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(1) Texas Bar-B-Que Pit Beans
If your 4-5 days away from me cook up some Texas Pit beans before your wood
arrives for your cook out. They
have a more exclusive taste if you refrigerate them for a day.
Add together
2 pounds pinto beans
6 tea spoons chili powder
2 tea spoon of salt
1 tea spoon garlic powder
1 onion chopped up
2 bell peppers chopped up
1/2 pound sliced bacon cut up
You can also use sausage, ham, pork
backbone in place of the bacon
1/2 cup of worcestershire sauce
Then add water 3 inches above the mixture. Cook on a low boil for 1 hour
then add 1 cup of water. Cook another hour and add 1 cup of water. Then cook
for 1 more hour are until done. Stir the mixture every thirty minutes. The
pit beans have a more exclusive taste if you refrigerate them over night. I
always cook my Pit Beans on the top of my fire box when BarBque'n brisket or
pork in an old iron pot.
(2) BBQ Pit Beans and
Cornbread
1 cup Cornmeal
1 cup All-purpose Flour
1/2 cup Granulated Sugar or 1/4 cup Honey
1 cup Buttermilk
1/2 teaspoon Salt
4 tablespoons Butter
Pre-heat the oven to 400 degrees. Blend together the cornmeal, flour, sugar
or honey, buttermilk, and salt in a large mixing bowl. Melt the butter in a
heavy skillet. Pour batter into the skillet, and bake in the preheated oven
for about 30 to 40 minutes, until golden. Remove from the oven and slice to
serve warm.
(3) BBQ Baked Beans
2 16 oz. can pork & beans
5 strips of bacon cut up into 1/4 in. chunks
2 tbsp liquid smoke
1/2 cup brown sugar
1 teaspoon dry mustard
2 cloves garlic (minced)
1/2 small onion (minced)
1 tablespoon cider vinegar
1 green bell pepper (minced)
2 tablespoons. worchestershire sauce
1 teaspoon lemon juice
Combine all ingredients in a pan. Bake in the oven at 350 degrees for about
1 1/2 hours. I always cook my BBQ Baked Beans in the smoker when BarBque'n
brisket or pork in an old iron pot with a led.
(4) Texas Cowboy Baked Beans
8 ounces bacon
1 lb. ground beef
1/2 teaspoon chili powder
1 teaspoon salt
1/3 cup packed brown sugar
1 chopped onion
1/3 cup sugar
1 (16 oz) can red kidney beans
1/4 cup catsup
1 (16 oz) can pork & beans
2 tablespoons mustard
1 (16 oz) can baby butterbeans
2 tablespoons molasses
Fry bacon in skillet until crisp drain and crumble. Brown ground beef in
skillet, stirring until crumbly and drain.
Combine brown sugar, sugar, catsup, mustard, molasses, chili powder, and
salt in large bowl and mix well. Then add onion, ground beef, and bacon.
Stir in the beans last. Pour mixture into a baking dish. Bake at 350 degrees
for 1 hour. You can also simmer in a slow cooker overnight.
Yield 6 to 8 servings.
(5) Crockpot Brisket
Baked Beans
1 pound Dried Navy beans
2 Onions, chopped
1/2 cup Brown sugar
1/4 cup Molasses
1/3 cup Catsup
1/4 pound Bacon, diced
1 tablespoon Salt
1 1/2 teaspoons Dry mustard
1/4 teaspoon Pepper
Soak beans in water overnight. Drain and put all ingredients in
cooker. Add 1 cup water and stir to blend. Cover and cook on low
10 to 12 hours. Severs 8
(6) Red Beans and Rice
1 lb. dry Red Beans, soaked overnight
3 quarts Water
1 Yellow Onion, peeled and chopped
1 Scallions or Green Onions, chopped
7 cloves Garlic, peeled and minced
1/2 cup fresh Parsley, chopped
1 stalk Celery, chopped
1/2 cup Catsup
1 Green Bell Pepper, seeded and chopped
1 tablespoon Worcestershire Sauce
2 teaspoons Tabasco Sauce
2 Bay Leaves
1 teaspoon dried Thyme
1 lb. Smoked Sausage, cut into 1-inch pieces
1 pound Pickled Pork, cut into 1-inch cubes and rinsed
Salt and freshly ground Black Pepper to taste
Cooked Rice for 6 to 8 servings
Drain the red beans that have been soaked overnight. Place them in a 6-quart
heavy pot and add the fresh water. Cover and simmer for 1 hour, or until the
beans are tender. Watch that the water does not boil down too far. The beans
must be covered with water at all times. Add the yellow and green onions,
garlic, parsley, celery, catsup, green bell pepper, Worcestershire and
Tobasco sauces, bay leaves, thyme, sausage, and pork to the pot. Adjust
seasoning with salt and pepper to taste. Add water to cover if necessary.
