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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-30-2011, 09:33 PM   #1
Boshizzle
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Default 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.
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Unread 12-30-2011, 09:39 PM   #2
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Looks delicious! I love pintos! 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.
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Unread 12-30-2011, 10:06 PM   #3
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Outstanding!
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Unread 12-30-2011, 10:11 PM   #4
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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.

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Unread 12-30-2011, 10:15 PM   #5
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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.
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Unread 12-30-2011, 11:58 PM   #6
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Quote:
Originally Posted by bigabyte View Post
Looks delicious! I love pintos! 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.

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.
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Unread 12-30-2011, 11:58 PM   #7
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Quote:
Originally Posted by caseydog View Post
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.

CD
I like black beans too. And, you are reading my mind with the brisket and pinto beans.
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Unread 12-31-2011, 12:00 AM   #8
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Quote:
Originally Posted by Quemaster View Post
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.

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.
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Unread 12-31-2011, 12:37 AM   #9
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I LUV Pintos like that, especially over some rice...
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Unread 12-31-2011, 06:13 AM   #10
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Quote:
Originally Posted by Boshizzle View Post
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.
I know what you mean about too many Pintos. Yours look very tasty and even though it is only 6:00AM I am wishing I had a big ole bowl of them right now. I love pintos, black beans, navy beans, and my favorite is probably red beans and rice with andouille.
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Unread 12-31-2011, 08:16 AM   #11
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You cant go wrong with bacon in your pintos.......or ham either.

Around here if there are pintos on a cafeteria style restaurant menu, there are some raw chopped onions available and some crispy fatback to go on em.
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Unread 12-31-2011, 08:30 AM   #12
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Great post my brother. I too love pinto beans and will be giving this recipe a shot!
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Unread 12-31-2011, 08:56 AM   #13
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That is the basic recipe We use at our house, except we toss in some good Chili pepper seasoning along with them for a little extra flavor. Put them on some rice and MMMMMMM...................MM good!
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Unread 12-31-2011, 09:35 AM   #14
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If the snow lets up and the wind falls below 30mph, I'm going to smoke some hocks today for some pintos tomorrow. Maybe I'll plan on them for Monday just in case.

I just got sacks of Great Northerns and Pintos from this years harvest from my friends parents...
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Unread 12-31-2011, 09:49 AM   #15
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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!
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