Threadgill's Pinto Beans

READY IN: 26hrs
Recipe 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.

Top Review by 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.

Ingredients Nutrition

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.

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