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Old 04-29-2018, 09:41 PM   #1
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Dinner tonight

My favorite lunch or dinner, filet of beef and Dutch oven pinto beans, cooked in a Griswold Dutch oven and #5 skillet. I use only the best pinto beans from the Bonita Bean Company, Wilcox, AZ and Amish butter.

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Old 05-09-2018, 03:22 PM   #2
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Looks like a cowboy dinner.
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Old 10-18-2018, 04:53 PM   #3
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Hello Pap, I wonder if you would please post your DO pinto beans recipe?
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Old 10-18-2018, 05:53 PM   #4
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It starts with the very best pinto beans from La Bonita Been Company from Wilcox, AZ. None better.

4 slices of smoked bacon cut in 2" pieces.
1 chopped onion
4 smashed/chopped garlic cloves
2 Tbls Mexican oregano
2Tbls smoked paprika
1 Tbls thyme
1 Tbls black pepper
1tsp red pepper flakes
Salt to taste
4-5 cups of dried pinto beans, water to cover

Cook the bacon until almost crispy, then add the onions, cook until soft. Add the beans and water about half way up. Add garlic, seasonings and mix. Add remaining water and cook at 300. Check beans every 1/2 to 1 hour to make sure the beans are covered. Usually takes about 3 hours or more for a tender bean. Also, I sometimes cook a pound of burger with the onions for another version.
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Old 10-18-2018, 06:17 PM   #5
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Hi Pappy19,

Thanks for posting this.... Do you presoak your beans or start immediately with the dried beans?

Thanks!
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Old 10-18-2018, 08:51 PM   #6
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Thanks very much! I am looking forward to making a batch.
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Old 10-18-2018, 10:39 PM   #7
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Wait. I saw Blazing Saddles!
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Old 10-18-2018, 11:03 PM   #8
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The pinto bean source could be the best resource in quite awhile on this forum. I have avoided pinto beans in favor of black beans because of the soggy texture the pinto's often offer. Thanks for the reference, I will look them up.
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Old 10-18-2018, 11:21 PM   #9
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Sometimes I do soak my beans in warm water and baking soda, about 2 Tbls for 4 cups for 2-3 hours, then rinse well before cooking. Depends on how much lead time I have before dinner.
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Old 10-18-2018, 11:31 PM   #10
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The pinto bean source could be the best resource in quite awhile on this forum. I have avoided pinto beans in favor of black beans because of the soggy texture the pinto's often offer. Thanks for the reference, I will look them up.
The Bonita Bean Company in Willcox, AZ, is a very unique situation. Willcox is on an ancient lake bed, with super rich soils, and, a very deep acquirer. There are many dairy farms and extensive alfalfa fields there as well. That being said, I have used pinto beans from all over the US, including Colorado,New Mexico and Idaho,but none compared with the La Bonita Bean Company in Willcox. Hands down the tenderest and tastiest pinto bean ever. Of course you can use ham hocks instead of bacon chunks, but you will need some grease to fry the onions. If you Dutch oven a pork roast before the beans, you can add the drippings to the beans along with hunks of DO pork for a complete meal. Lots of variations once you have the beans done.
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Old 10-19-2018, 12:30 AM   #11
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Dinner tonight

Used to always feed our Boy Scout Adult Leaders either beans or lots of onions at every meal when we camped out.

Was eating dinner, steak smothered in onions and BBQ beans, etc and someone finally asked, “Rich, why is it that beans and onions are your favorite food items?”

“Because if any of us old dudes get lost in the dark, the rest of us will be able to find you easily!”

They thought about that, then asked no further questions about my menus.
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Old 10-19-2018, 03:56 AM   #12
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wait. I saw blazing saddles!
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Old 10-19-2018, 08:31 AM   #13
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Old 10-19-2018, 08:41 PM   #14
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