Texas Style Pinto Beans

One of the best side dishes I had while in Texas earlier this month was the pinto beans. Snow's and all of the BBQ restaurants in Lockhart served them. They were quite good and this week I found myself craving them. So, I decided to try my hand at cooking some up.

The beans I ate in Texas can be summed up in three words: simple and delicious. They are made with no finesse and no secret seasoning. Basically, they were cooked with a little smoked meat, salt, and pepper. A couple of places added a little cumin to the formula.

I chopped an onion and four slices of bacon. I put the bacon in the pot first and let some fat render. Then I added the onion. When the onion was translucent, I added salt, pepper, and granulated garlic. Then, in went one pound of cleaned pinto beans and enough water to cover them by about two inches and brought the pot to a boil.

I turned down the heat and let the beans simmer for about 4 to 5 hours. I don't recall the exact amount of time. I just cooked them until they were tender. I added a little water about half way through the cook.

Here is the finished product. They hit the spot and are very much like the ones I had in Lexington and Lockhart. So, if can't get to Texas, cook some of these up and bring Texas to you.



Thanks for looking.

bigabyte said:

Looks delicious!:thumb: I love pintos!:hungry: By far my favorite bean.

I had no idea these were called "Texas Beans", but it's how I have always made mine; with bacon, onion, garlic, salt and pepper.

I usually keep some leftover drained pintos on hand for a quick and easy Huevos Rancheros breakfast. I use a flour tortilla for convenience, with some heated pintos over it (I nuke 'em for this), then topped with cheese and thick and chunky salsa, then the eggs on top, and dressed with some hot sauce. Best damn breakfast ever, and it can hold me until dinner.

Click to expand...

Huevos Rancheros breakfast with pintos, cheese, eggs, and salsa sounds great!

Where I live, the natives cook pinto beans with smoked ham hock and salt and pepper. They never add garlic or cumin. Many times they are served with stewed tomatoes and we mix the beans and tomatoes at the table.

caseydog said:

Here in Texas, Pintos are definitely the local bean. I like them with BBQ, and I use them in my chili (yes, it is legal to use beans in chili in Texas).

Honestly, I eat black beans 10 to 1 over Pintos. That's just what I prefer.

Your recipe looks like a good one. That would be a pretty good side for some sliced brisket. :thumb:

CD

Click to expand...

I like black beans too. And, you are reading my mind with the brisket and pinto beans. :thumb:

Quemaster said:

I agree, the Texas style pinto beans are my favorite. I'm gonna make some of these on New Years Day. Thanks for the recipe and pic.

Click to expand...

You are in for a treat. These beans are so good. I wish I could eat more of them right now but my wife is telling me to stop or she will make me spend the night on the couch. :heh:

Sly-one said:

Wow, those look Dee-licious! You said you cleaned them and put them in the pot to cook 5-6 hours until tender, but it doesn't sound like you soaked them first?
I'm gonna have to try me some of this recipe!

Click to expand...

I rinsed them and removed all of the stuff I didn't want to eat but I didn't soak them.