Prep 45 mins
Cook 4 hrs
These beans are awesome! Great flavor with lots of juice for dipping your tortilla's in! I like to serve them in a bowl with fresh diced onion on top! Great with BBQ Ribs!
- 1 lb pinto beans
- 1 medium onion, diced
- 4 ounces salt pork, cubed
- 4 sliced bacon, cut into small pieces
- 2 tablespoons kosher salt
- 4 teaspoons minced garlic
- 1 tablespoon Season-All salt
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon rosemary
- 1 teaspoon black pepper
- 2 teaspoons spice essence
- 1 teaspoon tony chacheres seasoning
- 1 teaspoon cumin
- 1⁄2 teaspoon cayenne pepper
- 1⁄4 teaspoon crushed red pepper flakes
- 1 tablespoon Pickapeppa Sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon A.1. Original Sauce
- 1 tablespoon soy sauce
- 8 ounces chicken broth
- 6 ounces beer
- 2 ounces white wine vinegar
- 2 ounces red wine vinegar
- 1 large jalapenos or 1 large serrano pepper, diced
- Fill a 12 quart kettle half full with hot water.
- Add 1 tbsp of Kosher Salt and beans.
- Soak for 1-2 hours.
- Do not throw out soaking water.
- Brings beans to a boil, turn heat to low and add chicken stock, salt pork, bacon.
- Add more water if necessary.
- Cook on low for 1/2 hour covered.
- Add the rest of the ingredients, cover and cook till beans are tender.
- Approximately 2-3 hours.
- If you like your beans a little spicer, add more red pepper flakes and serrano pepper.
- Stir the beans occasionally to keep them from sticking.
Very flavorfull, My family does not like refried beans so I used to make pinto beans with ham hock and leave the beans whole. Now I'll replace it with these for a change.
Very nice recipe! Thank you for posting. I had to take a few stars away because I found the results to be very, very salty. Otherwise good but be warned that they are also very spicy!
I gotta say these beans were awesome. My husband and I couldn't stop eating them, however, I thought they were too salty. I drained off the juice and filled the pot with fresh water twice. Anyone who is trying this recipe, you might want to start with only half the salt the recipe calls for. Thanks Christine for posting!