Texas Pinto Beans

From: Helenic Hottie

On May 31, 2009

This was yummy! I did change things up a bit. I placed a whole jalapeno pepper in the beans from the beginning. I also used a can of medium picante sauce, a few dashes of garlic powder, more salt, and black pepper. Thank you for this great recipe!

From: sasha's kitchen

On Apr 24, 2009

My husband and I both love Tex-Mex,I made this the other day,mostly I followed the recipe,but I didn't use bacon slice,or water,instead,I used leftover cooking juice from making carnitas days ago.I soaked my beans overnight and cooked it in a slow cooker on the highest temprature for 3 hours,just threw in salt,tomatoes and jalapenos the last 30 minutes of cooking time,it tasted so good,we ate this with some Texas chili and baguette.I love this recipe!

From: oxyk

On Jun 10, 2005

If ya don't want them too hot, put in one jalapeno pepper whole, instead of cut and let it cook the entire time. when the beans are done, discard the whole jalapeno.

From: MarlaM

On Jun 24, 2007

This was very good, but it seemed like it was missing just a little something. I think the amount of seasoning was good, but but it seemed like there was too much water. I used bottle of Bohemia beer and water to make up the 4 1 cups. I think next time I'll use the whole bottle of beer, but 1/2 to 1 cup less water. There was more than enough liquid, so I think that would help intensify the flavors. I cut back on the jalapenos. I put them in for the whole simmering time, and only used 1 chopped and 1 cut in half which I removed at the end of the cooking and I used a can of rotel instead of the fresh tomato, but the fresh tomato may have added a zing that the rotel couldn't. I took this to a father's day gathering and everyone liked them. Thanks for the recipe! **UPDATE** I used the leftovers to make refried beans, and they were so good! Just drizzled a bit of olive oil in a pan and added the beans. I mashed them with a fork and let most of the liquid cook out. I added just a little bit of fresh salsa. I think this may be my "go to" refried bean recipe - I don't care much for the canned kind. Thanks again!