B-1,B-1 83 said:Get that Fido $&#@ off my thread.Fightin TX Aggie said:
Plan is to try the fido beans at the FTA tailgate this Saturday!
Any updates to the recipe?
I made your beans and they were a big hit.
Best.pinto.beans.ever.....
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Last: 2 days ago by duge60
I made your beans and they were a big hit.
After trying B-1's beans, I haven't made them any other way, so no comment on the Fido beans. B-1's recipe is just too good and too easy. We've moved to half batches now for just my wife and I. As stated, saut the veggies in bacon grease, but try ham or sausage instead of just the bacon.Fightin TX Aggie said:
Plan is to try the fido beans at the FTA tailgate this Saturday!
Any updates to the recipe?
These freaking things were a hit. REALLY REALLY good!
Thanks B-1
Thanks B-1
Thought I'd put this here since I started the other post about them.
My "variation" on the B-1 recipe. These beans were gone before the ribs (I wasn't in charge of the ribs, but they were above average) because everyone kept eating them with chips like Lupe Tortillas.
I wanted to make this as "easy as possible" as I didn't have much time so most stuff I bought ready to go. You can easily do it cheaper if you want to spend time cutting up your own vegetables.
4 - 24 oz cans of Bush's Pinto Beans
1 - 15 oz container of HEB diced white onion
1 - 3 oz container of HEB diced jalapeños
1 - 3 oz container of HEB diced cilantro
2 Tablespoons Diced Garlic
2 - 12 oz cans of HEB diced for chili tomatoes
1 - 16 oz bottle of Clamato
1 package of smoked ham hocks
1 package of bacon
Cook Bacon in oven saving the grease. While bacon is cooking cook down the ham hocks in a pot or skillet to break down the connective tissue and render most of the fat. Set aside to cool but keep any leftover grease in the pot and add the bacon grease to the pot. Cook onions, jalapeños, garlic, cilantro till soft, adding some salt and pepper.
Add tomatoes and Clamato and cook low simmer while you strain the beans from the cans in a colander. Add beans to pot. Keep cooking low simmer.
Pull or dice the cooked ham hocks and bacon. Add to the pot. Cook low for at least 45 minutes. Can cook longer (and lower) if you have the time, but they're good to go within an hour.
2 hours max. Pretty simple. Not one person (of 16) believed me when I told them that they were from a can and made in about an hour.
(Credit to B-1 for the original recipe)
I'm a believer and I may never make dried beans again. I might try variations like using ZingZang instead of Clamato, but these beans are remarkably good for what they are.
My "variation" on the B-1 recipe. These beans were gone before the ribs (I wasn't in charge of the ribs, but they were above average) because everyone kept eating them with chips like Lupe Tortillas.
I wanted to make this as "easy as possible" as I didn't have much time so most stuff I bought ready to go. You can easily do it cheaper if you want to spend time cutting up your own vegetables.
4 - 24 oz cans of Bush's Pinto Beans
1 - 15 oz container of HEB diced white onion
1 - 3 oz container of HEB diced jalapeños
1 - 3 oz container of HEB diced cilantro
2 Tablespoons Diced Garlic
2 - 12 oz cans of HEB diced for chili tomatoes
1 - 16 oz bottle of Clamato
1 package of smoked ham hocks
1 package of bacon
Cook Bacon in oven saving the grease. While bacon is cooking cook down the ham hocks in a pot or skillet to break down the connective tissue and render most of the fat. Set aside to cool but keep any leftover grease in the pot and add the bacon grease to the pot. Cook onions, jalapeños, garlic, cilantro till soft, adding some salt and pepper.
Add tomatoes and Clamato and cook low simmer while you strain the beans from the cans in a colander. Add beans to pot. Keep cooking low simmer.
Pull or dice the cooked ham hocks and bacon. Add to the pot. Cook low for at least 45 minutes. Can cook longer (and lower) if you have the time, but they're good to go within an hour.
2 hours max. Pretty simple. Not one person (of 16) believed me when I told them that they were from a can and made in about an hour.
(Credit to B-1 for the original recipe)
I'm a believer and I may never make dried beans again. I might try variations like using ZingZang instead of Clamato, but these beans are remarkably good for what they are.
An entire thread of this
Bumping this.... Even after all these years, I'm still making these. I made two batches this week for two pot lucks, and they were a massive hit both times. Everyone loves them.
