Cowpoke Pintos Recipes
COWPOKE PINTOS
These are some of the best baked beans (pintos) you will ever taste. The Coca Cola in this recipe helps with the "side effects" of eating too many beans, but also blends nicely with the spices. Try these at your next barbeque...great with ribs, bbq'd chicken, pretty much any kind of meat you can cook on a grill. From "Smoke and Spice" by Cheryl Alters Jamison and Bill Jamison, a James Beard award winning book.
Provided by Epi Curious
Categories Low Cholesterol
Time 3h50m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Soak the beans overnight in water to cover. Drain.
- In a Dutch oven or stockpot, combine all the ingredients except the salt and sausage. Bring the beans to a boil over high heat and then reduce to a simmer. Cook slowly, stirring up from the bottom occasionally, for at least 2 to 3 hours, depending on your batch of beans. Add more water if the beans begin to seem dry. Stir in the salt and meat, if desired, in the last 30 minutes of cooking. The beans should still hold their shape but be soft and just a little soupy.
- Serve the beans in bowls with a bit of the cooking liquid. The beans reheat especially well.
Nutrition Facts : Calories 385.1, Fat 7.1, SaturatedFat 2, Cholesterol 7.7, Sodium 599.9, Carbohydrate 63.3, Fiber 14.7, Sugar 11.1, Protein 19.3
COWPOKE PINTOS
From Texas Home Cooking - Cheryl Alters Jamison, Bill Jamison.
Provided by Vicki Butts (lazyme) @lazyme5909
Categories Other Main Dishes
Number Of Ingredients 13
Steps:
- In a Dutch oven or heavy stockpot, combine all the ingredients except the salt.
- Bring to a boil over high heat, then reduce to a simmer.
- Cook slowly, stirring up from the bottom occasionally, for at least 2 hours, adding more water if the beans begin to seem dry.
- Stir in the salt in the last few minutes of cooking.
- The beans should hold their shape but be soft and just a little soupy. Serve them in bowls with a bit of the cooking liquid.
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