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Bojangles Cajun Pintos Recipe (Copycat)

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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
soak time 8 hours
Total Time 9 hours 40 minutes
Servings 6

Ingredients
  

  • 1 pound dried pinto beans
  • Water for soaking and cooking
  • 2 tablespoons vegetable oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 4 cups chicken broth or vegetable broth
  • 1 bay leaf
  • 1 teaspoon paprika
  • ½ teaspoon smoked paprika
  • ½ teaspoon cayenne pepper adjust to taste
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 teaspoon salt add gradually, to taste

Instructions
 

  • Rinse pinto beans, remove debris, and soak in water for at least 8 hours or overnight.
  • Drain and rinse soaked beans.
  • Heat oil in a large pot over medium heat.
  • Add onion and cook until soft and translucent.
  • Stir in garlic and cook for about 30 seconds until fragrant.
  • Add beans, paprika, smoked paprika, cayenne, onion powder, garlic powder, and black pepper.
  • Pour in broth and add bay leaf.
  • Bring to a gentle boil, then reduce to a low simmer.
  • Cover partially and simmer for 1½–2 hours, stirring occasionally.
  • Add salt during the last 30 minutes, tasting and adjusting.
  • Remove bay leaf.
  • Mash a small portion of beans to thicken if desired and simmer uncovered 5–10 minutes.

Notes

Always soak beans for even cooking and better texture.
Add salt late to prevent tough beans.
Smoked paprika gives the closest Bojangles-style flavor.
Let beans rest 10 minutes before serving for best consistency.
Stores well in the fridge for up to 4 days and freezes up to 3 months.