Saturday, March 13, 2010

Baytown Bert's Delicious 3 Onion/Meat Pinto Beans

 I’m making a great big pot of beans for a family gathering in Dayton, Texas  tomorrow and I’m listing the ingredients, but not necessarily the exact quantities, for the most part (I don’t roll like that and can’t follow the rules). Adjust the quantities of each to suit your tastes. No one said it was going to be easy, but you will figure it out.


Anyway, my Sis asked me to bring em and I must say they taste vicious delicious.  I'll probably make a steaming pot of rice too.

3 lbs Mexican brand pinto beans

2.5 lbs Ground chuck

1 lb Chappell Hill ™ Texas green onion link sausage

1.5 lbs bacon

4 cans Hatch’s™ Diced Tomatoes

2 cans Hunt's™ Garlic roasted diced tomatoes

Louisiana™ Cajun seasoning

Yellow onion

Purple onion

Green scallion onion

3 beef bouillon cubes

1 container Pico de gallo pre-mixed (fresh)

1 container 3 chilies mixed (fresh)

4 cans chicken broth

2 large scoops sliced pickled jalapeno

2 heaping tablespoons of minced garlic

1 comment:

Baytown Bert said...

In a pot, I put all the broth, tomatoes and fresh veggies and start them cooking, except the onions. In a different pot I cook the bacon, sausage and hamburger and add the onions to that. When the meat is 90% cooked, I add it to the first large pot. I boil the beans separately and when they are soft, I add them to the first pot.

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