Best Texas Beans Recipes

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TEXAS ROADHOUSE GREEN BEANS (COPYCAT)



Texas Roadhouse Green Beans (Copycat) image

We really like these green beans at TRH and after a little searching found this recipe. Recipe is courtesy of WTVR, Richmond, VA. When a friend of mine started working there, I asked if this is how they prepare their green beans and she shook her head yes, but said no with a smile. I have included both variations for this recipe; choose the one to your liking. Cook/simmer time is approximate.

Provided by CindiJ

Categories     Pork

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 (16 ounce) cans green beans, drained
2 cups water
1 tablespoon sugar
1/2 teaspoon pepper
4 ounces bacon, diced (raw) or 4 ounces ham (cooked)
4 ounces diced onions

Steps:

  • Using a colander, thoroughly drain green beans. Set aside.
  • Mix water, sugar and pepper until well incorporated. Set aside.
  • Preheat your cooking pan to Medium High heat.
  • Raw Bacon Method.
  • Using a cutting board and a knife, dice the raw bacon into equal size pieces. Place diced bacon into preheated cooking pan. Continually stir bacon with large spoon to keep the bacon from burning.
  • Once bacon is cooked add the onions and cook until they are tender and light brown.
  • Diced, Cooked Ham Method.
  • Using a cutting board and a knife, dice the cooked ham into equal size pieces. Place the diced ham and onions into the preheated cooking pan.
  • Using the large spoon, continue to stir the ham and onions until the ham is lightly brown and the onions are tender.
  • Now that the onions are tender add the liquid mixture and the beans.
  • Using the rubber spatula stir the mixture until incorporated.
  • Bring mixture to a boil and turn heat to simmer. Serve beans as soon as you are ready.

TEXAS-STYLE BAKED BEANS



Texas-Style Baked Beans image

Take the time to make up a batch of these authentic Texas baked beans the next time you have an outdoor cookout. They are sure to be a hit! These are great if you don't have a smoker, but if you have access to a good hickory or pecan fire, take advantage. For a real Texas experience, enjoy a bottle of Lone Star® beer for yourself and one for the beans while you make them.

Provided by CookinMike

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 1h15m

Yield 8

Number Of Ingredients 15

1 tablespoon butter, or as needed
2 tablespoons vegetable oil
1 red onion, diced
2 cloves garlic, minced, or more to taste
1 tablespoon butter, or as needed
1 pound bacon, diced
1 red bell pepper, diced
3 jalapeno peppers, minced, or to taste
1 cup beer, or more to taste
1 cup barbeque sauce
1 cup brown sugar
¼ cup molasses
6 cups cooked pinto beans
1 pinch garlic salt, or to taste
cracked black pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with 1 tablespoon butter.
  • Heat oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until onion begins to soften, 5 to 7 minutes. Add bacon, bell pepper, and jalapeno peppers; cook and stir until bacon is browned, 7 to 10 minutes more.
  • Stir beer, barbeque sauce, brown sugar, and molasses together in a large bowl; add pinto beans and bacon mixture. Season with garlic salt and black pepper. Pour beans mixture into the prepared baking dish.
  • Bake in the preheated oven until bubbling and browned, about 45 minutes.

Nutrition Facts : Calories 547.8 calories, Carbohydrate 83.8 g, Cholesterol 28.1 mg, Fat 15.1 g, Fiber 12.5 g, Protein 19.1 g, SaturatedFat 5 g, Sodium 1160.9 mg, Sugar 42.3 g

TERRY'S TEXAS PINTO BEANS



Terry's Texas Pinto Beans image

An old fashioned 'pot of beans' recipe. It starts with dry pinto beans, onion, and chicken broth. Add green chili salsa, jalapeno and cumin for the spicy kick.

Provided by Fooddude

Categories     Side Dish     Beans and Peas

Time 2h15m

Yield 8

Number Of Ingredients 9

1 pound dry pinto beans
1 (29 ounce) can reduced sodium chicken broth
1 large onion, chopped
1 fresh jalapeno pepper, chopped
2 cloves garlic, minced
½ cup green salsa
1 teaspoon cumin
½ teaspoon ground black pepper
water, if needed

Steps:

  • Place the pinto beans in a large pot, and pour in the chicken broth. Stir in onion, jalapeno, garlic, salsa, cumin, and pepper. Bring to a boil, reduce heat to medium-low, and continue cooking 2 hours, stirring often, until beans are tender. Add water as needed to keep the beans moist.

