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Eric’s Method For Drunken Texas Beans

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  • ecowper
    Founding Member
    • Jul 2014
    • 3024
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 16 year old single malt

      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


      Eric Cowperthwaite aka ecowper

    Eric’s Method For Drunken Texas Beans

    I take the idea of borracho beans (drunken beans) from Mexico and cross them with traditional Texas beans. Texas beans are not sweet and thick like baked beans, they are savory, firm beans, with a bit of spice. What results is, I believe, one of the greatest BBQ side dishes ever. And you could just serve it as a main dish with some crusty bread and Shiner Bock!

    I personally use Rancho Gordo beans, which are much different from the several years old dried beans you get in the grocery store. If you can get Rancho Gordo beans, you won’t regret it. If not, then prepare the beans according to the normal method. Soak for 12 hours and then boil for 30 minutes. Then follow the rest of the recipe. If you use Rancho Gordo beans, there is no need for the soak and boil preparation at all. Just put the beans in and cook.

    Tips and Tricks

    Meat - no need to go buy meat specifically for the beans. Use some leftover meat from another cook. Ham, pork shoulder, brisket, chuck roast, etc. If you do need some meat, get something cheap like hamhocks or maybe a ham steak. If you get hamhocks (yum) make a stock first :-)

    Beer - my personal favorite for this is Shiner Bock. But any decent lager will do. Don’t use something like Coors or Budweiser or a Pilsener of any sort, they are too hoppy and you won’t like how it changes the flavors. A lager of some sort will help add richness and flavor.

    Ingredients

    16 oz dried beans (2X 15 oz canned beans if you insist)
    12 oz Shiner Bock or other good lager
    4-8 oz meat — ham, brisket, pork shoulder, chuck roast, whatever.
    24 oz chicken stock (or stock made using that hamhock or ham bone)
    4 slices bacon
    1 large onion, chopped
    4 garlic cloves, minced or pressed
    1 can whole, diced, or crushed tomatoes
    1/2 tsp coarse ground black pepper
    1/2 tsp ground cumin
    2 bay leaves
    2 jalapeños, diced

    We will cook in a stockpot or Dutch oven on the stove top .... I use a 4.5 quart Dutch oven

    Method
    • In a bit of olive oil, cook bacon until the fat is rendered. Reserve the bacon
    • Add onions and cook in bacon fat until translucent, about 10 minutes
    • Add the cumin, pepper, garlic, bay leaves and cook until aromatic, about 2 minutes
    • Add the beer and deglaze the pot
    • Add the tomatoes, meat, beans, stir together
    • Add enough stock to cover the beans and meat by at least one inch
    • Bring to a boil for 5 minutes
    • Reduce to a simmer, cover, and cook about 3 hours
    • Check every so often and if the beans are getting too thick, add some stock
    • About 2 1/2 hour mark, start checking the beans for done. Done is when they have a clean bite, but are firm not mushy.
    • Once done, add the jalapeño.
    • Let stand off the heat for 20 minutes and then serve


    All the ingredients for a pot of Eric’s Drunken Beans .... in the ziplock bag is 12 oz of homemade stock using a ham bone
    Click image for larger version  Name:	A42D10F7-BDA0-4385-BD3F-81F8FA714D4B.jpeg Views:	12 Size:	4.13 MB ID:	838744


    I used leftover pork shoulder, about 6 oz worth, this time.
    Click image for larger version  Name:	E3C1BC13-0C94-48B5-B33C-04A199206439.jpeg Views:	12 Size:	4.44 MB ID:	838745


    Sautéing onions, garlic, and spices in bacon fat

    Click image for larger version  Name:	06B65A35-ACAA-4C4C-BA59-B54B5B521993.jpeg Views:	12 Size:	3.34 MB ID:	838743

    Added ham stock, tomatoes and beer to the pot. Now to finish covering with some chicken stock and bring to a boil .... 5 minute boil and then simmer for hour several hours.
    Click image for larger version  Name:	image_114361.jpg Views:	15 Size:	3.16 MB ID:	838742


    They are done ..... notice the beans aren’t split .... simmer gently. Add jalapeños right at the end.
    Click image for larger version  Name:	BDA125F7-FE28-4F51-A2B8-945A836E2CDD.jpeg Views:	12 Size:	3.61 MB ID:	838747

    Served as a side dish with ribs

    Click image for larger version  Name:	56CEB3B9-122F-4D2C-ADAE-2135ABC2975B.jpeg Views:	12 Size:	3.73 MB ID:	838748
    Last edited by ecowper; April 27th, 2020, 07:19 PM.
  • ecowper
    Founding Member
    • Jul 2014
    • 3024
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 16 year old single malt

      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


      Eric Cowperthwaite aka ecowper

    #2
    Posted this one just for Mr. Bones and fzxdoc

    Comment


    • fzxdoc
      fzxdoc commented
      Editing a comment
      Thanks so much, Eric. This recipe is a keeper for sure.

      Kathryn
  • IowaGirl
    Club Member
    • Dec 2018
    • 557
    • Northeast Iowa, USA

    #3
    Oh, those beans look mighty darn good. Thanks for sharing this, Eric!