Simmer the mixture, partially covered, for an hour to an hour and a half, or
until the liquid has thickened. Serve over a bed of cooked rice.
(7) Black-eyed
Peas With Ham
3 1/2 cups Fresh black-eyed peas
3 cups Chicken stock
4 oz Ham, finely chopped
1 small Yellow onion, chopped
2 tablespoons Balsamic vinegar or red wine vinegar
3 large Garlic cloves, minced
1 Bay leaf
1/2 teaspoon Dried thyme, crumbled
1/4 teaspoon Dried crushed red pepper
Bring all ingredients to boil in heavy large saucepan. Reduce heat and
simmer until peas are tender, stirring occasionally, about 45 minutes.
Season to taste with salt and pepper
(8)
Bobby's
Texas Bronco Beans
4 strips bacon chopped
1 and 1/2 cups prepared Pico De Gallo
2 ea cans 15 and 1/2 ounces Pinto Beans drained
1 teaspoon Fajita Seasoning
1 ea 12 ounces can Beer
Cook bacon in a large skillet over medium hear until crisp. Remove bacon set
aside on a paper towel. Add pico de gallo to bacon fat in skillet and cover
over medium heat for 2 minutes. Add drained pinto beans, fajita seasoning
and beer. Bring to a boil and reduce heat to medium so liquid bubbles for 5
minutes. Add bacon
and serve.
(9) Mamma's
Frijoles Refritos
2 cups dried pinto, black, or red kidney beans
2 onions, finely chopped
3 cloves garlic, finely chopped
1 bay leaf
1 teaspoon red pepper flakes
Salt and freshly ground pepper to taste
4 Tablespoons lard or vegetable oil
Place the beans in a saucepan with enough water to cover. Add half the
chopped onion, half the chopped garlic, the bay leaf, and the red pepper
flakes and bring to a boil over moderate heat. Reduce the heat and simmer
covered, adding more water as necessary. Cook 1 to 2 hours, until the beans
are soft. The beans should be fairly dry when done. Heat the lard or
vegetable oil in a skillet and saute the remaining onion and garlic until
tender but not brown. Add the onion mixture to the beans and mash the beans
until they are creamy and have
formed a thick, dry paste.
(10) SmokeHouse Ham
Hock Beans
2 smoked ham hocks
6 cups water
1 lb. pinto beans
1 cup chopped onion
1 cup sliced ripe olives
1 (6 oz.) can tomato paste
1 (4 oz.) can diced green chillies
2 tablespoons brown sugar
1 tablespoon salt
Place beans and ham hocks in kettle. Cover with water and bring to a boil.
Cover and let stand one hour. Cook over low heat one hour. Add all of the
other ingredients. Cover and cook 30 minutes or until tender.
(11) Dear Hunter Beans
1 lb dried pinto beans
1/4 lb salt pork
1 teaspoon salt
1 onion, diced
1 ea 14 1/2 oz can whole tomatoes, chopped
3 tablespoons chili powder
2 jalapeno minced
Pick beans clean and wash. Place in a large Iron pot. Cover with water and
soak overnight. When ready to cook, drain beans and add fresh water to cover
1 inch above beans. Add salt pork and salt. Boil for 30 minutes. Add onions,
jalapeno, tomatoes and chili powder and Boil on low for 2 to 3 hours or
until the beans are tender. Add additional water as needed.
