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Big pot of pinto beans | Homesick Texan

Big pot of pinto beans

Servings 8
Author Lisa Fain

Ingredients

  • 1 pound dry pinto beans
  • 1 tablespoon kosher salt
  • 3 cloves garlic, minced
  • 1 cup diced onion
  • 1/4 pound salt pork
  • 1/4 cup jalapeno pickle juice
  • Salt taste

Instructions

  1. Rinse and sort your beans, then soak. You can either cover the beans with 1 inch of water and soak overnight or bring water to a boil, remove from heat and cover for 1 hour.
  2. Drain the beans and cover with 2 inches fresh water. Add to the pot the salt, the garlic, onion, and salt pork. Bring pot to a boil and then cover and reduce heat to a simmer. After about an hour, stir in the jalapeño pickle juice, then continue cooking, until desired texture.Remove salt pork and serve.

Recipe Notes

Variation: Frijoles a la charra
Ingredients:
1 pot of beans
4 slices cooked bacon
1 (14-ounce) canned diced tomatoes with juices
3 jalapenos, seeded, stemmed, and chopped
2 chipotles in adobo, chopped
1 cup chopped cilantro

Place in a blender the bacon, tomatoes, jalapeños chipotle and cilantro. Stir into the pot of beans let simmer together for 20 minutes.

Variation: Borracho beans
Add 12-ounces of dark beer, such as Modelo Negro, to the a la charra pot of beans, stir, and cook for 10 minutes.