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

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

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