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Old 01-13-2014, 02:44 PM
KevinR KevinR is offline
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Default Tex-Mex Pinto Beans

Thought Iíd contribute my favorite bean recipe. Iím never been very big on sweet BBQ beans and after living in Texas a while I became a big fan of charro beans, which are spicy pinto beans. This is a great use for leftover smoked meat. I typically use smoked rib tip meat, but have also used brisket or pulled pork as well.

Tex-Mex Pinto Beans

1 pound dry pinto beans
5 cups water
Ĺ pound chopped smoked rib tip meat (or brisket or pulled pork)
ĺ cup onion, diced
3 cloves garlic, minced
1 jalapeno pepper, seeded and diced
1 4-ounce can diced green chilies
1 tsp crushed coriander seed
1-1/2 tsp chili powder
1 can Rotel tomatoes with green chilies
2 or 3 tsp kosher salt

The night before, rinse dry beans well, then put in a large pot, add water to cover an inch and soak at least 6 hours or overnight.

Drain the soaked beans and discard soaking water.

Add beans back to pot with 5 cups water and the other ingredients EXCEPT the Rotel and the salt.

Bring to a boil, then reduce heat and simmer covered for 2 hours. Add Rotel and salt and simmer for at least 1 more hour. Enjoy.

If I donít have any smoked meat available, I just fry up some fresh Mexican chorizo and leave out the chili powder.

If I want to use the beans as a meal, like beans and cornbread, then Iíll use a full pound of meat to boost it up a bit. (My wife says donít forget the Beano).
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Old 01-13-2014, 03:07 PM
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Looks great Kevin, THANKS!
Bruce Bissonnette
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Old 01-13-2014, 10:53 PM
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I have Beano!!!
Wife is not into heat at all but I would love to try that recipe and thanks for sharing.
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Old 01-14-2014, 08:57 AM
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Thanks Kevin, I'll have to give them a go this summer
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