Made me so hungry, I put a pot on myself right now. Thanks for yhe inspiration!! Good way to filter out rocks is to pour 1 cup of dry beans into a cup.Then pour a small amount of those beans from the cup onto a paper plate. Shake the plate, and anything that shouldn't be mixed in with the beans will stand out like a sore thumb while you're shaking the plate because the beans will all be pretty uniform in size and anything else will not and will stand out. Pick out those stones, any bad looking beans, etc, fold the paper plate a bit and pour those filtered beans right into your pot. Repeat for as many beans as you intend to cook. I'm sure that this gent's beans are just delicious, but so are mine.😃 Some folks do differently(I've never soaked them overnight. I rinse them, boil them for 5 minutes, cover and let sit 1 hour). Then put in my ham, bacon, onion, chopped green and/or chopped jalapeño pepper, onion salt, black pepper, just a little comino powder, and plenty of garlic(I like a lot of it!). Slow cook on the stove covered for at least 2 more hours or so(3 to get them really soft)...stirring every half hour or so...add in more water as needed. If you add enough ham, or pig feet, etc...just the beans and bread, garlic toast, or cornbread will be a full meal. I've even added some Rotel into mine. Maybe just a few spriggs of cilantro. Lotsa variations. Usually I will mash some of the beans, after they're well cooked, in the pot to make the soupy bean liquid thicker. Then just dip that toast, bread, cornbread, tortillas, even chicharones into a big bowl of those beans and man! Sure good eatin' !
Looks delicious! Nice voice to listen to. My husband asked if I was watching the Bob Ross of cooking. I'm sure you know Bob Ross the painter who paints little trees!
Now folks, this is how you do it!! This is a great presentation. He explain in detail how to do it right... God bless you brother, and to your family as well.. there's nothing like southern cooking...and I'm from Pittsburgh..lol.
I just left a video where someone was giving wrong information about beans in general LOL! Then I clicked to yours and you were getting everything right :P The other dude even said to not even bother checking for stones, because finding one is good luck LOL!
Just bought everything to make a pot of beans...and after seeing your video, I realized I forgot my jalapeño. My paternal family is from Texas also, and when I grew up, my family used salt pork in the pinto bean pot. Ironically, I asked the meat guy at the local Whole Foods for it, and he had no idea what I was talking about, LOL! They had it in their refrigerated meat section, so I am almost in business! Beans are soaking, will get chili later today. Your jalapeño dice looks great! I usually cut off the big end and throw the whole thing in for flavor, and throw it out after they are done.
having been eating beans , for most of my life, my mother, including myself have never soaked beans. (Rinse, yes). But soak, never! You sure know what your doing, when it come cooking the beans. Thumbs up! Good job!! Keep them coming
Good pintos bean recipe, my momma always said to “ look” your beans there’s rocks in pintos. I’ve subscribed to your channel and you cook like we cook in Alabama..
Thanks for the great recipe! I started cooking pinto beans a few weeks ago. My first batch was not good - old, expired, tough beans and a really bland recipe. With this recipe, they are awesome!
Even here in Texas -> Rounds to planks. Planks to strips. Strips to cubes. - Consistency of cut is consistency of cook. Consistency of cut is consistency of look.
I got to pass this to every one! I tried beer in cooking my pinto beans. Its been bugging me a while > SO I DID IT. WOW THE FLAVOR👌👌 Made it rich and very delicious not over powering it, at all. IT WAS PREFECT
I soak my pintos overnight. Simmer in cast iron Dutch oven on the stovetop. Beaucoup garlic, onion and jalapeño with all the pith and seeds. As I’m a born in Texas Hungarian I also add Szeged bohunk paprika. A can or two of spicy Rotel canned tomato’s in the mix aint a bad thing either. A bowl of beans with some tortillas and pickled jalapeños on the side is a dang good healthy supper!
@@texascookingtoday5873 I have tried to find out but can't seem to find an answer to a question I have. Maybe you can help. My beans have been soaking for a little more than 24hr and I noticed that they are bubbling. Is that okay or is that something not good?
