Today I'm sharing my recipe for Texas Style Pinto Beans. Some might refer to these as Ranch Style Beans, but I grew up eating Ranch Style Beans, and these are definitely not that.
If you ask why I refer to these as "Texas Style Pinto Beans"?, I really have no explanation. But they do call for a jalapeño, salsa verde and chili powder, all of which, at least in my mind, make them distinctively Texan. But probably the most obvious answer is that I was born and raised in Fort Worth, Texas and I grew up eating these, or at least a variation of them. My grandmother loved beans and cornbread and she made it often. After she passed away I found this recipe among her things, worn with use and stained, but I could just make out the ingredients and measurements. If I hadn't looked so bad I might have kept it, but just having her recipe was priceless to me! Once I made them a few times to be sure I had transcribed everything right, I tossed the original.
My grandmother's recipe was good, and I made them and ate them just as she did for many years. But then one day I came across a similar recipe that called for almost the exact ingredients with one exception, instead of a jalapeño, it called for a small can of salsa verde, and that sounded delicious! However, being a Texan through and through and liking my food a little on the "spicy" side, I opted to not omit the jalapeño and just add the salsa as an addition, and my oh my! I think my grandmother would agree, I have improved upon the original!
I make this recipe frequently as it pairs well with Mexican food and we eat a LOT of Mexican food in our house! Like tonight, I am making Copycat Fuzzy's Tacos, SOOOO good, and do not omit the garlic sauce! It is hands down what makes these stand out above the rest! I love Fuzzy's, and they serve up some pretty decent beans as well, and those Latin Fried Potatoes! I've been trying to replicate those for awhile now, and I've found a few recipes but they all seem to call for tomatoes, which I guess I could just omit, but I'd really just like to find the real deal, you know?
But now, on to the recipe, because that is why we're here, right?
★ GRANDMA'S TEXAS STYLE PINTO BEANS
★ GRANDMA'S TEXAS STYLE PINTO BEANS
1 pound dried pinto beans
1 can chicken broth (I use reduced sodium)
1 large onion (chopped)
1 fresh jalapeño pepper (chopped)
2 cloves garlic, minced
1 teaspoon cumin (my grandmother used something called "Mexican Seasoning"?
1/2 teaspoon ground black pepper
Chili Powder (I sprinkle in enough to cover the top and add to taste, like my grandmother did)
1/2 cup salsa verde (green salsa)
Water (as needed)
This recipe is good all by itself topped with dab of sour cream, shredded cheddar cheese and a bit of cilantro. You can also fry up a pound of hamburger meat and add it for a little more substance. Serve it with a side of corn bread, Kansas City Cornbread is my favorite, and pairs well with this.
And now I must be off, my friends, to check on my own pot of beans!
Until then,
Kim