Kick Ass Texan Style Beans!
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes plus 1-8 hours soaking time for the beans
Cooking time: 2 hours
- 500g/1.1lb dried pinto beans
- 5-6 cups chicken stock
- Oil for frying
- 1 large brown onion or 2 medium ones, peeled and diced
- 3 garlic cloves, peeled and diced
- 500g/1.1lbs. beef brisket, chopped into small pieces
- 1 teaspoon salt and 1/2 teaspoon black pepper
- 1 cup tomato sauce/ketchup
- 1-2 teaspoons red pepper flakes (depending on how hot you want it)
- 2 teaspoons brown sugar (optional)
Step 1 - Soak the beans in enough water to cover them by 2 inches. Soak them overnight or if you don't have time, bring the water to boil and then let them speedy soak for 1 hour. Discard the water.
Step 2 - Toss the brisket with the salt and pepper and refrigerate until needed. Fry the onion on medium high heat in enough oil until translucent and fragrant (it may take around 5-6 minutes). Add the garlic and fry for a minute adding more oil if needed.
Step 3 - Add the beans to a large pot and add the stock, sauteed onion and garlic, beef brisket, tomato sauce/ketchup and red pepper flakes. Bring to a boil and simmer with the lid on for 45 minutes stirring a few times to make sure that the beans don't catch on the bottom. Then remove the lid and reduce the sauce and cook for 45 minutes or so or until the beans are tender.