Reviews (1) Add Rating & Review 1 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 07/06/2010 The beans did NOT absorb all of the cooking liquid. We had to strain out the beans and boil down the liquid. And in the end we found the beans lacking in flavor. More brown sugar and some mustard helped, but it wasn't worth all the effort.
Back to West Texas Baked Beans All Reviews for West Texas Baked Beans - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery West Texas Baked Beans Recipe Summary Servings: 14
Ingredients Ingredient Checklist 6 cups (2 1/2 pounds) dried pinto beans 1 pound bacon 2 onions, cut into 1/4-inch dice 4 teaspoons chili powder 4 cloves garlic, minced 1 1/4 cups firmly packed light-brown sugar 2 12-ounce bottles dark beer Salt and freshly ground black pepper
Cook’s Notes If you don’t have time to soak the beans overnight, place them in a large pot and cover with 2 inches of water. Bring to a boil, cover, and turn off heat. Let stand 1 hour. Drain and proceed to Step 2.
Gallery West Texas Baked Beans
Recipe Summary Servings: 14
Gallery
West Texas Baked Beans
West Texas Baked Beans
West Texas Baked Beans
Recipe Summary Servings: 14
Recipe Summary
Servings: 14
Servings: 14
14
Ingredients
Ingredients
- 6 cups (2 1/2 pounds) dried pinto beans 1 pound bacon 2 onions, cut into 1/4-inch dice 4 teaspoons chili powder 4 cloves garlic, minced 1 1/4 cups firmly packed light-brown sugar 2 12-ounce bottles dark beer Salt and freshly ground black pepper
Directions
In a stockpot or Dutch oven, cover beans with cold water by 6 inches. Soak 8 hours or overnight.
In a heavy skillet, cook bacon over medium heat until crisp. Remove bacon, and set aside.
Pour off all but 3 tablespoons fat. Add onions, chile powder, and garlic; saute stirring, until onions are soft, about 5 minutes.
Drain beans. Return to stockpot; cover with water by 2 inches. Crumble bacon into small pieces; add to beans with onion mixture, sugar, and beer. Cook, covered, over medium-high heat; stir occasionally, until beans are soft and liquid is almost absorbed, about 2 1/2 hours. Season with salt and pepper and serve warm.
Cook’s Notes If you don’t have time to soak the beans overnight, place them in a large pot and cover with 2 inches of water. Bring to a boil, cover, and turn off heat. Let stand 1 hour. Drain and proceed to Step 2.
Cook’s Notes
If you don’t have time to soak the beans overnight, place them in a large pot and cover with 2 inches of water. Bring to a boil, cover, and turn off heat. Let stand 1 hour. Drain and proceed to Step 2.
Reviews (1)
Add Rating & Review 1 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 07/06/2010 The beans did NOT absorb all of the cooking liquid. We had to strain out the beans and boil down the liquid. And in the end we found the beans lacking in flavor. More brown sugar and some mustard helped, but it wasn't worth all the effort.
Reviews (1)
Add Rating & Review 1 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
Add Rating & Review
1 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 07/06/2010 The beans did NOT absorb all of the cooking liquid. We had to strain out the beans and boil down the liquid. And in the end we found the beans lacking in flavor. More brown sugar and some mustard helped, but it wasn't worth all the effort.Martha Stewart Member
Rating: Unrated 07/06/2010
The beans did NOT absorb all of the cooking liquid. We had to strain out the beans and boil down the liquid. And in the end we found the beans lacking in flavor. More brown sugar and some mustard helped, but it wasn’t worth all the effort.
Rating: Unrated
All Reviews for West Texas Baked Beans
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for West Texas Baked Beans
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
