I rinse dry beans and sort. Using chicken broth, bacon bits and a half can of dark beer, I can cook mine in a pressure cooker in 40 minutes. I add some cilantro and peppers to taste. 1 cup of beans need 4.5 cups of liquid.
Ahhhh, you got the smell-o-vison!!!! NICE!!!! Yes, it was the best batch of pintos I've ever cooked. Thanks for checking out the video!!! Cheers to ya Joe!!!!!
My Brother T-roy....that's some comfort food right there...my grandma use to throw in the Christmas ham bone back in the day and let tell you it was so satisfying. Good to see you brother. Cheers!🍺
Oh yeah, love some home cooked beans. ...After sorting, I spritz with vinegar and rinse with water. ...If soaking, I also soak them with salt and baking soda. Then rinse and use fresh water. Makes for a creamier bean. I usually don't soak them though. The reason I don't like to presoak, I end up with a darker, more flavorful broth. ...(presoaking with salt/baking soda, cooking beans from the start with salt/baking will not cause the beans to seize up. That is a myth in my experience.) ...then I cook them with salt, baking soda, onion, garlic, one sliced jalapeno, one baby carrot sliced, bay leaf, a tiny amount of black pepper, a bit of sugar/honey. ...I saved a ceramic cooking pot and lid from a broken down slow cooker. I cook the beans, covered, in the oven at 300-325°f until tender. Takes about 4 or 5 hours. ...Sometimes, when making some refried beans out of them, I will use some diced up cooked bacon and a small bit of bacon drippings. ...Tostadas are my favorite item to make with the beans.
A good ole bowl of Pinto Beans does a body good! Simple and delicious recipe Bud! Love the beans and the hat. Same hat Phil used to wear up in Florence. I sure do miss him. Take care out there T-Roy!
My Man!!! I have no clue how I missed this one!!! I do like some good home cooked beans.!! I sincerely hope All Is Well!!! T Roy universe is missing you!!
Wow! Missed seeing your videos. I moved from Rio Rancho to north Texas recently. New Mexico is a beautiful place. Lots of different, but still good food there.
Here in N.C a lot of us like to add a dollop of Dukes Mayonnaise and a couple spoons full of chow chow and then crumble up your cornbread and add it to your bowl and i promise you it will absolutely rock your socks off.
Looking damn fine! Since your in New Mexico go see if you can find you one of those Mexican bean pots. The beans come out like butter and have a distinct flavor that cannot be replicated. Throw you in 1/2 onion whole and some epazote! Delicious!!!
He ain't joking about sorting and rinsing beans, case in point; picked up a bulk load of pinto beans in the Texas Panhandle, I noticed dozens of pigeons and other birds flying in a hole in the top of a silo I was parked by. At the receiver I was at the dock. Before unloading started a Quality Control employee asked me to follow her in, went in the back of the trailer and the doors were closed. She turned on a florescent light and those huge bags of beans glowed like a 70's psychedelic poster. She told me bird poop glowed under a black light. She said they would take the beans and send them to a facility where they would be washed down with treated water, spread out to dry and sent to a packaging company. He wasn't lying about sorting and rinsing. I soak my beans at least 12-16 hours, seems like the longer they soak it cuts down on cooking time.
Sure glad I had smell-o-vision installed on this here M1 I mac! The beans smell REALLY good! Wait, there's no such thing as smell-o-vision? Welllll, The beans still smell GUUD! 😅
Hey Dan, them beans were amazing brother. Best batch ever cooked IMO. Are you gonna watch the eclipse? I'm now in New Mexico and I think we will get 90+ percent total. Sure was a great time hanging out with you and the family on the last total solar eclipse!!! Memories last forever!!!! Cheers brother!!!
@@TROYCOOKS It doesn't look like we're gonna be able to view it this time. SO happy that I got a few fantastic memories (and videos) from the last one. Imagine having 2 of the best you tubers ever grace this little ol' SG stage... Having you & Justin over was a tremendous experience! ...Of course, that begs the question..."When will the next total eclipse happen"? 👍😎👍
@@SmokeyGoodness I loved getting to hang out with you and the family and you showing us around your old stomping grounds during our hunt for the total eclipse between the clouds/storm. Good times!!!! Yes, next total solar eclipse in the US is Aug 2nd 2046 right close to your area if you're still kickin'!!!! LOL
Hey Troy😃The Space Cowboy🚀I just made pinto beans last weekend😁I do everything you said😄I just put chili powder, garlic salt, black pepper, salt and ground beef, kept it simple😁I hear Fire Engines🚒Maybe they thought you made 3 Alarm Chili🤣I'm going to try your recipe👍🏻Tell Karen Joi and I said hello👋🏻Take care🙏🏻ROCK ON!!!!!!!🤘🏻🤙🏻✌🏻
Hey Sapo, thanks for stopping by my brother. I'm happy to see you making videos again and you are looking good. Hoping you make a full recovery! God Bless you bro!!!!
