Alright, I'll give up this one. Not many people are allowed access to my award winning bean recipe, but I'm feeling in the Christmas spirit, so here goes:

Ingredients:

2lb pinto beans
1/3 lb of fat back, cubed
1/3 lb of smoked bacon, diced into large chuncks
1 white or sweet onion course chopped
6 cloves of garlic, minced
2 tbsp salt and pepper
2 tbsp sugar
1 TEASPOON of liquid smoke
1 beef boulion cube
1 jalepeno, halfed, de-seeded







Prepare all ingredients as listed. Here is the most important part: SOAK BEANS IN ROOM TEMPERATURE TAP WATER FOR TWO DAYS . DRAIN AND RINSE BEANS TWICE A DAY.

Heat cast iron pot to medium temp. and toss in bacon and fat back. Saute until bacon turns transparent, then add in garlic and onion and sweat:


After onions and garlic cook down, toss in your drained and cleaned beans. Roll the beans around in the bacon grease for about 2 minutes...this is important:


Next, add water to cover 1 inch over beans and remaining ingredients, bring to a medium boil:


Boil for about 35-40 minutes, then turn heat down to low, allow to slow simmer for 1 1/2 hours. Taste for desired texture. Once the beans are just *slightly* firmer than you like, TURN OFF THE DAMN HEAT! Then cover and let rest.



Now, if you win any trophies, medals or money off of this recipe, you must forward 99% of it to me. Thats the deal ok? I hope some of ya'll try this one out. They taste more like Wrangler/Chuck Wagon beans than mexican pintos. My family said they are the best I make. I'd love to hear ANY feedback.

WARNING: For whatever reason..these are some serious "tootin" beans....I'll leave it at that.

those look good!!!!!!!!!!!!!

Thanks for giving it up!! I have never been good at cooking beans!! This should help fix that!!

Sounds good!!! I like more than one jalapeno in two pounds of beans. I like cilantro, but some people don't. The solution to both is to serve pico-de-gio (sp) on the side.

Looks awesome. When you boil for about 35-40 minutes, then turn heat down to low, allow to slow simmer for 1 1/2 hours do you do this uncovered?

Those look delicious. Thanks for sharing that with us. Uh, are you sayin don't light a match in the room, when your eating these?

I will definitely try this receipe.

I thought the point of soaking was to get rid of the tootin?

Nope! It gets the husk off the bean and opens up the bean for more flavor.



Great question. I boil AND simmer it covered!

Gonna make these this week. When do you add the jalapeno?

Read the step right after turning the beans in the grease:



There ya go!

oops

Where do I find fatback? Didn't see any at walmart...

Well, I get it at HEB in the bacon section. Or you can run down to your local butcher and have him cut you a small piece. If worse comes to worse, you could use a ham hock, just cut meat off the bone.

Thanks for the recipe.I sure do love those ceramic coated cast iron pots.Hmmm i think i will make that on Christmas day.

Boiling as I type! Merry Christmas!

Now that looks good for hunting beans. A big pot.. Nice and hot.

Robert, you eat the fatback?

HA! Hell No! But the bacon is good! Sometimes I'll cube the fatback really fine and I'll eat it then. But since I love to cook...I kinda love to eat. So I have to watch what I eat so I fit in my race suit. So, I really don't see much good in sticking a HUGE piece of pure fat directly in my body.

But damn it tastes good....

How did your beans turn out??

They were great. Thanks for the recipe.

Made a pot myself and have to agree. Only change I made was using trimmed saltpork. Just remember to put the ladder in the pot while boiling so the little farts can get out.

Ya did good Robert!

If you use a wooden spoon to stir these with, it will soak up all of the toots !!!!!!!!! After you are done cookin, be sure you wash the spoon in COLD WATER so the toots can get loose without splashin hot water all over the cook .........

were gona use salt pork today on your recipe. I appeciate it

Yeah I used saltpork too. I asked him and he said it is the same thing.

BTW, I fried up some fish the other day and ate them with some of these leftover beans. They were even better second time.

Yeah, Saltpork is what I used. I dunno why I put fatback. Its the same thing, just once is salted and cured.



My wife said the same thing!
Glad to see ya'll enjoying the recipe. It makes the effort of picture taking and posting all worth it.