Are you a barbecue master looking for a way to beat the chill this season? If you live for firing up a smoker or making the perfect rack of ribs and are dealing with grilling withdraws, you know that no hunk of meat is complete without a side dish. The perfect accompaniment to smokey, delicious meat is beans. We’ve shyed away from traditional baked or barbecued beans here for more of a Texas-style slow heat.

Pinto beans are the base of this delicious Texas Pinto Beans recipe. Crispy bacon carries the smokiness of your ‘cue into the beans so the flavors carry throughout your whole meal. We’ve also included two jalapenos–if that’s too spicy for you, leave one out or simply make sure you seed and cut the white ribs out of both peppers. That will make the spice level much more manageable while still giving you a bit of a kick.

Serve this one along with a slab of mesquite-smoked brisket or a beer can chicken, and complete your meal with a big hunk of buttery cornbread. It doesn’t get any better than that.

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Texas Pinto Beans

Ingredients

Scale
  • 4 1/2 cups of Randall Pinto Beans, drained and rinsed
  • 8 ounces bacon, diced
  • 3 tablespoons vegetable oil
  • 1/2 cup chopped onion
  • 3 large cloves garlic, minced
  • 1 tablespoon cumin
  • 2 tablespoons chili powder, (hot or mild)
  • 2 fresh jalapeño peppers, seeded and minced, (or to taste)
  • 1 (1-pound) can plum tomatoes, drained and chopped
  • Salt, to taste

Instructions

  1. In a skillet, cook the diced bacon until browned and crisp. Remove with a slotted spoon to a paper towel lined plate. Pour the bacon fat from the skillet.
  2. Return skillet to heat and add oil. Heat until hot and stir in the onion, garlic, cumin and chili powder. Cook over medium heat, stirring, for 5 minutes.
  3. Stir in the jalapeño peppers and cook 2 minutes longer. Add the Randall Pinto Beans and tomatoes to the skillet. Simmer for 10 minutes.
  4. Serve hot.
  5. Chili powder and cumin add a better flavor to chili and other soups or casseroles when stirred in the oil or butter to lightly “toast” before any liquid is added to the dish.
 

Best sides for a barbecue

 
Boston Baked Beans

Randall Booze Beans

Summertime Bean Salsa Recipes 
 
Grilling out tonight? Here’s the perfect side dish for your grilled meat featuring Randall Great Northern Beans

Loading...