Recipe by Wing-Man
These beans are great anytime. A friend of mine claims to be a "bean expert" and said these are the best he has had. They freeze well. *** Meats can vary. Try roll sausage such as Jimmy Dean. You may only need 1 pound not 2 of the meat.
Top Review by Jean R
Yum, this was good. Dry pinto beans have a much better texture and taste than canned beans - try it! I used salt pork cut into cubes. It rendered less fat than bacon. I also used smoked kielbasa cut into bite size pieces. I didn't add salt until the very end. Made for My 3 Chefs 2008.
- 2 lbs dry pinto beans
- 12 cups water, for soaking
- 4 -6 cups cold water (for cooking)
- 8 ounces bacon (or 8 ounces salt pork)
- 2 lbs beef brisket (or 2 lbs smoked sausage)
- 1 large green pepper, chopped
- 2 cups onions (chopped)
- 2 -3 minced garlic cloves
- 3 teaspoons salt
- 1⁄2 teaspoon crushed red pepper flakes
- 1 teaspoon cumin
- 1 teaspoon oregano (I use Mexican oregano)
- 2 (8 ounce) cans tomato sauce
Directions See How It's Made
- Wash and inspect beans.
- Soak overnight in 12 cups cold water.
- After soaking, strain and set beans aside.
- Brown bacon or salt pork in heavy skillet. Remove from skillet; strain bacon, but reserve grease.
- Cook onion, pepper and garlic in pork grease until tender.
- Remove about 1/3 onion, pepper and grease set aside and strain the remainder.
- Combine all ingredients in heavy pot or crock pot.
- Be sure there is enough liquid to cover all ingredients.
- Simmer or slow cook until beans are tender, 4 to 6 hours. Do not boil for better results.