Grandma's Texas Style Pinto Beans

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.  But if you're looking for a good recipe to make your own, The Homesick Texan has come up with one that I think is even better than the original. 

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

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)

Place beans in a large pot, and pour in the chicken broth. Add in the onion, jalapeno, garlic, salsa, cumin, pepper and chili powder. Bring to a boil, then reduce the heat to medium-low, Cook for 2 hours, stirring often, until beans are tender. Add 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