Nutrition Facts : Calories 209.6 calories, Carbohydrate 37.9 g, Cholesterol 1.4 mg, Fat 1.1 g, Fiber 12.2 g, Protein 13.2 g, SaturatedFat 0.3 g, Sodium 95.1 mg, Sugar 2.1 g

SOUTH TEXAS BORRACHO BEANS



South Texas Borracho Beans image

These are my favorite Borracho-style beans. I've made them for tailgating and as part of a BBQ menu.

Provided by CAL

Categories     Side Dish     Beans and Peas

Time 10h

Yield 6

Number Of Ingredients 9

1 pound dried pinto beans
½ pound bacon
½ teaspoon salt
½ teaspoon garlic powder
1 (12 fluid ounce) bottle dark lager-style beer (such as Shiner Bock®)
1 bunch cilantro, chopped
1 bunch green onions, chopped
1 (14.5 ounce) can diced tomatoes
1 fresh jalapeno pepper

Steps:

  • Place pinto beans into a large container and cover with several inches of cool water. Soak beans 8 hours to overnight.
  • Cook bacon in a large skillet over medium-high heat until crispy, about 10 minutes. Remove bacon slices to a plate lined with paper towel to drain, reserving the bacon drippings. Chop the bacon.
  • Drain and rinse pinto beans; transfer to a large pot. Pour enough water over the beans to cover by several inches Stir salt and garlic powder into the water; bring to a boil and reduce heat to medium-low. Add bacon, reserved bacon drippings, beer, cilantro, green onions, diced tomatoes, and jalapeno pepper to the water; bring mixture to a simmer and cook until the beans are completely tender, 90 minutes to 2 hours.

Nutrition Facts : Calories 363 calories, Carbohydrate 52.4 g, Cholesterol 13.6 mg, Fat 6.4 g, Fiber 17.7 g, Protein 21.9 g, SaturatedFat 1.9 g, Sodium 1011.8 mg, Sugar 3.4 g

TEXAS PINTO BEANS



Texas Pinto Beans image

This is not for the timid. Got this recipe while visiting San Antonio, TX. My DH and I love it but we love hot and spicy food

Provided by ratherbeswimmin

Categories     Beans

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (16 ounce) package dried pinto beans
4 1/2 cups water
1/2 small onion, chopped
2 cloves garlic, minced
2 bacon, slices cut into 1 inch pieces
1 teaspoon salt
1 medium tomatoes, diced
4 jalapeno peppers, seeded,and chopped

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.

Nutrition Facts : Calories 286.8, Fat 2.2, SaturatedFat 0.6, Cholesterol 1.8, Sodium 426, Carbohydrate 50, Fiber 12.4, Sugar 2.8, Protein 17

EASY TEXAS PINTO BEANS



Easy Texas Pinto Beans image

Provided by Camille

Categories     Side

Yield 6

Number Of Ingredients 9

1 onion (diced)
2 teaspoons fresh cilantro (chopped)
1 Tablespoon olive oil
1 teaspoon minced garlic
2 (15 ounce) cans pinto beans (rinsed and drained)
3/4 cup salsa
1/2 teaspoon cumin
1/2 cup shredded cheese- optional topping
1/2 cup sour cream- optional topping

Steps:

  • In a large skillet or saucepan, saute onion and cilantro in oil until tender.
  • Add garlic; cook 1 minute longer.
  • Stir in the beans, salsa, and cumin; heat through.
  • If desired, top warm beans with cheese and sour cream.