(12) BareBack Chili Beans
1 lb dry red kidney beans
1 medium onion, chopped
2 to 4 cloves garlic, finely chopped
1/4 lb bacon, chopped
1 tablespoon chili powder
Salt and freshly ground pepper to taste
1 cup red wine or chicken broth
3 cups chicken broth
1ea 16 oz. can chopped tomatoes
Soak the beans in water overnight. Drain and combine with the remaining
ingredients in a large pot. Bring to a boil and reduce the heat to low.
Simmer covered for 4 hours, or until the beans are tender and the sauce has
thickened, adding more chicken broth if necessary.
(13) Sweet and Sour Green Beans
1 lb green beans, trimmed
3 to 4 slices lean bacon, chopped
1/2 medium onion, chopped
1 tablespoon white vinegar
1 tablespoon sugar
Salt and freshly ground pepper to taste
Boil or steam the beans until tender but still firm, about 15 minutes. Drain
and set aside. Cook the bacon in a skillet over moderate heat until lightly
browned. Add the onions and cook until the bacon is crisp and the onions are
tender but not brown. Remove from the heat and add the vinegar, sugar, salt,
and pepper, stirring to dissolve the sugar and the brown bits on the bottom
of the skillet. Pour the bacon mixture over the green beans and toss to
combine. Serve immediately.
(14) Black Bean Gumbo
2 tablespoons olive oil
3 cups mushrooms, coarsely chopped
2 medium onions, coarsely chopped
3 to 4 medium carrots, sliced
2 green bell pepper, seeded and chopped
2 red bell peppers, seeded and chopped
4 tablespoons chili powder
3 cups chicken or vegetable stock
2 cans 15 oz, black beans rinsed and drained
2 cups fresh or frozen okra, cut into 1/2 inch pieces
Salt and freshly ground pepper to taste
Heat the olive oil in a large skillet over moderate heat and cook the
mushrooms, onions, carrots, and bell peppers covered for 5 minutes. Add the
chili powder and cook an additional 3 minutes. Add the remaining ingredients
and bring to a boil. Reduce the heat and simmer uncovered for 10 minutes.
Serves 6 to 8
(15) Blanton's Texas Caviar
1 tablespoon olive oil
1 large ham hock
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1 tablespoon chopped garlic
1 pound black-eyed peas, soaked overnight and rinsed
1 quart chicken stock
3 ea Bay leaf
1 teaspoon dry thyme leaves
Salt, black pepper, and cayenne to taste
3 tablespoons finely chopped green onion
3 cups steamed white rice
Heat oil in a large soup pot, add the ham hock and sear on all sides for 4
minutes. Add the onion, celery, green pepper, and garlic, cook for 4
minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings.
Bring to a boil, reduce the heat and simmer for 40 minutes, or until the
peas are creamy and tender, stir occasionally. If the liquid evaporates, add
more water or stock. Adjust seasonings, and garnish with green onions. Serve
over rice.
(16) Sweet and Sour Bake Beans
3/4 cup brown sugar
1 teaspoon dry mustard
Dash garlic powder
1/2 teaspoon salt
1/2 cup wine vinegar
3 medium onions chopped
8 slices bacon cooked and crumbled
2ea 15 oz. cans butter beans drained
1ea 16 oz. can lima beans drained
1ea 16 oz. can kidney beans drained
1ea 16 oz. can baked beans undrained
4 strips bacon uncooked
In a large skillet, combine brown sugar, dry mustard, garlic powder, salt,
wine vinegar and onion and mix well. Over medium heat, bring to a boil and
cover and simmer 20 minutes. Add other ingredients except for uncooked bacon
and mix well. Pour into 3 quart casserole and top with 4 bacon strips. Bake
for 1 hour.
