Jalapeño pinto beans from The Homesick Texan Cookbook (page 122) by Lisa Fain

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Notes about this recipe

  • Breadcrumbs on June 03, 2012

    p. 122 Tasty. Simple enough to prepare, just allow yourself some time as the cooking duration is 4 to 6 hours. I love multi-taking dishes and since JF calls for these beans in her refried bean recipe I thought I’d make them today as a side and re-purpose them later in the week. I love beans with vinegar or some acid and spritzed each bowl w some lime juice prior to serving. This recipe produced a tasty bean dish. I’d be interested to hear from our Texan friends whether the flavours of this dish and the cooking method for preparing the beans are traditional. Photos here: http://chowhound.chow.com/topics/851920#7379901

  • DKennedy on March 18, 2012

    Page 122 - Good, solid recipe. I substituted a serrano for the jalapeño and I didn't cut it up.

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