Nutrition Facts : Servingsize 1 serving, Calories 258 kcal, Fat 15 g, SaturatedFat 2 g, Cholesterol 0 mg, Sodium 1374 mg, Carbohydrate 28 g, Sugar 14 g, Protein 5 mg

TEXAS ROADHOUSE COPYCAT GREEN BEANS RECIPE - (3.8/5)



Texas Roadhouse Copycat Green Beans Recipe - (3.8/5) image

Provided by mzander

Number Of Ingredients 10

2 (16-ounce) cans Del Monte green beans, drained
2 cups chicken broth
1/4 cup butter
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1 teaspoon chopped or minced garlic
4 ounces bacon, diced (raw) or 4 ounces ham (cooked)
1/2 medium onion, diced

Steps:

  • Drain green beans and set aside. Broth Mixture: Mix broth, butter, sugar, peppers and salt until well incorporated. Set aside. Preheat a deep pan over medium-high heat. Cook the bacon pieces down till they are brick red, add the onions and cook until soft and translucent, add some chopped garlic then add the broth mixture, let the broth simmer for 20 minutes then add the green beans to the broth mixture. Stir to incorporate. Bring mixture to a boil and then turn off heat. You do not boil or simmer the green beans for long, just enough to heat through, this is important so that you don't overcook them. TIP: They are best made a day in advance to absorb the broth.

TEXAS STYLE BACON, BEANS AND EGGS: BLACK BEAN CHILAQUILES



Texas Style Bacon, Beans and Eggs: Black Bean Chilaquiles image

Provided by Rachael Ray : Food Network

Time 1h25m

Yield 4 servings

Number Of Ingredients 18

12 corn or flour tortillas, cut into strips
Cooking spray
1 tablespoon vegetable oil
8 slices smoky lean bacon, sliced across the strips 1/2-inch long
1 red onion, peeled, quartered and sliced
2 Fresno or jalapeno chiles, sliced
4 cloves garlic, chopped
1 (28-ounce) can black beans
1 tablespoon cumin (a scant palmful)
1 rounded tablespoon chile powder (a healthy palmful)
Salt and freshly ground black pepper
1 cup beer (recommended: Negra Modelo)
1 (14-ounce) can diced fire-roasted tomatoes
Small handful fresh cilantro leaves, chopped
1 1/2 to 2 cups shredded hot pepper sharp Cheddar cheese or Pepper Jack cheese
4 eggs, to prepare any style (1 per person)
Ripe avocado, halved, pitted and diced
Lime, cut into wedges

Steps:

  • Preheat oven to 425 degrees F.
  • Cut tortillas into strips and spray with cooking spray. Bake 12 to 15 minutes until crisp. Arrange in casserole dish.
  • Heat a skillet over medium-high heat with 1 tablespoon vegetable oil. Add bacon and brown then remove with a slotted spoon. To the skillet, add the onions, Fresno peppers, and garlic and saute a few minutes.
  • Add the beans and season with cumin, chile powder, salt, and pepper, stir in tomatoes, cilantro, and beer. Thicken 1 minute, then adjust seasoning and arrange on top of tortillas, and scatter in bacon bits and cheese.
  • Cool and store for make-ahead meal.
  • Bake in the hot oven until bubbly and hot, top with fried eggs (as soft or hard as you like), diced avocado and lime wedges.

ONE-POT TEXAS BORRACHO BEANS



One-Pot Texas Borracho Beans image

I got this recipe from a coworker whose wife made borracho beans for a work function. They are easy to make and go great as a side dish with BBQ or Mexican food.

Provided by Lori

Categories     Side Dish

Time 50m

Yield 6

Number Of Ingredients 12

6 ounces bacon, roughly chopped
1 yellow onion, chopped
1 jalapeno pepper, seeded and chopped
2 cups chicken stock
1 (15 ounce) can pinto beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
1 cup water
1 green onion, chopped
2 tablespoons chopped fresh cilantro, or more to taste
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon ground dried chipotle pepper

Steps:

  • Place bacon in a 2-quart pot. Cook over medium-high heat, turning occasionally, until evenly browned, 5 to 7 minutes. Remove some bacon grease, as needed, to keep from boiling the bacon. Drain bacon slices on paper towels.
  • Add onion to the pot; saute in the remaining bacon grease until translucent, about 5 minutes. Add chopped jalapeno; saute until starting to soften, about 2 minutes.
  • Add the bacon, pinto beans, tomatoes, water, green onion, cilantro, salt, garlic powder, and chipotle to the onion mixture. Bring to a slow boil; reduce heat to medium. Cook, stirring occasionally, until mixture is hot and flavors meld, about 15 minutes.

