Bojangles Pinto Beans Recipe

When you think about comfort food, pinto beans probably come to mind. Growing up, my kitchen always smelled like these soft, creamy beans simmering on the stove.

My mom cooked them with cornbread almost every week. Pinto beans are everywhere in America and Mexico.

People call them by fun names like “speckled bean” or “strawberry bean.” These beans show up in so many dishes, but Bojangles makes them extra special.

The smell of Bojangles pinto beans pulls you in from the parking lot. This Southern restaurant chain knows how to cook soul food the right way. They’ve been serving up classics for years, and their pinto beans keep people coming back.

As someone who loves these beans, I made this copycat recipe so you can have that same taste at home. Making this dish lets you control what goes in your pot.

You’ll learn the simple methods and small details that give these beans their rich, comforting flavor.

Before you’re done, you’ll be able to cook restaurant-quality Bojangles pinto beans right in your own kitchen.

Why You’ll Love Cooking This Copycat Pinto Bean

1. Saves You Money: A meal at Bojangles costs about $8 per person. Making these beans at home costs less than $2 per serving. You get more food for way less cash.
2. Make It Your Way: Want it spicy? Add more pepper. Like it smoky? Throw in extra seasonings. You can change this recipe to match what you like.
3. Always Fresh: Your beans go straight from the pot to your plate. No sitting under heat lamps or waiting in containers. Fresh food always tastes better.
4. No Bad Stuff: Your homemade beans have no weird chemicals or fake ingredients. Just real food that’s good for you.
5. Easy to Double: Cooking for a crowd? Just double everything. One pot feeds everyone at your table without extra work.

The Importance of Soaking Beans in This Pinto Bean Recipe

• Better Texture Every Time: Soaking makes beans soft on the inside. They cook evenly. You won’t have some beans mushy and others hard. They all finish at the same time.
• Beans Drink Up Flavor: Soaked beans absorb the spices better. They soak up all that smoky sausage flavor. The seasonings go deep into each bean instead of just coating the outside.
• Big Difference in Results: Unsoaked beans take much longer to cook. They might not get creamy. Soaked beans cook in half the time and taste way better. The texture is smooth and perfect.
• Two Easy Ways to Soak: The overnight method is simple. Put beans in water before bed. In the morning, they are ready. The quick soak method works too. Boil beans for two minutes. Turn off heat. Let them sit for one hour. Both ways work great.

Bojangles Pinto Beans Ingredients

• Dried Pinto Beans (1 pound): Pinto beans are the main part of this dish. Look for beans that appear smooth and clean. Canned beans can be used to save time, but dried beans give better flavor. About three 15-ounce cans can be used as a substitute.
• White Onion (1 medium): Onions bring sweetness and depth to the beans. Yellow onions work just as well in this recipe. Red onions can be used but will change the flavor slightly.
• Green Bell Pepper (1 medium): Bell peppers add a fresh, mild taste. Red or yellow bell peppers work great as alternatives. Poblano peppers can be used for a deeper, richer flavor.
• Olive Oil (2-3 tablespoons): Oil helps cook the vegetables and prevents sticking. Vegetable oil or canola oil work well too. Bacon grease is a great choice for extra smoky flavor.
• Smoked Sausage (1 pound): Smoked sausage adds meaty, smoky taste to the beans. Conecuh sausage is excellent, but andouille or kielbasa work perfectly. Turkey sausage can be used for a lighter option.
• Minced Garlic (1 teaspoon): Fresh garlic gives the best flavor to the dish. Garlic powder can replace fresh in a pinch. Use about half a teaspoon of garlic powder as a substitute.
• Country Ham Pieces (1 pound): Ham pieces add salty, rich flavor throughout the beans. Ham hocks, salt pork, or thick-cut bacon work as alternatives. Some cooks skip this and add extra sausage instead.
• Chicken Stock (6-8 cups, enough to cover): Stock provides the cooking liquid and adds flavor. Chicken broth, vegetable broth, or water can be used. Stock gives the richest taste compared to other options.
• Jalapeño Pepper (1 whole): Jalapeño adds a mild heat to the beans. Leave the seeds in for spicier beans. Remove seeds for milder heat, or skip it entirely.
• Bay Leaves (3): Bay leaves add earthy, herbal flavor to the dish. These make a noticeable difference in the final taste. Dried bay leaves work best for this recipe.
• Cajun Seasoning (1/4 cup): Cajun seasoning brings all the flavors together perfectly. Tony Chachere’s or Slap Ya Mama are excellent brand choices. Homemade blend can be made with paprika, garlic powder, onion powder, cayenne, oregano, and thyme.

