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The Hirshon Texas Border Town BBQ Pinto Beans

The Hirshon Texas Border Town BBQ Beans With Bacon And Brisket


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4.1 from 7 reviews

  • Total Time: 0 hours

Ingredients

Units Scale
  • 1 sweet Vidalia, Maui or Walla-Walla onion, chopped
  • 1 cup butter (divided use)
  • 6 bacon strips, semi-frozen for easy cutting and then diced
  • 4 large heirloom tomatoes, chopped
  • 2 cloves garlic, minced
  • 1/2 head roasted garlic, pulp only
  • 1/4 cup Trappist Preserves-brand hot pepper jelly
  • 1/4 cup Dr. Pepper with real cane sugar
  • 1 chipotle en adobo pepper, minced
  • 2 pounds dried pinto beans (soaked overnight in 4 quarts of water + 4 tbsp. kosher salt at room temp, drained)
  • 1/2 bunch cilantro, chopped
  • 1/2 cup Shiner Bock beer or a similar type
  • 1 tbsp. paprika
  • 1/2 tbsp. garlic powder
  • 1 tbsp. Gebhardt-brand chile powder
  • 1 tsp. cayenne pepper
  • 1 1/2 tsp. freshly-ground cumin
  • 1 tsp. dried epazote
  • 1 1/2 tsp. dried Mexican oregano
  • 1/2 cup smoked brisket fat and trimmings
  • 2 bay leaves
  • Low-salt beef stock
  • ***
  • minced onion and cilantro for garnish


Instructions

  1. In a pot over medium heat, caramelize the onions in a little of the butter, reserving the rest.
  2. Add bacon and cook for 5 minutes until soft. Add the rest of the butter, tomatoes, garlic cloves, roasted garlic and chipotle, cooking until tender, another 5 minutes.
  3. Add beans and add stock until liquid is 1 inch above ingredients. Add cilantro. Cook over low for a few hours, adding more stock if necessary.
  4. After 3 ½ hours, add remaining ingredients. Stir and simmer another 30 minutes before serving. Serve with garnish and an ice-cold Shiner Bock.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes

Nutrition

  • Calories: 2148.28 kcal
  • Sugar: 21.57 g
  • Sodium: 534.69 mg
  • Fat: 117.67 g
  • Saturated Fat: 55.98 g
  • Trans Fat: 1.92 g
  • Carbohydrates: 174.16 g
  • Fiber: 40.39 g
  • Protein: 98.52 g
  • Cholesterol: 363.63 mg
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