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Pinto Bean Casserole


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  • 1 pound dried pinto beans
  • water
  • 1/4 pound lean ham, cubed
  • 1 cup chicken broth
  • 1 large yellow bell pepper, seeded and coarsely chopped
  • 1 large red bell pepper, seeded and coarsely chopped
  • 1 large green bell pepper, seeded and coarsely chopped
  • 4 cloves garlic, peeled and finely chopped
  • 2 teaspoons cayenne pepper
  • 1 tablespoon honey



Step 1


Soak beans overnight in water to cover.

Rinse beans, then place them in a 4-quart saucepot and cover again with water. Cook over high heat until water boils rapidly. Drain beans into a colander; rinse thoroughly with cold water.

Wash pot to remove all starch accumulated on sides. Return thoroughly rinsed beans to clean pot; add 5 cups cold water and ham. Simmer over low heat 1-1/2 hours. Add chicken broth, bell peppers, garlic and cayenne pepper. Simmer 20 minutes, or until beans are tender. Gently stir in honey.

Pour bean mixture into a buttered 3-quart casserole dish. Bake in a preheated 325-degree oven 12 minutes.

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