Texas Pit Beans

     With the cold icy weather, I needed to cook something.  I decided to try the Texas Pit Beans recipe from Peace, Love & Barbecue.  This is Vencil Mares’ (from The Taylor Cafe’ in Tayor, TX) recipe.  Texas pintos aren’t sweet like other Southern baked beans.  Pintos are a staple in most Texas BBQ joints.  I soaked the beans overnight, and have them in the crockpot now.  I’ll update with picks when done in a few hours.

 Update:  I let them cook almost 12 hours on low.  They came out really good.  This was another recipe on my BBQ book “to do” list.



Texas Pit Beans

From Peace, Love and BBQ

  • 1 pound dried pinto beans

  • 2 cups minced yellow onion

  • 1 cup chopped bacon

  • 1/4 cup chili powder

  • 1 tablespoon kosher salt, finely ground (I ran it through a coffee grinder I use for spices only)

     Wash beans and sort through them to remove any foreign particles and broken beans.

Put beans in a large bowl or saucepan and cover with cool water by at least 3 inches.  Soak overnight.

     Drain and rinse the beans and put them in a large saucepan.  Add onions, bacon, chili powder and salt, and cover with cool water by 3 inches.  Bring to a boil, then lower heat and simmer, stirring occasionally, for 2 hours, until beans are very tender.

     You can also cook the beans in a slow cooker or Crockpot.  Prepare as above, but add 6 cups of water.  Cook on medium for 6-8 hours, adding water if necessary to keep beans covered.

 My notes: I cooked in the crockpot on high for 1 hour, then low for about 10 hours.  You can’t overcook pintos.  Check bean tenderness to determine when done.  I serve as is with condiments on the side.  Condements are usually hot sauce, sliced pickled jalapenos and salt and pepper. 

4 Responses to “Texas Pit Beans”

  1. brent Says:

    Can I get this bean recipe from you

  2. thillin Says:

    I updated the article and added the recipe from Peace, Love and BBQ. I hope you enjoy it. Let us all know how yours turns out.

  3. Manfred Johnson Says:

    Thanks for adding the recipe Thillen

    I will definitely try these.

    In the slow cooker, did you need to add much water during the cook?

    Picture looks fantastic

  4. thillin Says:

    I actually didn’t have to add any. To thicken up the bean “gravy”, you can puree about 1/4 – 1/2 cup of the cooked beans with some of the “gravy” and stir back into the pot.

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