Spicy Beans

Name: Spicy Beans
Prep time: 10 min
Total time: 4 h 10 min
Yield: 12 serving(s)
Ingredients: 4 c. dry pinto beans (about 2 pounds); 1 whole ham hock; 4 garlic cloves, finely chopped; 2 red bell peppers, chopped; 2 jalapeños, sliced (or 2 serrano peppers for spicy); 1 yellow onion, chopped; 2 tsp. kosher salt, plus more to taste; 2 tsp. black pepper, plus more to taste; 2 tsp. chili powder (optional)

They're a little spicy, a little smoky, and completely delicious.

By Ree DrummondPublished: Mar 3, 2026

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Gordon Sawyer

Yields:

12 serving(s)

Prep Time:

10 mins

Total Time:

4 hrs 10 mins

My name is Pioneer Woman and I love beans.

Sorry. It’s true, though. A big pot of brown beans simmering on the stove is one of life’s most basic, simple joys. Beans can be served with cornbread, piled on top of nachos (especially these cowboy nachos) or tacos, mashed and turned into refried beans—they're so versatile! They’re also budget-friendly, full of protein and fiber, and a cinch to throw on the stove and forget about for several hours.

Beans are good. Haven't I convinced you yet?

A big pot of beans doesn't necessarily need a bunch of fuss. A ham hock (or pieces of bacon or ham) and salt and pepper are often all they need, but this spicy variation, made with bell pepper and jalapeño, kicks things up a notch. These beans are tremendously good and flavorful, and here’s my favorite way to eat the suckers:

Get a big wedge of this skillet cornbread.
Split it in half and lay both pieces cut-side up on a plate.
Ladle beans and plenty of juice over the cornbread.
Go to town. Figuratively speaking.

Major yum.

Do you need to soak the beans before cooking?

No. As the recipe is written, these pinto beans cook long enough that you don't need to soak them ahead of time. The truth is, I rarely (almost never) soak my pinto beans because I'm not a planner. If you are a planner, you totally can soak the beans to reduce the cook time.

Place them in a pot, cover them with water, put the lid on, and allow them to sit for six hours or up to overnight. Pour off the water, refill the pot with fresh water, then continue with Step 2, reducing the simmer time to 1 hour before adding the veggies.

How long do spicy beans last in the fridge?

They'll keep in an airtight container in the refrigerator for up to five days. The flavor gets even better as they sit! Let the beans cool completely before you pack them up and place them in the fridge.

Can you freeze spicy beans?

Yes! They can be frozen in an airtight container for up to three months. Let the beans thaw in the fridge overnight, then reheat them on the stove, adding a splash of water as needed to loosen them up.

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Ingredients

4 cups dry pinto beans (about 2 pounds)
1 whole ham hock
4 garlic cloves, finely chopped
2 red bell peppers, chopped
2 jalapeños, sliced (or 2 serrano peppers for spicy)
1 yellow onion, chopped
2 tsp. kosher salt, plus more to taste
2 tsp. black pepper, plus more to taste
2 tsp. chili powder (optional)

Directions

1. Step 1Rinse the beans under cold water, removing any rocks or particles.
2. Step 2Place the beans in a stockpot or large Dutch oven with the ham hock and cover with water by 2 inches. Bring to a boil, then reduce to a simmer. Cover the pot and simmer for 2 hours, checking occasionally to make sure the water level is above the beans. Add more water as needed.
3. Step 3Then throw in the garlic, bell peppers, jalapeños, and onion. Cover and continue cooking for another 1 to 2 hours, remembering to check the water level.
4. Step 4Add the salt, pepper, and chili powder (if you like). Cover and cook until the beans are lovely and tender, 20 to 30 minutes. Serve with cornbread as a meal, or spoon on top of nachos, tacos, etc.

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Ree Drummond

Start with pinto beans.

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Ree Drummond

Rinse them in a colander under cold water.

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Ree Drummond

Pick through the beans and remove any pebbles or other debris that doesn’t belong.

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Ree Drummond

Throw ’em into a pot and cover with water by about two inches.

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Ree Drummond

Grab a ham hock and throw it in with the beans. You can also do diced ham, diced bacon–any fatty/salty pork product with some fat for flavor.

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Ree Drummond

Bring ’em to a boil…

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Ree Drummond

…Then reduce the heat to a simmer.

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Ree Drummond

Cover and simmer for a couple of hours. I did cover the pot tightly, but I wanted to let a little steam out for this photo because I love photographing steam. It’s a weird, twisted hobby of mine.

UPDATE: A note about soaking: I never soak my pinto beans. The reason for this is that I am not a planner. I want to have the idea to make beans, then just make beans without a bunch of waiting. But if you are a soaker, you can go about it two ways:

1. Cover the beans with water, then cover and allow to sit for four to six hours. Then pour off the water, refill with fresh water, and proceed with the cooking instructions.
2. Bring beans to a boil, the turn off the heat. Cover and allow to sit for an hour or two. Then pour off the water, refill with fresh water, and proceed with the cooking instructions.

But that’s too much work for me.

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Ree Drummond

While the beans are simmering, dice up a big, fat onion.

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Ree Drummond

Do the same with a couple of red bell peppers.

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Ree Drummond

Slice up a couple of jalapeños, too. Leave in the seeds if you can handle the heat!

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Ree Drummond

After the beans have simmered for a couple of hours, throw in the onions and peppers.

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Ree Drummond

Stir them in, then cover and continue to simmer for an hour or two. You’ll want to watch the beans as they cook. If the water level gets too low, add in more…but not too much! You want to have a nice, thick bean gravy when it’s all said and done.