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Pinto Beans #7942453 08/19/20 07:48 PM
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onlysmith&wesson Online Content OP
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I don't cook them often enough to have a great recipe down. I've been tasked with providing these for a traditional brisket dinner. I'm going with 2 lbs. (eight guys and we'll want left overs for the next night).

I'm going with:
1 package of Bacon ends & pieces
1 package of Lipton onion soup
2 tbsp pepper

I'm going for a flavorful, hearty traditional finish taste.

What say the Forum? Think this will work?


An unethical shot is one you take, that you know you shouldn't.
Re: Pinto Beans [Re: onlysmith&wesson] #7942470 08/19/20 07:55 PM
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Add some cilantro and you will have a perfect dish.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Pinto Beans [Re: bill oxner] #7942473 08/19/20 07:56 PM
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Originally Posted by bill oxner
Add some cilantro and you will have a perfect dish.

At the end, or during the cook? How much?


An unethical shot is one you take, that you know you shouldn't.
Re: Pinto Beans [Re: onlysmith&wesson] #7942502 08/19/20 08:18 PM
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Originally Posted by onlysmith&wesson
Originally Posted by bill oxner
Add some cilantro and you will have a perfect dish.

At the end, or during the cook? How much?





Half a bunch at the beginning then the last half just prior to serving.


It takes beer to make thirst worthwhile - J. Fred Schmidt
Re: Pinto Beans [Re: onlysmith&wesson] #7942511 08/19/20 08:22 PM
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Also two cans of stewed tomatoes and a chopped onion.


It takes beer to make thirst worthwhile - J. Fred Schmidt
Re: Pinto Beans [Re: Herbie Hancock] #7942517 08/19/20 08:26 PM
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Originally Posted by Herbie Hancock
Originally Posted by onlysmith&wesson
Originally Posted by bill oxner
Add some cilantro and you will have a perfect dish.

At the end, or during the cook? How much?
Thanks




Half a bunch at the beginning then the last half just prior to serving.


An unethical shot is one you take, that you know you shouldn't.
Re: Pinto Beans [Re: onlysmith&wesson] #7942572 08/19/20 08:51 PM
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Originally Posted by onlysmith&wesson
I don't cook them often enough to have a great recipe down. I've been tasked with providing these for a traditional brisket dinner. I'm going with 2 lbs. (eight guys and we'll want left overs for the next night).

I'm going with:
1 package of Bacon ends & pieces
1 package of Lipton onion soup
2 tbsp pepper

I'm going for a flavorful, hearty traditional finish taste.

What say the Forum? Think this will work?


Sorry, but that will be terrible!

First off, these beans are so good that two pounds won’t leave enough leftovers for beans and cornbread the next day. Better go with three pounds. Rinse and sort the beans. Discard any defective beans and watch for rocks in the beans. Soak your beans in cold water in a covered pot overnight. Next morning, discard the liquid and gently rinse the beans. Cover with water in a stock pot and put the pot on medium heat. Watch them closely as you’ll need to add (Boiling) water regularly. Once they come to a boil, lower heat to simmer.

You want a ham hock, a ham shank, or any type of smoked ham cut into chunks. If you use bacon ends, use just a few lean pieces. Add the meat at the beginning of the boil.

Once the pot is simmering, add salt a teaspoon at a time until you can just taste the salt in the water. Peel a big sweet yellow onion and chunk it up. Toss it in the pot. Don’t sweat the chunks, it will disappear into the broth. Add a can of Hatch chopped green chilies to the pot. Big chunks of fresh cored jalapeños are also good with the Hatch chilies. Let this simmer a while.

Now it’s time to correct the seasoning. Taste the broth. Add salt if you can’t still taste the salt. Add fresh ground black pepper, maybe a tablespoon. And the secret. Add turbinado sugar, molasses, brown sugar, or plain sugar a tablespoon at a time until you can just taste it as it combines with the salt. You want to just detect them both.

Let the beans simmer until broth thickens. Keep adding (boiling) water, don’t let them get dry and stick to the bottom of the pot. Stir them regularly. You can tell the beans are getting done if the skin peels off when you blow on them. You’ll need to cook them past this point to get the broth to thicken. If you used ham shank or hocks, pull them out, let them cool, remove the bones and chop them up, skin, fat and all and put them back in the pot. Correct the salt/sugar balance again and simmer.

This will make a traditional beans and cornbread pot of beans.

Optional adds -

Summer Savory is a secret herb that adds a great background to the pintos.
Sometimes I add garlic, but only rarely.
Red pepper flakes like we put on pizza add more taste than heat and would be good for brisket beans.
DON’T ADD CHILI POWDER!
DON’T ADD CILANTRO TO THE POT!

Serve with fresh chopped cilantro, Louisiana hot sauce and corn and flour tortillas. Let the leftover beans come to room temp and ladle them into quart jars with lids and store in fridge until needed.

I’ve got a great cornbread recipe too if needed.


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Re: Pinto Beans [Re: onlysmith&wesson] #7942585 08/19/20 08:57 PM
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Originally Posted by onlysmith&wesson
Originally Posted by bill oxner
Add some cilantro and you will have a perfect dish.

At the end, or during the cook? How much?





After.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Pinto Beans [Re: onlysmith&wesson] #7942611 08/19/20 09:21 PM
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I’m 100% onboard with Cast.

Re: Pinto Beans [Re: onlysmith&wesson] #7942682 08/19/20 10:05 PM
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Add a package of Williams Chili Seasoning mix and a about a pound of fried bacon bits to about 3 pounds of picked and washed pintos. Salt to taste.


