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Nutrition Facts

Serving Size 1 (291g)

Recipe makes 6 servings

The following items or measurements are not included below:

2 bacon

Calories 274
Calories from Fat 9 (3%)
Amount Per Serving %DV
Total Fat 1.1g 1%
Saturated Fat 0.2g 1%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 401mg 16%
Potassium 1142mg 32%
Total Carbohydrate 49.9g 16%
Dietary Fiber 12.4g 49%
Sugars 2.7g
Protein 16.7g 33%

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Texas Pinto Beans

Recipe #27786 | 2¼ hours | 10 min prep | add private note
ratherbeswimmin'

By: ratherbeswimmin'
May 8, 2002

This is not for the timid. Got this recipe while visiting San Antonio, TX. My DH and I love it but we love hot and spicy food

SERVES 6 -8 (change servings and units)

Ingredients

Directions

  1. 1
    Place beans in a Dutch oven; add water 2 inches above beans.
  2. 2
    Bring to a boil; boil 1 minute; cover, remove from heat and let stand 1 hour; drain.
  3. 3
    Bring beans, 4 1/2 cups water, and next 4 ingredients to a boil in a Dutch oven.
  4. 4
    Cover, reduce heat, and simmer, stirring occasionally, 1 hour and 30 minutes or until tender.
  5. 5
    Add tomato and jalapeno pepper, and simmer mixture for 30 more minutes.

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Featured Reviews for This Recipe

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!

0 people found this review helpful

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  • 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!

    0 people found this review helpful

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  • 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.

    7 people found this review helpful

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    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!

    3 people found this review helpful

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  • Read all 17 reviews

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