The bubbling is caused by enzymes in and on the beans its natural. 24 hours is a bit long to soak beans, they are usually ready to cook after no more than 12 hours.
Ah the last time I took seeds out of a chili I was keeping to seed the next year from a cheap bag that cost 1 dollar (nearing their end of shelf life) I forgot, a few mins later went out side and started rubbing one of my eyes, yeah that sting didn't go away for ages, in the tear duct, not on the eye. =)
Just avoid the stone or grit in beans by first spreading the beans (dry beans in a bag) on a flat surface and pick through them for any trash or rotten beans.Once that is done wash the beans thoroughly in cold water.WHEN ,these steps are completed they are ready to be cooked and you as the the cook can feel confident in eating a grit or stone free meal.
The capsaisin layer of a chili exists in the interior layer of the chili and sometimes migrates into the seeds. If one wishes to eliminate the 'heat' in a jalapeno, one has only to split it and using a small spoon, or ones hands (thumbnail) to scrape away said layer. There is no heat in the exterior of a jalapeno.
I know there is no such thing as too much bacon, but that is too much bacon...Max 3 slices chopped per lb. of dried beans. There is going to be so much grease in those..You fry the 3 slices of chopped bacon until it is just starting to brown then you pour that and the grease into your beans and proceeded to cook. Never put your onions in at the beginning. Those go in during the final 8-10 minutes of cooking, otherwise, they are just cooked to nothing and don't really add any flavor. ...I have other ingredients we use such as epazote and chili powder but they are optional. Some folks don't like cumin and epazote. In S. Texas and been making beans for 60 years and my people before that. Grew up on them. Loved your presentation and version anyway.
The last time you found a stone? Every bag. EVERY. BAG. every time, every bag, at least one or two stones. I have never opened a bag of pintos that was completely stone free. It takes 5 or ten minutes to check them - just do it.
I've never had beans cook in 1 1/2 hours, minimum 3 hrs and sometimes more. Also, that was the worst bacon ever, 90% fat, got to inspect that bacon before buying. Otherwise decent recipe, a variety of chilies would be good, a serrano would liven it up...
Let me get this straight you soak overnight then cook for hour then bite but it wasn't until you wash it that this dirt clot broke down to dirt I'll be dammed
@@nancydisney1274 Actually the Americas Test Kitchen plus some extra research by others has revealed that brining the beans during the soak will help to break down and soften the skins as well as assisting in moisture penetration into the beans by making the water heavier. It will reduce the cooking time. I have experimented with this several times and it works well. This is why I have changed what I teach. Make sure you change the water with fresh for the cook.
😲 🤣 🤣 🤣 Same thing. Depends on where you're standing when you make them. Everyone calls them what they want to call them. For example, Mine are Nancy beans.
Made me so hungry, I put a pot on myself right now. Thanks for yhe inspiration!! Good way to filter out rocks is to pour 1 cup of dry beans into a cup.Then pour a small amount of those beans from the cup onto a paper plate. Shake the plate, and anything that shouldn't be mixed in with the beans will stand out like a sore thumb while you're shaking the plate because the beans will all be pretty uniform in size and anything else will not and will stand out. Pick out those stones, any bad looking beans, etc, fold the paper plate a bit and pour those filtered beans right into your pot. Repeat for as many beans as you intend to cook. I'm sure that this gent's beans are just delicious, but so are mine.😃 Some folks do differently(I've never soaked them overnight. I rinse them, boil them for 5 minutes, cover and let sit 1 hour). Then put in my ham, bacon, onion, chopped green and/or chopped jalapeño pepper, onion salt, black pepper, just a little comino powder, and plenty of garlic(I like a lot of it!). Slow cook on the stove covered for at least 2 more hours or so(3 to get them really soft)...stirring every half hour or so...add in more water as needed. If you add enough ham, or pig feet, etc...just the beans and bread, garlic toast, or cornbread will be a full meal. I've even added some Rotel into mine. Maybe just a few spriggs of cilantro. Lotsa variations. Usually I will mash some of the beans, after they're well cooked, in the pot to make the soupy bean liquid thicker. Then just dip that toast, bread, cornbread, tortillas, even chicharones into a big bowl of those beans and man! Sure good eatin' !
