23 Reviews

These were fantastic Nurse Di. I made these for Labor Day because I have some real heat-seekers in my family. Very spicy and full of flavor. A keeper in our book Thanks for sharing this.

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Gail Blue Eyes September 09, 2002

Made this last night for supper. We love pinto beans and hot/spicy food. So this was perfect for us. Just the right amount of heat. The bacon and onion are a big plus. Probably next time, I will try it in the crockpot like the other reviewer. Just to see what happens. Thanks for a terrific recipe.

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FruitLoop July 10, 2002

If ya don't want them too hot, put in one jalapeno pepper whole, instead of cut and let it cook the entire time. when the beans are done, discard the whole jalapeno.

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oxyk June 10, 2005

WE love pinto beans (and live in Texas!) so we actually make them ALL the time. We used a can of rotel tomatoes for this, normally when we make our own we do not use any tomatoes but this was fun. Also, we did use a crockpot on low and let it cook all day stirring when we head home for lunch.

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Rise` May 31, 2002

I added a little cumin to mine and cooked for about 5 hours in the crockpot. Fried the bacon and then tossed it in. So good and gone in a flash!! Thanks for the recipe!

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xpnsve August 27, 2012

Great Beans! I started them early just in case the beans I soaked "didn't work", they did. The only change I made was to use a jar of my canned tomatoes with habaneros rather than the medium tomato and jalapenos-serious heat lovers here! The beans are soft but whole, excellent flavor and great "juice". This recipe is easy to make and comes together like a dream. We should be loads of fun to be around by 9! Thanks for Posting! Di;-)

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Dib's October 15, 2009

HOLY COW these are some yummy beans. They have an awesome flavor and I will be making these all the time. I cooked them for almost an hour and a half in my pressure cooker. It made them very soft and almost like refried beans. I did add some bround cumin and chilli powder. Also added 2 TBSP molasses. Turned out awesomely!!! Thanks for the recipe.

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planetsbestcook October 08, 2009

This is great! I soaked the beans overnight, rinsed and drained. I used about 8 oz of Pace picante instead of the tomatoes and added a pound of sliced sausage. I wish I had ham hocks to add - next time!

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928105 August 30, 2009

had a bag of pinto's laying around and saw your recipe . wow glad i found it . i had to try early (before dinner) so grabbed a bowl with some cheese and sour cream . i left out the bacon,but plan on chopping some fresh tom.,gr pepper,and onion and topping it for some crunch. anyway thankyou for a great recipe .

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DAKOTAFARMGIRL July 15, 2009

This was very good, but it seemed like it was missing just a little something. I think the amount of seasoning was good, but but it seemed like there was too much water. I used bottle of Bohemia beer and water to make up the 4 1 cups. I think next time I'll use the whole bottle of beer, but 1/2 to 1 cup less water. There was more than enough liquid, so I think that would help intensify the flavors. I cut back on the jalapenos. I put them in for the whole simmering time, and only used 1 chopped and 1 cut in half which I removed at the end of the cooking and I used a can of rotel instead of the fresh tomato, but the fresh tomato may have added a zing that the rotel couldn't. I took this to a father's day gathering and everyone liked them. Thanks for the recipe! **UPDATE** I used the leftovers to make refried beans, and they were so good! Just drizzled a bit of olive oil in a pan and added the beans. I mashed them with a fork and let most of the liquid cook out. I added just a little bit of fresh salsa. I think this may be my "go to" refried bean recipe - I don't care much for the canned kind. Thanks again!

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MarlaM June 24, 2007
Texas Pinto Beans