a bell pepper create our flavor base. They’ll practically melt into the broth, leaving behind their sweet, savory essence.
• Chicken Stock: Use 6 cups of good-quality stock. This isn’t just the cooking liquid – it becomes our velvety pot likker, so quality matters!
• Seasonings: Keep it simple with salt, black pepper, and a bay leaf. Trust me, with good ingredients, that’s all you need.

Success Tips & Tricks

1. Bean Selection Matters: Pick through your dried beans carefully. Look for even-sized beans without cracks or discoloration. Fresh dried beans (yes, that’s a thing!) will cook more evenly and become tender faster.
2. The Soaking Secret: Don’t skip soaking your beans! I like overnight soaking, but if you’re in a hurry, quick-soak by bringing beans to a boil, turning off heat, and letting them sit covered for 1 hour.
3. Low and Slow: This isn’t a rush job – let those beans simmer gently. Rapid boiling can break the beans’ skins before they’re tender inside. A gentle bubble is all you need.
4. Season Gradually: Add salt after your beans are tender. Early salting can make beans tough (I learned this the hard way!). Once tender, season little by little until the flavor is just right.

Step-by-Step Instructions

Let’s make the most flavorful pot of soup beans you’ll ever taste! The process is simple but requires patience to develop those deep, comforting flavors.

1. Prepare the Beans:
   • Sort through 1 pound of dried pinto beans, removing any stones or damaged beans
   • Rinse beans thoroughly under cool water
   • Place in a large bowl and cover with water by 2 inches
   • Soak overnight or at least 8 hours
2. Build the Base Flavors:
   • In a large Dutch oven, cook 6 slices of chopped bacon until crispy
   • Add diced onion, celery, and bell pepper to the bacon drippings
   • Cook until vegetables are soft and fragrant, about 5 minutes
   • Stir in 2 cups of diced ham and cook for another 2 minutes
3. Cook the Beans:
   • Drain and rinse the soaked beans
   • Add beans to the pot with 8 cups of chicken stock
   • Bring to a boil, then reduce to a gentle simmer
   • Cook for 2-3 hours, stirring occasionally, until beans are tender and creamy

Just like my favorite Crock Pot Chicken and Rice, these beans get better the longer they cook!

Recipe Variations & Uses

Bean Variations

• Black-Eyed Peas Version: Perfect alongside old-fashioned chicken and rice casserole
• Pink Eye Peas: Cook for about 1.5 hours instead of 2-3
• Lima Beans: Add extra stock as they tend to absorb more liquid

Serving Suggestions

• Serve with hot cornbread and tangy chow-chow
• Top with fresh scallions or spring ramps
• Pair with sausage cream cheese dip and crackers for a hearty meal

Storage Tips

• Store leftovers in an airtight container for up to 5 days
• Freeze portions in freezer bags for up to 3 months
• When reheating, add a splash of stock if needed to thin the broth

FAQs & Final Thoughts

Frequently Asked Questions

Final Thoughts

Y’all, these soup beans are pure comfort in a bowl! They remind me of Sunday suppers at my grandmother’s house, where the smell of simmering beans and fresh cornbread would fill the kitchen. Don’t rush the cooking process – let those flavors develop slowly and naturally. The best part? They’re even better the next day!

If you’re new to Appalachian cooking, this recipe is the perfect place to start. It’s simple, soul-warming, and guaranteed to become a family favorite. And trust me on the chow-chow – that tangy kick takes these beans from delicious to absolutely unforgettable!

Soup Beans

A comforting and flavorful soup, perfect for a cool Southern night. Features pinto beans, bacon, ham, and a blend of savory spices.

Prep Time: 3 hours hours

Cook Time: 8 hours hours

Total Time: 11 hours hours 20 minutes minutes

Servings: 8

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Equipment (affiliate links)

• ▢
  1 Dutch oven
• ▢
  1 Large bowl
• ▢
  1 Slotted spoon

Ingredients

• ▢ 1 lb dried pinto beans rinsed and sorted
• ▢ 6 thick-cut, applewood-smoked bacon slices chopped
• ▢ 9 oz yellow onion chopped (1 3/4 cups)
• ▢ 10 oz red bell pepper chopped (1 1/4 cups)
• ▢ 2 medium-size celery stalks chopped (about 2/3 cup)
• ▢ 2 Tbsp minced garlic (from 3 garlic cloves)
• ▢ 8 cups chicken stock
• ▢ 2 lb ham bone
• ▢ 1 dried bay leaf
• ▢ 1/2 tsp crushed red pepper
• ▢ 1 Tbsp chopped fresh thyme
• ▢ 1/4 cup chow-chow
• ▢ thinly sliced scallions

Instructions

• Place beans in a large bowl; add water to cover beans by 2 inches. Soak beans 8 hours or up to 12 hours. Drain beans, and set aside.
  1 lb dried pinto beans
• Heat a Dutch oven over medium. Add bacon; cook, stirring occasionally, until rendered and crispy, 6 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate; set aside. Do not wipe Dutch oven clean.
  1 lb dried pinto beans
• Add onion, bell pepper, and celery to drippings in Dutch oven. Cook over medium-high, stirring occasionally, until vegetables are tender and lightly browned, about 6 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute.
  1 lb dried pinto beans
• Add soaked pinto beans, stock, ham bone, bay leaf, and crushed red pepper. Bring to boil over medium-high; cover, reduce heat to medium-low, and simmer, stirring occasionally, until beans are very tender but still retain their shape, about 2 hours. Uncover and cook until liquid thickens slightly, about 30 minutes.
  1 lb dried pinto beans
• Remove from heat, and stir in thyme. Divide soup evenly among bowls, and top each serving evenly with chow-chow, scallions, and reserved bacon. Serve with cornbread.
  1 lb dried pinto beans