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Camellia Brand
a bowl of soup beans

Soup Beans

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Soup Beans are slowly simmered pinto beans in a rich, creamy potlikker, hailing from the Appalachian mountains. Serve with cornbread and chow-chow and enjoy.


  • 1 (1-pound) package Camellia Brand Pinto Beans
  • 5 slices bacon, roughly chopped
  • 1 small yellow onion
  • ½ cup chopped carrot
  • ½ cup chopped celery
  • 5 cloves garlic, minced
  • 8-10 cups water or broth
  • 1 bay leaf
  • Hot sauce to taste
  • Salt to taste
  • Pepper to taste
Total time:
2 hours, 15 minutes
Prep time:
15 minutes
Cook time:
2 hours


  1. Rinse and sort beans.
  2. In a large heavy pot, cook bacon over medium heat until crispy. Remove bacon to a paper-towel lined plate.
  3. To bacon drippings in pot, add onion, carrot and celery. Stir and cook about 5 minutes, till vegetables are soft. Add garlic, and cook another 1 minute.
  4. Add beans, water or broth, and bay leaf to pot. Bring to a boil then reduce heat and simmer, partially covering the pot for 2 hours, or until beans are soft. Add more water or broth as needed.
  5. When beans are tender, remove bay leaf. Add hot sauce, salt and pepper to taste.
  6. Serve topped with crumbled bacon.