I've made them countless times over the years. Always damn good!

Truthfully, maybe tenfold? Not sure how you'd cook that much without a commercial setup. That's a lot of beans, and there's a lot of liquid that goes along with it. Good luck! You'll be the star of the show.

Just entered this recipe in our work cook off today. Cooked them on the pit while doing fajitas.

Got first place.

Finally made these after watching this thread get continually bumped over the years. They good.

At HEB picking up the goods for Mother's Day celebration tomorrow

I am amazed every time I cook them. its maybe my favorite thing I cook. so damn good.

Had a family member message me the other day and tell me the beans were a hit up in Wisconsin. Figures.. they think taco bell is Mexican food.

Anyway, I told the the full history of the famed Mexican Chef at the lease that taught B1 the recipe. I need a refresher on that story... Has this been up for like 15 years?

The date was April of 2009……..Obama was President, we wore an onion on our belts (because that was the style of the time), I was still a humble USDA Agronomist, and my Biologist friend and I were helping with food plots near Laredo…..

The ranch owner was going to provide lodging for the evening before meeting us the next day. That part worked out fine, but when we arrived he sent a message that he was delayed in Mexico on another project, and he would send his personal cook to make us steaks and dinner that evening. We were shooting the breeze at the outdoor kitchen, when his cook (a former restaurant owner/cook in Laredo) broke out the ingredients. The rest is history as we watched in fascination as he prepared this ambrosia……

Finally made this for the first time today for a party. It got rave reviews. Some of the best beans I've had. Very easy to make. I'll be joining the club. Thank you to B-1 for sharing!

Stat Monitor Repairman said:

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Been meaning to try this recipe with Zing Zang on somebody's recommendation above. The idea being there's less sugar.

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I've made this recipe a lot, and after experimenting with regular Clamato, the Lime, Picante, and Michelada flavored Clamatos, Zing Zang, and Bloody Mary mix, I have decided that I prefer the Michelada flavored Clamato the best. I like the briny note of the clam broth in the mix, and the Michelada Flavored Clamato adds a little bit of heat, chili powder, and lime notes for additional depth of flavor. As a result, I cut back to 2 serranos instead of 4 because the Michelada Clamato contributes some of the kick. I also started adding a couple of tomatillos to balance the sweet with some tart, some minced garlic, and some adobo seasoning, and think those mods amps up the flavor even more. Yeah I realize it isn't true to the original recipe, and there's certainly nothing wrong with the original recipe. To me though, my modifications take an already delicious recipe and takes it up another notch…. For my taste.

I'm very grateful B-1 posted this recipe! It truly is the best as-is, and it is also an excellent base recipe that adapts well to experimentation. My family and friends all love these beans!

Coincidentally, I just made a batch today to share tonight with my lease members in deer camp!

Thaddeus Beauregard said:

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Coincidentally, I just made a batch today to share tonight with my lease members in deer camp!

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If I don't make them for deer camp I get sent to the crappy blinds and sleep in the barn.

I've made a few tweaks over the years but the base recipe is the same and they are excellent. I've probably made the recipe 50 times now and they never fail to get compliments.

Made these yesterday for the Durango, CO A&M watch party hosted at my place. They were a huge hit!

I've been asked to make this recipe many times & I'm making a batch now for a family gathering tomorrow. Looking forward to the family gathering & looking forward to the beans.