Texas Style Pinto Beans

[Panhead John]

Exactly David, tasso is pretty rich and isn’t meant to be eaten alone, but added to dishes.

[Panhead John]

Gotta tell ya something too….man, when I added leftover brisket to a pot recently, Oh Yeah! Better than the ham.

[Panhead John]

Yeah! Ancho chili powder works great too. Plus I forgot, a lot of times I add a bay leaf or two, as well as black pepper.

[Panhead John]

Thanks Dick Anderson ! Yeah, I forgot to mention pork butt. That should work just as well. Really, any meat you like should work well with these beans. Post some pics if you can, I’d like to know how it turns out for you.

[texastweeter]

I use brisket trim ground up, ancho chili powder, all beef stock and ad a couple of bay leaves and black pepper to mine. Pretty much the same everywhere else. Call them...pintos...catchy ain't it?

[bbqLuv]

Those look good enough to pair with corn pone.

[Texas Larry]

Looks good John. This is how Texans get their chili bean fix.

[Santamarina]

Thank you! Can’t wait to make a pot!

[Jim White]

Yum! Those sound and look great.

[Dick Anderson]

Nice write-up, and a good looking pot of beans. Thanks, Panhead John! I've got about a pound of pork butt from Thanksgiving that will go in the beans, tomorrow.

[58limited]

Thanks John, looks good.

For those who can't find Tasso and don't want to mail order it, Anton32828 posted a good wet cure recipe that I have made twice. Tasso is very salty and spicy. Think of it as a seasoning, not something you eat by itself: https://pitmaster.amazingribs.com/fo...n-seasoned-ham

[CaptainMike]

We call those Ranch Beans out here. Those look pretty dang good, too!!

[Panhead John]

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