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20 minutes ago, Hank Scorpio said:

Soak the beans in bourbon overnight, preferably something barrel aged. Drain off the liquid and set aside the beans, then get some extra virgin olive oil searing hot in the pot and add the beans back in to get a nice sear on them (this will seal in the bean juices). Once the beans have seared add your shallot, garlic, ginger, cumin, coriander, tomato paste, and a handful of saffron. Cook that down for a couple of hours and then pour in a few liters of a nice, hoppy IPA. Let that come to a rolling boil for 6 or so hours and then let cool completely before serving. 

I mean, I get it, but this actually sounds pretty damn good.  All he missed was the prosciutto and Iberico ham hocks.

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On 10/21/2019 at 2:36 PM, RPM said:

Am I the only one that adds a can of beer? You guys are heathens.

Shiner bock adds nice flavor 

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4 minutes ago, tx 3 putt said:

Shiner bock adds nice flavor 

Not a SB drinker, but it does make a fine pot of beans.

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This thread is making me hungry.  A pot of pinto beans is in my near future.

Also, 2nd what 3 putt said; a bottle of Shiner usually finds it's way into my chili.

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Don't use Shiner cheer. I remembered that beer being a more spice-forward boch. I didn't know it was liquid cherries. I poured it in a pot of chili before tasting and smelling and it took 5 hours to cook away the smell and taste. Chili was salvaged. But barely. 

My go-to beer for beans or chili is a negro modelo. 

Edited by irishtexan

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For my comp beans I would fry bacon or at least put a spoon of bacon grease in the pot, then I used better then bullion chicken base, then a bullion cube of onion, garlic, tomato and cilantro, I'd add a pack of goya sazon, uncle chris's steak seasoning and a shiner bock


 

 

Edited by TXLNGHRN10

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All this talk of pinto beans made me hungry. Franklin’s recipe and 1.5 (~ 3/4c each) cups of chopped leftover brisket and pork shoulder. The pork adds another layer of flavor.

 

Started simmering @ 9am after an overnight soak in 8c water, 1/2c seasoning, and 1c finely diced onion.

 

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Coming along nicely after 5 hrs.

 

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Plan on letting the liquid reduce a bit further, to a rich almost gravy-like consistency.

 

Skillet cornbread is in my future as well.

 

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I cooked off a pound of beans Friday night, but got drunk and hungry so I quick cooked them. They were still excellent. 

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On 10/18/2019 at 8:47 AM, Steamboat1874 said:

All of those are fine but the best pinto beans are as follows........

Salt

Pepper

3 or 4 whole pieces of bacon

That's it.

That's the list.

There’s no beans in your recipe. Or water. 
 

It’s just salt and pepper bacon. 

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I use the HEB Pinto Bean seasoning but not too much, a small slab of salt pork,   add some onion (1015)  and 1/2 a  can  Rotel diced tomatoes/ green chilies .  Maybe 30 mins before they are done, I add the cilantro.  I'll throw in a little salt and pepper during the cook time periodically. 

I prefer the crock pot method, but most of the time it's the stove top due to time constraints.    Anyone tried the Instant Pot?   I just got one a few weeks ago, but haven't given a try with Pintos.  How long is the cook time? 

 

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Pinto beans need beer. They require beer. Shiner Bock is the best for these purposes.

1lb pintos

3 cups pico (don't be a pussy, make your own. Roma tomato, white onion, jalapeno pepper, cilantro)

3 cloves garlic, minced

3 tbsp comino

2 tbsp coarse kosher

1 tbsp coarse ground black pepper

unsalted beef stock (the unsalted part is important, sodium is not your friend here)

water

2 bottles shiner bock

3 cups chopped brisket

rinse beans then soak IN WATER overnight. Stock adds sodium content and makes for thick, soggy beans. Contrary to popular opinion here, good pintos (borrachos) should have a thin liquid.

At cook time, drain and rinse beans again. Put beans in stock pot with unsalted beef stock (kitchen basics brand is inexpensive and pretty good) and water, 1:1 on the liquid. Liquid should cover beans by 3-4" (depends on dimensions of your pot). Bring beans to quick boil, then reduce to low heat and a slow boil.  Cook beans until nearly tender then reduce heat to simmer. Add beer, garlic, and seasoning, continue cooking until beans are tender. Then add prepared pico and brisket and remove from heat. Rest the beans for 15 minutes before plating for judging. Pico should still be moderately al dente and the liquid clear.

If you've had my beans before, that's the recipe (except I stopped putting brisket in them about a year ago).

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52 minutes ago, ChampKind said:

3 tbsp comino

Holy cumin, Batman!  That's a lot!

(Personally, I'm a big fan of cumin.  Will try.)

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Other than brisket and beef ribs I really don’t use much black pepper. And hardly any at all in my sides

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I think he meant that 3tsps = 1 tbsp so why would you use both instead of going for consistency in your measurements.

 

(But I could be wrong - it's happened once before.)

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