Southern Soup Beans

Southern Soup Beans are a comforting, hearty dish that’s been a staple in Southern kitchens for generations. This recipe combines the earthy richness of pinto beans and red kidney beans, slow-cooked with smoky ham hocks, bacon, or fatback for deep, savory flavor.

Often served with a side of cornbread, this simple yet satisfying meal was born out of necessity during hard times, but it remains beloved for its down-home, soul-warming qualities. Perfect for a cozy family dinner or a special meal to share, these beans bring the taste of Southern tradition to your table.

Southern Soup Beans (Pinto and Red Kidney Beans)

Ingredients:

1/2 bag pinto beans (about 1 pound)

1/2 bag red kidney beans (about 1 pound)

2 smoked ham hocks (or 4 slices bacon, or 1/2 pound fatback)

1 onion, chopped (preferably spring onions if you can find them)

3-4 cloves garlic, minced

1 tablespoon vegetable oil (for sautéing)

6 cups water (or chicken broth for richer flavor)

1 teaspoon salt (to taste)

1/2 teaspoon black pepper (to taste)

1/2 teaspoon crushed red pepper flakes (optional, for some heat)

1 bay leaf

1 tablespoon apple cider vinegar (optional, to brighten the flavor)

For serving: Cornbread (preferably made in a cast iron skillet, if you want to go traditional)

Instructions:

Prepare the Beans:

Sort through the dried beans to remove any debris or damaged beans. Rinse both the pinto beans and red kidney beans under cold water.

Cook the Pork:

In a large pot or Dutch oven, heat the vegetable oil over medium heat.

Add the ham hocks, bacon, or fatback. Brown the meat on all sides to render out some of the fat and develop flavor (about 5 minutes for bacon, 10–15 minutes for ham hocks or fatback).

Remove the pork and set aside. If there’s excess fat in the pot, drain most of it, leaving just a bit to sauté the vegetables.

Sauté the Vegetables:

In the same pot, add the chopped onion and sauté until softened, about 3–5 minutes.

Add the garlic and cook for an additional 30 seconds, just until fragrant.

Cook the Beans:

Add the rinsed beans to the pot with the onions and garlic. Stir everything together.

Return the ham hocks, bacon, or fatback to the pot. Add the bay leaf, crushed red pepper flakes (if using), and water (or chicken broth). Bring everything to a boil.

Simmer the Beans:

Once the water is boiling, reduce the heat to low and cover the pot. Let the beans simmer gently for 2 to 3 hours, or until the beans are tender and the broth is rich and flavorful. Stir occasionally and check the beans for doneness.

If the beans get too thick during cooking, you can add more water or broth to keep them at your desired consistency.

Season:

When the beans are tender, taste the broth and season with salt and pepper. If you like a bit of acidity, stir in the apple cider vinegar (this is optional but adds a nice brightness).

Serve:

Remove the ham hocks, bacon, or fatback from the pot. If using ham hocks, remove the meat from the bones, shred it, and return it to the pot. Discard any bones or skin.

Ladle the beans into bowls and serve hot, ideally with a side of freshly baked cornbread.

Tips:

For extra flavor: You can add a couple of slices of smoked sausage, a ham bone, or even a few sprigs of fresh thyme while cooking the beans.

Cornbread: If you want to go full Southern-style, pair these soup beans with cast iron skillet cornbread. It’s the perfect accompaniment to soak up the hearty broth.

Notes:

Beans and Bean Types

Pinto Beans & Red Kidney Beans: This recipe uses a combination of pinto beans and red kidney beans for added depth of flavor. Pinto beans are creamy and tender when cooked, while kidney beans have a firmer texture and a slightly earthier taste. If you prefer, you can use just one type of bean, but the mix creates a wonderful balance.

Soaking Beans: While not strictly necessary, soaking dried beans overnight can reduce cooking time and make them more digestible. If you don’t have time to soak them, you can skip this step and just cook the beans longer to ensure they become tender.

Flavoring with Pork

Pork Options: The recipe calls for ham hocks, bacon, or fatback, all of which add a rich, smoky flavor to the beans. If you’re looking for a lighter version, you can use less fatty cuts of pork or substitute with smoked turkey or sausage for a different flavor profile. The fatback or bacon will melt into the beans, adding both flavor and richness.

Flavoring the Broth: If you want to enhance the depth of the broth, consider adding a couple of whole cloves of garlic or a few sprigs of fresh thyme during the cooking process. They can be removed before serving, but they impart extra flavor.

Cooking the Beans

Slow Cooking: This dish benefits from a long, slow simmer to allow the beans to absorb the flavors of the pork and seasonings. Plan on cooking the beans for 2-3 hours, stirring occasionally, and checking for doneness. You’ll know the beans are ready when they are tender and the broth has thickened to your liking.

Adding Liquid: Keep an eye on the liquid level while cooking. If the beans seem to be getting too thick or dry, you can add more water or broth to keep them from burning. The beans should always be just covered with liquid while simmering.

Seasoning Tips

Salt and Pepper: The recipe recommends adding salt and pepper to taste toward the end of cooking. It’s important to wait until the beans are tender before seasoning because the salt can make the beans tough if added too early. The pork adds some saltiness, so taste the beans before adding more.

Red Pepper Flakes: If you like a little heat, crushed red pepper flakes can be added to the beans during cooking. Start with a small amount and taste as you go, as it can quickly get spicy.

Apple Cider Vinegar: Adding apple cider vinegar at the end of cooking is optional, but it brightens up the dish and balances the richness of the beans. If you prefer a more neutral flavor, you can skip this step.

Serving Suggestions

Cornbread: These soup beans are traditionally served with cornbread, which is perfect for soaking up the flavorful broth. If you’re making cornbread from scratch, consider using buttermilk for a tangier flavor, and bake it in a cast-iron skillet for that crispy crust.

