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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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03-13-2013, 10:27 AM | #1 |
Knows what a fatty is.
Join Date: 12-10-12
Location: Houston TX
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Pinto Bean NEWB!
I need the easy get to the point Pinto Bean Recipe. I love pinto beans but I have never made them. I worked in a BBQ restraunt and I ate them like a gringo with everything. I make allot of chili here at the house but I use canned beans for time because im more into the diferent kinds of meat I grind at work (prime Chucks ground once are best). So bean me up!
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03-13-2013, 10:31 AM | #2 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Funny you should ask. I posted this thread this morning. Used a crock pot, method is posted too.
http://www.bbq-brethren.com/forum/sh...d.php?t=156049 Beans are VERY simple.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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03-13-2013, 10:33 AM | #3 | |
On the road to being a farker
Join Date: 02-20-13
Location: South of Dallas
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Quote:
this is very correct |
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03-13-2013, 10:35 AM | #4 |
Quintessential Chatty Farker
Join Date: 09-20-11
Location: Ohio
Name/Nickname : Allen
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Beans in your chili? I'm not sure I can help someone who'd do that, but I'll try.
Pre-soak your beans. Ham Hock, half a slab of bacon and a whole diced onion seared real good before you add the water to boil the beans. Fiesta pinto bean seasoning. Boil till tender. Add one cup concentrated brisket dripping stir and serve. |
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03-13-2013, 10:43 AM | #5 |
Knows what a fatty is.
Join Date: 12-10-12
Location: Houston TX
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Does seasoning beans before or after they are cooked have any different taste or does the quality get better. I like onions,bacon, in the beans so it it liek anything else with the saying longer the better.?
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03-13-2013, 10:45 AM | #6 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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I add the seasoning meats pretty much at the beginning and let 'em ride. Ham hocks, fat back and even cut up country ham slices work real well. Careful with the salt when using country ham.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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03-13-2013, 10:51 AM | #7 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Here is my recipe but you have to promise not to put them in any chili.
1 Lb dried Pintos, cleaned of stones and rinsed. 1 large onion coarsely chopped 1 or 2 Jalapeños to taste 1 smoked ham hock, scored to the bone in a few places. 2 or 3 cloves of garlic 1 14.5 Oz can diced tomatoes with the juice. (Optional) Salt to taste once the beans get about half way done. I don't soak the beans overnight, but you can if you want. Cover with water, bring to a boil and then simmer until done. Keep adding water as necessary to keep beans covered. When cooking unsoaked beans the total cook time is around three to four hours, depending on the heat of your simmer setting.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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03-13-2013, 10:55 AM | #8 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Also, though I haven't tried it yet, I saw on America's Test Kitchen that soaking the beans in salt water for awhile (Hour? - not sure) will shorten the cooking time too.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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03-13-2013, 01:07 PM | #9 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Here are two of my favorite pinto recipes.
Ranch style beans Ingredients: 16 oz. of dried pinto beans 6 ancho chiles, stems and seeds removed 6 cloves of garlic, minced 1 onion, diced 1 15 oz. can of tomatoes (or 2 medium-sized tomatoes, peeled) 1 teaspoon brown sugar 1 teaspoon apple cider vinegar 1 teaspoon paprika 1 teaspoon cumin 1/2 teaspoon oregano 1 cup of water 6 cups of beef broth Salt and black pepper to taste Method: Soak the beans using the quick soak method in which you place the beans in a pot, cover with water, bring to a boil, cover and remove from heat and let sit for one hour. Drain the soaked beans. In a cast-iron skillet heated up to medium high, cook the anchos on each side for a couple of minutes (or until they start to bubble and pop), turn off the heat and fill the skillet with warm water. Let them sit until soft and rehydrated, which should happen after half an hour or so. In the pot you’ll be cooking your beans, heat up a teaspoon of canola oil and cook the onions for ten minutes on medium. Add the garlic and cook