Russ's Special Beans

Russ’s Special Beans

AuthorLara DuBoisCategory, DifficultyIntermediate

Russ's Special Beans

Yields12 Servings
Prep Time30 minsCook Time3 hrsTotal Time3 hrs 30 mins

 4 cups Pinto Beans
 3 qts Water
 1 ½ cups Chopped Miniature Sweet Peppers
 2 ½ cups Chopped Onions
 ¼ cup Minced Garlic
 2 Bay Leaves
 1 lb Bacon, Chopped and Fried
 1 Can Tomato Sauce (14.5 oz)
 1 Can Diced Tomatoes (14.5 oz)
 4 tsp Salt
 2 tbsp Chili Powder
 1 tsp Ground Mustard
 1 tsp Oregano

1

Soak beans overnight (or boil rapidly two minutes only; cover, allow to stand one hour).
[We always soak overnight.]

2

In heavy pot, bring beans, water and salt to boil; simmer, covered, one hour.

3

Add all other ingredients and simmer another hour, or longer if desired.
[Russ usually cooks at least three hours.]

Recipe adapted from Mabel Browder's Pinto Beans, Best of the Best Texas Cookbook
4

I'll admit it, I never really cared for beans growing up. My dad cooked them ALL THE TIME and I always ate as little as I could get away with without incurring his wrath...until Russ made these beans. The secret ingredient is the mini sweet peppers - they impart a flavor much more complex than bell peppers. I will eat an entire meal of JUST these beans - I call it my BEANFEAST, because sometimes I want a beanfeast like Veruca Salt.

Russ brings these beans EVERYWHERE - to holiday gatherings, his dad's fish fries, the Marching Band potluck, and most recently, our Traveling UTD Potluck, which was last night. Although you cannot make these beans in a Crockpot, a Crockpot is the best way to make these beans mobile.

Ingredients

 4 cups Pinto Beans
 3 qts Water
 1 ½ cups Chopped Miniature Sweet Peppers
 2 ½ cups Chopped Onions
 ¼ cup Minced Garlic
 2 Bay Leaves
 1 lb Bacon, Chopped and Fried
 1 Can Tomato Sauce (14.5 oz)
 1 Can Diced Tomatoes (14.5 oz)
 4 tsp Salt
 2 tbsp Chili Powder
 1 tsp Ground Mustard
 1 tsp Oregano

Directions

1

Soak beans overnight (or boil rapidly two minutes only; cover, allow to stand one hour).
[We always soak overnight.]

2

In heavy pot, bring beans, water and salt to boil; simmer, covered, one hour.

3

Add all other ingredients and simmer another hour, or longer if desired.
[Russ usually cooks at least three hours.]

Recipe adapted from Mabel Browder's Pinto Beans, Best of the Best Texas Cookbook
4

I'll admit it, I never really cared for beans growing up. My dad cooked them ALL THE TIME and I always ate as little as I could get away with without incurring his wrath...until Russ made these beans. The secret ingredient is the mini sweet peppers - they impart a flavor much more complex than bell peppers. I will eat an entire meal of JUST these beans - I call it my BEANFEAST, because sometimes I want a beanfeast like Veruca Salt.

Russ brings these beans EVERYWHERE - to holiday gatherings, his dad's fish fries, the Marching Band potluck, and most recently, our Traveling UTD Potluck, which was last night. Although you cannot make these beans in a Crockpot, a Crockpot is the best way to make these beans mobile.

Russ’s Special Beans

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