Threadgill's Pinto Beans

Submitted by Miss Annie

"This recipe comes from the famous Threadgill's Bar and Grill in Austin. Back in the 50's it was in an old renovated gas station. Now it has moved, but the food is still Texas Country good. I must warn you that it is very spicy. Great with BBQ."

 

• Ready In: 26hrs
• Ingredients: 12
• Serves: 6

ingredients

• 1 lb pinto beans
• 3 quarts cold water
• 1 cup yellow onion, diced
• 1 garlic clove, minced
• 1⁄4 cup chili sauce
• 1 teaspoon chili powder
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper
• 1 teaspoon Tabasco sauce
• 1⁄2 teaspoon salt
• sliced onion, for garnish

directions

1. Clean and rinse beans, and pick through carefully.
2. Soak overnight in cold water to cover well.
3. Drain beans and place all ingredients, except salt into a 4 quart pot and bring to a boil.
4. Reduce heat to simmer.
5. Cover and cook about 90 minutes, or until beans are tender.
6. Add salt to taste and garnish with sliced onion.

Reviews

[Catherine B.]

The original Threadgill's is newly remodeled and going strong. Thanks for sharing this recipe from one of my favorite restaurants. My suggestion for preparing beans to cut down on gas: after soaking overnight, cover beans with 1" water and bring to a boil. Boil for 15 minutes; reduce heat and slowly add 1-1/2 tsp. baking soda. Stir until mixture foams to the top of pot, about 1 minute, and then quickly drain and rinse in colander. Return to pot and continue with recipe. I substitute a bottle of dark beer (Texas' Shiner Bock is a good one) for some of the cooking liquid, and cut back on the spice a bit by deleting chili sauce & cutting cayenne to 1/2 tsp.

 

[Just Cher]

Oh Miss Annie, My husband was in heaven when I made these last week. He has been requesting good old pinto beans for a few months and I finally surprised him with your recipe. It was exactly what we were looking for (like gramma use to make) only I did add a ham bone for meat and additional flavor. Thank you so much for sharing! Serve with sweet cornbread. Fantastic!

 

[YungB]

This recipe is very tasty. However the chopped onion in this recipe gave the beans a texture that I don't prefer. The next time, I would cut the onion in bigger chunks to cook with the beans for the flavor only and then remove them after the beans finishes cooking.

 

[Dissie]

These really were good, but very spicy! I know I was warned but didn't listen because normally things people say are spicy, I find perfect. Thanks for the great recipe. Next time, and there will be a next time, I will cut back on the cayenne and tabasco.

 

[gammy in tx]

As the BAD cook I am... I didn't know the weight of the beans I was cooking... didn't know if it was a pound or not but the rest of the recipe I cooked exactly as written. They were OKAY but I felt they needed a little something extra (but still the best I had ever made). I added a little more of all the spices in the recipe and they were PERFECT! I should have know to add cumin (being that I'm from Texas) ... but that is what my beans have been missing all these years. I used them on nachos the 3rd day. You can be sure I will be using this recipe for my beans from now on. THANKS! :-)