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Prep Time: 1440 Minutes Cook Time: 120 Minutes |
Ready In: 1560 Minutes Servings: 6 |
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This recipe comes from the famous Threadgill's Bar and Grill in Austin. Back in the 50's it was in an old renovated gas station. Now it has moved, but the food is still Texas Country good. I must warn you that it is very spicy. Great with BBQ. Ingredients:
1 lb pinto beans |
3 quarts cold water |
1 cup yellow onion, diced |
1 garlic clove, minced |
1/4 cup chili sauce |
1 teaspoon chili powder |
1 teaspoon black pepper |
1 teaspoon ground cumin |
1 teaspoon cayenne pepper |
1 teaspoon tabasco sauce |
1/2 teaspoon salt |
sliced onion, for garnish |
Directions:
1. Clean and rinse beans, and pick through carefully.
2. Soak overnight in cold water to cover well.
3. Drain beans and place all ingredients, except salt into a 4 quart pot and bring to a boil.
4. Reduce heat to simmer.
5. Cover and cook about 90 minutes, or until beans are tender.
6. Add salt to taste and garnish with sliced onion.
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