Nutrition Facts : Calories 120.4 calories, Carbohydrate 12.5 g, Cholesterol 10.5 mg, Fat 4.5 g, Fiber 3.3 g, Protein 7 g, SaturatedFat 1.4 g, Sodium 891.6 mg, Sugar 2.9 g

TEXAS-STYLE BARBECUED BEANS



Texas-Style Barbecued Beans image

Add something spicy to your family's Mexican cuisine night! These saucy beans slow cooked with bacon slices make a great side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 6h15m

Yield 24

Number Of Ingredients 12

6 slices bacon
4 (15.5-oz.) cans great northern beans, drained, rinsed
4 (15-oz.) cans black beans, drained, rinsed
4 garlic cloves, minced
3/4 cup finely chopped onion
1 1/2 cups ketchup
1/2 cup firmly packed brown sugar
1/2 cup barbecue sauce
2 tablespoons prepared mustard
2 tablespoons Worcestershire sauce
3 teaspoons chili powder
1/2 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce

Steps:

  • Cook bacon in large skillet over medium heat until crisp. Remove bacon from skillet; drain on paper towels.
  • In 4 to 5-quart slow cooker, combine all remaining ingredients; mix gently. Crumble bacon; sprinkle over bean mixture.
  • Cover; cook on low setting for 4 to 6 hours.

Nutrition Facts : Fat 1/2, ServingSize 1/2 Cup

TEXAS-STYLE CROCK POT BRISKET AND BEANS



Texas-Style Crock Pot Brisket and Beans image

An easy way to make a nice brisket. The beans in this recipe are wonderful - sometimes I just make a big pot of the beans alone. Even though I love the convenience of my crock pot, I feel that cooking in the crock pot generally overcooks any meat. However, in this case, with brisket, it is pretty darn good, especially with the delicious beans on the side! I sometimes find that the liquid gets a little low, when it is cooking. If this occurs, you can do any of the following, as needed: double the sauce recipe to add later, add some bottled barbecue sauce, or add a can of beer. Enjoy!

Provided by Helping Hands

Categories     Meat

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 11

16 ounces dried pinto beans, rinsed, drained, and picked through
3 lbs boneless beef brisket
1 large onion, chopped finely
1/2 teaspoon seasoning salt
1 teaspoon hickory-flavored liquid smoke
1 1/2 cups ketchup
3 tablespoons Worcestershire sauce
1 tablespoon prepared yellow mustard
1/4 cup red wine vinegar
1/4 cup brown sugar
2 cups hot water

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.

TEXAS COWBOY CHILI BEANS



Texas Cowboy Chili Beans image

I just came up with this one day playing around in the kitchen. It's become a ranch favorite. Very unique and meaty, this is always a big hit at our potlucks. The men just love it. This will feed the cavalry. If you like Tex-Mex, you'll like this. Garnish with cheese.

Provided by DEEJAE

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 6h

Yield 25

Number Of Ingredients 7

8 pounds beef chuck roast
2 (10 ounce) cans diced tomatoes with green chile peppers
1 large yellow onion, diced
2 tablespoons garlic powder
2 tablespoons ground cumin
2 (1.25 ounce) packages chili seasoning mix
3 cups dried pinto beans

Steps:

  • In a large stock pot over high heat, brown roast on all sides. Reduce heat to medium low and add the diced tomatoes with green chile peppers, yellow onion, garlic powder, ground cumin and chili seasoning mix. Cover and simmer until meat comes apart easily, about 3 to 4 hours.
  • Meanwhile, rinse the pinto beans and soak them in a bowl of warm water.
  • Remove cooked roast from the pot and set aside. Rinse the pinto beans and pour them into the pot. Pour in enough water to cover the beans and bring to a boil. Cover and simmer until the beans are very tender, about 1 1/2 hours, adding extra water as needed.
  • Shred roast with fork and discard the fat. Add the shredded meat to the cooked beans and pour in enough water to cover. Cover and simmer for 30 minutes

