Smokehouse Pinto Beans Recipe

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Smokehouse Pinto Beans RecipeSmokehouse Pinto Beans

This pinto beans recipe, or a variation of it, is a standard in barbecue joints across the country. And with good reason; beans go great with barbecue.

This pinto beans recipe is no exception. They're smoky, a little spicy and full of flavor. And you're gonna discover how to make them right here.

After all, you're not a real barbecue chef if you can't cook beans!

A Longtime Tradition

People have been cooking beans for centuries. They were first cultivated by humans around 7000 BC.

They're very nutritious. Filled with protein, fiber and complex carbohydrates. They've been a vital part of the human diet for centuries. And they're delicious when cooked right.

During the period of the old west, they were cooked by chuck wagon chefs. They would put them in a pot and let them simmer while preparing other dishes.

That is one great thing about beans, they do take a while to cook, but are hard to overcook. You can put a pot of beans on the stove, or in your barbecue pit and let them simmer for hours while you're doing other things.

That is what you're going to do with this pinto beans recipe; let 'em simmer and become tender and delicious. In fact, beans taste better the longer you let them sit. They're like little sponges that soak up flavor. That's why they taste better a day or two after you make them.

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Smokehouse Pinto Beans Recipe

Note: You can make these the day before your big shindig. These beans keep well and taste great when reheated. You will notice that in the recipe below it says salt and pepper to taste. Start with the recommended amount, taste them before serving to make sure there's enough seasoning. If not, adjust accordingly.

  • 1 pound dry pinto beans
  • 8-10 cups of water plus more for soaking
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 slices thick cut smoked bacon, diced
  • 1-2 tablespoons canola oil
  • 1 teaspoon chili powder
  • 1/4 teaspoon chipotle powder
  • 1/4 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper to taste. (You're gonna need at least 1 teaspoon of salt, maybe more. And about a quarter teaspoon of pepper or more, depending on how spicy you like it.)
  1. Pick through the beans, removing any foreign objects, like rocks, dirt, and twigs. Also remove any dark or discolored beans.
  2. Place the beans in a large bowl. Pour in enough water to cover the beans by about an inch or so. Soak overnight in your refrigerator.
  3. Drain the beans and rinse thoroughly.
  4. Heat a large Dutch oven or stock pot over medium to medium low heat.
  5. Add the canola oil, bacon, onion and a good pinch of salt. Sauté for 8-10 minutes, stirring occasionally until the onion becomes clear and the bacon renders its fat.
  6. Drain most of the oil, leaving about 1 tablespoon in your pot.
  7. Reduce heat to medium to medium low and add the chili powder, chipotle powder, cumin, black pepper and a pinch of salt. Sauté for 1-2 minutes, stirring frequently until the chili powders become fragrant.
  8. Add the garlic and sauté, stirring frequently for 1 minute.
  9. Add the beans and enough water so that there's about an inch of water above the beans.
  10. Bring to a boil and simmer 1-1/2 to 2 hours until the beans are tender.
  11. Add the salt, taste to make sure they're delicious, and serve.

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