Vegan Pinto Beans

Pinto Beans & Cornbread

A nourishing, plant-based bowl full of depth, tradition, and warmth. Perfect with cornbread and a splash of hot sauce.

This vegan take on a Southern favorite captures everything we love about slow-simmered beans minus the meat. Jackfruit stands in for ham, soaking up flavor from sautéed aromatics, smoky paprika, and a seasoned broth.

For the Beans

• 1 lb (500 g) dried pinto beans, rinsed and picked over

• 1 large bay leaf

• 1 small onion, peeled, halved, and chopped

• 1 garlic clove, grated

• 1 can (14 oz / 400 g) young green jackfruit in brine, drained and shredded

• Cold water, enough to cover the beans

• 1 tsp ground cumin

• 1 tsp smoked paprika

• ¼ tsp cayenne pepper

• 1 vegetable bouillon cube, crumbled

• 2 tbsp sunflower oil (or other neutral oil)

• Sea salt, to taste (added only after beans have softened)

• Freshly cracked black pepper, to taste

For Serving (Optional but Recommended)

• Vegan cornbread or skillet bread

• Hot sauce or pepper vinegar

• Sliced raw onion

Method

Soak the Beans (Optional but Recommended)
Place the rinsed beans in a large bowl. Cover with water by at least 2 inches (5 cm), stir in 1 tablespoon of baking soda, and soak overnight. Drain and rinse before cooking.

Start with the Aromatics
In a heavy bottomed pot, heat the sunflower oil over medium heat. Add the chopped onion and sauté until soft. Stir in the cumin, smoked paprika, cayenne, and grated garlic. Cook for another 30 seconds until fragrant.

Add the Beans and Flavour Base
Add the soaked (or unsoaked) pinto beans to the pot along with the bay leaf and crumbled bouillon cube. Pour in enough cold water to cover the beans by about 1 inch (2.5 cm).

Simmer Low and Slow
Bring to a boil, then reduce to a gentle simmer. Skim off any foam. Cover partially and cook for 1½ to 2 hours, stirring occasionally and checking the water level. Add more water if needed to keep the beans just submerged.

Add the Jackfruit
During the final 30 minutes of cooking, stir in the shredded jackfruit. Simmer gently until the beans are tender, the broth is lightly thickened, and the jackfruit has absorbed the flavour of the pot.

Season to Taste
Remove the bay leaf. Season generously with sea salt and freshly cracked black pepper. Taste and adjust.

Serve Hot
Ladle into bowls and serve with vegan cornbread, hot sauce or pepper vinegar, and sliced raw onion.