I need a recipe for Texas Beans?!
Answers:
Cowboy Beans
2 pounds pinto beans
2 pounds ham hocks or salt pork ( I use salt pork )
2 onions -- chopped
4 tablespoons sugar
2 green chiles -- or to taste
1 can tomato paste
salt
Wash beans and soak overnight!. Cover beans with water and cook with above ingredients over low heat (simmer) until done!. Sample the beans while cooking so you can add salt to taste!. Add water as needed!.Www@FoodAQ@Com
2 pounds pinto beans
2 pounds ham hocks or salt pork ( I use salt pork )
2 onions -- chopped
4 tablespoons sugar
2 green chiles -- or to taste
1 can tomato paste
salt
Wash beans and soak overnight!. Cover beans with water and cook with above ingredients over low heat (simmer) until done!. Sample the beans while cooking so you can add salt to taste!. Add water as needed!.Www@FoodAQ@Com
When I think of Texas Beans, pinto beans come to mind so I use this recipe when I want Texas Beans!.
Bourbon Barbecued Beans
Ingredients:
5 cans pinto beans, drained
Sauce:
1 cup ketchup
1 cup regular barbecue sauce
1/3 cup brown sugar
1/4 cup cider vinegar
1 tbsp garlic powder
1 tbsp onion powder
1 tsp kosher salt
2 tsp black pepper
1 tsp chipotle chile powder
6 - 8 dashes hot sauce
2 tbsp yellow mustard
1 tbsp spicy brown mustard
1/4 tsp liquid smoke
1/4 cup Makers Mark Bourbon
Saute:
1 small onion sauteed in 2 tbp olive oil
1/4 cup diced smoked bacon ends
Saute onions in olive oil, about 8 minutes, add
bacon and cook 2 minutes to release flavors from
bacon!. You can buy bacon ends at most markets,
ask the butcher if they are not easily found!. You
can use thick cut bacon in place of bacon ends!.
Open all cans of beans and drain juices!. Place
in a slow cooker!. Mix the sauce in a glass bowl,
mix well!. Pour over beans, add onion and bacon
to cooker, mix well and cook on low for 6 hours,
stirring occasionally!.Www@FoodAQ@Com
Bourbon Barbecued Beans
Ingredients:
5 cans pinto beans, drained
Sauce:
1 cup ketchup
1 cup regular barbecue sauce
1/3 cup brown sugar
1/4 cup cider vinegar
1 tbsp garlic powder
1 tbsp onion powder
1 tsp kosher salt
2 tsp black pepper
1 tsp chipotle chile powder
6 - 8 dashes hot sauce
2 tbsp yellow mustard
1 tbsp spicy brown mustard
1/4 tsp liquid smoke
1/4 cup Makers Mark Bourbon
Saute:
1 small onion sauteed in 2 tbp olive oil
1/4 cup diced smoked bacon ends
Saute onions in olive oil, about 8 minutes, add
bacon and cook 2 minutes to release flavors from
bacon!. You can buy bacon ends at most markets,
ask the butcher if they are not easily found!. You
can use thick cut bacon in place of bacon ends!.
Open all cans of beans and drain juices!. Place
in a slow cooker!. Mix the sauce in a glass bowl,
mix well!. Pour over beans, add onion and bacon
to cooker, mix well and cook on low for 6 hours,
stirring occasionally!.Www@FoodAQ@Com
1 pound dried pinto beans
1/4 pound salt pork
3 to 4 cloves garlic, minced
Salt
1 tablespoon chili powder
First, rinse the dried beans and remove any stones or dirt!. Cut the pork into thin strips and rinse!. Cover the beans with water, add the pork and garlic and boil until tender over medium heat (low boil), about 2 1/2 hours!. Beans should always be covered with water!. If needed, add more hot water to cover—especially if you want more bean broth!. When the beans are tender, season with salt, to taste, and chili powder!. Then let the beans sit and absorb these flavors for a while!.
Cook's tip: If you want to speed up the cooking process, you can soak the beans in water overnight!. Then drain and begin the cooking steps!. also, salting the beans when they first begin to cook can make them tough, so always salt after beans are tender!.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant!. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results!.Www@FoodAQ@Com
1/4 pound salt pork
3 to 4 cloves garlic, minced
Salt
1 tablespoon chili powder
First, rinse the dried beans and remove any stones or dirt!. Cut the pork into thin strips and rinse!. Cover the beans with water, add the pork and garlic and boil until tender over medium heat (low boil), about 2 1/2 hours!. Beans should always be covered with water!. If needed, add more hot water to cover—especially if you want more bean broth!. When the beans are tender, season with salt, to taste, and chili powder!. Then let the beans sit and absorb these flavors for a while!.