Nutrition Facts : Calories 434.3 calories, Carbohydrate 17.5 g, Cholesterol 103.1 mg, Fat 26.7 g, Fiber 5.6 g, Protein 30.8 g, SaturatedFat 10.6 g, Sodium 456.2 mg, Sugar 1.1 g

BBQ BAKED BEANS BRUSCHETTA WITH CILANTRO PESTO ON CHEESY TEXAS CUT TOAST



BBQ Baked Beans Bruschetta with Cilantro Pesto on Cheesy Texas Cut Toast image

Provided by Roger Mooking

Categories     appetizer

Time P1DT1h45m

Yield 4 servings

Number Of Ingredients 20

1 cup adzuki beans, soaked in water 24 hours
1 tablespoon vegetable oil
3 cloves garlic, chopped
1/2 large white onion, diced
1 1/2 cups crushed canned tomatoes
1/2 cup red wine vinegar
2 tablespoons chipotle adobo sauce
2 tablespoons honey
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Juice of 1/2 lemon
Kosher salt and cracked black pepper
1 French baguette, cut into 1/2-inch-thick long diagonal slices (8 to 10 slices)
3/4 cup aged Cheddar, shredded
Sea salt, such as Maldon
Cilantro Pesto, for serving, recipe follows
2 cups loosely packed fresh cilantro
1 cup loosely packed fresh flat-leaf parsley
3/4 cup extra-virgin olive oil
Sea salt

Steps:

  • Pour the beans into a sauce pot and cover with 4 cups water. Bring to a boil over medium heat and then reduce the heat slightly and simmer until tender, about 45 minutes.
  • Preheat the oven or grill to 350 degrees F.
  • Preheat another sauce pot over medium heat and add the oil, garlic and onions. Cook the onions and garlic, without browning, until translucent. Stir in the tomatoes, vinegar, chipotle sauce, honey, coriander and cumin and simmer over low heat, about 30 minutes. Add the lemon juice and season with kosher salt and black pepper.
  • Once the beans are nearly fully tender, drain and add to the BBQ sauce. Bake or grill uncovered over direct heat until fully cooked, stirring frequently to prevent burning, about 45 minutes.
  • Preheat the grill to medium-high heat.
  • Place the cheese between baguette slices and season the top slices with sea salt. Brush the outsides with Cilantro Pesto and grill, covered, 1 minute per side. Plate the cheesy toast and top with the warm baked beans. Drizzle with a line of Cilantro Pesto and finish with more sea salt. Serve immediately.
  • Puree the cilantro, parsley and olive oil in a food processor until fairly smooth. Season with sea salt, cover and refrigerate.

WEST TEXAS BAKED BEANS



West Texas Baked Beans image

These baked beans have a spicy, smoky bacon flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8

6 cups (2 1/2 pounds) dried pinto beans
1 pound bacon
2 onions, cut into 1/4-inch dice
4 teaspoons chili powder
4 cloves garlic, minced
1 1/4 cups firmly packed light-brown sugar
2 12-ounce bottles dark beer
Salt and freshly ground black pepper

Steps:

  • In a stockpot or Dutch oven, cover beans with cold water by 6 inches. Soak 8 hours or overnight.
  • In a heavy skillet, cook bacon over medium heat until crisp. Remove bacon, and set aside.
  • Pour off all but 3 tablespoons fat. Add onions, chile powder, and garlic; saute stirring, until onions are soft, about 5 minutes.
  • Drain beans. Return to stockpot; cover with water by 2 inches. Crumble bacon into small pieces; add to beans with onion mixture, sugar, and beer. Cook, covered, over medium-high heat; stir occasionally, until beans are soft and liquid is almost absorbed, about 2 1/2 hours. Season with salt and pepper and serve warm.

TEXAS-STYLE BAKED BEANS



Texas-Style Baked Beans image

Usually I don't care for baked beans because they're too sweet. These have a bite--nothing better than a combination of hot and sweet. I substited sausage for the ground beef (personal preference). Recipe courtesy of Scrubbie1 and allrecipes.com.