Equipment You’ll Need

1. Large Heavy Pot: For cooking the beans (6-8 quart size)
2. Cutting Board: To chop your vegetables
3. Sharp Knife: Makes chopping much easier
4. Wooden Spoon: For stirring everything together
5. Measuring Cups and Spoons: To measure ingredients correctly
6. Colander: For draining the soaked beans
7. Large Bowl: To soak the beans overnight

How to Make Bojangles Pinto Beans

Step 1 | Prepare the Beans

Pour the dried pinto beans onto a clean counter or cutting board. Look through them carefully and remove any small rocks or bad beans. This step matters because no one wants to bite into something hard.

Once sorted, place the beans in a large bowl.

Step 2 | Soak the Beans Overnight

Fill the bowl with cold water, making sure the beans are covered by at least three inches of water. The beans will expand as they soak. Leave them on the counter for 8 to 12 hours.

In the morning, drain the beans in a colander, rinse well with fresh water, and set aside.

Step 3 | Prep the Vegetables and Meat

Peel the white onion and dice it into small pieces, about the size of a pencil eraser. Wash the green bell pepper, remove the seeds, and chop it to match the onion.

Slice the smoked sausage into half-inch rounds, then cut each round into smaller chunks. Set everything aside.

Step 4 | Sauté the Vegetables

Place a large pot on the stove over medium heat. Add the olive oil and let it heat for about 30 seconds until it lightly shimmers. Add the diced onion and bell pepper.

Stir and cook for a few minutes until they soften and smell fragrant.

Step 5 | Brown the Sausage

Add the sausage pieces to the pot with the vegetables. Stir well and cook for 10 to 15 minutes, stirring every few minutes. The onions should turn clear, the peppers soft, and the sausage lightly browned.

Step 6 | Add Garlic and Country Ham

Stir in the minced garlic and cook for about one minute. Garlic cooks fast, so don’t let it burn. Add the country ham pieces and stir everything together to build more smoky flavor.

Step 7 | Add Beans and Stock

Pour the drained pinto beans into the pot and stir until they are well mixed with the meat and vegetables. Add enough chicken stock to cover the beans by about two inches, usually 6 to 8 cups.

Step 8 | Season the Pot

Drop the whole jalapeño into the pot without cutting it. Add the bay leaves and sprinkle in the Cajun seasoning, starting with about ¼ cup. Stir everything together so the seasoning spreads evenly.

Step 9 | Boil, Then Simmer

Turn the heat to high and bring the pot to a strong boil. Once boiling, lower the heat to low. Cover the pot with the lid slightly cracked so steam can escape. Let the beans simmer gently for about 6 hours.

Step 10 | Check and Adjust Flavor

Stir the beans about once every hour. Make sure the beans stay covered with liquid, adding more stock or water if needed. About one hour before they are done, taste the broth and adjust salt or seasoning as needed.

Step 11 | Finish and Serve

After six hours, the beans should be soft and creamy, with a thick, rich broth. Remove the bay leaves and jalapeño. Ladle the beans into bowls and serve hot.

Your homemade Bojangles-style pinto beans recipe is ready to enjoy.

Cooking Method Alternatives

Slow Cooker Detailed Instructions: First, cook onions, peppers, and sausage in a pan on the stove until soft and browned. This builds flavor you can’t get in a slow cooker alone.

Transfer everything to your slow cooker. Add soaked beans, ham, garlic, jalapeño, bay leaves, Cajun seasoning, and chicken stock. Stir well and cover.