Thread about a bean recipe coming up on 260,000 views.
B1s recipe has been a staple in the house for years at this point. I've given the recipe out to several people that couldn't get enough of them. Truly appreciated.
On a related note. Try Fido's cheese enchilada recipe as well. Up there with B1s greatness.
https://texags.com/forums/12/topics/1193106
Hah. I didn't see the angst about Fido's beans. Never tried them. Don't need to, but the enchiladas were a hit. Actually turned B1s beans into the refried beans for the enchilada dinner.
On a related note. Try Fido's cheese enchilada recipe as well. Up there with B1s greatness.
https://texags.com/forums/12/topics/1193106
Hah. I didn't see the angst about Fido's beans. Never tried them. Don't need to, but the enchiladas were a hit. Actually turned B1s beans into the refried beans for the enchilada dinner.
Making these today with my first pork butt on the pellet smoker. Novice first effort but I'm excited
And?ajthomas said:
Making these today with my first pork butt on the pellet smoker. Novice first effort but I'm excited
The beans were better than the pork...and I'll make both again. Thanks!
Jumping in--these are great, I make them randomly when I am expected to provide a dish--as I can't cook.
I just do the HEB thing--Grab the pre-chopped onions, a thing of pico, pre-chopped tomatoes etc... and just wing it in the instant pot.
Only reason I'm posting--but if others do it this way--note if you get the prechopped Jalapenos and "hot" pico--it has some heat (not really kid friendly). That said we tossed in a smaller can of Bush's Black Eye Peas for New Years and it worked well--but was still very spicy--but the BEPs helped.
Cheers to 2022!
I just do the HEB thing--Grab the pre-chopped onions, a thing of pico, pre-chopped tomatoes etc... and just wing it in the instant pot.
Only reason I'm posting--but if others do it this way--note if you get the prechopped Jalapenos and "hot" pico--it has some heat (not really kid friendly). That said we tossed in a smaller can of Bush's Black Eye Peas for New Years and it worked well--but was still very spicy--but the BEPs helped.
Cheers to 2022!
Did the Insta Pot thing, turned out great, people asking for recipe!! Did EVERYTHING in the I Pot, bacon, everything. Even with the I Pot this is a long prep time, but worth it!
Gig'em, Ole Army Class of '70
Made it yesterday… still just a stellar recipe.
Main course at a hillbilly super bowl party.
All your base
At least he doesn't put his hand in his rear pocket before making you kiss it...Old RV Ag said:
An entire thread of this
Doing a pot for our country club super bowl party on Sunday. I talk the talk, and walk the walk.
Being in TexAgs jail changes a man……..no, not really
Gettin ready to start a pot
I substituted canned navy beans for the pintos, used turkey bacon, mild green chilies subbed for the serranos, V8 for the Clamato, and no onions or cilantro. Turned out like #$@&.
Oh.Hell.No. I didn't!
A pound of bacon was used with 2 53 oz cans of beans, just a couple of really big serranos sliced paper thin (they were pretty stout), and the usual onion, Clamato, and cilantro. One "trick" I've learned over the years is to do the sauting separately. The bacon gets browned, then removed. The onions go on the hot bacon grease by themselves until they just get a hint of brown (I do this fast and hot so the onion doesn't get too soft), then removed. Last comes the serranos. It seems like the three keep their individuality in the final product better this way rather than all being cooked together.
Oh.Hell.No. I didn't!
A pound of bacon was used with 2 53 oz cans of beans, just a couple of really big serranos sliced paper thin (they were pretty stout), and the usual onion, Clamato, and cilantro. One "trick" I've learned over the years is to do the sauting separately. The bacon gets browned, then removed. The onions go on the hot bacon grease by themselves until they just get a hint of brown (I do this fast and hot so the onion doesn't get too soft), then removed. Last comes the serranos. It seems like the three keep their individuality in the final product better this way rather than all being cooked together.
Being in TexAgs jail changes a man……..no, not really
I finally made these tonight for the first time. My 3 serrano's must have been really hot because this is SPICY! (and I like spicy but Dang). Definitely will make again!
Rearview said:
I finally made these tonight for the first time. My 3 serrano's must have been really hot because this is SPICY! (and I like spicy but Dang). Definitely will make again!
