Recipe courtesy of Nona Flye

South Dallas Beans

  • Level: Easy
  • Total: 2 hr 20 min
  • Active: 10 min
  • Yield: 8 to 10 servings
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1 1/2 pounds ground beef

2 pounds dried pinto beans, rinsed and sorted 

1 onion, coarsely chopped

8 ounces salt pork, cut into 1/2-inch chunks

1/4 cup sugar 

2 tablespoons chili powder 

2 tablespoons kosher salt 


  1. In a large skillet, brown the ground beef until all the pink is gone, about 10 minutes.
  2. Add the beans to a large pot and cover with 3 quarts cold water. Add the onion, salt pork, sugar, chili powder and salt. Bring the beans to a simmer over medium-high heat. Add the cooked beef and simmer until the beans are tender and the liquid has thickened slightly, about 2 hours. Serve hot as a side dish.