Anyone with Killer Pinto Bean Recipe
Big Q tomorrow and I am doing Briskets and Pigsickles. I have been requested to make Pinto beans. Anyone got a killer recipe I can throw on these folks. I looked in the Brethren locker and that one I can out do. I am lloking to do something different than what I do...
Ah yes--my specialty.
I use beef broth instead of water.
Lots, and lots, and lots of left over brisket, rib tips, ham, or whatever is in the freezer. Easily as much meat as beans.
I add finely diced bell peppers--green, red, and yellow for flavor and color. About 1/2 a pepper or so of each for 1 lb of beans.
I use finely chopped onions at the beginning for flavor and some larger slices one hour from the end for "texture".
I add a can of tomatoes, or a chopped up tomato and a can of tomato paste the last hour.
A little garlic sauce and spices to taste. I use 1/2 at the beginning and 1/2 the last hour to layer the flavors.
Lots of fun and flexibility.
Tim's recipe sounds great....here's another....
Bigwheel's Top Secret Prize Winning Pintos
2 lbs washed pintos
1/3 lb salt pork..or few strips bacon..or pork hock
2 split and seeded japs or serrano peppers
3-4 garlic cloves
1 T. dry mustard
1 T. wooster sauce
3 T. chili powder (Try mix and match Ancho, Gebhardts, Chimayo, etc)
1 can extra Hot Rotel Tomatoes with Habs
salt and pepper to taste
Cover beans with 2" of water and soak 1 hr. Drain and refill to same level. Add the salt pork and bring to a rapid boil. Reduce heat and put on the lid. Simmer till nearly done but not quite then add the other stuff and cook another 20-30 mins. Once you add the tomatoes they dont tender up any more. Add water anywhere along the way if they get too dry. Veggies can be chopped..purreed or floated depending if your comp cooking or eating at home. If you feeding wimmen, chillin, or yankees you can use only half a can of the maters. If you want them smokey..stick them in the smoke in the coolest part of the pit with the lid off for at least a coupla hours.
Thanks both do sound very good. One problem with Tim's recipe.....I never ever have any bits and peices left..These folks down here near the MX boarder are carnivorous as hell and leave no scraps to be used for future flavoring. Bob
For me, simplicity is the key:
Start by browning 1 lb. of bacon cut into bite size pieces. Add a whole large onion diced. Cook until clear and add a whole garlic, diced. Cook until onions are carmelized. Add this marvelous trinity to a pot of pintos that you soaked all night. Most of the time I will start to precook the beans in beer for an hour or two. I also add a pint of green chilies at this point. Season with a layer of fresh ground black pepper. Add salt or other spices to taste. Simmer this all day long and enjoy. For extra good beans, place in a vertical smoker below a butt or a brisket. Yumms.:-D
Now wait for Kevin to reply. He loves to cook beans too.
Another tasty one... I got to do 6 pounds....Feed about 60 people!. Goona be a busy afternoon. Thanks again:grin:
I use one slice of bacon per lb. of beans, sliced to about 1" in length. One tomatoe per lb. of beans, chopped (prefer roma if they are ripe). 1/3 choppend yellow/spanish onion per lb. Seasoning is 1/3-1/2 TBS. garlic powder per lb. and about the same for paprika. Add water to cover by 1". Add 1 cheap beer.
Everything goes in a crockpot and cooks on low approx. 18 hrs. Towards the end of the cook I'll adjust seasoning to taste (this is when I add the salt). When the beans are done, and cooling I'll chop 1 Cup of cilantro and mix it in. Feel free to add a little cumin for a little Tex-Mex flavor. During the last hour you can also toss in a few chipotle peppers if you like for a little more complex flavor.
I usually use a large slow cooker and do 3 lbs. at a time, and freeze leftovers. They keep VERY well and are handy to be able to pull out of the freezer for a side, or as an entree with cornbread.
If you can find it you must try Fiesta brand bean spice it is the bomb,and I've also put a bottle of white wine in the mix........really good
I've copied and saved all of the ones posted so far. I like beans.
Here's my lazy method. Crock pot.
1 lb. dried pinto beans
1 medium onion chopped
5 cloves garlic minced
1 bay leaf
chicken stock (about 6 cups to start)
Any left over smoked meat I've got in the freezer. I've been making a lot of sausage lately leaving meaty pork bones. I save these in a bag in the freezer until the pit gets fired up. Thaw the bones out and smoke them for bean flavoring.
1 fresh Jalapeno finely chopped
1 Tablespoon ground de arbol chili
1 Tablespoon cumin seeds fresh toasted then ground
Couple of twists of fresh ground black pepper
Salt to taste
Wash and sort beans. Put in crock pot with the smoked pork bones or whatever else you choose and add chicken stock to cover, onions, garlic and bay leaf.
Cook until beans are tender but not mush. Add chicken stock or water as needed to keep beans covered.
When beans are tender add the seasonings and cook another few hours.
Every recipe sounds pretty tasty so far, but here's one more for this bean thread.
3 cups washed Pinto beans
3 or 4 twice smoked ham hocks (or shanks) (or few strips bacon) (or 1/3 lb salt pork)
1 onion, chopped and sweated.
2 green onions with tops, chopped and sweated
2 split and seeded jalapenos (or serrano peppers), chopped
2 or 3 mild green chilis like Anaheim or Big Jim, roasted, skinned then chopped
3-4 garlic cloves, roasted and mashed into paste
1 bay leaf
1/2 T. dry mustard
1 T. Worcestershire sauce
2 T. chili powder “Top Hat” is my favorite
1 can extra Hot Rotel Tomatoes (optional)
1 or 2 t Summer Savory
1 t Epazote
black pepper to taste
salt to taste
Sriracha “hot” chili sauce served at the table.
Cover beans with water and soak overnight. For this years crop, soak about 3 or 4 hours only.
Drain the water off of the beans, put in large pot and cover with fresh water by at least 2 inches. Bring to a boil, reduce heat to a simmer. Add the ham hocks, onions, garlic, peppers, bay leaf, mustard, Summer Savory, epazote, black pepper and chili powder. The beans can cook on the stovetop or be moved to the cooker, with the lid on but ajar. Add more water anytime during the cook as needed. Lastly, add the Worcestershire and tomatoes and cook for about 30 minutes more. Remove the hocks and pick the meat off of the bone, return to beans. Salt to taste at the end to avoid making the skin on the beans tough.
To reduce heat, use regular canned tomatoes and/or omit the serranos.
For smoky beans, move the Dutch oven into your cooker and remove the cover for the final hour or two, keeping your eye on the liquid level, adding water as needed. (The twice smoked hocks will give the beans a small amount of smoke flavor without extra smoke from the cooker.)
I will add my quick and easy beans a la charra.
1 gallon bush's pintos.
2 cans rotel
1 large onion
5 cloves garlic(more or less)
1/4 lb of salt pork or bacon.
1 bag of pork rinds
1 small can of pickled sliced jalapeños
Fry up the salt pork. Dice the onion and add to the salt pork cook over medium heat until clear. Add garlic. Let simmer a few minutes.
Add the beans, rotel, japs and the pork rinds. Bring to a boil, turn to low and let simmer for an hour or 2.
Salt and pepper to taste. Add any brisket/pork trimmings that you might have. You can lessen the heat somewhat by draining the japs first.
You can get them with jalapeno's too. One thing I do different is add beer and cook down some.
|All times are GMT -5. The time now is 08:27 PM.|
Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.