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Spicy Pinto Beans | Magnolia Days

Spicy Pinto Beans

Southern-style pinto beans get a spicy kick with jalapeño peppers, green onions, and tomatoes in this flavorful side dish.
Course Side Dish
Cuisine American Southern
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 8 to 10 servings
Author Renee


  • 1 pound dried pinto beans
  • 1/4 pound salt pork sliced
  • 3 to 5 jalapeño peppers seeded and chopped
  • 3 green onions thinly sliced
  • 1 garlic clove minced
  • 1 can diced tomatoes 15 ounces
  • 4 cups water
  • Salt and pepper


  1. Place beans in a large Dutch oven or soup pot. Cover with at least 3 inches of water. Soak beans overnight. Drain and pick through beans to remove any bad beans or small rock bits.
  2. Return soaked beans to the pot. Add salt pork, jalapeño peppers, green onions, garlic, tomatoes (with juice), and 4 cups of water. Stir to combine.
  3. Bring to a slow boil over medium-high heat. Reduce heat to low, cover loosely, and simmer for 3 hours or until beans are tender. Gently stir occasionally. Add more water if needed during the cooking process.
  4. Remove and discard salt pork slices. Season with salt and pepper to taste (I added about 1 teaspoon of salt and 1/2 teaspoon pepper).

Recipe Notes

Prep time does not include soaking dried beans overnight.