I recently posted a picture of a pot of beans I made, and had a couple of requests for the recipe. Santamarina Mr. Bones I’ve been making my pintos this way for many years and never had a name for it, so I decided to just call it Texas Style….mainly because it has chili powder, jalapeños and cumin in it. Sometimes when I make them I’ll do slight variations involving ingredients, but this recipe is how I made them yesterday. I recently discovered a new (to me) type of bean I’ve never had before, Cranberry Beans. These are also an excellent substitute for Pintos if you haven’t tried them before.
Several months ago I started using Tasso in my beans and that really brought it to another level. If you’re not familiar with Tasso, it’s a smoked, spiced and cured fatty meat from the hogs shoulder. I buy Savoie’s brand found in some of my local grocery stores. Probably not available in a lot of states, unless bought online. Smoked ham, brisket, sausage or hamburger meat is also good in these beans. I had recently smoked a ham and used some of the leftovers for this cook shown below. Feel free to vary the amounts I’ve listed, according to your tastes.
INGREDIENTS:
(1) 1lb. bag of dried pinto beans
12 oz. or so of smoked ham
1 can of Rotel tomatoes & green Chili’s
1 large yellow onion
1-2 fresh jalapeño peppers
1 to 2 tablespoons of chopped garlic (I use mine from the jar)
1 each of chicken and beef bouillon cubes
2-3 tablespoons of chili powder
2 tablespoons of cumin
1 tablespoon of paprika (adds color and a subtle flavor)
DIRECTIONS:
I usually do the 2 minute quick boil method to get my beans ready to cook, or you can soak them overnight. I normally have enough water in the pot to cover the beans about 3 inches. I also do not drain the water after doing my quick boil method, I use it in the recipe. Cut up the onion, jalapeño and ham and add all ingredients to the pot. Simmer partially covered for 2-3 hours or until the beans are tender. These are my favorite way to do pintos, very good!
HERE’S A POT OF BRISKET BEANS I MADE RECENTLY
PACKAGE OF SAVOIE’S TASSO
Several months ago I started using Tasso in my beans and that really brought it to another level. If you’re not familiar with Tasso, it’s a smoked, spiced and cured fatty meat from the hogs shoulder. I buy Savoie’s brand found in some of my local grocery stores. Probably not available in a lot of states, unless bought online. Smoked ham, brisket, sausage or hamburger meat is also good in these beans. I had recently smoked a ham and used some of the leftovers for this cook shown below. Feel free to vary the amounts I’ve listed, according to your tastes.
INGREDIENTS:
(1) 1lb. bag of dried pinto beans
12 oz. or so of smoked ham
1 can of Rotel tomatoes & green Chili’s
1 large yellow onion
1-2 fresh jalapeño peppers
1 to 2 tablespoons of chopped garlic (I use mine from the jar)
1 each of chicken and beef bouillon cubes
2-3 tablespoons of chili powder
2 tablespoons of cumin
1 tablespoon of paprika (adds color and a subtle flavor)
DIRECTIONS:
I usually do the 2 minute quick boil method to get my beans ready to cook, or you can soak them overnight. I normally have enough water in the pot to cover the beans about 3 inches. I also do not drain the water after doing my quick boil method, I use it in the recipe. Cut up the onion, jalapeño and ham and add all ingredients to the pot. Simmer partially covered for 2-3 hours or until the beans are tender. These are my favorite way to do pintos, very good!
HERE’S A POT OF BRISKET BEANS I MADE RECENTLY
PACKAGE OF SAVOIE’S TASSO
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