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These Texas Pinto Beans by Doug Scheiding are his original competition recipe, taking home first place multiple times. Fire them up with confidence at your next family get together or neighborhood party.
16 Ounce dry pinto beans
6 Cup distilled water
2 1/2 Tablespoon Tony Chachere's Creole Seasoning, divided
5 Pieces black pepper center-cut bacon
1 Medium onion, finely chopped
8 Head garlic
Canola oil
2 Teaspoon chili powder
3 Teaspoon cumin
1 Teaspoon Black pepper
2 Teaspoon Traeger Rub
1/4 Pound pork salt, cubed in 6 to 8 pieces
2 Whole medium jalapeños
2 Slices white bread
16 Ounce dry pinto beans
6 Cup distilled water
2 1/2 Tablespoon Tony Chachere's Creole Seasoning, divided
5 Pieces black pepper center-cut bacon
1 Medium onion, finely chopped
: 180 ˚F
8 Head garlic
As Needed Canola oil
: 350 ˚F
2 Teaspoon chili powder
3 Teaspoon cumin
1 Teaspoon Black pepper
2 Teaspoon Traeger Rub
1/4 Pound pork salt, cubed in 6 to 8 pieces
2 Whole medium jalapeños
: 325 ˚F
2 Slices white bread