Toppings: Some people like to top their soup beans with a little chopped green onion or a dollop of sour cream for extra flavor and freshness.

Serve with a Side: You can serve the soup beans with a side of fried potatoes, a green salad, or pickled vegetables to balance out the richness of the dish.

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Leftovers and Storage

Storing Leftovers: This dish stores well and actually improves in flavor after a day or two. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop, adding a little extra water or broth if the beans have thickened too much.

Freezing: If you have a lot of leftover soup beans, they freeze beautifully! Let them cool completely, then transfer to a freezer-safe container. They’ll keep for up to 3 months in the freezer. To reheat, thaw overnight in the fridge and warm gently on the stovetop.

Double or Halve the Recipe

For a Crowd: This recipe can easily be doubled to serve a large group. If doubling, you may need to use a larger pot and adjust the cooking time slightly. Just ensure the beans have enough liquid to cook properly.

Smaller Batch: If you’re cooking for fewer people, you can halve the recipe. The cooking time will remain about the same, but the overall quantity will be smaller.

Bean Troubleshooting

Hard Beans: If your beans are still hard after cooking for hours, they may be old. Older beans take longer to cook, or they may not soften at all. Always try to use fresh dried beans for the best results.

Too Thin: If the broth turns out too thin, simply let the beans simmer uncovered for a while longer to thicken up. Alternatively, you can mash a small portion of the beans against the side of the pot and stir them back in to naturally thicken the broth.

Nutrition Information:

Frequently Asked Questions:

Can I use canned beans instead of dried beans?

While dried beans provide the best flavor and texture when cooked slowly, you can use canned beans as a substitute if you’re short on time.

Use about 3 cans (15 oz each) of pinto and kidney beans, drained and rinsed.

Skip the initial cooking time and simply simmer the canned beans with the seasonings and pork for 20–30 minutes to let the flavors meld.

Can I make these soup beans vegetarian?

Yes! You can easily make this recipe vegetarian by omitting the pork and using a plant-based alternative for flavor.

Consider adding smoked paprika, liquid smoke, or smoked tofu for a smoky flavor.

You could also use vegetable broth in place of water or chicken broth. Adding extra herbs and spices like thyme, bay leaves, and garlic will boost the flavor.

How can I reduce the sodium in this recipe?

To reduce the sodium in this dish, you can:

Use low-sodium or no-salt-added canned beans.

Use low-sodium broth or water instead of regular broth.

Cut back on the amount of added salt, and rely more on spices (like garlic, onion powder, or smoked paprika) to flavor the beans.

Skip or reduce the amount of bacon or ham hocks, as these can contribute a lot of salt.

How do I store and reheat leftover soup beans?

Leftover soup beans can be stored in an airtight container in the refrigerator for up to 3–4 days.

When reheating, simply heat them in a pot over low heat, adding a splash of water or broth if needed to loosen the consistency.

You can also freeze leftovers for up to 3 months—just let the beans cool completely before transferring them to freezer-safe containers.

Reheat them by thawing overnight in the fridge and warming on the stove.

Can I add other vegetables to the soup beans?

Absolutely! Feel free to add vegetables like carrots, celery, or green bell peppers to the soup.

Chop them finely and sauté them with the onions and garlic to infuse the flavor into the beans.

Some people also like to add tomatoes (fresh or canned) or spinach towards the end of cooking for extra nutrition and flavor.

Do I need to soak the beans before cooking?

Soaking dried beans overnight is not strictly necessary, but it can help reduce cooking time and make the beans easier to digest.

If you choose not to soak, simply add extra cooking time to ensure the beans are fully tender.

To soak, place the beans in a large bowl, cover them with water, and let them sit overnight.

If you’re short on time, you can also use the “quick soak” method by boiling the beans for 2 minutes, then letting them sit, covered, for 1 hour before draining and cooking.

Can I use other types of beans in this recipe?

Yes, you can experiment with different types of beans, though pinto and red kidney beans are traditional for Southern soup beans.

You can substitute with navy beans, black beans, or Great

Northern beans for a slightly different flavor and texture.

Just keep in mind that different beans may require slightly different cooking times, so check for tenderness as they cook.

Can I make this recipe in a slow cooker or Instant Pot?

Yes, you can make soup beans in a slow cooker or Instant Pot:

Slow Cooker: After sautéing the pork and vegetables, transfer everything to a slow cooker with the beans and broth. Cook on low for 6–8 hours or on high for 3–4 hours until the beans are tender.

Instant Pot: For a quicker version, use the sauté function to brown the pork and cook the onions, then add the beans, liquid, and seasonings. Cook on high pressure for 30–40 minutes, then allow the pressure to release naturally.

Can I make the soup beans ahead of time?

Yes, soup beans taste even better the next day as the flavors continue to develop.

You can prepare them a day or two ahead of time and store them in the fridge.

Reheat on the stove with a little extra water or broth if needed.

This dish also freezes well for up to 3 months—just cool completely before transferring to freezer-safe containers.

To reheat, thaw overnight in the fridge and warm on the stove.

How do I thicken the soup beans if they’re too thin?

If your soup beans are too thin, there are a few ways to thicken them:

Mash some beans: Use a potato masher or spoon to mash a small portion of the beans directly in the pot. Stir the mashed beans back into the soup to naturally thicken the broth.

Simmer uncovered: Let the soup simmer uncovered for an additional 20–30 minutes to allow some of the liquid to evaporate and the soup to thicken.

Add a thickener: You can mix a tablespoon of cornstarch or flour with a little water to make a slurry, then stir it into the soup. Let it cook for another 10 minutes to thicken the broth.