First time I made it with 4 serranos and it was great. Next time it was so hot it was almost inedible. I've had good luck using 2 serranos and 2 jalapeños.
Serranos are like a box of chocolates………RCR06 said:Rearview said:
I finally made these tonight for the first time. My 3 serrano's must have been really hot because this is SPICY! (and I like spicy but Dang). Definitely will make again!
First time I made it with 4 serranos and it was great. Next time it was so hot it was almost inedible. I've had good luck using 2 serranos and 2 jalapeños.
Being in TexAgs jail changes a man……..no, not really
Bump.
I've made these many times using the OG recipe but I'm trying them today with dry beans I've had soaking over night for the first time just to try something new.
Do I just throw all of it in the pot at once and let it all simmer for a few hours with the beans, or do I cook the beans first for a couple hours and then mix everything in?
I've made these many times using the OG recipe but I'm trying them today with dry beans I've had soaking over night for the first time just to try something new.
Do I just throw all of it in the pot at once and let it all simmer for a few hours with the beans, or do I cook the beans first for a couple hours and then mix everything in?
I recommend doing your beans like normal, then adding the rest later.txagB2 said:
Bump.
I've made these many times using the OG recipe but I'm trying them today with dry beans I've had soaking over night for the first time just to try something new.
Do I just throw all of it in the pot at once and let it all simmer for a few hours with the beans, or do I cook the beans first for a couple hours and then mix everything in?
Being in TexAgs jail changes a man……..no, not really
Awesome, thanks! Love the beans!
I made two batches for Thanksgiving a couple of years ago.Rearview said:
I finally made these tonight for the first time. My 3 serrano's must have been really hot because this is SPICY! (and I like spicy but Dang). Definitely will make again!
In one batch, I used four serrano peppers with seeds. In the other batch, I used four serrano peppers, but only the seeds from one serrano pepper.
The first batch was so hot I didn't take it with me to Thanksgiving Dinner. I did take the second batch. That was still hot enough that not many would eat it.
Did you cook the peppers at all before adding them? If you throw them in and cook them with the bacon a bit first, it takes some of the heat out of them. My wife and I use a skinny rotating potato peeler to core the peppers out first, then slice them up and roast them with the bacon a bit before we put everything else in the pot.eric76 said:I made two batches for Thanksgiving a couple of years ago.Rearview said:
I finally made these tonight for the first time. My 3 serrano's must have been really hot because this is SPICY! (and I like spicy but Dang). Definitely will make again!
In one batch, I used four serrano peppers with seeds. In the other batch, I used four serrano peppers, but only the seeds from one serrano pepper.
The first batch was so hot I didn't take it with me to Thanksgiving Dinner. I did take the second batch. That was still hot enough that not many would eat it.
Thanks. I didn't know that. I just tossed them in with everything else and cooked them together. I'll try that next time.txags92 said:Did you cook the peppers at all before adding them? If you throw them in and cook them with the bacon a bit first, it takes some of the heat out of them. My wife and I use a skinny rotating potato peeler to core the peppers out first, then slice them up and roast them with the bacon a bit before we put everything else in the pot.eric76 said:I made two batches for Thanksgiving a couple of years ago.Rearview said:
I finally made these tonight for the first time. My 3 serrano's must have been really hot because this is SPICY! (and I like spicy but Dang). Definitely will make again!
In one batch, I used four serrano peppers with seeds. In the other batch, I used four serrano peppers, but only the seeds from one serrano pepper.
The first batch was so hot I didn't take it with me to Thanksgiving Dinner. I did take the second batch. That was still hot enough that not many would eat it.
A Blue Star for you.
Wife is pregnant so needed to dial down the spice. Two poblanos instead of serranos and jalapeños. No bacon, just sausage this time
That looks very tasty !Law361 said:
Wife is pregnant so needed to dial down the spice. Two poblanos instead of serranos and jalapeños. No bacon, just sausage this time
I love it when the Fido beans thread gets bumped.
made these for my office. as always when I make these...people were like "WTF these are so good"
these are guaranteed to make you look like a pro chef.
these are guaranteed to make you look like a pro chef.
Just made these for the family and everyone was impressed! Really, really good. Thanks!
Yearly Bump
we have them at least once a month. people demand we bring these beans to family functions
2 53 oz cans of bush beans for full order
2 53 oz cans of bush beans for full order
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