Digital Growth Group

Ready in: 4 hours
Preparation time: 15 minutes
Serves: 12 people

Ingredients

There’s nothing quite like a hearty pot of slow-simmered Texas beans! This recipe fills your kitchen with smoky, spicy aromas and makes enough to feed a crowd. Perfect for weekends, family gatherings, or meal prep. Grab your 5-quart cooking pot https://amzn.to/4qtxHup  and a bottle of olive oil to get started.

• 3 Tbl olive oil https://amzn.to/4nyH89d
• 2 Tbl garlic, minced
• 1 lb pinto beans
• 1 Vidalia onion, diced
• 1 green pepper, diced
• 1 red pepper, diced
• 1 bunch cilantro, chopped
• 2 limes
• 4 Tbl chili powder
• 1 can diced tomatoes
• 1 can diced green chilies
• 2 Tbl green chili powder
• 1 Tbl onion powder
• 1 Tbl granulated garlic
• ½ Tbl paprika
• 1 Tbl ground cumin
• 1 tsp ground coriander
• ¼ can smoked chipotle, chopped
• Salt and pepper to taste
• 1 ham hock
• 2 quarts chicken stock

Preparation

1. In a 5-qt pot, bring 1 bag of pinto beans to a hard boil with 4 Tbl salt. Reduce to a simmer for 1 hour, then refrigerate overnight.
2. Rinse beans and set aside. In a clean 5-qt pot, heat olive oil and garlic. Add all diced fresh veggies and sweat until soft.
3. Add all seasonings and toss veggies to coat; roast briefly to deepen flavor.
4. Deglaze pan with canned vegetables. For each can, add one full can of chicken stock.
5. Add beans back to pot and bring to a slow simmer. Cook gently for about 4 hours.
6. Before serving, juice and zest 1 lime into the pot and stir in half the chopped cilantro.

Tips

Serve over rice with jalapeño cornbread, shredded cheese, and diced onions for the perfect Southern comfort meal!

Got your own twist on this recipe? Leave a comment below or email me at easyrecipes@celia-c-simple.com. I’d love to hear how you make your own Texas Beans!