Clay's Kitchen : Pod and Seed Recipes

Pod and Seed Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Chuck Wagon Pinto Beans

Recipe from: Koriander
Servings: 6

My husband doesn't care for beans but he really enjoyed these. Recipe is easy to make and reminded me of cooking a pot of beans over an open fire while camping. You can modify to your personal taste, for example, if you prefer more bacon; no salt; add a little red pepper for more heat; etc. Hope you enjoy the recipe. Recipe is a modified version of a County Line BBQ recipe.

1 pound dry pinto beans
1 medium yellow onion, finely diced
1 teaspoon salt, optional
1 teaspoon black pepper, ground
1 tablespoon brown sugar
2 teaspoons chili powder
1 tablespoon garlic, minced
¼ teaspoon celery seed
¾ cup bacon, chopped into one inch pieces
4 ounces sharp cheddar cheese, grated

Clean beans by rinsing. Cover beans with water, bring to a boil and turn off the stove. Soak for one hour. As beans soften and expand, add more water just to cover, if needed.

While beans are soaking, cook chopped bacon, but don't burn. Remove bacon from pan and when cooled, pat the excess fat with paper towel.

Drain the soak water and again, add enough water to fully cover beans. Add all remaining ingrediants and stir together. Cook on low to medium heat—very low, slow boil, stirring every so often, for 2 to 3 hours or until beans are done to preferred tenderness. Just before serving, add a sprinkle of sharp cheddar cheese on top.

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