Tag: beans

Pinto Beans

IMG_3606

Who doesn’t love a big ‘ole pot of beans? Before I met Matt, I’d say I could care less about homemade beans… I was perfectly happy with the canned ones. However, after making these, I’ll definitely cook them again.

Even though I’m from the south, we didn’t grow up eating beans. Don’t get me wrong, I like beans, but I never liked them enough to make them from scratch; we would just heat up a can of them on the stove. Dad doesn’t like beans. At Mexican restaurants he orders double rice instead of pinto beans.

Matt and his parents Tony and Paula have exposed me to some good ‘ole southern comfort food that apparently I’ve been missing out on.

In Matt’s family, pinto beans are a household staple! Every time I go over, there’s a pot of homemade beans in the crock pot. Paula, as you may know, is a country cook. She never follows recipes, so when I asked her how she made her pinto beans, she told me at least three different things (or so it seemed!)

Anyways, I made Paula’s recipe using a crock pot and somehow I ruined them. Oops!!! The beans were way too tough. They never got tender and they were a weird color. I don’t know how you mess up beans, but I did. 🙂

So when I found Ree Drummond’s recipe for pinto beans using a dutch oven and the stove, I thought I’d give them another shot!

Fortunately the beans turned out wonderfully. Matt loved them, I loved them, and I also loved how the beans were ready in 2 hours as opposed to 8-10 hours in a crock pot plus soaking them overnight.

Paula, watch out! These beans may give yours a run for their money!!!  (Well, maybe not, according to Matt; but they are a super close second!)

IMG_3586
Rinse beans and drain in a colander.
IMG_3587
Pour into large pot or dutch oven.
IMG_3588
Cover with 2 inches of water.
IMG_3589
Add bacon, for flavoring.
IMG_3590
Bring to a boil and then simmer and cover for 2 hours.
IMG_3594
To help thicken beans, remove a small cup’s worth of beans. Mash them with a fork and return to the pot and continue to simmer.
IMG_3599
Once beans are tender and broth has thickened, add salt and pepper.
IMG_3613
Serve over white rice and enjoy.

 

Pinto Beans
Cook time:
Total time:
Serves: 4
Recipe adapted from Pioneer Woman.
Ingredients
  • 2 cups pinto beans
  • 3 slices bacon, cut into 1-inch pieces
  • 3/4 tsp. salt or to taste
  • 1 tsp. ground black pepper
  • water
Instructions
  1. Rinse beans in cool water; pour into a pot, cover with water by 2 inches. Bring to a boil, then reduce heat and cover.
  2. Simmer 2 hours, or until beans are tender. Add water to pot as needed. Beans should have a thick broth. Cook longer if needed. (I like to take a few beans out, mash them up, and return them to the pot to thicken.)
  3. Toward end of cooking time, add salt and pepper and season to taste.
Notes
Serve over white rice or cornbread. Garnish with grated cheddar cheese, chopped onions, fresh jalapenos, sour cream, and/or cilantro, if desired.

“Old Aggie” Baked Beans

baked beans

You haven’t experienced Texas if you haven’t eaten Texas BBQ and/or baked beans! While I’m from Texas, my side of the family is not very “southern”… at least compared to my in-laws.

My husband Matt and his side of the family are about as southern as you can get! They are “country” as I like to call it. As true east Texans, you can bet your money that they’ve got some good ole country recipes up their sleeves.

While my mother-in-law Paula is the main cook in the family, her husband Tony (aka, the “old Aggie”) has got a knack for baking beans;  they are his speciality!

Every family get-together at the lake house, grandparents house, etc. and we’ll have baked beans! They are great with just about anything from BBQ to grilled chicken to hamburgers.

We were at the lake a few weekends ago for Easter, and I was finally able to get Tony’s recipe. The great thing about this recipe is that you can prepare the beans in the morning or a day in advance of when you want to bake them. As the beans sit, the flavors seems to blend together better and yield a more complex taste.

CIMG1640

Anyone else ready for warmer weather? Like I said, baked beans and the being at the lake go hand-in-hand!

Okay, here’s the recipe. It’s super easy!

IMG_0640

Combine the beans, crumbled bacon, onions, Worcestershire, mustard and brown sugar. At this point you can cover and refrigerate until ready to bake OR place in a 350 degree F oven. (It’s best to let them sit a while before baking).

baked beans

Bake the beans, covered with aluminum foil, for 45 minutes or until bubbly.

baked beans

Enjoy! If you’ve got a crowd, this recipe can be easily doubled. 🙂

P.S. Did I mention Tony’s an Aggie? Haha, being a fighin’ Texas Aggie is a pretty big deal…There are 13 (and counting) Aggies in our family! Whoop!!!

“Old Aggie” Baked Beans
Serves: 8-10
Ingredients
  • 1 large onion, chopped
  • 10 slices of bacon, cooked crispy
  • 4 (28-ounce) cans pork & beans
  • 6-8 Tbsp. brown sugar
  • 4 Tbsp. Worcestershire sauce
  • 3 Tbsp. mustard
Instructions
  1. Preheat oven to 350 degrees F.Place beans in a large casserole dish.
  2. Fry bacon and onions in bacon grease. Break bacon into small chunks and add to beans.
  3. Add cooked onions, brown sugar, mustard and Worcestershire sauce to beans. Mix well.
  4. Place in a pre-heated oven and cook, covered with aluminum foil for 45 minutes.