Thursday, November 29, 2018

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?


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,

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