This classic pinto bean casserole is easy to prep, and very tasty. The warmth of the casserole is comforting, and the cheese-smothered beans will make you feel satisfied while giving you some protein fuel.
Watch How to Make Pinto Bean Casserole
Canned or Dry Beans?
This recipe calls for canned beans, but you can use dried pintos if you prefer. I rarely use dried beans for a casserole recipe, due to the additional time that it adds. But you can certainly do it; it’ll just take some advance prep.
The dry beans will need to soak overnight. Then cook the beans on your stovetop for an hour before adding them to the casserole.
What About the Corn Bread?
Many pinto bean casserole recipes include a corn bread layer on top. I REALLY love corn bread, and ALWAYS eat it with this recipe, so why didn’t I just add a corn bread top to it? This is just personal preference, but I like my cornbread to stay dry.
The only moisture that my cornbread gets is a pat of butter or a dip into some pot likker, or a little drizzle of honey at breakfast.
The bottom of a corn bread casserole top inevitably gets a bit soggy, which gets me a little, well, sad. Sad that perfectly good corn bread is no longer the way I like it. So, I make it separately in my skillet and keep it on the side. But if you wanna mix it in, go for it! Grab a square and sprinkle it right onto your helping.
Our hoecakes recipe also goes great with this pinto bean casserole.
And how about some greens with your pinto bean casserole?
In addition to your corn bread, you may also want some greens on the side of this dish, to balance out your meal.
Our collard greens recipe may be just what you’re looking for. When collards are in season, this is a great choice, because it’s so easy and so flavorful.
Or maybe, turnip greens are what you’re in the mood for! You can’t go wrong with either of these greens recipes. Whichever you choose, don’t forget to enjoy their pot likker afterwards!
Fried okra or fried green tomatoes also make great veggie side dish options for this recipe.
Toppings and Mix-ins for the Pinto Bean Casserole
You can jazz up your casserole in many different ways. Here are a few tasty toppings you can try out:
- A dollop or two of sour cream
- Spoonful of salsa
- A scoop of guacamole
- Diced green onion
- Tortilla chips or crushed taco shells
- Fried jalapeno slices
- A sprinkle of cilantro
- A dash of taco seasoning
- A drizzle of enchilada sauce
- All of the above!
And for optional meat mix-ins:
- Lightly brown a half pound of ground beef, and stir the meat into the bean mixture as part of step 3 of the recipe instructions.
- If you have some leftover boiled chicken, pulled pork, sausage, or pulled chicken from another meal, these are other tasty options to mix into step 3.
We hope you’ll enjoy our Pinto Bean Casserole!
Pinto Bean Casserole
- Casserole dish
- 2 cans pinto beans 31 oz total, drained
- 2 cups corn frozen or fresh
- 1 can diced tomatoes and chilis 10.5 oz
- 1 tbsp dried onion flakes
- 1 tbsp brown sugar
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp cayenne pepper can sub with chipotle powder
- 2 eggs
- 1 tbsp heavy cream
- 4 oz shredded cheddar cheese
- vegetable shortening or oil to grease casserole dish
- Preheat the oven to 350 F.
- Lightly grease your casserole dish with vegetable shortening or oil.
- Combine the beans, corn, and tomatoes & green chilis, and then stir in the brown sugar, onion flakes, paprika, salt, and cayenne pepper.
- Beat the egg and heavy cream together and then stir in 1/2 of the shredded cheese. Stir this mixture into the bean mixture.
- Mix everything well and pour it into the greased casserole dish and top with the other half of the shredded cheddar cheese.
- Bake for uncovered for 60 minutes or until the internal temperature has reached 170 F. Serve warm. Refrigerate leftovers.