That really looked good. I’ll try to get around to making them one day. And I’ll take your good advice and make it my own by combining this recipe with a bbq smoked baby back rib you made a video for I think 3 or maybe 4 years ago. Don’t get me wrong I love smoke cured pork shanks. I actually buy shanks more than ribs because of price alone, but I do really lovvve pork shanks. What will happen is I’ll make your original recipe first. And share them with the SIL, He loves beans. He’d eat them daily if given the chance. What I want to try is your baby back ribs with the Dr. Pepper glaze. Sticky/sweet with a little heat, I think you used a mango-habanero sauce but I’m not sure since I’ve been watching videos on you channel for a few hours now? I may have that part mixed up, but I know for sure you used some Dr. Pepper cause then when I saw this bean video and you said ya you could swap out the meats and you named a few off. You also said you probably wouldn’t want something like sweet ribs in there. Excuse my memory, it goes wonky with my bad health. Anyway… I want to start them the same as you did yours only I’ll be using the SnS travel kettle my wee 18” Sprout. I never name my appliances, cars… etc. But I had to name this sweet, sweet grill 😂 lol. Once my rub is set and the ribs go on the grill, I’ll be smoking them at 200° for at the very least an hour. But depending on color I’m shooting for 2 hours on the grill. Cherry wood is what I’ll be using on them. While those ribs are cooking, I’m gonna start my beans. First thing fry up some bacon. 1/2 lb for big eaters. 1/4 lb if you don’t want or need that much protein. Really the bacon grease is what you want. Enough to caramelize those onions. Once those ingredients are done it’ll be a waiting game on the ribs. Just smoke them long enough to get the smoke you want. As far as I can tell by all you grill guys (and I watch a lot of yous lol), after a hour meat stops taking smoke. So obviously they aren’t going to be no where done or good to eat yet, but give them one last good saucing before takeing them off. The fat isn’t going to be all rendered out yet either, but a good portion of it will be. And you do want some of that fat because we all know fat is flavor and fat carries flavor well. So just cut your ribs nice & pretty like you’re serving them, and throw them in the pot along with those caramelized onions and the bacon. I’m going to have to fiddle around with ingredient amounts ya’d have to watch & make sure they don’t dry out. It’d probably be a good idea to get that final kiss of smoke on the beans themselves, if you picked the rib bones out take the last taste test. Once everything is tasty and well combined you could dump it in a big foil pan and set back on the grill. I probably won’t do all that cause once the ribs are falling off the bones and I have it tasting good already… I won’t need more smoke. Also if you have the bad luck of fatty ribs and more rendered out than you expected, just scoop it off. Sorry for the long winded comment but your excellent videos are giving me ideas lol. I wish my health was better so I could follow through with accomplishing them. Again, thanks for sharing.👍🏼
T-Roy! Those of course are Camella pintos...right! I been eating a lotta pintos lately with onion, peppers and smoked sausage. Some rice under it. Howdy from Amarillo!
I prefer cooking beans "brasilian way" Slow cook until they are super soft. (Called it brasilian way, because I learnt it from my brasilian friend). And for some reason, garlic taste just does not work for me with beans at all.
Sorry but you’re wrong. In a ham and bean recipe like this you don’t brown the onions first. They’re there for their natural flavors. Try it both ways and you decide. I have.
I don’t recommend soaking beans for that long, I had a guy that cooked the beans and let them soak to long and they went rancid and they tasted horrible
As long as they stay refrigerated for the 48 they won't go rancid. Personally, I leave them out a bit intentionally sometimes to get a little tangy ferment (think vinegar tang) bite to them. But I'm weird, so your mileage may vary! Lol!
Troy I guess if there was 10 foods I could only eat beans would be one of them. Spent a lot of time down in Texas at my grandparents house on the Red River we ate a lot of beans. You are right you gotta soak up for at least 12 hours in your case you went 48 that's okay! I think you get the point when cooking beans keep it simple slow and low. You did everything right on your recipe nice job from a old sub and friend. Take care my brother!
When you've eaten all of them , are they has beans ?? Sorry , anyway there's a slight chance of some better weather next week over here in the UK , and that means a 100% chance of my WSM or kettle coming out , first time this year , for some pulled short ribs and St Louis ribs 🤞🙏
I'm still kickin! I moved and have been busy making my new home my own. I do plan on making videos more often again, so stay tuned!!!! Cheers to ya mate and thanks for the support!
