Thought I'd share a "quick" and easy recipe.

1lb beans
6 pieces of bacon, diced
Minced garlic (3-4 cloves)
2 large containers of HEB pico (hot/mild)
Fajita seasoning (Fiesta)
Cajun blackened seasoning (Rex)
Cumin
6 pk shiner...1 for beans, 5 for me

Sort, rinse, and boil beans for about 40 min, no need to soak overnight. Beans are cooked enough when u can mash them between your fingers with a little pressure

In a pot, brown bacon (don't overcook)...add garlic towards the end

Drain beans, add to pot with bacon/garlic...add hot water to cover beans by about 2"...slow rolling boil

Add pico and seasoning (more fajita, less Cajun and cumin)...I basically coat the top of the water, but u can start with less and add more later, to taste

When water level cooks down to beans, add a beer

Add more seasoning and garlic to taste

Takes about 3-4 hrs

I like them cause you get a thicker "bean gravy" (I don't like runny beans)...they don't take two days of prep...and the pico gives you tomato/onion/jalapeo/cilantro without having to chop anything

Try it and let me know what u think

These had a little cooking left to do, but here's an idea of what they look like:

Looks great, I could eat pintos 4 days a week (if my wife would let me...)

Appropriate name

Will have to try. Add some andouille and I could happily live off those beans and rice for quite a while.

I call 'em cheater beans, cause it cuts some steps/time out.

Hell....I'm not above using minced garlic out of a jar.

Helps when you are chasing a two year old around...

A pressure cooker can get them done in 30 minutes. I don't do bacon, so it works.

With B-man in so many things, a huge batch of quick beans is awesome.

I am more a fan of black beans, but I like the idea of pico.

This this how you became a gas passer?

Not quite...

I've made the Clamato recipe several times, but prefer this one

Disclosure: Got this recipe from someone else, so I'm not pushing my own creation

I always soak beans overnight. Maybe its a myth, but I've always heard that soaking beans reduces gas and preserves the nutrients because the cooking time is reduced. I eat a lot of beans and never have gas problems.

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I always soak beans overnight. Maybe its a myth, but I've always heard that soaking beans reduces gas and preserves the nutrients because the cooking time is reduced. I eat a lot of beans and never have gas problems.

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My experience also, less gas after this.

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I always soak beans overnight. Maybe its a myth, but I've always heard that soaking beans reduces gas and preserves the nutrients because the cooking time is reduced. I eat a lot of beans and never have gas problems.

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Heard this, but also to drain the soaking water off.

Yea, I always drain the liquid.

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I always soak beans overnight. Maybe its a myth, but I've always heard that soaking beans reduces gas and preserves the nutrients because the cooking time is reduced. I eat a lot of beans and never have gas problems.

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Heard this, but also to drain the soaking water off.

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Yes always, it looks dirty to me the next morning, so I drain and refill.

I have perfected pinto beans over the years, but honestly just throw all ingredients in until I get to desired taste. One of these days I will measure exact and post recipe.

Sometimes simple is good. Teacher Fiance made a batch in her grandmother's "olla" the other night. Just salt, a little pepper, and some bacon. That little clay pot has turned out a ton of frijoles over the years.....

I don't crazy with my recipe: bacon, garlic, onion, peppers, cilantro and tomatoes when in season.

Bacon, onion, tomato, garlic, salt, fiesta brand pinto bean seasoning,cilantro, 4-5 cubes of chicken bullion. after beans are tender, remove lid and let water reduce way down. Beans will turn a dark red color. Fill up with a little water until taste is at desired taste.

I am required to bring beans at any function I attend.

Love me some pinto beans, could eat a big ol pot every weak.

Fiesta fajita seasoning, bacon and jalapeos with pinto beans