Big Pot Of Porky Pinto Beans - Texas Style Recipe

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Big Pot of Porky Pinto Beans - Texas Style

Baby Kato


This has been posted here for play in Culinary Quest - Texas found at

The homesicktexan states, my mom says, “Pinto beans are close to a perfect food.” Mom would soak them overnight and slow cook them all day with garlic, onions, spices and her secret ingredient—jalapeno juice. She’d add pork if it was available, but it was the jalapeno juice that gave her beans their fantastic flavor.

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4 - 6


1 Hr 15 Min


1 Hr


Stove Top


1 lb
pinto beans (2 cups)
1/4 Tbsp
minced garlic (3 large cloves)
1 c
diced onion (1/2 of a medium-sized onion)
1/4 c
jalapeno juice (from canned jalapenos)
1/4 lb
salt pork (i find this near the bacon at my grocery store)
salt to taste

Directions Step-By-Step

Rinse and sort your beans
First soak the beans. You can either cover the beans with one inch of water and soak overnight or bring water to a boil, remove from heat and cover for one hour.
Drain the beans and cover with seven cups of fresh water.
Add to the pot the garlic, onion, jalapeno juice and salt pork.
Bring pot to a boil and then cover and reduce heat to a simmer, stir occasionally.
After about an hour, beans should be tender enough to eat (depending on the freshness of the beans). If not tender enough, continue cooking, checking on the beans every 15 minutes until desired texture.
Remove salt pork and serve.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: Southwestern
Other Tag: Quick & Easy
Hashtag: #Texas Beans