Southern Style Pinto Beans: How to Cook Them Like a Pro
Southern Style Pinto Beans with Turkey Wings: How to Cook Them Like a Pro! - Welcome to another Soul Food Sunday! Today's recipe is a southern style pinto bean recipe with smoked turkey wings. These are just like how grandmama made them, super easy and extremally good. I'm looking forward to seeing everyone re-create this for your friends and families. Enjoy!
Southern Style Pinto Beans Ingredients:
1 package Pinto Beans
1 quart Chicken Broth
1 quart Water
1 Onion, roughly chopped
2 Smoked Turkey Wings or Drum Stick
2 Bay leaves
1 tsp Black Pepper
1 tsp Garlic Powder
Salt and Pepper to taste
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COOKING with JOHNI - Hearty Southwestern Pinto Beans
Healthy and hearty southwestern-style pinto beans with tomatoes, peppers, onions and garlic. Excellent meal for even the pickiest eaters. Easy and delicious! Visit for more old family recipes.
Southwestern Pinto Beans and Rice with Chorizo
We love Red Beans and Rice with Andouille, but were wondering, what if it were a Southwestern dish, instead of a Cajun dish? Enter the pinto beans and chorizo and a Southwestern flavor profile!
We started with taking the bone from a pork butt, leaving about 3/4 inch of meat all around it. We seasoned it with salt and our Santa Maria rub (recipe below). We smoked the bone for about 4 hours with Mesquite (adding to the Southwestern flavor profile).
We filled a pan with enough water to submerge 1lb of dried pinto beans, brought the water to a boil for 2 minutes, then removed the pan from the heat, added the beans, covered the pan with a lid, and let the beans soak for 1 hour.
After soaking for an hour, we drained and rinsed the beans. The beans were added to a larger pot, along with the pork butt bone, salt, extra Santa Maria rub, and water. Bring to a boil, reduce the heat and simmer (covered) for 2 hours. Make sure to use a wooden spoon when stirring the beans! This helps to prevent breakage.
After the 2 hours of simmering, remove the bone (the meat should pull and shred VERY easily, at this point), stir the meat in with a wooden spoon. Taste to see if you need a little more salt. Don't over do it at this stage! Allow the beans to cool and store them in the fridge for 2-3 days. The flavors will have a chance to evenly distibute and really soak into the beans. Simply reheat on the day you're serving this dish!
Santa Maria Rub (no salt - it's already on the meat!)
Garlic Powder - 1 tbsp
Paprika - 3 tbsp
Onion Powder - 1 tbsp
Red Pepper Flakes - 1 tbsp
Cumin - 1 tbsp
Oregano - 1 tbsp
Espresso - 1 tbsp
Brown Sugar - 2 tbsp
Black Pepper - 1/2 tsp
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Best BBQ Sides - Restaurant Style Pinto Beans
How to make Rudy’s BBQ pinto beans at home. Great barbecue side dish.
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SOUTHWESTERN PINTO BEANS
My basic Southwestern Pinto Bean recipe....If you want more liquid in your beans, add another can of diced tomatoes. It doesn't affect the flavor.
Traditional Cowboy Beans
Beans just the way the old cook made going down the trail.Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: #bestpintobeans #oldfashionbeans
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
Editing: Andy Mercs
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