Cook on low for eight to ten hours or high for four to six hours. Check beans after minimum time for tenderness.

Instant Pot Pressure Cooker Method: Turn Instant Pot to sauté mode. Cook onions, peppers, and sausage for ten minutes. Add garlic for one minute.

Turn off sauté mode. Add beans, ham, jalapeño, bay leaves, Cajun seasoning, and stock to cover by one inch. Seal lid with valve set to sealing. Cook on high pressure for thirty-five to forty-five minutes for soaked beans or fifty to sixty minutes for unsoaked.

Let pressure release naturally for twenty minutes, then vent remaining pressure. Stir, taste, and adjust seasoning. Let sit on warm for fifteen minutes to blend flavors.

Stovetop Shortcuts: Use the quick soak method by boiling cleaned beans for two minutes, then letting them sit covered for one hour. Drain and rinse.

Follow regular instructions but cook on medium-low for three to four hours instead of six. Stir often and add liquid as needed.

For an even faster option, use three drained and rinsed cans of pinto beans. Simmer for just one hour to absorb flavors. The texture won’t match dried beans, but it works when time is tight.

Pro Tips for Perfect Pinto Beans Every Time

• Test Your Beans Before Cooking: Old beans can take much longer to soften, no matter how long you cook them. Try to buy beans with smooth, shiny skins from stores that restock often.
• Season Mostly at the End: Adding too much salt early can slow softening. It’s best to adjust salt and seasoning once the beans are tender and the broth has thickened.
• Mash a Few Beans for a Creamy Broth: Press a spoon against the side of the pot to mash a small portion of the beans. This naturally thickens the broth without adding anything extra.
• Let Beans Rest Before Serving: Turn off the heat and let the beans sit for about 15 minutes. This helps the broth thicken and allows the beans to soak up more flavor.
• Add Acid Only After Cooking: If you like vinegar or lime juice, add it at the very end. Adding acid too early can stop beans from getting soft and creamy.

What to Serve with Bojangles Pinto Beans

These pinto beans are perfect with so many foods. Cornbread is the classic choice. The sweet corn flavor goes great with the savory beans. You can dip the cornbread right in the bean juice.

White rice works really well too. The beans create a tasty sauce that soaks into the rice.

Add some collard greens or coleslaw on the side for a true Southern meal. Fried chicken makes this a complete feast. The crispy chicken and creamy beans are a perfect match.

You can also serve these beans with baked potatoes, mac and cheese, or a simple green salad.

Storage and Reheating Tips

These beans taste even better the day after you make them. All those flavors have time to really soak in. Let leftover beans cool down to room temperature before storing them.

Put them in a sealed container in your fridge. They’ll stay fresh for up to 5 days.

When you reheat them on the stove, add a splash of water or broth because they thicken up in the fridge. Heat them over medium-low heat, stirring often, until they’re hot all the way through.

You can also microwave single servings – just heat for 2 minutes, stir, then heat for another minute.

Bojangles Pinto Beans Recipe FAQs

1. Why are pinto beans so popular in the United States?

Pinto beans are popular because they are affordable, filling, and easy to cook. Their mild flavor works well with many seasonings. They also store well and stretch meals, which makes them common in Southern, Tex-Mex, and home-style cooking.

Many families grew up eating pinto beans with simple sides, making them a comfort food for generations.

2. What gives Bojangles pinto beans their signature flavor?

The deep flavor comes from smoked meats, Cajun seasoning, and long cooking time. The beans slowly absorb smoky, salty, and savory notes from sausage, ham, and spices.

Bay leaves and jalapeño add background depth without overpowering the beans, creating a rich and balanced taste.

3. Can dried beans be cooked without soaking?

Dried beans can cook without soaking, though soaking improves texture and flavor. Unsoaked beans often cook unevenly and take longer.

Soaking helps beans soften evenly and allows seasoning to soak in better during cooking, leading to a creamier result.

4. How spicy are Bojangles-style pinto beans?

These beans have gentle heat rather than strong spice. Jalapeño and Cajun seasoning add warmth without burning heat. Heat level can stay mild by removing jalapeño seeds and using a lighter hand with seasoning.

