I used to be able to get a pinto bean seasoning called Williams at Brookshires. But I can't find it anymore. I've tried a couple of online home made seasonings and just haven't found one I like. Anyone have a recipe they use? My wife says she can't do MSG so I would like to just make up my own. Thanks!

Salt, black pepper, small amount of cumin and a smoked hamhock.

No actual recipe, but to season my pintos my dry ingredients are Goya Sazon onion & cilantro seasoning/salt/pepper/chili powder/paprika/cumin. All measured to taste.

All the above. I like to remove the lid toward the end to boil them down to thicken the pot likker. Pass the cornbread please.

Fiesta brand pinto bean seasoning available at HEB/Kroger. Does a good job. Just keep seasoning to taste.

To the mix you use, I add a small amount of red pepper flakes, and the results are great!

Fresh onion and garlic

jimmies chuckwagon they have a good brisket seasoning too

Try any of the chili seasoning mixes, just leave out the meat. About a tablespoon of season per cup of beans. We prefer to use William's Chili Seasoning Mix, but other brands work just as good.

If no mix available, mix up one, using this
8 TBS Gebhardt's Chili powder
1/2 tsp of garlic powder
1/2 tsp onion powder
1/2 tsp cumin
1/2 tsp black pepper
Mix together, store in airtight container. 1 tablespoon per cup of beans.

If you like it hot, add some cayenne pepper powder or red chili powder.
Salt to taste after cooking

Chili-O mix. All you need besides maybe a ham hock.

Second on the Fiesta brand seasoning even makes canned pinto beans good to eat.

x3 on the Fiesta.
We also soak beans a day w/ 1 final rinse then start slow-cooker next day. the 20+ hr soak is 'majic' if you've never done it.
I'll usually add some chopped cilantro , fresh chopped onion, & hamhocks or lefover ham.
Soooooooo good I'll eat 2-bowls alone for dinner, w/ some cornbread for dessert!

I just bumped an older thread on 5 start pinto beans. You can tell they are good by the 10 pages of comments.

https://texashuntingforum.com/forum/ubbthreads.php/topics/8233827/1

I never really paid much attention to my beans before, just salt pepper and bacon and go. Cooked a pot for some bbq for my birthday a few weeks ago and one for my little girls birthday two weeks ago.

2 lb beans
pack of bacon, cut into inch or so long pieces and cooked to render grease then pour it all in the beans, grease too.
Salt
pepper
garlic powder
onion powder
chili powder
cumin

Add dry beans to pot, brink to a boil, then turn burner off and leave covered for an hour. Turn back on to a low boil covered add seasonings to taste and add bacon at this time. Cook on low till they are tender and liquid starts to thicken.

Kevin’s Charro beans
Ingredients:
1 lb. Pinto Beans
1 Tbsp. Fiesta Fajita Seasoning (no substitute!!)
1 Tbsp. Black Pepper
½ Tbsp. Chili Powder (I use McCormick)
½ Tbsp. Salt
1 Tbsp. Minced Garlic
1 Medium Onion – Diced
1 Large Jalapeno – diced
1 Bunch Cilantro
½ lb. Bacon – cut into 1” sections
1 Can Rotel
3-4 Bottles of Water



Soak beans (quick method or overnight)
Cook bacon in skillet until almost done, transfer over to Crock Pot. Add all ingredients except Cilantro. Cook on low overnight, turn to warm and add Cilantro at least an hour before eating.

For something different, add a package of little smokies or chopped sausage.

If you like to use salt pork it’s fine but don’t add salt until you have tasted the juice so it’s not too salty. You can add salt at the last minute.

If doing 2 lbs. of beans, double everything but the salt, cilantro and water (maybe back off the chili powder a little too but not a must)

PRO TIP!

When making the perfect pot of authentic Pinto Beans, carefully count and only put 239 beans in the pot, because 1 more and their be too farty.

Pretty sure my dad used to tell that one.

LOL, yep! That's where I heard it from, my Dad. It was pretty funny as a kid.