Bojangles Pinto Beans Recipe
Ingredients
- Pinto Beans
- 1 pound dried pinto beans
- 8 cups water plus more for soaking
- 2 tablespoons vegetable oil or olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- Flavor and Seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 bay leaf
- 1 tablespoon chicken broth powder or bouillon halal-certified or vegetable
- Optional Add-Ins
- ½ teaspoon liquid smoke use sparingly
- A small pinch of sugar balances flavor
Instructions
- Soak the Beans
- Rinse the dried pinto beans and remove any debris. Place them in a large bowl and cover with at least 3 inches of water. Soak overnight for best results.
- Quick-soak option: Boil beans for 2 minutes, turn off heat, cover, and let sit for 1 hour.
- Drain and rinse before cooking.
- Cook the Onion and Garlic
- Heat oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook for 4–5 minutes until soft and translucent. Add garlic and cook for 30 seconds until fragrant.
- Add Beans and Seasonings
- Add soaked beans, 8 cups water, smoked paprika, onion powder, garlic powder, bay leaf, black pepper, and broth powder. Stir well and bring to a gentle boil.
- Simmer Slowly
- Reduce heat to low and simmer uncovered for 1½ to 2 hours. Stir occasionally and add water as needed to keep beans just covered.
- Season Near the End
- Add salt during the last 30 minutes of cooking. This keeps the beans tender and creamy.
- Adjust Texture and Flavor
- Lightly mash a small portion of beans against the side of the pot and stir back in to thicken naturally.
- Taste and adjust seasoning. Add a pinch of sugar or a drop of liquid smoke if desired.
- Remove the bay leaf before serving.
Notes
Smoked paprika replaces the traditional ham flavor without pork
Simmer uncovered for thicker beans, covered for soupier texture
Older beans may need extra cooking time
Salt too early can cause tough beans