I have lived here in the Pacific Northwest for the last 20 years or so but my roots are definitely southern.
I was born in the beautiful state of Kentucky, and between my mom, grandmother, and all those aunts, cousins, and uncles – well let’s just say I was introduced to southern cooking at a very early age.
And they all shared one thing in common… Soup beans.
Soup Beans is just the Appalacian way of saying “a big old pot of Pinto Beans“, slow cooked in their own broth, usually flavored with either a ham hock or a piece of salt pork, and served with a big ole hunk of homemade cornbread.
Oh and don’t forget the ice-cold glass of buttermilk…
It didn’t matter who we were visiting, there was always a big pot of soup beans simmering on the stove. Sure you can buy a can of pinto beans at the store, but there’s just something about cooking them the old-fashioned way, like grandma used to, that makes them taste like home.
I’ll admit, it’s a fairly long process, cleaning, sorting, soaking, rinsing, and then an all day simmer, but let me tell you it’s SO worth it.
And inexpensive?
Dried pinto beans are one of the least expensive items you can buy in the store. A 1lb bag has ELEVEN 1/4 cup servings. That’s like .22 cents a serving. And they say eating plant-based is expensive.
They’re loaded with protein, fiber, natural fats, calcium, and even iron too.
So although this recipe isn’t exactly like grandma used to make – since she wasn’t vegan (and would probably make me go and get a switch for saying I was) – there are pretty darn close.
So get out the bean pot and let’s make some soup beans!
Vegan Soup Beans
Vegan Soup Beans | Brand New Vegan
This is the stovetop version.
In other word – this method is “slower than a whole month of Sundays” as grandma used to say. So if “yer itch’n to get ‘er done fast” …. right ‘ere is the Instant Pot version.
Otherwise, add a 1lb bag (16oz) of pinto beans to a large soup pan. I use a 6qt dutch oven. Pick through the beans to remove any sticks, pebbles, or whatnot – then cover them with at least 2 inches of water, put on the lid and forget about them until the next day. I soaked mine a good 24 hrs.
Then we drain them, rinse the beans and rinse the pot, than put the beans back in.
To that we’re gonna add 1 white or yellow diced onion, a few cloves of minced garlic, 4 cups of water, 4 cups of low-sodium vegetable broth, and a little seasoning. Then we turn up the heat and bring that to a boil. Once you have a good rolling boil, turn down the heat to a simmer, add the lid, and we wait….
I told you this is not a fast recipe.
Check your beans every hour or so to make sure there’s still plenty of liquid covering them. In about 3 – maybe 4 hours they should be tender enough to eat.
A quit word on the seasonings: Do NOT add the salt till AFTER the beans are cooked. It makes them tough. Also, I used liquid smoke to get that ‘smoky’ flavor a ham hock would give, but I know some can’t find it or don’t like it. You can either use smoked paprika instead or just leave it out.
This recipe was first published in April of 2014 so I hope you like the updates. I’ll put my original photo I took with my smartphone at the bottom.
Hope you enjoy and if you do, leave those comments below and be sure to share it with your friends.
This recipe is dedicated to both my mom and my grandma. Miss you both.
Vegan Soup Beans
- Prep Time: Overnight
- Cook Time: Till they're done
- Total Time: Probably 3-4 hrs
- Yield: A lot
- Category: Beans, Soup, Rice
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
My recipe for real, down home, simmer all day, kentucky style soup beans – made for vegans of course. Just add cornbread 🙂
Ingredients
- 16oz (1lb) bag of pinto beans
- 1 diced onion
- 3 cloves minced garlic
- 4 cups water
- 4 cups low sodium vegetable broth
- 1 tsp onion powder
- 1/2 tsp ground cumin
- 1 tsp liquid smoke (or smoked paprika)
- 3/4 tsp salt
- black pepper to taste
Instructions
- Pick over beans removing any twigs, deformed beans, dirt, etc. Rinse well and then place in a large pot and add just enough water to cover. Let soak overnight.
- The next day, drain beans, rinse well, and return to pot
- Add onion, garlic, water, broth, and all the seasoning EXCEPT the salt
- Bring to a boil, reduce heat to a simmer, and cover
- Check beans every hour to ensure there’s plenty of liquid
- Beans should be tender in 3-4 hours
- Season with salt and pepper
- Stir and serve….. preferably with a big ‘ole hunk of vegan cornbread and a Loretta Lynn CD playing in the background 🙂
Notes
Goes great with Country Vegan Cornbread
Keywords: soup beans
Vegan Soup Beans | Brand New Vegan
tg3
Will this recipe work in a 3 1/2-quart crock pot? 🙂
Chuck Underwood
It might be a bit close…..my largest corning ware dish is 3 quart and this will fill it up. Maybe try cutting the recipe in half the first time just to be safe….
diane
Has anyone made this on the IP just as tasty because the slow cooking probably enhances the flavor….
