Don't Need Much Money is exactly what it sounds like: a site about needing less, so you have more. More time. More freedom. More room to actually live. The idea is simple. The less money you need to survive, the more time you have to thrive. Lower your living costs, live a healthy lifestyle focused on longevity and mobility, stay out of debt, and build a little savings, and you buy yourself something far more valuable than money: time. Time to do what you actually love, spend with people you care about, and put toward things that matter. This site is my own real life running that experiment. Most of what you'll find here are recipes and day-to-day habits. They aren't filler posts, it's intentional. Cooking from scratch, buying smart, wasting less, eating well, and staying healhty, fit, and limber all without spending much are some of the most direct ways I practice this philosophy day to day. This blog doubles as my own recipe box and exercise notes, and I share it b...
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.
Ingredients
- 1/2 pound dried pinto, Adzuki, or Mayocoba beans or 2 cans pinto beans drained
- 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
Directions
- If using dried beans, cook using the Pressure Cooking method or my Low and Slow method (without bay leaves). Once completed or if using canned beans, drain them and set aside.
- In a 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.
- Bring everything to a low simmer then cover and cook for 30 minutes.
- 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.
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