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West Texas Country Beans

Spicy Pinto Beans Barbeque Sidedish

These West Texas Country Beans are a spicy sidedish that will go very well with any American barbecue or chuckwagon dinner.

This is an ideal dish to prepare on or in the campfire using a Dutch oven! (We are taking a more moderate approach here, and just use an old sturdy cooking pan...)

Picture of West Texas Country Beans by Hot Smoke BBQ. A haw, haw, haw, haw...   West Texas Beans, Y'all !!!


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BBQ Beans Recipe Ingredients

This Hot Smoke BBQ beans recipe requires the following ingredients:

3 tablespoons
1
1 or 2
8 cloves
2x 15 oz cans
1/4 cup
1
1/2 teaspoon
1/2 teaspoon
Pinch
Cooking Oil
large Onion
red Chile Peppers (or more, see below)
Garlic
Pinto Beans
hot Water (or more, if required)
Bouillon Cube
Cummin Powder
Cayenne Chili Powder
Salt (if you like, to taste)

At Hot Smoke BBQ we love Chile Peppers!

"Country Beans" versus "Chile Beans"

We call these "Country beans" because of the onion, the chile and the garlic. However, if you add a couple more of these chiles, you are fully entitled to call them "Chile beans".

Preparation: Cookin' Beans!


Picture of Chopping Chile Peppers by Hot Smoke BBQ.

1.

Chop the onion, chile and garlic to small pieces;
Don't worry about taking the seeds out of the chiles, we're talkin' West Texas here!
(If you add a couple more of those red chiles, you're making Chile Beans!)


Picture of Cooking Onions by Hot Smoke BBQ.

2.

Heat the oil in a pan and slowly fry the onion, and after a few minutes add the chopped chiles and garlic;

3.

Add the Cummin powder, keep stirring very regularly, and slow cook until the onions are a golden brown;


Picture of Red Pinto Beans by Hot Smoke BBQ.

4.

Meanwhile, open the cans, pour the Pinto beans into a mesh strainer, and rinse well under cold running water;


Picture of Mashing Beans by Hot Smoke BBQ.

5.

Mash HALF of the beans under a fork;

6.

When the onions in the pan are golden brown, add the beans and beans mash, stir, and add some water until you feel the mix has the right consistency;


Picture of West Texas Beans by Hot Smoke BBQ.

7.

Crumble the bouillon cube and stir through the mix;

8.

Add the Cayenne chili powder and taste the beans;
Add more Cayenne if your tastebuds tell you to do so. (Remember: we're talkin' West Texas here!)

9.

Let these West Texas beans simmer for at least one or two hours or so.
If you feel the bean mass is getting too thick, just stir in bits of water until you feel the beans have the right consistency;

10.

Taste. If you feel the beans are not salt enough, just add a pinch of salt to taste. (We hardly ever do so, but it's really up to you; It's your beans!)


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The PitBoss Suggests:


Picture of West Texas Beans on the BBQ table_by Hot Smoke BBQ. These West Texas Country Beans will taste very well with just about any American style barbecue meat.

For example:

Blue Smoke Highway Chicken

Photo of Blue Smoke Highway Chicken by Blue Smoke BBQ. Just imagine you have to scrape your chicken from the highway after it's been hit by a couple of 18-wheelers and a white delivery van...
Pure Barbecue Magic !!!

Hot Smoked Cube Roll / Ribeye Roast

Brazos Dry Rub To make Roast Beef in your kettle grill is really quite easy. The combination of indirect grilling and hot smoking enables you to slow roast this whole Ribeye (or Cube Roll) to perfection without charring the outside.

Juanita's Smoked Chicken Legs

Photo of Juanita's Smoked Chicken Legs by Blue Smoke BBQ. When on a Saturday in June 2005 the whole chickens were sold out, we entered into a new era. With Juanita's Smoked Chicken Legs we were heading for a long hot summer!

Hot Smoked Porkshanks

Photo of Hot Smoked Porkshanks by Blue Smoke BBQ. These barbecue pork shanks first had a spicy-sweet mustard dry rub rubbed in, and were then hot smoked for three hours on charcoal briquettes and chunks of oak.

Blue Smoke BBQ Special: A Smoker's Diary - Pork Shanks



Hot Smoke BBQ Charcoal Briquettes






At Hot Smoke BBQ we love Chile Peppers!




Keep Smokin' !