Texas Beans
Dive into the heart of Southern comfort with this robust Texas Beans recipe, a dish packed with smoky, spicy, and savory flavors that are sure to satisfy. Featuring tender pinto beans simmered in a rich broth infused with crispy bacon, aromatic garlic, and a vibrant blend of spices including smoked paprika, cumin, and chili powder, this recipe is the ultimate crowd-pleaser. The addition of diced tomatoes, tomato paste, and a hint of brown sugar balances the heat from fresh jalapeño, creating a deep, hearty flavor profile. Perfect as a main course or a side dish for a barbecue feast, Texas Beans is a versatile favorite that pairs beautifully with warm cornbread or tortillas. Easy to prepare with simple ingredients, this dish is slow-cooked to perfection, making it a fragrant and satisfying choice for your next family dinner or gathering.
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Recipe Information
Ingredients
- 2 cups pinto beans
- 6 slices bacon
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 medium jalapeño, diced
- 4 cups chicken broth
- 2 cups water
- 1 14-ounce can canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Rinse and sort the pinto beans, removing any debris. Soak them in water overnight or use the quick-soak method (cover with water, bring to a boil, then let sit for 1 hour). Drain and rinse before using.
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the pot.
In the same pot, add the diced onion and jalapeño. Sauté over medium heat for 5 minutes, or until softened.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the smoked paprika, cumin, chili powder, and tomato paste. Cook for 1-2 minutes, allowing the spices and tomato paste to bloom.
Add the soaked and drained beans, chicken broth, water, diced tomatoes, brown sugar, salt, and black pepper to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 1.5 to 2 hours, stirring occasionally, until the beans are tender. If the liquid level gets too low, add a bit more water or broth.
Crumble the cooked bacon and stir it into the pot during the last 10 minutes of cooking.
Taste and adjust seasoning as needed. For added freshness, garnish with chopped cilantro before serving.
Serve the Texas Beans hot with cornbread, tortillas, or as a hearty side dish for barbecue.
Nutrition Facts
Calories |
1349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 56 mg | 18% | |
| Sodium | 6843 mg | 298% | |
| Total Carbohydrate | 148.6 g | 54% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 35.0 g | ||
| Protein | 68.4 g | 137% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 492 mg | 38% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 4070 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
