Traditional stove top pinto beans are a hearty and flavorful Appalachian favorite. Perfect for budget-friendly meals!

Classic ham and bacon-flavored pinto beans and cornbread are a comforting duo boasting rich, flavors and hearty satisfaction in every bite.

white bowl of pinto beans and cornbread.

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There’s something special about making a pot of stove-top pinto beans that takes me right back to my Appalachian roots.

This traditional Appalachian soup beans recipe is more than just a dish; it’s a taste of home, a reminder of simpler times.

For me, a bowl of Southern pinto beans with cornbread isn’t just a meal; it’s comfort in a bowl.

The beauty of this recipe lies in its simplicity and the use of staple ingredients.

It’s amazing how a few basic items can come together to create something so hearty and satisfying.

Plus, it’s incredibly budget-friendly, making it perfect for feeding a crowd or just enjoying leftovers throughout the week.

One of the things I love most about these pinto beans is their versatility.

They can easily take center stage as a main dish, especially when paired with a slice of warm iron skillet cornbread or doctored-up Jiffy cornbread.

But they’re equally delicious as a side dish, complementing a variety of meals with their savory flavor and creamy texture.

There’s a warmth and comfort that comes from a pot of stove top pinto beans. The aroma fills the kitchen, inviting everyone to gather around the table.

This is a stove top version of my popular Instant Pot pinto beans and cornbread, because not everyone has a pressure cooker.

It’s a meal that warms the belly and soothes the soul, perfect for those chilly evenings when all you crave is a bit of home-cooked goodness.

More Comfort Food Recipes:

overhead view of Appalachian soup beans in a white bowl, with a plate of cornbread squares next to it.

Southern Pinto Beans as a Meal

Throughout Appalachia, including Kentucky, Tennessee, and West Virginia, pinto beans and cornbread have been a staple dish for many, many years.

Often made early in the week, stovetop pinto beans can be enjoyed for several days and across several meals.

My dad was born and raised in West Virginia. I was born there, too, and lived for several years of my life.

One of his favorite dishes was pinto beans and cornbread, so it became a staple meal in our family.

We often served them alongside fried potatoes, but I know some people serve with fried okra instead.

Pinto beans are a budget-friendly pantry staple that’s super versatile and loaded with nutrition.

This makes them a smart choice for those looking to stretch their food budget without compromising on taste or quality.

close-up view of West Virginia style pinto beans with ham, with a spoon in the bowl.

How to Make Stove Top Pinto Beans and Cornbread

It’s really easy to make this homestyle dish.

Ingredients You’ll Need:

Dried Pinto Beans
Water
Onion
Garlic
Ham Bouillon
Pepper
Salt
Smoked Ham Hock (or Smoked Pork Neck Bone)
Bacon
For serving: Doctored-up Jiffy cornbread

close-up view of southern style pinto beans in a white bowl, topped with bacon crumbles.

How to Make It:

(Full printable recipe card is available below)

Combine Ingredients. First, you’ll combine all the ingredients in a large saucepan or Dutch oven and bring to a boil.

Simmer the beans. Next, you’ll reduce the heat and simmer the beans for about 1.5 hours, stirring occasionally, or until they reach your desired tenderness.

Season and serve. Last, you’ll give the beans a taste. If needed, add more salt and pepper to taste. Serve with cornbread (and fried potatoes, if you’d like!).

Notes and Adaptations:

To soak pinto beans, you’ll add them to a large bowl or pot and cover them with cold water. You want the water level to be a few inches above the beans. Let the beans soak overnight (or at least six hours), uncovered, at room temperature. Then drain off the water and proceed with the recipe.
In addition to being served with cornbread, pinto beans are often served alongside fried potatoes. My dad liked to top his beans with diced raw onions, too!
I prefer to wait until the beans are cooked before adding any extra salt, since the ham, bacon, and bouillon provide some salt. Once they’re cooked, you can add more salt if you think it needs it.
For dessert, enjoy a slice of Appalachian fudge brownie pie!

a bowl of Appalachian pint obeans served with a slice of cornbread.

Recommended Equipment:

Dutch oven

Yield: 8 servings

Pinto Beans and Cornbread (Appalachian Soup Beans)

Name: Pinto Beans and Cornbread (Appalachian Soup Beans)
Prep time: 5 min
Cook time: 1 h 30 min
Total time: 1 h 35 min
Yield: 8
Cuisine: American
Ingredients: 1 pound dried pinto beans, picked through and soaked overnight (see notes below); 5 cups water; 1 large onion, diced; 2 teaspoons minced garlic; 4 teaspoons ham bouillon; 1 teaspoon pepper; 1 smoked ham hock (or 1 smoked pork neck bone); 3 strips bacon, chopped; Optional: Additional salt and pepper to taste; One batch of the best doctored-up Jiffy cornbread

Pinto beans and cornbread is an old-fashioned Appalachian meal that's hearty, filling, and inexpensive!

Prep Time 5 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 35 minutes

Ingredients

For the Pinto Beans:

1 pound dried pinto beans, picked through and soaked overnight (see notes below)
5 cups water
1 large onion, diced
2 teaspoons minced garlic
4 teaspoons ham bouillon
1 teaspoon pepper
1 smoked ham hock (or 1 smoked pork neck bone)
3 strips bacon, chopped
Optional: Additional salt and pepper to taste

For the Cornbread:

One batch of the best doctored-up Jiffy cornbread

Instructions

In a Dutch oven or large saucepan, combine pinto beans, water, diced onion, garlic, ham bouillon, pepper, ham hock, and bacon. Stir to combine, then bring to a boil over high heat.
Reduce heat to a simmer and cover the pot. Allow the beans to cook for about 90 minutes, stirring occasionally, until beans are tender to your liking.
Once the beans are tender, give them a taste. If needed, add more salt and pepper to taste.
Serve with cornbread (and fried potatoes, if you'd like!).

Notes

To soak pinto beans, you'll add them to a large bowl or pot and cover with cold water. You want the water level to be a few of inches above the beans. Let the beans soak overnight (or at least six hours), uncovered, at room temperature. Then drain off the water and proceed with the recipe.
I prefer to wait until the beans are cooked before adding salt, since there's salt in the ham, bacon, and bouillon.
In addition to being served with cornbread, we often enjoyed sliced, fried potatoes with this dish. My dad also topped his pinto beans with diced raw onions!
For dessert, enjoy a slice of Appalachian fudge brownie pie!

Old-Fashioned Pinto Beans and Cornbread

Traditional stove top pinto beans are a hearty and flavorful Appalachian favorite. Perfect for budget-friendly meals!

Southern Pinto Beans as a Meal