(17) Green Beans
2 lbs green beans, trimmed
4 tablespoons olive oil
2 to 4 cloves garlic, finely chopped
3 tablespoons lemon juice
1 tablespoon grated lemon rind
Salt and freshly ground pepper to taste
1/2 cup freshly grated Parmesan cheese
Boil or steam the beans until tender but crisp. Drain and set aside. Heat
the olive oil in a skillet over moderate heat and sauté the garlic 1 minute.
Add the beans and shake the skillet to coat with the oil. Add the lemon
juice, lemon rind, salt, and pepper, shaking the pan to combine. Serve
sprinkled with the Parmesan cheese.
(18) Texas BBQ Jalapenos Beans
1 lb. bacon
1 lb. smoked sausage
2 large Texas Super sweet Onions Chopped
1 lb dark brown sugar
24 Oz Catsup
10 pickled jalapenos chopped, seeds and all.
1 gal inexpensive Pork and Beans. or eight 15 oz cans).
Cut the bacon crosswise into about one inch pieces. Put into a large deep
pot and cook slowly until bacon just begins to crisp. Meanwhile, cut the
smoked sausage in half length wise and then into 1/4 inch slices crosswise.
When the bacon begins to crisp, add the smoked sausage and chopped onions.
Cook slowly until the
onions are clear. Add all of the remaining ingredients, stir thoroughly, and
simmer very slowly for at least one hour. Stir occasionally to make sure
they are not sticking. If they stick, turn the heat down. If you taste them
as soon as all ingredients are combined, they may be blistering HOT. Not too
worry, the long simmering tones the jalapenos down and you may find yourself
tasting every few minutes as they approach the end. You may even
be tempted to add a few more jalapenos at the end. They may be simmered up
to three hours unless they start to stick or get too thick. The recipe may
be cut in half or more, but the cooking time will be reduced and they may
not taste the same.
(19) Beef and Bean Bake
1 pound ground beef
8 slices bacon chopped
1 large onion chopped
1/2 cup ketchup
1 teaspoon salt
3/4 cup brown sugar
1 teaspoon dry mustard
2 teaspoon vinegar
1/2 cup sugar
1ea 20 oz. can pork and beans
1ea 20 oz. can lima beans
1ea 20 oz. can light red kidney beans
In a large skillet, brown beef, bacon and onion. In a 9x13 inch baking dish,
combine meat mixture and remaining
ingredients and mix well. Bake at 350 degrees for 1 hour.
(20) Sweet and Sour Baked Beans
3/4 cup brown sugar
1 teaspoon dry mustard
Dash garlic powder
1/2 teaspoon salt
1/2 cup wine vinegar
3 medium onions chopped
8 slices bacon cooked and crumbled
2ea 15 oz. cans butter beans drained
1ea 16 oz. can lima beans drained
1ea 16 oz. can kidney beans drained
1ea 16 oz. can baked beans undrained
4 strips bacon uncooked
In a large skillet, combine brown sugar, dry mustard, garlic powder, salt,
wine vinegar and onion and mix well. Over medium heat, bring to a boil and
cover and simmer 20 minutes. Add other ingredients except for uncooked bacon
and mix well. Pour into a 3 quart casserole dish and top with 4 bacon
strips. Bake for 1 hour.
(21) Texas Black Bean Soup
1 cup chopped onions
1 cup thinly sliced celery
2 cloves garlic, minced
1 and 1/2 teaspoon oregano
1 teaspoon cumin
2 tablespoons olive oil
2 cans black beans, undrained 15 oz.
1 can tomatoes, undrained 16 oz.
1 can 16 oz. niblets corn, undrained
1 can condensed chicken broth 15 oz
2 tablespoons fresh lemon juice
2 tablespoons Dry sherry
1/2 teaspoon black pepper
salt to taste
1/8 teaspoon Cayenne pepper or Green Jalapeno hot sauce to taste
Sour cream, shredded Monterey Jack cheese, and
fresh chopped cilantro for garnish
Saute onions, celery, garlic, oregano, and cumin in medium saucepan until
onion and celery are tender, about 5 minutes. Stir in remaining ingredients,
except for sour cream, cheese and cilantr bring to boil, reduce heat and
simmer for 30 minutes. Garnish each bowl with sour cream, cheese and
sprinkle with cilantro if you wish.