    Comment


    • ecowper
      ecowper commented
      Editing a comment
      My wife doesn’t really like beans ... but she asks me to make my “Texas beans that go with BBQ so good and aren’t sweet” .... I take that as a huge compliment
  • smokin fool
    Club Member
    • Apr 2019
    • 1393
    • Mississauga, Ont

    #4
    Oh boy....another recipe for the bucket list....I'm gunna need a bigger bucket pretty soon.

    Comment


    • ecowper
      ecowper commented
      Editing a comment
      You can do them with pretty much any handful of leftover meat, not just pulled pork. In Texas in the old days they just scrounged up whatever they could to add a bit of meat and flavor to the pot. Feel free to do it with whatever is handy in the fridge.
  • AugustWest
    Club Member
    • Apr 2020
    • 13
    • Wyoming County, Pennsylvania

    #5
    Made beans last night to go with the roadside chicken. Soaked overnight, boiled for maybe 45 minutes, made a Boston baked beans recipe. The beans were wonderful tasting but firm.

    Comment

    • Mr. Bones
      Birthday Hat Master
      • Sep 2016
      • 8726
      • Kansas Territory
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      #6
      Nice writeup, thanks fer sharin! I'll be givin em a try, soon!

      ( I wrote this minutes after ya posted, got sidetracked, didn' hit POST )

      Comment


      • ecowper
        ecowper commented
        Editing a comment
        Just remember, I have to try and take my “throw crap in the pot” method and turn it into an actual recipe .... you’re gonna have to adjust a couple times til you are happy.
    • Mosca
      Charter Member
      • Oct 2014
      • 3114
      • PA
      • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

      #7
      I know what those will taste like. They will taste...

      good.

      I’ll make them soon.

      Comment

      • CaptainMike
        Club Member
        • Nov 2015
        • 2340
        • The Great State of Jefferson
        • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
          Old school big'ol Traeger w/Pro controller (Big Tex)
          2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
          20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
          20 x 30 Santa Maria grill (Maria, duh)
          Bradley cabinet smoker (Pepper Gomez)
          36" Blackstone griddle (The Black Beauty)
          Fireboard
          Thermoworks Smoke and Thermapen.

        #8
        Oh man, with a couple of minor tweaks this is pretty much what I do. I knew there was something I liked about you, and it's not just the cigars. Seriously Eric, I hope this, your chili, and your brisket are going to be the featured recipes in your cookbook.

        Comment

        • DavidNorcross
          Club Member
          • Nov 2017
          • 1182
          • Virginia
          • Rec Tec RT-680
            Coleman RoadTrip LXX
            Javelin Pro Duo
            More Cast Iron than I care to admit

          #9
          Looks excellent. Thank you for sharing!

          Comment

          • klflowers
            Club Member
            • Sep 2015
            • 2937
            • Tennessee

            #10
            Thanks for sharing this. Goes on the list.

            Comment

            • jgreen
              Charter Member
              • Oct 2014
              • 2684
              • Winnipeg Manitoba Canada
              • Cookers:
                Broil King XL
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                Thermapen (ok..4 thermapens)
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                Accessories:
                SnS (original, plus and XL)
                DnG pans, 6 or 7 of these
                Vortex
                Grillgrates
                and, maybe some other toys as well

              #11
              Those sound great. Definitely try that this summer. Thanks for the write up.

              Comment

              • 58limited
                Club Member
                • Dec 2018
                • 621
                • SE Texas
                • "Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin

                #12
                I was hoping you would post this recipe, can't wait to try it!

                The tomatoes - 28 oz. can?

                EDIT - zoomed in on the picture and answered my own question.
                Last edited by 58limited; April 28th, 2020, 07:04 AM.

                Comment


                • 58limited
                  58limited commented
                  Editing a comment
                  ecowper Making these today finally. As you said, its whatever you have handy. Out of dry beans. but have a 28oz pack of fresh frozen black eyed peas. Used 18 oz.of blonde beer from a local brewery, No fresh jalapenos so I used a can of Hatch brand sliced jalapenos (I really like these, they are not pickled so they taste like jalapenos, not vinegar) - this probably came out to 4 peppers in volume. I used about 12 oz of pulled pork from the freezer and two small links of green onion sausage.
                  Last edited by 58limited; May 3rd, 2020, 07:22 AM.

                • 58limited
                  58limited commented
                  Editing a comment
                  My sister made some beans once that I thought were outstanding, she used oregano in them so I added 1 tsp of dried Mexican oregano leaves to this batch. Its a big batch so I doubled the cumin and black pepper too.
                  Last edited by 58limited; May 3rd, 2020, 07:23 AM.

                • ecowper
                  ecowper commented
                  Editing a comment
                  58limited sounds great!
              • ofelles
                Club Member
                • Jun 2018
                • 1690
                • Brentwood CA
                • Yoder YS640 on Comp cart
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                #13
                Looks good. Always looking for a not sweet bean recipe. I will give this a try. Thanks.

                Comment

                • Hulagn1971
                  Charter Member
                  • Dec 2014
                  • 978
                  • NC, The Triad
                  • WSM 22.5", Pitmaster IQ110, Weber 22.5" Kettle with SNS, Weber 14" Smokey Joe.

                  #14
                  Definitely trying this! The last bean soup recipe I made from your post was amazing. Thanks!

                  Comment

                  • Rob Johnston
                    Club Member
                    • Apr 2018
                    • 339
                    • Pittsburgh, PA

                    #15
                    This looks great. Very detailed and the pics are awesome. Thanks for sharing!

                    Comment

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