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Buzz's Pot of Beans

To incorporate black-eyed peas into this dish, reduce black beans and kidney beans to 1/4 pound each; add 1/2 pound black-eyed peas.

This recipe goes with Gorditas with Turkey Mole

Southern Living JANUARY 2003

  • Yield: Makes 12 servings


  • 1 pound dried pinto beans
  • 1/2 pound dried black beans
  • 1/2 pound dried red kidney beans
  • 14 cups water
  • 6 cups chopped onion, divided
  • 10 garlic cloves
  • 3 bacon slices, cut into 1-inch pieces
  • 3 chicken bouillon cubes
  • 3 tablespoons chili powder
  • 1 tablespoon salt
  • 2 teaspoons ground black pepper
  • 1/2 to 1 teaspoon ground red pepper


Combine beans and water to cover 3 inches in a large Dutch oven; soak 8 hours. Drain.

Combine beans, 14 cups water, 4 cups chopped onion, garlic, and remaining ingredients. Bring to a boil over high heat. Reduce heat, cover, and simmer, stirring occasionally, 1 hour. Add remaining chopped onion, and cook, covered, 2 hours or until beans are tender, adding more water, as needed.


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Buzz's Pot of Beans Recipe