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Rudy’s Beans Recipe
A smoky and hearty Texan bean recipe made with bacon, brisket, and a blend of spices.
Equipment
- Large pot
- stove
- Knife
- Cutting board
Ingredients
- 1 pound dried pinto beans, soaked overnight
- 4 cups chicken broth
- 1 pound bacon, chopped
- 1 pound brisket, chopped
- 1 onion, diced
- 4 garlic cloves, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper, to taste
Instructions
- Drain the soaked beans and rinse them with cold water.
- In a large pot, combine the soaked beans and chicken broth. Bring to a boil over high heat.
- Reduce heat to low and simmer for 1 hour, or until beans are tender.
- In a separate pan, cook bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside.
- Add the brisket to the bacon fat and cook until browned. Remove brisket with a slotted spoon and set aside.
- Add onion and garlic to the pan and cook until softened, about 5 minutes.
- Add the chili powder, cumin, smoked paprika, salt, and pepper to the onion mixture and cook for 1 minute.
- Add the bacon, brisket, and onion mixture to the pot of beans.
- Simmer for another hour, or until the flavors have melded together and the beans are tender.
- Serve hot with your favorite toppings.
Video
Notes
Recipe Notes:
- For a vegetarian version, omit the bacon and brisket and use vegetable broth instead of chicken broth.
- Soak the beans overnight for even cooking and tender texture.
- Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
- Use high-quality, fresh ingredients for the best flavor.
- Add extra seasonings, such as smoked paprika or hot sauce, for a more flavorful dish.
- Make a big batch and freeze leftovers in individual portions for a quick and easy meal anytime.
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