5. Do pinto beans need meat to taste good?

Meat adds depth, though beans still taste good without it. Smoked meats bring savory richness, while vegetable stock and spices work for meat-free versions.

Flavor balance matters most, using seasoning and slow cooking.

Continue to Content

Bojangles Pinto Beans Recipe

Yield: About 8 generous servings

Prep Time: 20 minutes

Cook Time: 6 hours

Total Time: 6 hours 20 minutes

Bojangles Pinto Beans recipe made at home with smoky sausage, country ham, and Cajun seasoning for rich, creamy Southern comfort.

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Ingredients

• Dried Pinto Beans – 1 pound (about 2 cups dried)
• White Onion – 1 medium, diced
• Green Bell Pepper – 1 medium, diced
• Olive Oil – 2–3 tablespoons
• Smoked Sausage – 1 pound, sliced and chopped
• Country Ham Pieces – 1 pound
• Garlic – 1 teaspoon, minced
• Chicken Stock – 6–8 cups (enough to cover beans by 2 inches)
• Jalapeño Pepper – 1 whole
• Bay Leaves – 3 dried leaves
• Cajun Seasoning – ¼ cup (adjust to taste)

Instructions

1. Pour the dried pinto beans onto a clean counter or cutting board. Look through them carefully and remove any small rocks or bad beans. This step matters because no one wants to bite into something hard. Once sorted, place the beans in a large bowl.
2. Fill the bowl with cold water, making sure the beans are covered by at least three inches of water. The beans will expand as they soak. Leave them on the counter for 8 to 12 hours. In the morning, drain the beans in a colander, rinse well with fresh water, and set aside.
3. Peel the white onion and dice it into small pieces, about the size of a pencil eraser. Wash the green bell pepper, remove the seeds, and chop it to match the onion. Slice the smoked sausage into half-inch rounds, then cut each round into smaller chunks. Set everything aside.
4. Place a large pot on the stove over medium heat. Add the olive oil and let it heat for about 30 seconds until it lightly shimmers. Add the diced onion and bell pepper. Stir and cook for a few minutes until they soften and smell fragrant.
5. Add the sausage pieces to the pot with the vegetables. Stir well and cook for 10 to 15 minutes, stirring every few minutes. The onions should turn clear, the peppers soft, and the sausage lightly browned.
6. Stir in the minced garlic and cook for about one minute. Garlic cooks fast, so don’t let it burn. Add the country ham pieces and stir everything together to build more smoky flavor.
7. Pour the drained pinto beans into the pot and stir until they are well mixed with the meat and vegetables. Add enough chicken stock to cover the beans by about two inches, usually 6 to 8 cups.
8. Drop the whole jalapeño into the pot without cutting it. Add the bay leaves and sprinkle in the Cajun seasoning, starting with about ¼ cup. Stir everything together so the seasoning spreads evenly.
9. Turn the heat to high and bring the pot to a strong boil. Once boiling, lower the heat to low. Cover the pot with the lid slightly cracked so steam can escape. Let the beans simmer gently for about 6 hours.
10. Stir the beans about once every hour. Make sure the beans stay covered with liquid, adding more stock or water if needed. About one hour before they are done, taste the broth and adjust salt or seasoning as needed.
11. After six hours, the beans should be soft and creamy, with a thick, rich broth. Remove the bay leaves and jalapeño. Ladle the beans into bowls and serve hot. Your homemade Bojangles-style pinto beans are ready to enjoy.

Nutrition Information:

Serving Size: (Per 1-Cup Serving – Approximate)
Amount Per Serving: Calories: 385Total Fat: 18gSaturated Fat: 6gCholesterol: 45mgSodium: 980mgCarbohydrates: 32gProtein: 22g

This Bojangles Pinto Beans Recipe brings comfort and tradition into one simple bowl. With basic pantry items and clear steps, the result feels rich and familiar.

Cooking at home keeps flavors honest and costs low, while honoring a Southern classic.