dang that sounds good!!!

Don�t add SALT or acidic ingredients such as lemon, tomato, or vinegar until beans are almost done or they will never ever become tender and you'll be throwing them away. They just will refuse to cook.
I found out the hard way by adding lots of salt and a bit of cider vinegar at the start of cooking one time.

Two pounds of dry pintos; sometimes I soak sometimes not depending if it's a planned cook are spur of the moment.
I utilize a crock pot more often than not. To pot add pintos, 1 medium onion, 2 whole jap peppers, 12oz hunk of salt pork and a combination of beef and chicken stock to cover 3' minimum. Cook on high until the salt pork is fall apart tender and beans are some what tender. Remove salt pork, onion and japs. Remove layer of skin from salt pork and place salt pork in blender along with japs and onions. Add a couple ladels beans to the blender along with some bean juice. Liquify and add back to pot of beans. Season with salt, pepper to taste and what ever else suits your fancy. Continue cooking on low until beans reach desired tenderness.

I do mine in a pressure cooker, takes all of an hour and 10 minutes.

Cheers,

George

got a pressure cooker when i got married 15 years ago and its still in the box lol i need to take it outta the box and start using it on different things

I had a hunger pain for a pot of beans till I read this^^^^^

I cook a third pound of bacon ends with onion and garlic. Add 2 lbs of pintos cooked in crockpot overnight with chili powder, salt, and a few pickled jalapenos. Add a 32oz can of stewed tomatoes (or stew your own) and 1 25 cent bunch of cilantro. Goes best with spare ribs smoked 3-4 hours in foil rubbed with texjoy then an hour unwrapped.

2lb Casserole* beans(soak)
1lb Local made salt pork(slow rendered)
2Lg Local smoked hocks or 2lb smoke wild pig bacon(chunked)
1Lg Yellow Onion(chopped)
1bulb fresh garlic(yup,chop the entire bulb,6-8 cloves)
2Tbs heaped Morton Chili Blend(real Texans know what this is)
1Tbs healthy not heaping fresh ground Comino(Mex cumin)
1Tbs healthy not heaping fresh ground Black pepper
1/2Tsp fresh ground red chili type pepper(beer drinking buddies require 1Tbs)

1) Hundred and Twenty year old cast iron dutch oven pot thats never seen a drop of soap in its life.
1)Low and slow heat source
5-6 hrs cook time
Remove from heat and allow to completely cool(fridge works best)
Reheat and adjust salt while the corn bread is cooking
1 Qt Home canned Chow-Chow for real Texans
Suggested Serving:
Cold Beer
Wild Game
Elbow room

4 cups beans
ham bone or smoked pork of some kind preferably with a bone
1 chopped onion
2 cloves garlic chopped
1/2 chopped poblano pepper
1 tbs. chili powder
1/4 tsp. cumin
1 tsp. salt
1 tsp. coarse black pepper
1 can Rotel

Add water and cook for app. 3 hours adding water as needed. Cook until beans start to turn tender. Don't over cook. Palm full of chopped cilantro added about 30 minutes before done.

My secret ingredient is a tablespoon of Zatarains shrimp and crab boil(liquid)added to most of the stuff ya'll have stated.

My late Aunt Jerry used to make a pot of Cowboy Beans. The first time she ever brought them to a family reunion (1982) the women went to fighting over the receipe. Was some Funny Stuff!

1st Cook your beans however you prefer them.
I soak 2lbs of them overnight, cook them in a large pot, with a teaspoon of salt and a piece of salt pork. Once they are soaked it normally takes about 2 hours with a lid. I like about 4 to 5 inches of water above the beans. I don't like to add water later.
and put a lid on it while they are cooking.

2nd - cook up a lb of hamburger meat and add some lowrey's taco seasoning just like you are making tacos per the directions on the package of taco seasoning.

3 - add a cup of fresh chopped bell pepper, a cup of chopped onion, a cup of chopped celery to the pot of beans.

4 - add a can of rotel and a can of stewed tomatoes to the pot of beans. (Left over spagetti sauce is awesome as well in place of the stewed tomatoes)

5 - when the beans are tender I add in the meat and do a final taste and seasoning with chili powder.

It tastes like a chili but it's more like a soup.

I've turned lots of people on to this and it's always a favorite!

All these look AWESOME!!!

With jalapeno peppers for sure

Bump for the greatness contained in this thread.