Community Pick
Texas Pinto Beans
"This is not for the timid. Got this recipe while visiting San Antonio, TX. My DH and I love it but we love hot and spicy food"
photo by Helenic Hottie
- Ready In:
- 2hrs 10mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
directions
- Place beans in a Dutch oven; add water 2 inches above beans.
- Bring to a boil; boil 1 minute; cover, remove from heat and let stand 1 hour; drain.
- Bring beans, 4 1/2 cups water, and next 4 ingredients to a boil in a Dutch oven.
- Cover, reduce heat, and simmer, stirring occasionally, 1 hour and 30 minutes or until tender.
- Add tomato and jalapeno pepper, and simmer mixture for 30 more minutes.
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Reviews
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These were fantastic Nurse Di. I made these for Labor Day because I have some real heat-seekers in my family. Very spicy and full of flavor. A keeper in our book Thanks for sharing this. -
Made this last night for supper. We love pinto beans and hot/spicy food. So this was perfect for us. Just the right amount of heat. The bacon and onion are a big plus. Probably next time, I will try it in the crockpot like the other reviewer. Just to see what happens. Thanks for a terrific recipe. -
If ya don't want them too hot, put in one jalapeno pepper whole, instead of cut and let it cook the entire time. when the beans are done, discard the whole jalapeno. -
WE love pinto beans (and live in Texas!) so we actually make them ALL the time. We used a can of rotel tomatoes for this, normally when we make our own we do not use any tomatoes but this was fun. Also, we did use a crockpot on low and let it cook all day stirring when we head home for lunch. -
I added a little cumin to mine and cooked for about 5 hours in the crockpot. Fried the bacon and then tossed it in. So good and gone in a flash!! Thanks for the recipe!
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Tweaks
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I used a 15 oz can of diced tomatoes in place of the tomato and a small can of green chilies in place of the jalapenos. Also added !/2 tsp cumin and 1/2 tsp chili powder. It seemed that there was too much liquid but simmered with the lid off for 1 hour instead of 30 min and the liquid cooked off to a nice gravy. Very good side dish and great flavor. -
This was very good, but it seemed like it was missing just a little something. I think the amount of seasoning was good, but but it seemed like there was too much water. I used bottle of Bohemia beer and water to make up the 4 ½ cups. I think next time I'll use the whole bottle of beer, but 1/2 to 1 cup less water. There was more than enough liquid, so I think that would help intensify the flavors. I cut back on the jalapenos. I put them in for the whole simmering time, and only used 1 chopped and 1 cut in half which I removed at the end of the cooking and I used a can of rotel instead of the fresh tomato, but the fresh tomato may have added a zing that the rotel couldn't. I took this to a father's day gathering and everyone liked them. Thanks for the recipe! **UPDATE** I used the leftovers to make refried beans, and they were so good! Just drizzled a bit of olive oil in a pan and added the beans. I mashed them with a fork and let most of the liquid cook out. I added just a little bit of fresh salsa. I think this may be my "go to" refried bean recipe - I don't care much for the canned kind. Thanks again! -
This recipe was so close to my Southern roots! I used pork neck bones instead of the bacon. I used two jalapeno peppers because I forgot to put the number needed on my shopping list. My guest thought it spicy enough but I'm gonna go for four jalapenos next time I cook this. And believe me, there will be a next time. My hubby has already requested more! -
My family loves southwest cooking and this recipe was excellent. Because my kids can only handle mild spice, I used green chilis instead of jalapeno peppers. They turned out very good. A great side dish to a meal.
