gregbooras
Moderator
After seeing Tony post his recipe for Pinquito beans I thought this would be perfect match with brisket.
I made a few changes in to the recipe and overall I think they turned out great. I was unable to find Pinquito beans locally, so I used Mexican Red Pinto beans. They are a bit larger and take longer to get tender but they work just fine.
Thanks again to Divotmaker (Tony) for the recipe.
Smoked Santa Maria Pinquito Beans
Ingredients:
• 1 lb. pinquito or red pinto beans
• 1 large sweet onion (diced)
• 1 t. minced garlic
• 1 10 oz. can Rotel Original Diced Tomatoes & Green Chilies
• 1 10 oz. can mild LaVictoria Red Enchilada Sauce
• 6 slices of thick cut bacon (cubed into ½” squares
• ½ t. Guajillo Chili Powder
• ½ t. sea salt
• ¼ t. ground black pepper
• 2 T. brown sugar
• 1 can Dos Equis Beer
Preparation:
Add beans to 8 cups of water to a pot, bring to a boil for 2 minutes, remove from heat, cover and let stand overnight.
Drain beans and rinse, add beans back to the pot and add enough water to cover the beans with 2” of water. Bring the beans back to a boil and then simmer for 2-3 hours or until hours. Once beans are tender drain the beans.
While beans are simmering, add bacon to a nonstick pan and brown. Remove the bacon from the pan and place on paper towels. Leaving 1-2 tablespoons of bacon grease in the pan add the onions, garlic and cook over medium heat until the onions are translucent. Next add the diced tomatoes, enchilada sauce, chili powder, bacon, sugar and salt and pepper. Simmer for 30 minutes and then remove from heat.
In a 1/2 Size Foil Steam Table Pan, add the beans, sauce and the can of beer.
Smoker:
Set the smoker to 225 degrees and smoke for 90 minutes at 225 degrees with 1.1 oz. of cherry and 1.2 oz. kiawe. Open the door, stir the beans and then continue to smoke for another 90 minutes.
Greg
I made a few changes in to the recipe and overall I think they turned out great. I was unable to find Pinquito beans locally, so I used Mexican Red Pinto beans. They are a bit larger and take longer to get tender but they work just fine.
Thanks again to Divotmaker (Tony) for the recipe.
Smoked Santa Maria Pinquito Beans
Ingredients:
• 1 lb. pinquito or red pinto beans
• 1 large sweet onion (diced)
• 1 t. minced garlic
• 1 10 oz. can Rotel Original Diced Tomatoes & Green Chilies
• 1 10 oz. can mild LaVictoria Red Enchilada Sauce
• 6 slices of thick cut bacon (cubed into ½” squares
• ½ t. Guajillo Chili Powder
• ½ t. sea salt
• ¼ t. ground black pepper
• 2 T. brown sugar
• 1 can Dos Equis Beer
Preparation:
Add beans to 8 cups of water to a pot, bring to a boil for 2 minutes, remove from heat, cover and let stand overnight.
Drain beans and rinse, add beans back to the pot and add enough water to cover the beans with 2” of water. Bring the beans back to a boil and then simmer for 2-3 hours or until hours. Once beans are tender drain the beans.
While beans are simmering, add bacon to a nonstick pan and brown. Remove the bacon from the pan and place on paper towels. Leaving 1-2 tablespoons of bacon grease in the pan add the onions, garlic and cook over medium heat until the onions are translucent. Next add the diced tomatoes, enchilada sauce, chili powder, bacon, sugar and salt and pepper. Simmer for 30 minutes and then remove from heat.
In a 1/2 Size Foil Steam Table Pan, add the beans, sauce and the can of beer.
Smoker:
Set the smoker to 225 degrees and smoke for 90 minutes at 225 degrees with 1.1 oz. of cherry and 1.2 oz. kiawe. Open the door, stir the beans and then continue to smoke for another 90 minutes.
Greg