Provided by AmyZoe

Categories     Beans

Time 2h15m

Yield 12 serving(s)

Number Of Ingredients 9

1 lb ground beef
64 ounces baked beans (with pork)
4 ounces green chilies, chopped
1 vidalia onion, peeled and chopped
1 cup barbecue sauce
1/2 cup brown sugar
1 tablespoon garlic powder
1 tablespoon chili powder
3 tablespoons hot pepper sauce (Tabasco)

Steps:

  • In a skillet over medium heat, brown the ground beef until no longer pink.
  • Drain fat and set aside.
  • In a 3 1/2 quart or larger slow cooker, combine the ground beef, baked beans, green chilies, onion, and barbecue sauce.
  • Season with brown sugar, garlic powder, chili powder, and hot pepper sauce.
  • Cook on high for 2 hours or on low for 4 to 5 hours.

TEXAS PINTO BEANS



Texas Pinto Beans image

Make and share this Texas Pinto Beans recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Beans

Time 2h10m

Yield 6 cups

Number Of Ingredients 7

1 (16 ounce) package dry pinto beans
4 2/3 cups water
1/2 small onion, minced
2 slices bacon, cut into 1 inch pieces
1 teaspoon salt
1 medium tomatoes, diced
4 jalapeno peppers, seeded and chopped

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.

Nutrition Facts : Calories 90.4, Fat 4.2, SaturatedFat 1.2, Cholesterol 5.1, Sodium 571.2, Carbohydrate 10.8, Fiber 0.6, Sugar 1.1, Protein 5.2

TEXAS CHILI WITH BEANS



Texas Chili with Beans image

Very spicy and tasty chili for those cold days. It will make hot days a lot hotter. Serve with tortillas or great over hamburger patties with fresh diced onion, cheese and oyster crackers. If you don't like it hot, don't add the jalapeno and serrano peppers.

Provided by Christine Bettiga

Categories     Beans

Time 5h

Yield 12 serving(s)

Number Of Ingredients 26

2 lbs pinto beans
1/3 cup bacon fat or 1/3 cup vegetable oil
2 lbs ground beef
1 large onion, diced
3 cloves minced garlic
1 green bell pepper, chopped
5 serrano peppers, chopped (remove seeds if you don't like it hot)
1 can diced green chili pepper
1 small jalapeno pepper, chopped
2 cans Rotel tomatoes & chilies (mild, medium "or" hot -- I use hot)
1 cup spicy hot V8
1 can beef broth
1 can diced tomato
1/4 cup chili powder
1 teaspoon coriander
1 teaspoon ground cumin
1 tablespoon black pepper
1 teaspoon white pepper
1 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
1 bay leaf
salt
1 tablespoon spice essence
1 tablespoon Worcestershire sauce
2 tablespoons red wine vinegar
water, if needed

Steps:

  • Heat water to a boil, cover and cook beans for 10 minutes.
  • remove from burner and let kettle sit for 1-2 hours.
  • Add water if needed to cover beans, add beef stock.
  • Cook on low.
  • In a skillet, heat oil, add meat, peppers, garlic and onion.
  • Cook until meat is brown.
  • Do not drain.
  • Add all skillet ingredients, spices add other ingredients to the beans.
  • Simmer covered till beans are soft, stirring occasionally.
  • Add more seasoning to your liking and water if necessary (I like alot of liquid).
  • Cook time approximately 3 hours.

Nutrition Facts : Calories 326.7, Fat 12.6, SaturatedFat 4.7, Cholesterol 51.4, Sodium 570.7, Carbohydrate 31.8, Fiber 9.4, Sugar 4.5, Protein 23.6