Looks delicious! Nice voice to listen to. My husband asked if I was watching the Bob Ross of cooking. I'm sure you know Bob Ross the painter who paints little trees!
I love beans, many greetings from Brunswick in Germany :)
Now folks, this is how you do it!! This is a great presentation. He explain in detail how to do it right... God bless you brother, and to your family as well.. there's nothing like southern cooking...and I'm from Pittsburgh..lol.
That looks great! I can't wait to make it!.
It's so good!
13:59 you added a spice but did not say or show what it was. I also cant find the recipe here in the header or in the link. Lost on the ingredients
Cumin was the spice added at that time sorry about the bad edit.
At 18:05 the ingredients are provided.
Isn’t it better to cook the bacon in the pan and then sauté your onion in the bacon fat along with the jalapeños? I think that would add more flavor.
I cook pintos all the time. I use Casserole brand, never had a rock... And this guy has a great recipe!
Thank you.
I just left a video where someone was giving wrong information about beans in general LOL! Then I clicked to yours and you were getting everything right :P The other dude even said to not even bother checking for stones, because finding one is good luck LOL!
Awesome recipe. Combine with corn bread and it's a wholesome meal by itself!!
Thanks 👍😊
Add rice to make a perfect meal.....excellent cooking demonstration.
Thank you so much 😊
Just bought everything to make a pot of beans...and after seeing your video, I realized I forgot my jalapeño. My paternal family is from Texas also, and when I grew up, my family used salt pork in the pinto bean pot. Ironically, I asked the meat guy at the local Whole Foods for it, and he had no idea what I was talking about, LOL! They had it in their refrigerated meat section, so I am almost in business! Beans are soaking, will get chili later today. Your jalapeño dice looks great! I usually cut off the big end and throw the whole thing in for flavor, and throw it out after they are done.
OHhh YUMMY!! My favorite!! Very Tex-Mex! Goes great with cornbread or tostadas. 👍❤️
That is so very true.
If you wanted to thicken a bit, what would you suggest to achieve that? Thanks
I would likely use some cornstarch adding a small amount at a time; 1/4 cup cold water and 2 tablespoons of cornstarch.
having been eating beans , for most of my life, my mother, including myself have never soaked beans. (Rinse, yes). But soak, never! You sure know what your doing, when it come cooking the beans. Thumbs up! Good job!! Keep them coming
Will do, thanks for writing me.👍😃
When I've soaked them, I've always lost some flavor. But great video and recipe!
Soaking beans decreases the cooking time by about 30 minutes give or take,
I never soaked either. It is suppose to help not cause gas. Beans have never bothered my family that way. I guess it depends on your gut what is best.
4 years I've always cooked them in the water which I soaked them in if you don't the beans were not thickened as much or As well Enjoy your program😋😊
Good pintos bean recipe, my momma always said to “ look” your beans there’s rocks in pintos. I’ve subscribed to your channel and you cook like we cook in Alabama..
Thanks for the great recipe! I started cooking pinto beans a few weeks ago. My first batch was not good - old, expired, tough beans and a really bland recipe. With this recipe, they are awesome!
How many beans?
Pinto beans are my favorite meal! 😁 I like mine extra spicy with fresh jalepenos and cayenne pepper.
Even here in Texas -> Rounds to planks. Planks to strips. Strips to cubes. - Consistency of cut is consistency of cook. Consistency of cut is consistency of look.
Man, you got a little excited there dishing up those beans! I got a little excited too, a little bit of drooling happening here. 😆
What a coincidence! I’m cooking beans and I’m stoned, but the beans aren’t.
