Texas Pinto Beans

First made this recipe 7/18/13.

Best Damn Borracho Beans Period!

By Texas Pete on December 12, 2007 from food.com. “This is a recipe I have been working on for years I think I have finally got it.”


    • 2 lbs pinto beans
    • 2 small white onions
    • 2 fresh jalapenos (optional)
    • 6 garlic cloves, minced
    • 4 small roma tomatoes
    • 2 tablespoons fresh cilantro, chopped
    • 3 ham hocks
    • 1 tablespoon chili powder
    • 2 teaspoons paprika
    • 1 tablespoon black pepper
    • 1-1/2 tablespoons kosher salt
    • 1 teaspoon cumin
    • 2 table spoons bacon drippings
    • 12 ounces chicken stock
    • 12 ounces dark beer (optional)


  1. Soak your beans. (This very important if you want tender beans). Bring beans to boil in 8-10 cups of water. Remove from heat covered. Let the beans soak for 30-45 minutes until the beans start to swell from the water infusing into them.
  2. Strain the beans. Bring another 8 cups of water to a boil. (The reason for this is to get all the excess dirt and debris out of the beans).
  3. While beans are boiling, trim the ham hocks of fat; leave fat in large pieces. Cut the meat into small bite-size pieces. Put all into pot. Remove fat and bones when your beans are done.
  4. Chop all veggies into small pieces. Combine veggies, meat, fat, and spices into large stock pot or dutch oven and simmer for at least 2 1/2 hours. Remove fat when finished. Taste, add more seasoning if needed.

 My Changes that 1st Time

  1. Step 1 was about the same
  2. Step 2 was about the same.
  3. Boiled ham bone and trimmings from ham outside separately to not add salt too early to not toughen the beans
  4. Added all the rest sans the tomatoes [I did not have them] after the straining and when the slow simmer began.

Results: The skins  of the beans was a little tough but not too much. Maybe was due to adding the onions at the beginning and the acid caused the skins to be tough. Overall the seasoning is one of the best and would have been better with the tomatoes. Fresh cilantro on top would have been great.

 Variation – August 9, 2014

Pour dried beans into boiling water used to boil fresh sweet corn. Turn off heat and let sit for 1 hour. Pour off water and slightly rinse beans.

As only cooking only 1/2 lb. used No. 3 (medium size) Scotch Bowl.

  • Two medium yellow onions coarsely chopped
  • 2T bacon grease
  • 6 cloves garlic coarsely chopped

Saute until onions are beginning to soften then add ham bone

  • 1/4t cayenne
  • 1/2t cumin
  • 1T paprika
  • fresh course ground black pepper

Stir until blended and let saute for ~10 min.

Add beans and enough water to fill pot within 1″ of edge. Let simmer for all afternoon. Put in plastic container and into refrigerator.


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