Mking these NOW... BUT you dont mention when to add these items:
2 tbsp salt and pepper
2 tbsp sugar
1 TEASPOON of liquid smoke
1 beef boulion cube
1 jalepeno, halfed, de-seeded

Sure I do! Its just kinda hidden in there

Im sorry sir... Your right I just overlooked it... Thats what we did anyways haha so it worked out great. BEANS TURNED OUT AWESOME!

Had a few friends coming over on Saturday and needed something warm and hearty, so I made up a pot of your "Five Star Pinto Beans" I detoured a little and browned up 2lbs of smoked sausage before starting your recipe. Then added it in before simmering. What can I say, I love sausage!! And I only ever loosly follow recipies anyway!!

It was great!! I am eating leftovers as I type this!! Thanks for posting the recipe!!

time to give this a try

Mr. Yuras,

I made the beans yesterday. They turned out well. I made some cornbread this afternoon and had it with the beans. I am going to write this recipe down on paper. Thanks.

JG

Looks awesome....I'm going to have to try these.

Best beans I've ever made,thanks alot Mr. Yuras

Bring this to the top, it's that time of year!!

do they come out tasting anything like Cooper's BBQ pinto beans? I will have to give this a shot sometime if they do. I hate sweet pinto beans and just about beans you can buy from a can.

No sir...Cooper's attempts to make their beans taste like these.

Thank you.

I always add salt after beans are done,it's supposed to keep beans from being tough,that's what my grand dad told me. That's a good looking pot of pintos.

Forgot all you need is a sweet onion and cast iron skillet corn bread and get out of the way.

Thank you for posting this recipe!!!! These are the best pintos that I have ever ate.

Well thanks!

Thanks for reviving this, I saw it a long time ago and meant to try it but never did. I'm going to go start my 2 day soak now.

Made these for the first time for my family christmas party. They were a hit. Only change I made was added 1 1/2 japs with seeds instead of 1 (we like heat). And Instead of using liquid smoke I cubed some brisket that I had made and tossed it in there. Man they are GOOOOOOD.

The reason they cause the toots is because you only cook them for an hour. The longer you cook them, the more the bean skin breaks down and it becomes easier for you to digest them which results in less gas.

Or so I've heard, I'm not a gut doctor or anything...

Great recipe though, very similar to what I make except I use a moderate dose of Tony Chachere's.

Robert, these beans look awesome! I'm headed to the deer lease this weekend and was thinking about making them. About how many guys will this feed?

Thx

6-8 easily

bump

Soaking beans now. Cooking them on Sunday. My mouth is watering.

Looks great ill give it a try