ISO: ISO recipe for "Texas-style" pinto beans

[cindy-k-mi]

I recently ate at a restaurant that served what they called Texas-style pinto beans. It was pinto beans with some kind of sausage in a brown gravy. They were slightly spicy. Does this recipe sound familiar to anyone? I would really appreciate the recipe if someone has one that is even close.

 

[gayr]

Cindy K MI - Welcome to Finer Kitchens - recipe from Epicurious "Texas Style Borracho Beans

http://www.epicurious.com/recipes/food/views/BORRACHO-BEANS-108790

 

[gayr]

Here is another from Global Gourmet site

http://www.globalgourmet.com/food/special/2006/desert/frijoles.html

 

[gayr]

Recipe: Cory's Pinto Beans With Sausage

http://www.thetexasfoodandwinegourmet.com/sub_story.asp?category_id= 50&story_no=21

 

[curious1]

Was the restaurant Matt's El Rancho? Here's a recipe I've collected, but haven't made.

Matt Martinez's Spicy Charro Beans

2 cups pinto beans
6 cups water
1 lb chorizo (can use purchased or the recipe that follows)
2 cloves crushed garlic
1 cup finely chopped onion
2 cups diced fresh tomatoes
4 whole fresh jalapenos
1 cup chopped fresh cilantro, loosely packed

In a large pot, bring the beans and water to a boil. Cover the pot and simmer the beans on low heat.

After an hour, saute the Chorizo in a skillet.

Add the garlic, onions and tomatoes to the chorizo and saute for 2-3 minutes, until the onions are translucent.

Add this mixture to the bean pot along with the jalapenos and cilantro. Cover the pot and cook over low heat until the beans are tender, about 1 1/2 to 2 hours more.

When the beans are ready, crush the jalapenos one at a time with a spoon against the side of the pot, until you reach the spiciness you desire. Remove any remaining jalapenos. Leftover jalapenos may be crushed into a small bowl and used by those who prefer spicier beans.

Servings: 6

CHORIZO:
1 lb ground pork
3 tbsp chili powder
1 tbsp distilled vinegar
2 tsp ground cumin
1 tsp salt
1/2 tsp granulated garlic
1/2 tsp dried oregano
1/4 tsp black pepper
TO PREPARE THE SIMPLE CHORIZO:
In a bowl, mix all the ingredients together and put in the fridge overnight. Can be frozen.

From Matt Martinez's Culinary Frontier, A Real Texas Cook

 

[joe]

Here is a recipe I copied but never tried. Perhaps it is close?

SPICY COWBOY BEANS

From Bon Appetit, 7/95. Seed the jalapeño to cut the spiciness, if desired. Garnish with sour cream and chopped cilantro

1 lb. dried pinto beans

1 1-lb. center-cut ham slice, cut into ½-inch cubes.
1 ¼-lb piece of salt pork, rind scored in crisscross pattern (or just the rind?)
1 large onion, chopped
6 tbs. chili powder
2 garlic cloves, minced
1 jalapeño chili, minced
2 tsp. Worcestershire sauce
1 tsp. Tabasco
1 bay leaf


In Dutch oven, cover beans with 3 inches water and bring to boil. Boil 2 minutes. Cover and let sit 1 hour. Drain.

Return to pot, cover with 2 inches of water and add remaining ingredients. Bring to boil, then simmer slowly until beans are tender and liquid thickens, stirring frequently, about 3 hours.

Discard salt pork and bay leaf. Season with salt and pepper. (Can be made a day ahead and reheated).