(22) Cajun Corn, Rice, and
Red Beans
If you like, substitute blackeyed peas or black beans for the
kidney beans.
1 large green bell pepper
1 large red bell pepper
1 medium onion
2 garlic cloves
1 can 15 1/2 ounces kidney beans
1 tablespoon olive oil
1 teaspoon Cajun seasoning or chili powder
2 cups instant white rice
1 can 14 1/2 ounces vegetable broth
1 package 16 ounces frozen corn kernels
Salt and pepper to taste
2 to 6 drops hot pepper sauce, or to taste
Chop both bell peppers to measure 1 cup each. Chop the onion to measure 1
cup. Slice the garlic. Rinse and drain the beans.
In a large deep heavy skillet, heat the olive oil over high heat until hot.
Add the bell peppers, onion, garlic, and Cajun seasoning. Stir to coat with
the oil and cook for 3 minutes, until softened slightly.
Add the rice and stir to coat. Add the broth and bring to a boil. Stir in
the corn and beans and cover the pan. Remove the pan from the heat and let
stand for 5 minutes. Season with salt and pepper and hot pepper sauce,
if desired.
(23) Texas Hot Green Beans
Please note: this recipe is hot. Reduce the
amount of cayenne
if you are not fond of Hot spicy foods.
2 cups water
3/4 cup white vinegar
2 Tablespoon sugar
1 Tablespoon mustard seeds, crushed
4 garlic cloves, thinly sliced
4 bay leaves
2 teaspoons salt
1 tsp teaspoons cayenne pepper (or to taste)
1 lb green beans trimmed
Combine all ingredients except the beans in a large sauce pan and bring to a
boil over high heat. Cover, reduce the heat, and simmer for 5 minutes. Add
the beans and simmer, covered, for 10 minutes, until the beans are cooked
but still crisp. Transfer the beans and liquid to a shallow serving dish and
refrigerate covered for at least
4 hours, or overnight. Serve cold or at room temperature. Serves 8 to 12 as
an appetizer, 4 to 6 as a side dish.
(24) Spicy Red Beans Over Rice
2 cups dried red beans
2 medium (2 cups) onions, chopped
1 (14 1/2-ounce) can whole tomatoes
1 (10 3/4-ounce) can chicken broth
2 slices bacon, cut into 1/2-inch pieces
2 bay leaves
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper
1 tablespoon Worcestershire sauce
1/2 teaspoon finely chopped fresh garlic
4 cups hot cooked long grain rice
Place beans and enough water to cover in 4-quart saucepan; soak overnight.
(If needed, add more water to cover beans.) Cook beans over high heat until
water comes to a full boil. Reduce heat to medium; continue cooking until
beans are tender (30 to 45 minutes). Drain beans. Heat oven to 350°F.
Combine beans and all remaining ingredients except cooked rice in 2-quart
casserole. Bake, stirring occasionally, for 2 to 3 hours or until sauce is
slightly thickened. Remove bay leaves. Serve over hot cooked rice. Makes 8
servings
(25) Black Bean Gazpacho
6 cups vegetable or chicken stock
1 15-oz can black beans, rinsed and drained
1/2 onion, chopped
1 carrot, chopped
1 rib celery, chopped
1 tsp lemon juice, or to taste
Salt and freshly ground pepper to taste
Garnishes:
Chopped cucumbers
Chopped tomatoes
Chopped bell peppers
Croutons
Chopped fresh herbs such as chives, dill, or parsley
Combine the stock, beans, onion, carrot, and celery in a pot and bring to a
boil over high heat. Reduce the heat and simmer covered until the vegetables
are tender, about 20 minutes. Cool a little before pureeing in an electric
blender or food processor. Refrigerate until chilled and adjust the
seasoning with lemon juice, salt, and pepper.
Serve with the garnishes on the side so diners can add them themselves.
Serves 4 to 6.
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