Cowboy's Pinto Beans
"This is my recreation of the pinto beans at our favorite BBQ restaurant. It took a while to get the spicy, slightly sweet flavor right and this comes pretty durn close to the original."
photo by patti k.
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 30 ounces pinto beans
- 5 slices bacon
- 1⁄2 cup diced onion
- 1 minced garlic clove
- 1⁄3 cup catsup
- 1 teaspoon chili powder
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon cayenne pepper
- 1⁄4 teaspoon hot pepper sauce
- 1⁄4 teaspoon fresh ground black pepper
- 1 teaspoon Worcestershire sauce
- 1 tablespoon molasses
directions
- Spray a 1 1/2-quart casserole dish with cooking spray.
- Cook bacon until just crisp, pat with paper towels, and crumble. Reserve 2 tablespoons of bacon grease.
- In reserved bacon grease, sauté onion and garlic until tender, about 10 minutes.
- Put undrained pinto beans, onions and garlic, bacon pieces, and rest of ingredients into the casserole dish and mix well.
- Bake, uncovered, in a preheated 350°F oven for 1 hour.
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Reviews
-
These were a big hit and they freeze well! I also used real bacon bits. I don't think it hurt the recipe at all but can't wait to try it with real strips of bacon! Thanks. -
It's the molasses that does the trick in this recipe, don't delete it. I use molasses in almost all my bean recipes. It's something I learned from my mother and I know others who use a little dark karo syrup. I was out of sliced bacon, so I substituted the real bacon pieces from a jar commonly used on salads. They worked fine but I must stress they were REAL bacon. -
Don't miss out on trying these beans! I don't remember having such delicious beans before, even at a restaurant. The flavor is peppery hot and slightly sweet (but not overpowering in any way). I tripled the recipe (but used less bacon and more garlic), filling a 9x13 pan to the brim. I made these to go with some beef enchiladas that I am bringing to another family (and keeping half for ourselves). You did a fine job recreating those beans, Leslie! Roxygirl
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Excellent recipe! A perfect balance of flavored. This is a keeper!
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I made this recipe for a Mexican dinner potluck, and it complemented the other food wonderfully. I quadrupled the recipe, which was easy to do. I only doubled the bacon (microwavable), onion, cumin, cayenne pepper, pepper sauce, pepper, and worcestshire. I tripled the molasses, garlic, and chili powder. It turned out on the mild side with a little spicy kick. I used black and pinto beans. I also drained the beans a good bit, but I think that was only necessary because I had increased the recipe. These beans would be my choice over refried beans. Thanks for a great recipe!
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas
