I recently traveled to Dallas and the group I was with took me to a local BBQ joint in Addison called Austin's. I like BBQ but what I like even more are the side dishes. They have the best tasting sides like mac 'n cheese, green beans, okra, cole slaw, and different types of beans.
Austin's had two epic bean dishes - a cold salad featuring black eyed peas and a fantastic hot pinto bean side dish featuring jalapenos and bacon. I couldn't forget about them after I left and was determined to figure out how to replicate them.
Fortunately, I found a recipe from Homesick Texan that seemed like a good place to start. The only difference appears to be it used kielbasa instead of bacon. The recipe as is had a bit too much chili powder and salt in my opinion but otherwise it was fantastic. I've made these tweaks below.
I won't be able to do a side by side comparison of my recipe to Austin's for a bit to see if I indeed replicated it, but these beans are well worth making again.
- 1/2 pound pinto or Adzuki beans soaked in 4 cups water and 4 tsp salt for 8 hours
- 1 tsp vegetable oil
- 1 cup diced onion (about 1/2 onion) - note Austin's used large chunks
- 1/4 pound bacon (about 4 slices)
- 1/4 cup diced jalapenos (about 1-2 peppers) - not Austin's used slices (core, seeds, and all)
- 2 cups water
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
- Grab an Instant Pot or soup pot. On medium heat, cook the onions and bacon in the oil but just until softened. Don't let the onions or bacon brown.
- Add the jalapenos, spices, and seasonings, and cook for 1 minute until bloomed and fragrant.
- Add the water and drained beans.
- Cook the beans under pressure for 30 minutes or covered on the stove for one hour.
- Release the pressure and remove the lid and continue cooking uncovered for 10 minutes until the beans hit the desired doneness and the bean broth thickens.
- Serve as is or garnish with cilantro and fresh jalapeno slices.