Best Texas Pinto Beans Recipes

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TERRY'S TEXAS PINTO BEANS



Terry's Texas Pinto Beans image

An old fashioned 'pot of beans' recipe. It starts with dry pinto beans, onion, and chicken broth. Add green chili salsa, jalapeno and cumin for the spicy kick.

Provided by Fooddude

Categories     Side Dish     Beans and Peas

Time 2h15m

Yield 8

Number Of Ingredients 9

1 pound dry pinto beans
1 (29 ounce) can reduced sodium chicken broth
1 large onion, chopped
1 fresh jalapeno pepper, chopped
2 cloves garlic, minced
½ cup green salsa
1 teaspoon cumin
½ teaspoon ground black pepper
water, if needed

Steps:

  • Place the pinto beans in a large pot, and pour in the chicken broth. Stir in onion, jalapeno, garlic, salsa, cumin, and pepper. Bring to a boil, reduce heat to medium-low, and continue cooking 2 hours, stirring often, until beans are tender. Add water as needed to keep the beans moist.

Nutrition Facts : Calories 209.6 calories, Carbohydrate 37.9 g, Cholesterol 1.4 mg, Fat 1.1 g, Fiber 12.2 g, Protein 13.2 g, SaturatedFat 0.3 g, Sodium 95.1 mg, Sugar 2.1 g

TEXAS PINTO BEANS



Texas Pinto Beans image

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

Provided by ratherbeswimmin

Categories     Beans

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (16 ounce) package dried pinto beans
4 1/2 cups water
1/2 small onion, chopped
2 cloves garlic, minced
2 bacon, slices cut into 1 inch pieces
1 teaspoon salt
1 medium tomatoes, diced
4 jalapeno peppers, seeded,and chopped

Steps:

  • 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.

Nutrition Facts : Calories 286.8, Fat 2.2, SaturatedFat 0.6, Cholesterol 1.8, Sodium 426, Carbohydrate 50, Fiber 12.4, Sugar 2.8, Protein 17

EASY TEXAS PINTO BEANS



Easy Texas Pinto Beans image

Provided by Camille

Categories     Side

Yield 6

Number Of Ingredients 9

1 onion (diced)
2 teaspoons fresh cilantro (chopped)
1 Tablespoon olive oil
1 teaspoon minced garlic
2 (15 ounce) cans pinto beans (rinsed and drained)
3/4 cup salsa
1/2 teaspoon cumin
1/2 cup shredded cheese- optional topping
1/2 cup sour cream- optional topping

Steps:

  • In a large skillet or saucepan, saute onion and cilantro in oil until tender.
  • Add garlic; cook 1 minute longer.
  • Stir in the beans, salsa, and cumin; heat through.
  • If desired, top warm beans with cheese and sour cream.

Nutrition Facts : Servingsize 1 serving, Calories 258 kcal, Fat 15 g, SaturatedFat 2 g, Cholesterol 0 mg, Sodium 1374 mg, Carbohydrate 28 g, Sugar 14 g, Protein 5 mg

TEXAS PINTO BEANS



Texas Pinto Beans image

Make and share this Texas Pinto Beans recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Beans

Time 2h10m

Yield 6 cups

Number Of Ingredients 7

1 (16 ounce) package dry pinto beans
4 2/3 cups water
1/2 small onion, minced
2 slices bacon, cut into 1 inch pieces
1 teaspoon salt
1 medium tomatoes, diced
4 jalapeno peppers, seeded and chopped

Steps:

  • Place beans in a dutch oven,add water 2 inches above beans.
  • Bring to a boil.
  • Boil 1 minute, cover and remove from heat.
  • Let stand 1 hour.
  • Drain.
  • Bring beans and 4 2/3 cups water and next 4 ingredients to a boil in the dutch oven.
  • Cover, reduce heat and simmer, stirring occasionally for 1 hour and 30 minutes or until tender.
  • Add tomato and jalapeno pepper and simmer mixture for 30 more minutes.

