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NE Corner of 16th St. & Bethany Home Rd CFS Served 922791
602-248-7827

Texaz Beans Recipe

Recipe by: Michael R. McAfee

Ingredients
1 lb dried pinto beans
2 medium to large onions
2 10 oz cans of Rotel brand original diced tomatoes & chilies
1 4-oz can of diced green chiles
3 strips of bacon
? Salt (to taste – I use a lot)
6 bottles (+ or -) very cold beer

Instructions

Drink a beer.
Wash the beans to remove all dust, rocks and debris.
Put the dried beans in a large stockpot (6-7 quarts) capacity.
Cover the beans with water to a depth of at least 1" or more and let soak overnight.
Drink another beer.
Go have some fun and come back tomorrow morning.
In the AM, drain the water off the beans and wash again.
Cover the beans with fresh water to a depth of about 1/2 inch.
Dice the onions and add to the pot.
Cook the bacon (I use the microwave) to where it is cooked but not crisp.
Add the bacon drippings to the pot.
Cut the bacon to 1/2 inch (or so) pieces, add to the pot.
Add the Rotel tomatoes and chiles to the pot.
Add the diced green chiles to the pot.
Sneak a beer (it is the morning after all)
Bring the pot to a boil, stirring occasionally.
Reduce heat to simmer (you want a very slow boil with the lid off)
Cover with a lid and cook forever (well at least several hours – like for 4 hours or more). It is during this stage that the remainder of the beer
is consumed, and reinforcements are secured.

This makes more servings that you think at first. Its cheap, so if you throw out excess not much is lost. You won’t be throwing out any though.

You can manage the liquid level and have bean soup, or use a slotted serving spoon for just a side dish.

> Click here to download Texaz Beans Recipes

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The Best Bowl of Red

Celebrating fifty years of chili in Terlingua, home of the dueling cookoffs. Check out this article from Texas Monthly.

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