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Texas Pinto Beans

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Spoon these tasty pinto beans alongside barbecue, brisket, ribs or grilled meats, or serve them in a bowl with cornbread for a hearty lunch or supper. Make them even faster using a pressure cooker.

Med
Prep Time
10 minutes
Cook Time
2 hours
Yield
6 servings

Ingredients

  • 1 pound dried pinto beans
  • 2 tablespoons olive oil
  • 1 cup finely chopped yellow onions
  • 1/4 cup minced celery
  • 1/4 cup minced carrot
  • 1 tablespoon minced garlic
  • 1 Carroll Shelby’s Original Texas Chili Seasoning
  • 1 teaspoon salt, or to taste
  • 4 cups water (or chicken stock)
  • 3 slices crispy cooked bacon, crumbled, for serving
  • 1/4 cup chopped cilantro, for serving
  • 2 tablespoons thinly sliced serrano (or jalapeño) peppers, for serving

Directions

  1. Soak the beans overnight in 3 cups of water.
  2. Heat the olive oil in a Dutch oven over medium heat. When hot, add the onions, celery, carrot and garlic. Cook, stirring occasionally, for 8 to 10 minutes or until the vegetables are tender. Add 3 tablespoons of the chili spice packet (reserve the remaining spice and the other seasoning packets for another use) and the salt; stir well. Add the beans and any remaining soaking liquid along with the 4 cups of water or chicken stock.
  3. Bring to a simmer, reduce the heat and continue to cook, covered, stirring occasionally for 1 1/2 to 2 hours or until the beans are tender.
  4. Remove from heat and allow the beans to slightly cool.
  5. Serve with crumbled bacon, cilantro, and the sliced serrano or jalapeño peppers.