Texas Style Pinto Beans

Boshizzle · 12-30-2011, 08:33 PM

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 · 12-30-2011, 08:39 PM

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.

Bbq Bubba · 12-30-2011, 09:06 PM

Outstanding!

caseydog · 12-30-2011, 09:11 PM

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

Quemaster · 12-30-2011, 09:15 PM

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.

Boshizzle · 12-30-2011, 10:58 PM

Quote:

Originally Posted by bigabyte

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.

Boshizzle · 12-30-2011, 10:58 PM

Quote:

Originally Posted by caseydog

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.

Boshizzle · 12-30-2011, 11:00 PM

Quote:

Originally Posted by Quemaster

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.

mytmouz · 12-30-2011, 11:37 PM

I LUV Pintos like that, especially over some rice...

kihrer · 12-31-2011, 05:13 AM

Quote:

Originally Posted by Boshizzle

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.

wnkt · 12-31-2011, 07:16 AM

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.

Al Czervik · 12-31-2011, 07:30 AM

Great post my brother. I too love pinto beans and will be giving this recipe a shot!

GEORGIA CRACKER(FROM TEX) · 12-31-2011, 07:56 AM

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!

thirdeye · 12-31-2011, 08:35 AM

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...

Sly-one · 12-31-2011, 08:49 AM

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!

12-30-2011, 08:33 PM	#1
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	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. __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

12-30-2011, 08:39 PM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	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. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

12-30-2011, 09:06 PM	#3
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	Outstanding! __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

12-30-2011, 09:15 PM	#5
Quemaster Knows what a fatty is. Join Date: 09-09-11 Location: Saint Augustine Fl	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. __________________ Brian, Saint Augustine, Fl: Stumps Stretch with 10 Scfm Stoker

12-30-2011, 11:37 PM	#9
mytmouz is One Chatty Farker Join Date: 10-09-11 Location: Pelahatchie MS	I LUV Pintos like that, especially over some rice... __________________ I LUV to smoke 'em... Trailer mounted reverse flow stick burner. Rehomed Weber Kettle #1 Black. Rehomed Weber Kettle #2 Copper Weber Kettle #3, Dads old cooker. Rehomed Brinkman electric. Rehomed Weber Smokey Joe. Rehomed Small Sunbeam tailgater. Rehomed Brinkman vertical smoker. Rehomed Little Chief electric smoker. Rehomed And 2 UDS go to set ups... Rehomed

12-30-2011, 09:11 PM	#4
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	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

12-31-2011, 07:16 AM	#11
wnkt is One Chatty Farker Join Date: 06-08-06 Location: Upstate South Carolina	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. __________________ Chargriller Super Pro with a big ol rust hole and a mouse nest ------ Nothing in life is to be feared, it is only to be understood --saying in a fortune cookie--

12-31-2011, 07:30 AM	#12
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	Great post my brother. I too love pinto beans and will be giving this recipe a shot! __________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(")

12-31-2011, 07:56 AM	#13
GEORGIA CRACKER(FROM TEX) Got Wood. Join Date: 06-19-11 Location: Dallas, Ga.	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!

12-31-2011, 08:35 AM	#14
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	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... __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

12-31-2011, 08:49 AM	#15
Sly-one Full Fledged Farker Join Date: 09-15-11 Location: Nocatee, Fl	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! __________________ Tim, A Big Green Egg, 1 Butt Ugly UDS, and yes, a gasser for the quick and dirty.