Cook's tip: If you want to speed up the cooking process, you can soak the beans in water overnight!. Then drain and begin the cooking steps!. also, salting the beans when they first begin to cook can make them tough, so always salt after beans are tender!.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant!. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results!.Www@FoodAQ@Com
Recipe for Texas Baked Beans
Ingredients:
1 pound dry pinto beans
2 ounces of canned green chilies
8 ounces mild taco sauce
16 ounce can of tomatoes
1 teaspoon salt
1 large onion, chopped
2 large garlic cloves, minced
1 teaspoon cumin
1/2 teaspoon pepper
Soak the beans overnight and drain!. In large pot, place the beans and cover with 2 inches of water!. add the salt!. Bring to a boil, then cover and simmer the beans for 1 hour!. Add more water if necessary!. Add pepper, cumin, onion, taco sauce, tomatoes, garlic and the chilies!. Cook on low heat for 1-1/2 hours, or until beans are tender and the sauce has reduced!. Serve with a tossed
green salad and cornbread for a meal full of protein and fiber!. Makes 8-10 servings!.Www@FoodAQ@Com
Ingredients:
1 pound dry pinto beans
2 ounces of canned green chilies
8 ounces mild taco sauce
16 ounce can of tomatoes
1 teaspoon salt
1 large onion, chopped
2 large garlic cloves, minced
1 teaspoon cumin
1/2 teaspoon pepper
Soak the beans overnight and drain!. In large pot, place the beans and cover with 2 inches of water!. add the salt!. Bring to a boil, then cover and simmer the beans for 1 hour!. Add more water if necessary!. Add pepper, cumin, onion, taco sauce, tomatoes, garlic and the chilies!. Cook on low heat for 1-1/2 hours, or until beans are tender and the sauce has reduced!. Serve with a tossed
green salad and cornbread for a meal full of protein and fiber!. Makes 8-10 servings!.Www@FoodAQ@Com
2 pound bag of dry pinto beans
2-3 oz!. bags of Oscar Mayer Real Bacon Bits
2 heaping teaspoons of ground Cumin
1 heaping teaspoon of ground Pepper
2 level tablespoons of Sugar
1/2 teaspoon of Salt
1 whole medium size Onion quartered
1 whole bulb cluster of fresh garlic cut crosswise in half removing any loose skin
First you'll need to pan fry the bacon bits in a separate pan from your beans crispy to a toasted caramelized tan color (don't burn them) and then place on a paper towel to drain the excess grease!.
Cover the beans two inches over with water in a large enough bean pot to hold all of the ingredients and allow for stirring without spill over and cover with a lid!. Bring to a boil for two minutes then take off burner and let set for an hour covered with the lid!.
Place back on burner and start adding all of the ingredients and heat all to a bubbly simmer (not a rolling boil as before) and cook for an additional 1 to 1 1/2 hours or until beans are tender!. Stir occasionally making sure you maintain a low bubbly simmer!.
This recipe will make you prefer this over a steak!. I've been eating this for months now and I haven't grown tired of it yet!.
Very cheap meal!.Www@FoodAQ@Com
2-3 oz!. bags of Oscar Mayer Real Bacon Bits
2 heaping teaspoons of ground Cumin
1 heaping teaspoon of ground Pepper
2 level tablespoons of Sugar
1/2 teaspoon of Salt
1 whole medium size Onion quartered
1 whole bulb cluster of fresh garlic cut crosswise in half removing any loose skin
First you'll need to pan fry the bacon bits in a separate pan from your beans crispy to a toasted caramelized tan color (don't burn them) and then place on a paper towel to drain the excess grease!.
Cover the beans two inches over with water in a large enough bean pot to hold all of the ingredients and allow for stirring without spill over and cover with a lid!. Bring to a boil for two minutes then take off burner and let set for an hour covered with the lid!.
Place back on burner and start adding all of the ingredients and heat all to a bubbly simmer (not a rolling boil as before) and cook for an additional 1 to 1 1/2 hours or until beans are tender!. Stir occasionally making sure you maintain a low bubbly simmer!.
This recipe will make you prefer this over a steak!. I've been eating this for months now and I haven't grown tired of it yet!.
Very cheap meal!.Www@FoodAQ@Com
you will also need a gasmaskWww@FoodAQ@Com