Nutrition Facts : Calories 90.4, Fat 4.2, SaturatedFat 1.2, Cholesterol 5.1, Sodium 571.2, Carbohydrate 10.8, Fiber 0.6, Sugar 1.1, Protein 5.2

TEXAS-STYLE CHILI WITH PINTO BEANS



TEXAS-STYLE CHILI WITH PINTO BEANS image

Categories     Soup/Stew     Beef

Yield 6 servings

Number Of Ingredients 16

1 1/2 cups dry pinto beans, sorted (optional)
2 quarts water
Salt, to taste
4 each dried pasilla, ancho and cascabel chilies
1 pound bacon
2 large onions, cut into small dice
6 cloves garlic, finely chopped
6 fresh jalapeno peppers, finely chopped
2 pounds lean beef stew, finely chopped (not ground)
3 Tbls chili powder
2 tablespoons each ground cumin, coriander and cayenne
1 cup weak coffee (I use instant espresso and the soaking water from the dried chilies)
3 cups unsalted beef broth or stock
Salt and pepper , to taste
1 cup chopped onions, for garnish
grated cheese, for garnish

Steps:

  • Soak the beans in water for 12 hours or up to 1 day, changing water every 8 hours. Drain and place in a saucepan with 2 quarts fresh water. Bring to a boil over high heat. Reduce the heat to moderately high and cook for 55 minutes to 1 hour or until the beans are tender but not mushy. Drain and season with salt. Set aside until needed. Cover the chilies in boiling water and soak for 4 to 6 hours or until they are soft and pliable. Remove the seeds and stems and using a bit of the soaking liquid, puree in a blender until smooth. Reserve 1 cup of the soaking liquid for the coffee. Set aside until needed. In a large saucepan, cook the bacon until crisp. Remove with a slotted spoon and drain on paper towels. Discard all but 1/4 cup of the bacon fat. Coarsely chop the bacon and add to the beans. if using. Cook the onion, garlic and jalapeno peppers in the remaining bacon fat over moderate heat for 10 minutes, stirring from time to time. Add the meat and spices and cook over high heat for 5 minutes, stirring constantly. Add the coffee, beef broth, and the reserved pureed chilies and bring to a boil. Reduce the heat to moderately low, and cook for 1 hour to 1 1.2 hours, stirring from time to time. When the meat is tender, add the beans (if using) and the bacon; mix gently. Cook for 15 minutes, season with pepper and more salt if needed, and serve with garnish. May be refrigerated for 3 - 5 days and re-heated.

BIG POT OF PORKY PINTO BEANS - TEXAS STYLE



Big Pot of Porky Pinto Beans - Texas Style image

This has been posted here for play in Culinary Quest - Texas found at homesicktexan.com. The homesicktexan states, my mom says, "Pinto beans are close to a perfect food." Mom would soak them overnight and slow cook them all day with garlic, onions, spices and her secret ingredient-jalapeno juice. She'd add pork if it...

Provided by Baby Kato

Categories     Other Main Dishes

Time 2h15m

Number Of Ingredients 6

1 lb pinto beans (2 cups)
1/4 Tbsp minced garlic (3 large cloves)
1 c diced onion (1/2 of a medium-sized onion)
1/4 c jalapeno juice (from canned jalapenos)
1/4 lb salt pork (i find this near the bacon at my grocery store)
salt to taste

Steps:

  • 1. Rinse and sort your beans
  • 2. First soak the beans. You can either cover the beans with one inch of water and soak overnight or bring water to a boil, remove from heat and cover for one hour.
  • 3. Drain the beans and cover with seven cups of fresh water.
  • 4. Add to the pot the garlic, onion, jalapeno juice and salt pork.
  • 5. Bring pot to a boil and then cover and reduce heat to a simmer, stir occasionally.
  • 6. After about an hour, beans should be tender enough to eat (depending on the freshness of the beans). If not tender enough, continue cooking, checking on the beans every 15 minutes until desired texture.
  • 7. Remove salt pork and serve.

