Suzanne's Version of Texas "Raunch" Beans

Prep:20minCook:2h 30min

The original recipe is from a very old Austin Junior League cookbook called "The Collection". Over the years there have been some modifications but the biggest is that I cook them in a

Updated at: Wed, 16 Aug 2023 17:34:16 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories457.7 kcal (23%)

Total Fat5.9 g (8%)

Carbs76.6 g (29%)

Sugars5.1 g (6%)

Protein25.3 g (51%)

Sodium593.3 mg (30%)

Fiber18.8 g (67%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1.5 lbdried pinto beans

1 x 8 ozcan tomato sauce

1 tspsalt

1 tspground cumin

½ tsppepper

2 tspbeef boullion

better than

2 Tbacon drippings

Instructions

Step 1

Sort and rinse beans thoroughly. Place beans in Chamba pot with water to cover. Preheat oven to 350 degrees. Start pot on gas burner set to medium, gradually increase heat and simmer for 10 - 15 minutes. Then place bean pot in preheated oven, check every 30 minutes to make sure beans are still covered with water. If needed add additional hot water.

Step 2

After baking beans for 1 hour, heat bacon drippings in heavy skillet; saute onion and garlic. Add tomato sauce and seasonings. Add to beans. Check and stir every thirty minutes. Beans should be ready after an additional hour of cooking time and be covered by 1/4 inch liquid the entire time.

Step 3

During the last two hours, mash some of the beans against the side of the pot to thicken the pot likker.

Step 4

Beans are better if prepared the day before serving.