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Re: Pinto Beans [Re: dogcatcher] #7942740 08/19/20 10:42 PM
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Originally Posted by dogcatcher
Add a package of Williams Chili Seasoning mix and a about a pound of fried bacon bits to about 3 pounds of picked and washed pintos. Salt to taste.


You’re just doing that because I told him in all caps not to. <G> That would be ranch style beans, not pinto beans. Besides, the Louisiana hot sauce will do about the same thing.


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Re: Pinto Beans [Re: Cast] #7942755 08/19/20 10:50 PM
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Originally Posted by Cast
Originally Posted by dogcatcher
Add a package of Williams Chili Seasoning mix and a about a pound of fried bacon bits to about 3 pounds of picked and washed pintos. Salt to taste.


You’re just doing that because I told him in all caps not to. <G> That would be ranch style beans, not pinto beans. Besides, the Louisiana hot sauce will do about the same thing.



Man DC puts beans in his chili and calls it Texas Chili. He ain't all there. grin loco

Just kiddin' DC, make them however youonto.

Re: Pinto Beans [Re: onlysmith&wesson] #7942768 08/19/20 10:56 PM
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Toss in some country ribs when they’re on sale.

Re: Pinto Beans [Re: scalebuster] #7942788 08/19/20 11:07 PM
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Originally Posted by scalebuster
Toss in some country ribs when they’re on sale.


Would not ruin a pot of beans but you need smoked meats to make good beans.


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Re: Pinto Beans [Re: Cast] #7942793 08/19/20 11:10 PM
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Originally Posted by Cast
Originally Posted by scalebuster
Toss in some country ribs when they’re on sale.


Would not ruin a pot of beans but you need smoked meats to make good beans.


Not at my house. I can make a great pot of beans with whatever is handy and/or cheap.

Re: Pinto Beans [Re: scalebuster] #7942811 08/19/20 11:23 PM
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Originally Posted by scalebuster
Originally Posted by Cast
Originally Posted by scalebuster
Toss in some country ribs when they’re on sale.


Would not ruin a pot of beans but you need smoked meats to make good beans.


Not at my house. I can make a great pot of beans with whatever is handy and/or cheap.


I agree, but I think smoke makes for better beans. I keep ham hocks and shanks in stock. Bear Creek Smokehouse in Marshall has good ham hocks and they’ll ship to you.


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Re: Pinto Beans [Re: onlysmith&wesson] #7942818 08/19/20 11:26 PM
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I like smoked ham hocks, smoked deer sausage, & crispy bacon pieces in mine. clap

Re: Pinto Beans [Re: onlysmith&wesson] #7943025 08/20/20 01:48 AM
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A package of French's Chili O mix and some ham hocks is all you need to add for a great pot of beans.

Re: Pinto Beans [Re: Cast] #7943058 08/20/20 02:03 AM
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"watch for rocks in the beans"

I know they are there, but where do they come from? One of life's mysteries to me..

Re: Pinto Beans [Re: fishdfly] #7943107 08/20/20 02:41 AM
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Originally Posted by fishdfly
"watch for rocks in the beans"

I know they are there, but where do they come from? One of life's mysteries to me..



Um, the ground lol.

Re: Pinto Beans [Re: onlysmith&wesson] #7943206 08/20/20 04:44 AM
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Casserole Beans. They cook fast, no overnight soak, clean and rock free follow the above and they'll be great

Re: Pinto Beans [Re: onlysmith&wesson] #7943795 08/20/20 06:29 PM
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for what it's worth, my wife prefers pinto beans pretty plain ... water, beans, s/p and bacon. I on the other hand, like those, but I also prefer to really soup them up by adding browned breakfast sausage, canned tomatoes, chopped onions, chopped fresh jalapeno ... I also tend to cook them down to where they are pretty thick.


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Re: Pinto Beans [Re: onlysmith&wesson] #7943902 08/20/20 07:42 PM
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I make pretty good beans, they are simple. Some things need razzle dazzle, pinto beans, especially as a brisket side, do not.

2# pintos
2-3 ham hocks
1 onion peeled and quartered
1-3 jalapenos
Health dose of blackpepper - 1-2 tablespoons
Salt to taste

Everything goes in the pot with plenty of water, bring to a boil, turn down to a slow boil and cook about 3 hours stirring regularly. I usually start with a palm full of salt then add more if needed. The bean stock should be pretty thick towards the end.

Nothing wrong with cilantro, chili mixes, smoked sausage etc, if that is your thing.

My family is from Wichita Falls area and most of the women use about this same recipe for the weddings, which they have a lot of. You might have had these before.


Currently re-enrolled in the school of hard knocks.
Re: Pinto Beans [Re: onlysmith&wesson] #7943917 08/20/20 07:56 PM
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Keep it simple. Rinse beans and soak overnight. Drain. Add Ham bone, fill with water to cover beans. Salt, pepper and garlic to taste. Bring to boil, reduce to simmer until beans are tender (3+ hours)

Serve beans next day over cornbread with some dixieland hot chow chow!!

Last edited by unclebubba; 08/20/20 07:57 PM.

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Re: Pinto Beans [Re: onlysmith&wesson] #7943990 08/20/20 08:40 PM
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Lots of different recipes for sure. I grew up eating pretty bland beans that wore me out. Today, I make two different types of pinto beans. One I call "Quick Beans", which is basically ranch style beans similar to some posted above. They are meant to be cooked and eaten in smaller batches the same day/half day and have simple ingredients. The other is what I call "Borracho Beans", I always make these in a big pot and there are a lot more ingredients involved and pretty much cooked all day. I also like to make these the day before I plan on serving them. I don't have a written recipe for these, I need to do that.

Whatever recipe you decide to go with, I recommend using low salt chicken broth instead of water. The broth takes it to another level.

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