TEXAS ONE EYE JACK'S PINTO BEANS



Texas One Eye Jack's Pinto Beans image

I have been making this recipe since 1969, so that's a pretty good track record, forty years. Follow the simple directions, buy the seasoning, and I think you will agree, these are the best pinto beans you ever ate. It's all in the seasoning! You must use Williams Pinto Beano spice. Purchase it here if you can't find it in your store: http://www.jeffersonimages.com/williams/WM_Index.htm I use only Bar-S Double Smoke bacon; any smoked ham will do. It's better the second day if anything is left, usually there isn't.

Provided by OneEyeJack

Categories     One Dish Meal

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 lb pinto beans
1 onion, large, chopped medium
2 garlic cloves, whole
1 lb bacon, Bar-S Double Smoked
1 lb smoked ham
5 tablespoons seasoning
2 cups cooked rice
12 corn tortillas

Steps:

  • Use a 5 quart pot. Clean the pinto beans, add to pot and cover with water (2 inches).
  • Add onions, garlic, bacon (whole), ham (quartered or chunks) and Williams spice. Bring to rolling boil, cover and simmer for one hour.
  • Remove ham, bacon, and garlic, Skim off the fat, I use a square ladle, excellent for this (google square ladle).
  • In a food processor chop the ham, bacon and garlic fine returning it to the bean pot after it's chopped. Cook uncovered until you get the bean texture you like, stirring from time to time.
  • You can serve the beans by itself, or put a little rice in the bottom of the bowl. ( I don't go for the rice, but my wife does). Serve with warm buttered corn tortillas.

Nutrition Facts : Calories 802.8, Fat 44.9, SaturatedFat 14.6, Cholesterol 103.5, Sodium 1960.3, Carbohydrate 62.6, Fiber 10.3, Sugar 1.5, Protein 37.6

TEXAS STYLE PINTO BEANS



Texas Style Pinto Beans image

Categories     Bean     Side

Number Of Ingredients 2

1 pound rinsed pinto beans
10 ounce smoked ham hock

Steps:

  • Dissolve 1.5 tbsp salt in 2 qts water and soak for at least 8 hours. Drain and rinse
  • Combine 12 cups water, ham hock, beans and 1 tsp salt in dutch oven. Bring to boil and then simmer for 1.5 hours or until tender, skimming any foam.

TERRY'S TEXAS PINTO BEANS



Terry's Texas Pinto Beans image

"An old fashioned 'pot of beans' recipe. It starts with dry pinto beans, onion, and chicken broth. Add green chili salsa, jalapeno and cumin for the spicy kick."

Provided by @MakeItYours

Number Of Ingredients 9

1 pound dry pinto beans
1 (29 ounce) can reduced sodium chicken broth
1 large onion, chopped
1 fresh jalapeno pepper, chopped
2 cloves garlic, minced
1/2 cup green salsa
1 teaspoon cumin
1/2 teaspoon ground black pepper
water, if needed

Steps:

  • Place the pinto beans in a large pot, and pour in the chicken broth. Stir in onion, jalapeno, garlic, salsa, cumin, and pepper. Bring to a boil, reduce heat to medium-low, and continue cooking 2 hours, stirring often, until beans are tender. Add water as needed to keep the beans moist.

TERRY'S TEXAS PINTO BEANS



TERRY'S TEXAS PINTO BEANS image

Categories     Bean     Dinner

Number Of Ingredients 9

1 pound dry pinto beans
1 (29 ounce) can reduced sodium chicken broth
1 large onion, chopped
1 fresh jalapeno pepper, chopped
2 cloves garlic, minced
1/2 cup green salsa
1 teaspoon cumin
1/2 teaspoon ground black pepper
water, if needed

Steps:

  • DIRECTIONS Place the pinto beans in a large pot, and pour in the chicken broth. Stir in onion, jalapeno, garlic, salsa, cumin, and pepper. Bring to a boil, reduce heat to medium-low, and continue cooking 2 hours, stirring often, until beans are tender. Add water as needed to keep the beans moist.

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