Carol
I am going to try it in the IP with “unsoaked” beans as soon as my yogurt is finished!!
Dawn
Did you cook this in the IP?
Chuck Underwood
No. Stovetop
Judy Shepherd
Being a tad impatient, I used soaked beans and put all but the salt in the IP on the Beans setting for 25 minutes. I added a sprinkle of salt after cooking was complete. It turned out delicious!
★★★★★
Cruznv
Thanks for sharing the IP version… I’ve become an impatient cook since I got my IP😜😜
Sharon welsh
How long after cooking time did you leave before released please
Donna McFarland
This is a wonnnderful family pleaser & oh so budget friendly dish Chuck!! Thank you so very much for this!! My roots are W.Virginia & we grew up healthy, well satisfied and strong on food just like this!! YUM!!
Vonda Carmack
I knew you were from Kentucky as soon as I seen the name. I’m from Rockcastle County/ Madison a county with my roots being from Hazard. I now live in NC and everybody calls these Pintos and they toss the broth. I’m trying Veganism out but have been craving soup beans. My mom uses a packet of Goya Ham seasoning (+ bacon grease). But you may want to try it. It’s not healthy by any means but it is yummy flavoring.
Jessica Sorenson
These are delicious. I only blended about 1 cup of the cooked mixture at the end, I think next time I’ll blend about 2 cups. Thanks for the recipe!
natasha
The Loretta Lynn CD is definitely the secret ingredient! Saw her in Pike County about 2010 when I was living there and it was great! Thanks for the recipe. Attempting plant based!
★★★★★
Francesca
How many servings does this make? Generous servings of course! I’ve been craving what we in Indiana call Ham and Beans, but without the ham. And this looks yummy. I might substitute Great Northern beans, which is how we had it growing up. I think I’ll have some vegan sausage on the side to add in too. 😊
Chuck Underwood
Many. Like 8-12 – maybe more. Makes a big ole pot 🙂
Julie
Just made these again today. Boy are they good!
★★★★★
brooke
Hi Chuck,
I’m from WV and we simply call them brown beans (and cornbread). My dad made them every Saturday. Yum! I saw your recipe for corn bread (from your Mexican dish with it on top). Can you share with me the names of other back home dishes you’ve converted into Vegan?
Chuck Underwood
Biscuits & Gravy, Southern Green Beans, Soup Beans, Cornbread, Chicken Fried Steak, Beef Manhattan, probably a few others
Linda
I really, really loved the way this turned out. My goodness they were delicious. Some vegan recipes I’ve tried have been a let down. Not so with this one. Thank you. I’m the only vegan in a house of four and for once I didn’t mind that no one helped me eat them.
Christine
So simple yet so delicious and satisfying! Beans are nature’s perfect food for sure! A squeeze of lime, tablespoon of nooch and some hot sauce on top and yum!!!
★★★★★
Larry Woods
There is no reason this would not work with other kinds of beans, is there? Like black or kidney beans. I am trying to stop buying canned beans, but I don’t want to eat pintos all the time.
★★★★★
Wanda
Delicious bean recipe!
This is a quick version learned from my Nana in NC to soak beans. After you pick, rinse and drain beans, put them in a medium sauce pan. Cover beans with water. Leave sauce pan uncovered. Bring to a boil. Turn off heat. Let beans soak foir one hour. Beans are now ready to cook.
Kathie
Good recipe I’m sure I’ll make again! But just throw the beans in the crockpot dry with everything else, I needed to add a bit more liquid at the end. No real need for the presoak, boiling etc. They were done cooking in 3 hours on high. Also, at the end I whirled my manual mixer a few times in the crockpot to blend some smoothness. I’m all about simplicity & fewer dirty dishes.
JoAnn
How long do you cook if using stovetop instead of crockpot??
Josie Talbot
Chuck, I have a question about southern food. When I was a kid the family next door, were from Arkansas and the mom often cook pinto bean and potatoes together. Your Soup Beans reminded me of her dish. Have you ever heard of this dish?? The dish was really good. I grew up in East Texas and we always had pinto bean and rice.