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    You are in: Home / Recipes / Threadgill's Pinto Beans Recipe
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    Threadgill's Pinto Beans

    Average Rating:

    19 Total Reviews

    Showing 1-19 of 19

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    • on December 26, 2009

      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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    • on March 12, 2003

      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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    • on September 15, 2012

      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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    • on March 26, 2009

      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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    • on November 05, 2007

      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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    • on May 31, 2003

      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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    • on June 26, 2010

      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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    • on September 02, 2008

      Love these beans Miss Annie! Thank you for posting this recipe. They're delicious with cornbread (Cornbread) or Southern Biscuit Muffins (Southern Biscuit Muffins).

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    • on March 30, 2008

      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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    • on October 24, 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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    • on June 04, 2007

      I was almost afraid these would be too spicy from all the reviews, but being from Texas I figured I'd give it a try as it was written. I'm glad I did, these were just right. The smell of these beans filled the house with a flavor of a Texas barbque restrauant. A wonderful change from my usual "Rotel" pinto beans.

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    • on July 08, 2006

      Hot and spicy! the beans were very good but a lttle hotter than I expected them to be. Next time will cut down on the hot spice. Thanks Miss Annie. Bullwinkle.

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    • on March 26, 2005

      I consider myself to be fairly wimpy when it comes to chiles so I reduced the peppers to half but will kick them up a notch next time. Dh is the real spicy bean fan and he REALLY liked these.

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    • on December 05, 2004

      Great flavor! I was warned they were spicy. Too spicy for me, but how would I know what to change if I didn't follow your recipe? Next time I'll leave the cayenne pepper out.

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    • on June 30, 2004

      Oh, Miss Annie my husband loved these! Ate them three days in a row. I put 1/4 tsp cayenne pepper and just a few shakes of hot sauce and it was still way too hot for me (but I am a wimp). I threw in some smoked sausage and they looked good and my husband said he'd eat them again anytime! Carole in Orlando

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    • on October 08, 2012

    • on January 21, 2010

    • on April 20, 2009

      Great recipe. Inexpensive meal. We love the heat level! It was great for chili heads like us. I made a few adjustments and it turned out great anyway. I didn't have chili sauce so I added some leftover salsa plus a couple tablespoons of ketchup for the sweetness. My crock pot is smallish so I didn't add the full amount of water. I agree that you should plan on cooking the beans for longer than 90 minutes. I threw the soaked beans into the crock pot after breakfast and we feasted on them for dinner with hot corn bread.

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    • on December 29, 2008

      I never made pinto beans before. These were delicious. Even with soaking though my beans took much longer to cook. I also put an immersion blender into the pot and mashed up some of the beans to make the juice soupier. We ate it with cornbread and thought it was a keeper. I will definitely cook them again. Thanks, Miss Annie for a super tasty and cheap dish.

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    Nutritional Facts for Threadgill's Pinto Beans

    Serving Size: 1 (590 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 136.0
     
    Calories from Fat 6
    94%
    Total Fat 0.7 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 375.2 mg
    15%
    Total Carbohydrate 25.5 g
    8%
    Dietary Fiber 8.3 g
    33%
    Sugars 2.6 g
    10%
    Protein 7.6 g
    15%

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