Need a little help, does anyone have the original recipe posted a long time ago by I think, B-183? I made it once and would like to again, but cannot locate the recipe on any board here.
Thanks .

https://texags.com/forums/34/topics/1394477

nm

Thank you, '09 was a long time ago. These are the best beans, surprisingly, i have eaten, and I was raised on them on Mondays which was my mother's laundry day meal for us on the farm. I thought hers were good, but these are special.

Appreciate the 23 pages of responses.

For future reference, just google Texags pintos. You'll see the thread immediately.

MSG.

Canned beans?

Is this really that good?

I've never found a canned bean pot to equal anything like that of a pot cooked from scratch with ham hock

23 pages seems to support that opinion. I doubt bad beans makes it that long.

They're tasty AF, we refer them to as "Aggie Beans" at this point. Tongue in cheek about being canned.

I recently through the dutch oven full of beans on the smoker with the brisket...4hrs of smoke gave the beans a new dimension and twist. Stir every 30mins, real quick, just to incorporate the top layer back in.

kappmeyer said:

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Canned beans?

Is this really that good?

I've never found a canned bean pot to equal anything like that of a pot cooked from scratch with ham hock

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There's a recipe from FIDO on the first page of that thread with a dry bean recipe that is better than the canned bean recipe IMO.

I think part of the reason canned beans work so well in this recipe is the amount of starch in the bean liquid for canned beans. But yes, use Bush's canned pinto beans, and this recipe is nails. The alterations I do is to add some garlic, and when I add the beans, I bring them to a simmer, let them cool down, and refrigerate them and reheat to serve the next day. If you simmer the beans too long to get the flavors into the beans, you'll break down the beans and make bean soup.

I'm not that big of a fan, but that's personal preference, as I don't care for canned beans. Its not the flavor, but the texture.

You're not rinsing the canned beans? I do that with everything, rinse them clean.

I also add garlic, and this time of year I'll add hatch chilies instead of jalapeno or Serrano peppers.

Agree on texture. A canned bean = an overcooked raw pinto, IMO. I never get them that soft.

It's a damn good recipe that I cook quite a bit but I've also found ways to improve it.

I rinse and strain the beans. Rinse em out and let them sit out for a while so the liquid can strain out. If not I think it's way too watery.

I cook the bacon first because the onions cook way quicker and you either end up with raw bacon or mushy overcooked onions. Cook the bacon until it's cooked through then add onions until translucent.

I also use Zing Zang instead of clamato. It gives a bit more depth of flavor and is a bit thicker than the clamato.

But yeah it's a legit recipe that's become a staple anytime we're eating Mexican food.

Has anyone used clamato juice for anything other than this recipe?

Ha, negative. I keep a 6 pack of the tiny cans around just for when the mood strikes to whip up a small batch of beans.

kappmeyer said:

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Canned beans?

Is this really that good?

I've never found a canned bean pot to equal anything like that of a pot cooked from scratch with ham hock

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I always keep a bottle of clamato juice. It's great for morning beers.

Ag_07 said:

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It's a damn good recipe that I cook quite a bit but I've also found ways to improve it.

I rinse and strain the beans. Rinse em out and let them sit out for a while so the liquid can strain out. If not I think it's way too watery.

I cook the bacon first because the onions cook way quicker and you either end up with raw bacon or mushy overcooked onions. Cook the bacon until it's cooked through then add onions until translucent.

I also use Zing Zang instead of clamato. It gives a bit more depth of flavor and is a bit thicker than the clamato.

But yeah it's a legit recipe that's become a staple anytime we're eating Mexican food.

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The Zing Zang also helps those with shellfish allergies.

Clamato is great for micheladas:

Wet rim of mug with lime juice
Coat with chili powder and salt

12 oz. Carona Light
12 oz Clamato juice
1/4 cup lime juice
1 Tbs Worchestershire
1 Tbs soy sauce
2 tsp Tabasco

Makes enough for two drinks

A guy I worked with in the valley had a similar recipe. He used rotel instead of clamato and added a bag of pork rinds.

Willy Wonka said:

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Ag_07 said:

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It's a damn good recipe that I cook quite a bit but I've also found ways to improve it.

I rinse and strain the beans. Rinse em out and let them sit out for a while so the liquid can strain out. If not I think it's way too watery.

I cook the bacon first because the onions cook way quicker and you either end up with raw bacon or mushy overcooked onions. Cook the bacon until it's cooked through then add onions until translucent.

I also use Zing Zang instead of clamato. It gives a bit more depth of flavor and is a bit thicker than the clamato.

But yeah it's a legit recipe that's become a staple anytime we're eating Mexican food.

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The Zing Zang also helps those with shellfish allergies.

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That's an excellent idea. I make these beans all the time for guests, and my biggest fear is making them for someone that may have a shellfish allergy.

Reading this thread and the naysayers is like reading the original thread. The greatness of this recipe is that they are really good and it can be done in 45 minutes. There have been many skeptics over the years on that thread. Almost everyone who tried them came back raving about how good they were.

just made a batch for which I asked for the recipe again. They are just delicious yet maybe I am not a super pinto bean recipe critic. They are easy to put together, this time I used center cut peppered bacon, and only one serrano pepper and they were plenty hot - I cannot imagine using 4 of those. Plus I deseeded this one under water as they make me sneeze when working with them.

But I will make them often thru the winter months and bake a skillet of cornbread. no sugar in my recipe.

If you want to guild the lily, get some beans (doesn't have to be pintos) from Rancho Gordo and use them in place of the canned beans.

Agasaurus Tex said:

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Clamato is great for micheladas:

Wet rim of mug with lime juice
Coat with chili powder and salt

12 oz. Carona Light
12 oz Clamato juice
1/4 cup lime juice
1 Tbs Worchestershire
1 Tbs soy sauce
2 tsp Tabasco

Makes enough for two drinks

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Because sugar in cornbread is cake.

If you doubt the recipe, finish off a pot of pintos with the ingredients. As others have said, not only does this recipe taste great, it is fast and easy.

Tried it this weekend.

Made one pot with can beans

Made a second pot with cooked pintos

Could I tell the difference? Yes. Did it matter? No. Both were great.

To say one was better than the other would be like saying you could tell the difference between 3 cheese and 4 cheese macaroni. Cheese and pasta is cheese and pasta. Beans and a bunch of stuff is beans and a bunch of stuff.

I add garlic and 1 tbs of brown sugar to the recipe. It's great!

Made the B-1 83 recipe this weekend. Were very good. Actually tasted better 2nd/3rd day than the day I made them.

Question - I drained/rinsed the canned beans first before putting them in the pot and then added a little water to get some liquid back. Anybody try it both ways - drained and undrained and have a preference? That bean juice in the canned beans just looks nasty to me.

By the time you add the other liquids, the bean juice gets thinned out some, but the starch in the liquid adds some body.

Made these today. Used zing zang and added garlic.

Outstanding!

B1-83 even says on page 1 of the original thread, these are beans you make when you DON'T want to spend hours making beans. They're supposed to be quick and easy, and they are. They are also fantastic.