Big Pot Of Porky Pinto Beans Texas Style Recipes

TEXAS PINTO BEANS

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.

TEXAS PINTO BEANS

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.

BIG POT OF PORKY PINTO BEANS - TEXAS STYLE

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.

A BIG POT OF SIMMERED PINTOS

Steps:

• Place beans and soaking water in a large, heavy pot. Add halved onion and bring to a gentle boil. Skim off any foam that rises, then add garlic and bay leaf, reduce heat, cover and simmer 30 minutes.
• Add salt and continue to simmer another 1 to 1 1/2 hours, until beans are quite soft and broth is thick and fragrant. Taste and adjust salt. Using tongs or a slotted spoon, remove and discard onion and bay leaf. For the best flavor refrigerate overnight.

BIG POT OF BEANS

Steps:

• Rinse the beans, then soak them in salted water (it should taste like the sea) for anywhere from 4 hours to 12 hours. If you don't have time, you can skip this step.
• Drain beans and put them in a pot or electric pressure cooker. If cooking in a regular pot, add enough water to cover the beans by 2 to 3 inches. If using a pressure cooker, use less water, more like 1 1/2 to 2 inches. Add a drizzle of oil and whatever aromatics and herbs you like. Add enough salt to the cooking water to make it taste like the sea.
• If using a regular pot, simmer the beans for anywhere to 30 minutes to 2 to 3 hours, depending on what variety you used, how old they were and whether or not you soaked them. Check on them periodically, adding more water if the level gets too low (as in, lower than the beans). For the pressure cooker, the timing is anywhere from 5 minutes at high pressure to 50 minutes. Let the pressure release naturally.
• Garnish with fresh herbs or celery leaves, sliced onion, if you like, a drizzle of oil, and a sprinkle of red-pepper flakes and sea salt.

BIG OLE POT OF PINTO BEANS

Steps:

• 1. Sort and wash pinto beans and place them in a large pot
• 2. Fill pot 3/4 full of water; add bacon. Cover pot and place over a medium flame. When pot is boiling, lower heat until a low "bubbling" or simmering is achieved.
• 3. Watch carefully - as pot gets low on water, add more (keep water level at least 2 inches above the beans). Continue cooking for 2-3 hours, until beans are very soft.
• 4. Add salt, pepper, garlic powder & sugar. Cook another 20-30 minutes with pot uncovered (so juice will thicken). Right before serving, taste and add more seasonings, if needed.
• 5. OPTION: For a vegetarian and/or kosher version of this recipe, omit the bacon and in Step 4, add 1 tsp of Liquid Smoke.

TEXAS-STYLE CROCK POT BRISKET AND BEANS

Steps:

• Combine water, onion, and pinto beans in crock pot.
• Mix together ketchup, Worcestershire Sauce, vinegar, mustard, seasoned salt, Liquid Smoke, and brown sugar in separate bowl.
• Stir half of this mixture into beans in crock pot.
• Place brisket on top of beans (cut into two pieces, if needed).
• Spread the remaining mixture over brisket.
• Cook on low for 8-10 hours, stirring twice, if possible.
• Slice meat across the grain and serve with sauce and with beans on the side.