|Nutritional Guidelines (per serving)|
Texas-style beans are like nothing else. If you're used to baked beans, these are not what you're in for. Texas-style beans incorporate the savory of salt pork, the sweet of sugar, a bit of spice and the heartiness of well-cooked pinto beans to make what can only be called the best way to have beans period. Served as a main dish alongside cornbread, this recipe is a great idea for large parties.
- 2 cups pinto beans (dry)
- 12 cups of water (divided )
- 1/4 pound salt pork (diced)
- 1 cup chopped onion
- 1 clove garlic (minced)
- 2 teaspoons salt
- dash pepper
- 2 (14.5-ounce) cans tomatoes
- 3/4 cup diced green pepper
- 1 tablespoon sugar
- 6 drops bottled hot pepper sauce
In a 2-quart bean pot or casserole, cover pinto beans with 6 cups of water; soak overnight.
Drain the water from the beans. Cover the beans with 6 cups of fresh water; add salt pork, onion, and garlic to the beans.
Bring the beans to a simmer and cover. Cook on medium-low heat, covered, for 2 hours.
Stir in salt, pepper, tomatoes, green pepper, sugar, and hot pepper sauce.
Cover and simmer on low heat for 3 hours more.
Serve beans with cornbread wedges or hot cooked rice.
- If time is of the essence, you can forego the need for overnight soaking and cut the cook time down to 1 hr 15 minutes by using canned beans, such as Ranch Style Beans. Instead of cooking in a bean pot, you would bake the beans in a preheated oven at 375 F for 45 minutes after sautéeing the onion, green pepper and garlic with the salt pork for 10 minutes prior. Add in the tomatoes, sugar and hot pepper sauce with the canned beans just before placing in the oven.
- Use seasoned tomatoes in the recipe, such as zesty chili-style.
- Omit the pork for vegetarian beans.
- Add a fresh minced jalapeno pepper to the beans.
- Add 1/2 teaspoon of cumin to the beans for Tex-Mex flavor.