TEXAS-STYLE CHILI WITH PINTO BEANS



TEXAS-STYLE CHILI WITH PINTO BEANS image

Categories     Soup/Stew     Beef

Yield 6 servings

Number Of Ingredients 16

1 1/2 cups dry pinto beans, sorted (optional)
2 quarts water
Salt, to taste
4 each dried pasilla, ancho and cascabel chilies
1 pound bacon
2 large onions, cut into small dice
6 cloves garlic, finely chopped
6 fresh jalapeno peppers, finely chopped
2 pounds lean beef stew, finely chopped (not ground)
3 Tbls chili powder
2 tablespoons each ground cumin, coriander and cayenne
1 cup weak coffee (I use instant espresso and the soaking water from the dried chilies)
3 cups unsalted beef broth or stock
Salt and pepper , to taste
1 cup chopped onions, for garnish
grated cheese, for garnish

Steps:

  • Soak the beans in water for 12 hours or up to 1 day, changing water every 8 hours. Drain and place in a saucepan with 2 quarts fresh water. Bring to a boil over high heat. Reduce the heat to moderately high and cook for 55 minutes to 1 hour or until the beans are tender but not mushy. Drain and season with salt. Set aside until needed. Cover the chilies in boiling water and soak for 4 to 6 hours or until they are soft and pliable. Remove the seeds and stems and using a bit of the soaking liquid, puree in a blender until smooth. Reserve 1 cup of the soaking liquid for the coffee. Set aside until needed. In a large saucepan, cook the bacon until crisp. Remove with a slotted spoon and drain on paper towels. Discard all but 1/4 cup of the bacon fat. Coarsely chop the bacon and add to the beans. if using. Cook the onion, garlic and jalapeno peppers in the remaining bacon fat over moderate heat for 10 minutes, stirring from time to time. Add the meat and spices and cook over high heat for 5 minutes, stirring constantly. Add the coffee, beef broth, and the reserved pureed chilies and bring to a boil. Reduce the heat to moderately low, and cook for 1 hour to 1 1.2 hours, stirring from time to time. When the meat is tender, add the beans (if using) and the bacon; mix gently. Cook for 15 minutes, season with pepper and more salt if needed, and serve with garnish. May be refrigerated for 3 - 5 days and re-heated.

TEXAS BORRACHO BEANS



TEXAS BORRACHO BEANS image

Categories     Bean

Yield 1 Pot

Number Of Ingredients 12

Soaked pinto beans
8c. water
1/2 lb. bacon, cooked
1 can tomatoes, undrained
2 med. onions
2 cloves garlic
1 can diced green chiles mild)
or several chopped jalapeno peppers (hotter)
1 t. chile powder
1 t. cumin
1/4 c. cilantro
2 limes

Steps:

  • Put water into pot with soaked beans and simmer 1 hour. Add cooked bacon and 2T. drippings, and everything else but limes. Simmer, partially covered, 3 hours or until beans are very tender. Add a little more water and cover completely if too much liquid evaporates. WHEN BEANS ARE DONE, add salt to taste. Squeeze lime juice in at end of cooking.

COWBOY BEANS - TEXAS STYLE



Cowboy Beans - Texas Style image

SOURCE : Derrick Riches, Your Guide to Barbecues & Grilling, About.com In Texas, beans mean pinto beans. These beans are cooked up with brisket burnt ends and barbecue sauce to make them the perfect side dish for barbecue brisket. If you don't have burnt ends try a grilled steak cooked well. You will want smoky flavor for these barbecue beans.

Provided by Chef Shadows

Categories     Beans

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb dried pinto bean
8 cups water
2 cups beef brisket, burnt ends chopped
1 (14 ounce) can whole tomatoes
1 large onion, chopped
1 cup barbecue sauce
6 garlic cloves, minced
3 jalapeno peppers, seeded and chopped
2 tablespoons chili powder
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon ground cumin

Steps:

  • Wash beans and pour into large saucepan or dutch oven.
  • Add all other ingredients except the salt.
  • Bring to a boil while stirring.
  • Reduce heat and allow to simmer for two hours, covered.
  • Stir occasionally, bringing up the beans from the bottom.
  • Add salt after 1 hour.
  • Beans are done when soft but still hold their shape.
  • Note: If doubling this recipe, do not increase the amount of chili powder.

Nutrition Facts : Calories 483.7, Fat 7.3, SaturatedFat 2.2, Cholesterol 47, Sodium 896.3, Carbohydrate 71.2, Fiber 14.5, Sugar 16.2, Protein 33.5

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