Prep 30 mins
Cook 3 hrs
My husband doesn't care for beans but he really enjoyed these. Recipe is easy to make and reminded me of cooking a pot of beans over an open fire while camping. You can modify to your personal taste, for example, if you prefer ham flavor rather than ground beef; no salt; add a little more red pepper for more heat; etc. Hope you enjoy the recipe. Recipe is a modified version of a County Line BBQ recipe.
- 1 lb dry pinto beans
- 1 medium yellow onion, finely diced
- 1 teaspoon black pepper, ground
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons liquid smoke
- 2 teaspoons molasses
- 2 teaspoons chili powder
- 1 teaspoon ground cayenne pepper (optional)
- 1 tablespoon garlic, minced
- 1⁄4 teaspoon celery seed
- 1⁄2 teaspoon salt (optional)
- 1⁄2 cup bacon, chopped (don't leave out adds a specific flavor to the beans. A little more bacon can be added, if desired.)
- 1⁄2 lb sharp cheddar cheese, grated (optional)
- Clean beans by rinsing. Place beans in 4 qrt. pan, cover beans with water, bring to a boil and turn off the stove. Soak for one hour. As beans soften and expand, add more water to cover, if needed.
- While beans are soaking, cook ground beef on stove until browned. Drain grease, remove ground beef from pan and pat with paper towel to absorb any extra grease. Set aside.
- Drain the bean's soak water (leave the bean residue on bottom of pan) and again, add enough water to fully cover.
- Add all remaining ingrediants and stir together.
- Cook on low to medium heat (low, slow boil), stirring every so often, for 2 to 3 hours or until beans are done to your preferred tenderness.
- Just before serving, add a sprinkle of grated sharp cheddar cheese on top.