for another minute. Throw the cooked onions and garlic in a blender and add the tomatoes, brown sugar, apple cider vinegar, paprika, cumin, oregano, water and hydrated ancho chiles. Puree until smooth. Add the pinto beans and beef broth to the pot and stir in the chile puree. On high, bring the pot to a boil and then cover; turn the heat down to low and simmer for two and a half hours, stirring occasionally. At this point, I check my beans for tenderness as depending on the freshness of the beans I find that the cooking time can be as short as two and a half hours and as long as four hours. When you're satisfied that the beans are done, salt and pepper to taste. Charro Beans 1 lb pintos 4 oz bacon (diced rendered reserve drippings) 1/4 med Spanish onion (fine dice) 3 jalapenos ( seeds & veins removed fine dice) 3 cloves garlic pressed 2 Knor brand Calde de pollo bouillon cubes 2 Knor brand calde de tomate bouillon cubes Sort the beans and put into a 1 gal stock pot cover with enough cold water to top the beans by 3 " place the pot on high heat and bring to a boil immediately turn down the heat to a low boil for 10 min. remove from heat cover the pot and allow to stand 1 hr. (Never hard boil beans it pisses 'em off and they get tough) While the beans are soaking render the bacon remove from the pan add the onion and jalapenos saute for two min. Drain and rinse the beans refill the pot top the beans with cold water by 2" bring to a boil reduce heat to a low simmer add all the remaining ingredients including the bacon fat and simmer covered until the beans are tender about two hrs. adjust seasoning with S&P to taste.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
2 members found this post helpful. |
03-13-2013, 01:28 PM | #10 |
Knows what a fatty is.
Join Date: 12-10-12
Location: Houston TX
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VERY KOOL. It looks like my bean venture is on the right path. Cant wait to be a BEANER!
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03-13-2013, 01:49 PM | #11 |
is one Smokin' Farker
Join Date: 09-27-12
Location: Mayer, MN
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If you want to relly cut the cooking time down, do the quick soak method that Bludawg has listed and then drain, and add all your yum yums then cook in a pressure cooker (with water added back or whatever you decide to use in there) and let 'er buck for about 15 minutes. Nothing like nice pintos in an hour and 15 mins. Gnome sayin'?
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22.5" 1999 Weber Mastertouch Redhead, GMG "Daniel Boone" |
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03-13-2013, 02:47 PM | #12 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Lots of great info above!
The only thing I will add is that several years ago I started using beef broth/stock for pintos, other dark beans, and black eyed peas. I use chicken broth/stock for white beans. Great flavor boost over plain water. Great Eats!!! TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
1 members found this post helpful. |
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03-13-2013, 02:58 PM | #13 |
is one Smokin' Farker
Join Date: 02-10-13
Location: Lafayette, LA
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Texas Baked Pinto Beans
1 Pound Dried Pinto Beans
5 Cups Water 1 Large Onion Chopped 2 Large Jalapeño Peppers , Seeded and Chopped 1 1.4 oz Envelope Taco Seasoning Mix 1/2 Teaspoon Salt 1 Tablespoon Sugar 1 Teaspoon Ground Cumin 1 Tablespoon Chili Powder 2 14.5 oz Cans Mexican Style Stewed Tomatoes 2 Pounds Ground Beef Preheat oven to 350 degrees. Place beans in a dutch oven. Cover with water 2 inches above beans, bring to boil. Boil 2 minutes; remove from heat and let stand 1 hour. Drain. Bring beans, 5 cups water, and next 8 ingredients to a boil. Add ground beef, stir to crumble. Bake covered for 1 to 1 1/2 hours until beans are tender. If necessary, you can bake uncovered for additional time for desired consistency. If desired you can cook on the stove top instead of the oven. __________________
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03-13-2013, 03:39 PM | #14 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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I do this when making red beans and rice and I don't have time to soak overnight. Add beans to a gallon of cold water, add 3 T kosher salt and bring to a boil. Once it hits a boil turn off heat, cover and soak for one hour.
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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03-13-2013, 04:06 PM | #15 |
is One Chatty Farker
Join Date: 04-12-10
Location: Houston, Texas
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For fun, I have been known to toss in a can of Rotel tomatoes. Also, do not add any pepper to the beans until the end if you add a can, or you may overshoot the runway on heat.
http://www.google.com/imgres?imgurl=...QEwBg&dur=1472 |
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