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Cajun Pinto Beans

Bojangles Restaurant Copycat Recipe

1 small bag pinto beans, washed and picked through
1/4 cup flour
1/4 cup bacon grease
1 large onion, chopped
6 each clove garlic, chopped
1/2 cup celery, chopped
1 each bay leaf
1/4 cup chili powder
2 tablespoon ground cumin
1 can Rotel tomatoes with chiles
1 salt to taste
2 lb ham hock or salt pork optional

Pick through pinto beans and wash. Soak 1 small bag pinto beans overnight in cold water and 1 tablespoon of baking soda. Rinse beans and cook for 1 hour. Change water and add 1 tablespoon baking soda again. Cook for another hour or two and change water for last time,
add baking soda and cook till done.

Roux: Fry 1/4 cup flour and 1/4 cup bacon grease into dark roux (color of cocoa). Add and stir the following until wilted: 1 large chopped onion, 5 or 6 cloves chopped garlic, 1/2 cup chopped celery, 1 bay leaf, and cilantro. Add 1/4 cup chili powder, 2 tablespoons ground cumin,
1 can Ro-tel tomatoes with chilies and salt to taste. May be cooked with a 2 pound ham hock or salt pork. Using this roux adds a truly great flavor to pinto beans.


  1. I worked for Bojangles and there is nothing solid in there, no bacon fat, no meat it is a pack of spices finely ground that is poured into the pinto beans

    1. What kind of Bushes Beans do they use and where can I find the spice pack?

    2. Thanks. I knew all that stuff wasn't in there.

  2. All of that stuff could have been in the pack,just dehydrated

  3. No cilantro is listed in ingredients. How much? Ground? Chopped?