21 Reviews

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.

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TexasGal #2 December 26, 2009

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!

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Just Cher March 12, 2003

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.

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YungB September 15, 2012

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.

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Dissie March 26, 2009

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! :-)

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gammy in tx March 30, 2008

This was really good and really spicy. I used chicken broth instead of water. I put enough to cover the beans and ingredients and then when it had absorbed some I added a can more. It turned out perfect. I didn't have to add any salt at all. I will make this again.

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AmberDragonz November 05, 2007

I love hot and spicy, so I didn't even think about cutting the seasoning down! I let them simmer over low heat for about 5 hours (I like mine really tender) and they were good the first day, but great the second day! I also used a little less water for personal preference - I figure it's always easier to add water while cooking that take it out!

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TexasHurricane October 24, 2007

Wowsers! I have never had such flavorful beans in my life! I followed the directions except for larger portions of the spices and I used canned beans. Served it with a green salad and warm white corn tortillas. Mmmm. Dinner for the Gods.

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Clifford Boren May 31, 2003

This is an excellent recipe. Absolutely love it! I made two modifications by adding a ham hock and two jalapeños (without seeds and membrane as these are already pretty spicy). Just like the additional flavors. These are super great!

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HardyBurnett November 19, 2014

We eat pinto beans & cornbread for dinner a couple of times a month and were wanting a way to change things up a little bit. These beans were wonderful! We probably doubled the cayenne and Tabasco - delicious alongside our turnip greens and fried spam, too. Thanks for a great recipe!

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Pinay0618 June 26, 2010
Threadgill's Pinto Beans