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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-05-2011, 08:37 AM | #1 |
is one Smokin' Farker
Join Date: 04-20-09
Location: Oakland twp / Houghton Lake, MI
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Texas Style Pit Beans
Hey guys, I want to try some “Texas style pit beans” tomorrow for something a little different. I usually do the traditional sweet and sticky baked beans, which are awesome, but I’m in the mod for something with a little more twang. The recipe I have as a starting point is;
Dried pinto beans (soaked and sorted) Minced yellow onion Cayenne pepper Chili powder S/P Water to cover, and into the pit for 3-4 hours I was also going to toss in some frozen leftover pulled chuck, but it still seems like I’m missing something. Any input would be appreciated.
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Life is to short for green tea and tofu; pass me another half rack and a beer… |
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02-05-2011, 08:41 AM | #2 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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I like to add finely chopped Jalapeno, crushed garlic and a little bit of Mexican Oregano.
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Kevin |
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02-05-2011, 08:45 AM | #3 |
is one Smokin' Farker
Join Date: 04-20-09
Location: Oakland twp / Houghton Lake, MI
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Jalapeno, garlic, oregano. Check, check, and check. Now I’m getting somewhere.
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Life is to short for green tea and tofu; pass me another half rack and a beer… |
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02-05-2011, 09:15 AM | #4 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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I'm thinking Cumin....
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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02-05-2011, 09:22 AM | #5 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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I like to give pintos a bit of smoke after soaking overnight..
http://www.bbq-brethren.com/forum/sh...ad.php?t=93151 just one more option....
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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02-05-2011, 10:57 AM | #6 |
is one Smokin' Farker
Join Date: 07-25-09
Location: Southside of Houston, Texas
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bacon
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UDS with flat lid, Smokey Joe, |
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02-05-2011, 11:10 AM | #7 |
is one Smokin' Farker
Join Date: 04-20-09
Location: Oakland twp / Houghton Lake, MI
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Cowgirl, I read your post about your pit beans and they look awesome. Do they really take that long on the pit even after being soaked overnight? If so, I may have to do the crock pot bit, I’m only cooking ribs, so I won’t have all day for beans. Thanks
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Life is to short for green tea and tofu; pass me another half rack and a beer… |
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02-05-2011, 12:43 PM | #8 |
is one Smokin' Farker
Join Date: 08-20-09
Location: Denton, Tx
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If I have left over smoked meat I'll use that in my beans. If I don't have leftovers, I usually get a smoked ham hock from the store. Also, I like to roast anaheim and pasilla chiles and then run them through the food processor and add them to the beans about an hour before serving. I'll usually add 6-7 chiles per pound of beans. They're not hot at all, but they add great flavor.
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02-05-2011, 12:43 PM | #9 | |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Quote:
I like to smoke the soaked beans for a couple hours, stirring them every once in awhile....then add broth and spices...and simmer until tender on the stove. If you have time you could smoke them then put them into your crock pot. Have you ever tried anasazi beans? They are similar to pintos but cook up quicker.. http://www.bbq-brethren.com/forum/sh...ad.php?t=56359 Good luck with them Jonesy!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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02-05-2011, 01:03 PM | #10 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Some cilantro and and some diced tomato will help round out the flavors. Just me, but I'd go with heat from fresh peppers instead of power like cayenne. Cay is good for chili, but for a beans only dish, the fresh peppers really bring it all together. Some good peppers for beans are serranos and poblanos. Also, if possible, start out with chicken or beef stock vs water. If you use stock, water the salt later.
I'm trying to go with a more, Ranchero Beans approach.
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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02-05-2011, 01:11 PM | #11 |
is one Smokin' Farker
Join Date: 08-18-08
Location: Corte Madera, CA
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Yes! Certainly Bacon...this should be Top of Mind when starting any dish even if you don't end up using it.
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2004 Weber Performer [COLOR=darkgreen][B]GREEN[/B][/COLOR] UDS [COLOR=darkorange][B]Orange[/B][/COLOR] Super-Duper Fast '08 Weber Genesis Gasser SJG Tamale Pot Mini Smoker (SJG was a rescue) and a Pyro FIL |
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02-05-2011, 01:23 PM | #12 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Almost forgot.......chorizo sausage!
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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02-05-2011, 01:28 PM | #13 |
On the road to being a farker
Join Date: 06-06-06
Location: Haslet, TX
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Pintos
onion jalapeno canned stewed tomatoes garlic s&p yellow mustard tiger sauce brown sugar. Ham hock or Salt Pork We put ours on the fire box and let them go. This is more of the style you will find in our part of the world!!
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UDS, Weber 22.5, Charbroil gasser Last edited by MountainCityOutlaw; 02-05-2011 at 01:28 PM.. Reason: Forgot |
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02-05-2011, 01:31 PM | #14 |
Knows what a fatty is.
Join Date: 04-17-10
Location: Ravensdale, WA
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We always throw a few somked hamhocks in the pans when we cook pintos.
I've had problems with dry pinto beans taking a real long time to get cooked all the way through. I don't know what I'm doing wrong, but sometimes they seem almost done just from soaking them for an hour in hot water, and sometimes I simmer them for two hours after soaking and they still are hard in the middle. Maybe the beans are old? I've taken to canning them in quarts, that seems to work great at home. Has anyone else had this problem? I like using pintos for catering but the unpredictale nature of the beans cook time has me buying #10 cans of them which costs way more. |
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02-05-2011, 02:08 PM | #15 |
On the road to being a farker
Join Date: 07-29-08
Location: Navarre Beach, FL
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You can quick brine the beans by adding 3 tablespoons of salt to 1 gallon of water add the beans bring to a boil over high heat. Once they come to a boil remove from heat and cover for 1 hour. The beans will be ready to go for the final cooking stage. I use this for some chili and bean recipes the beans will cook in the final dish at least 1-1.5 hours longer.
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