Nana's Beans

Some of the best Southern cooking is the simplest, and Nana’s pinto beans prove it. Four humble things, beans, bacon drippings, a little sugar, and salt, simmered long and slow into a creamy, soul-warming pot.

The bacon fat is what makes them. A spoonful melts smoky, savory richness into the broth that you just can’t get from oil, the backbone of old-fashioned bean flavor.

Low and slow is the whole game. Hours of gentle bubbling break the beans down until they’re tender and the cooking liquid thickens into a velvety pot likker. Keep an eye on the water level and top it up as needed so nothing scorches, because as Nana warns, do not burn them. A pinch of sugar rounds out the earthiness, and you salt at the end. Serve with cornbread and you’ve got supper.

Kitchen Tips

• Top up the water as the beans cook so they stay submerged. A dry pot scorches fast and ruins the whole batch.
• Salt at the end, not the start. Salting early can keep beans tough and slow to soften.
• Soak the dried beans overnight first to cut down the simmer time and help them cook evenly.

Variations

• Drop in a ham hock or a few strips of bacon for even deeper smoky flavor.
• Add diced onion, garlic, or a chopped jalapeño for more savory depth.
• Mash a ladleful against the side of the pot to thicken the broth into a creamier base.