Me too!!!! "Baked" beans 🤣😂
Far out man
😂
I got to pass this to every one! I tried beer in cooking my pinto beans. Its been bugging me a while > SO I DID IT. WOW THE FLAVOR👌👌 Made it rich and very delicious not over powering it, at all. IT WAS PREFECT
Thank you for the recipe
A double-sided melon baller is thinner and is perfect for cleaning peppers.
Good video.
Great tip! Thanks for watching. 😃
I use a grapefruit spoon since it has a serrated edge.
This looks like a great recipe. How many beans did you use in the pot about 2/3 cups?
All of your vegetable prep tricks were super helpful, thanks for sharing. About how large is that pot you used?
Is there a printable recipe card for this anywhere?
i love it.. I also make mine this way .. but I make my Mexican rice and when making my my bowl I add the rice in it..
Sounds absolutely great to can fr wine soup tank you
Was the 2nd seasoning cumin?
Never mind you told me/us later on in the video. Thanks
He said basil...then cumin? I was a bit confused by that
Thanks for the question. I had the same one. You saved my a lot of time trying to figure it out. God bless
I really couldn't even taste the beer. It blend in it so well Oh Lord YUM
You don't show what that second seasoning is (after the bay leaf). It looked like cumin. Is that correct?
You said it at the end. My apologies. I missed it before.
I use Rancho Gordo beans. You get what you pay for. They are many varied and exceptional. No rocks or dirt clods.
I understand the spices, but what do you put in it? Garlic, cumin, and what else? Thank you.
I soak my pintos overnight. Simmer in cast iron Dutch oven on the stovetop. Beaucoup garlic, onion and jalapeño with all the pith and seeds. As I’m a born in Texas Hungarian I also add Szeged bohunk paprika. A can or two of spicy Rotel canned tomato’s in the mix aint a bad thing either. A bowl of beans with some tortillas and pickled jalapeños on the side is a dang good healthy supper!
Video starts at 02:45.
you can use smoked ham hocks instead of bacon
Ohh and a pinch of baking soda helps the flatulant problem too, makes the color of pintos lighter tho, but it’s worth it.
Tablespoon of vinegar too.
Can you add brown rice to this recipe
What size bag of beans did you use?
1 pound bag and it equals a lot of beans after it is cooked. Costs about $1.00
@@texascookingtoday5873 I have tried to find out but can't seem to find an answer to a question I have. Maybe you can help. My beans have been soaking for a little more than 24hr and I noticed that they are bubbling. Is that okay or is that something not good?
The bubbling is caused by enzymes in and on the beans its natural. 24 hours is a bit long to soak beans, they are usually ready to cook after no more than 12 hours.
You are right any beans have stones please look for them I find them always please watch and clean them well
Ah the last time I took seeds out of a chili I was keeping to seed the next year from a cheap bag that cost 1 dollar (nearing their end of shelf life) I forgot, a few mins later went out side and started rubbing one of my eyes, yeah that sting didn't go away for ages, in the tear duct, not on the eye. =)
How many beans and how many servings? I'm going to try this one on the weekend.
He gave all the measurements except for the beans.....go figure!
What was in the second jar? Cumin maybe.
Just avoid the stone or grit in beans by first spreading the beans (dry beans in a bag) on a flat surface and pick through them for any trash or rotten beans.Once that is done wash the beans thoroughly in cold water.WHEN ,these steps are completed they are ready to be cooked and you as the the cook can feel confident in eating a grit or stone free meal.
If youre Beans are so dusty and/or dirty maybe you should try to find a different brand? Other than that, thank you for this recipe!
Joe from Germany
The capsaisin layer of a chili exists in the interior layer of the chili and sometimes migrates into the seeds. If one wishes to eliminate the 'heat' in a jalapeno, one has only to split it and using a small spoon, or ones hands (thumbnail) to scrape away said layer. There is no heat in the exterior of a jalapeno.
I sauté my bacon to render it’s fat, and to bring out more of the bacon flavor.
Smells good I do know
Can I not use the meat?
