How to Make Best Pinto Beans - Southern Style - Dark Savory Broth

Master Cookbook on Shopify: https://collardvalleycooks.com/collec... Master Cookbook on Amazon: https://amzlink.to/az0gh08tgT4f0 Old Fashioned Pinto Beans 🥣 Southern Style - Simple Ingredients #PintoBeans #SouthernCooking #CookingTips #pintobeans How to Get the Darkest, Richest Broth in Your Pinto Beans Have you ever wondered why some pinto beans have a thin, pale liquid while others have that deep, dark, flavorful "pot liquor" that’s just perfect for dipping cornbread? Today, I’m sharing my secrets for getting the richest broth and the creamiest beans every single time! In this video, I’ll show you the "two-knuckle rule" for water, why the brand of bean you buy actually matters, and my specific trick for using beef bouillon to deepen that color and flavor. Plus, we’re making my famous crunchy buttermilk cornbread in a seasoned cast-iron skillet to complete the meal! What You’ll Learn: The Secret to Dark Broth: Why I use beef bouillon instead of chicken for pintos. The Salt Rule: When to add salt (and when NOT to) so your beans stay tender. The 2-Knuckle Rule: Exactly how much water to use for a 16oz bag. Meat-Free Flavor: How to make these beans delicious without any meat at all (though I do show you how to add some browned ham at the end!). Bonus: A quick review of my new nugget ice maker for the perfect glass of sweet tea or Coke to go with your lunch. Cook like your Mama did! If you love traditional Southern recipes made simple, be sure to subscribe to Collard Valley Cooks. Get my cookbooks here: https://www.collardvalleycooks.com/co... #SouthernCooking #PintoBeans #Cornbread #CollardValleyCooks #SouthernRecipes #comfortfood Recipe Card Link: https://www.collardvalleycooks.com/re... Pinto Beans, Tammy’s MASTER COOKBOOK RECIPE # 648 Ingredients: 16 oz. dried pinto beans large stock pot or pressure cooker 4 cups water with 1 Tbsp beef bouillon granules 1 large vegetable bouillon, Knorr 1/8 cup olive oil 1/2 tsp salt 1/2 tsp black pepper Instructions: Remove any discolored beans, rocks, or debris from the package. Rinse the beans thoroughly, drain, then cover with water and bouillon, ensuring the water is 2 inches above the beans. Add oil, salt, and pepper. Bring to high pressure for 20 minutes, turn off and let sit for 3 hours. Take off cover and continue cooking until soft. Taste and add more salt if needed before serving. Stock pot: Bring to a boil for 15 minutes. Turn off soak 2 hours. Add water to cover, place in refrigerator and soak overnight in pot. Take pot out, bring beans to a LOW boil and cook until soft. Taste and add more salt if needed before serving. Option: Use ham pieces to flavor (I do not recommend bacon, bacon grease). If using meat do not let beans sit out without refrigeration for more than 2 hours. #comesitatmytable #acrehomestead #thepressleygirls #camirra’skitchen #cookingwithbrendagantt #celebratingappalachia #juicychicken #pauladeen #whippoorwillholler © 2016-2026 Collard Valley Cooks LLC. All rights reserved.No part of this video, audio recording, or visual content may be downloaded, re-uploaded, or redistributed on any platform without express written permission. Stolen video footage or ripped audio will be met with immediate digital copyright takedown requests (DMCA) and account reporting. For licensing inquiries, contact tammy@collardvalleycooks.com.