I always look thru beans and I too have found the dirt clumps and occasional rock!
how much water? how much Pintos?
One cup of dry beans makes about 2-3 cups cooked. Have enough water to cover about 2 inches above the beans.
Try new mexico pinto beans with red chile and a large flower tortilla. Now your living
have you ever cooked these beans in Instant Pot pressure cooker?
They are great in the instant pot.
(...all I have is turkey bacon🙈... could I use that or not so much?)
Looking for rocks in the beans, we called it “Counting Beans”. At the same time half beans and ugly beans were culled out the same time.
I know there is no such thing as too much bacon, but that is too much bacon...Max 3 slices chopped per lb. of dried beans. There is going to be so much grease in those..You fry the 3 slices of chopped bacon until it is just starting to brown then you pour that and the grease into your beans and proceeded to cook. Never put your onions in at the beginning. Those go in during the final 8-10 minutes of cooking, otherwise, they are just cooked to nothing and don't really add any flavor. ...I have other ingredients we use such as epazote and chili powder but they are optional. Some folks don't like cumin and epazote. In S. Texas and been making beans for 60 years and my people before that. Grew up on them. Loved your presentation and version anyway.
The rocks turn to dirt when you wash them
I know it’s good when smack while your eat them. I always have way to much juice when cook beans I made something like this put use hamburger meat.
What! No chili powder in them pintos?
That is what Paprika is, chili powder.
Texas Cooking Today I learn something new everyday! 😀
@@texascookingtoday5873 No, Paprika is ground red peppers, most often mild or barely hot. Chili powder is totally different.
@@warrenlauzon5315 Correct.
If you want chili powder in there, put chili powder in there. But that's a different recipe and a different flavor.Try it both ways.
You have bean stew!
The last time you found a stone?
Every bag. EVERY. BAG. every time, every bag, at least one or two stones. I have never opened a bag of pintos that was completely stone free. It takes 5 or ten minutes to check them - just do it.
Must clean beans, I have found rocks & rotten beans. It only takes a few minutes.
👍🏻
He ain’t no Texan.
He’s a Nancy City Boy
I've never had beans cook in 1 1/2 hours, minimum 3 hrs and sometimes more. Also, that was the worst bacon ever, 90% fat, got to inspect that bacon before buying. Otherwise decent recipe, a variety of chilies would be good, a serrano would liven it up...
👍😍
I keep all the jalepeno seeds but that's just me.
Homie get to cooking . I don’t think this is the first time people have cut veggies .
They use the stones to clean the beans 🫘😃👍🏻
two table spoons of what????fts
You need cornbread and all beans partner in crime......rice.
What’s the purpose of eating beans if you can’t fart like hell I always cook my beans in the same water I soaked them in
This whole video could be done in 2 minutes just saying
Please read description box. Thank you.
Let me get this straight you soak overnight then cook for hour then bite but it wasn't until you wash it that this dirt clot broke down to dirt I'll be dammed
You remind me of bob ross...
Some people are hard to listen to.
Why?
Remove the seeds... lol
Um ok but someone told me to soak my beans overnight in salt and I did and now im watching the salt part and freaking out
Never put salt into soaking or cooking beans. They get hard and never soft.
@@nancydisney1274 Actually the Americas Test Kitchen plus some extra research by others has revealed that brining the beans during the soak will help to break down and soften the skins as well as assisting in moisture penetration into the beans by making the water heavier. It will reduce the cooking time. I have experimented with this several times and it works well. This is why I have changed what I teach. Make sure you change the water with fresh for the cook.
looks like the texas homestyle pinto beans this guy is making is a bad ripoff of mexican frijole charros.
They are the same thing.
@@texascookingtoday5873 then you should have said that.....
😲 🤣 🤣 🤣 Same thing. Depends on where you're standing when you make them. Everyone calls them what they want to call them. For example, Mine are Nancy beans.
Texas? Just use bell pepper, never understood why a person would rape peppers
No thanks i would rather eat an acorn 😂❤️🇨🇦