my simple quick recipe
1 can each grilling beans chili beans homestyle beans
4-5 pieces of bacon cut into 1/2" pieces
1/2-3/4 diced onion
4 oz reds hot sauce
4 oz black strap molasses
4 oz ketchup
6 oz sweet baby rays bbq sauce
drain most of the liquid out of the canned beans
throw the whole works in a pot, bring to a boil
for a couple minutes and turn down to a simmer for about and hour stir every few minutes

Check out my recipe to Bill Of Oregon. We all have different tastes (why they make Fords + Chevys).I like to use raw ingredients + those from the garden rather than canned but thats just me.Since northern + Southern cooking are a bit different,the only change I would make is to remove the blackstrap;it's good on pancakes but you don't want a sweet pot of beans. only IOP Amigo

you really need the blackstrap - it makes the aftermath smell sweet

Butch, that's not far off what I make. I skip the BBQ sauce but do add a glug of molasses and maybe a TBSP of chili powder. Also add a diced green pepper and maybe a cup of chopped roasted Hatch green chile. Sometimes I will use a can of Bush's or Van Camp's and a can of Goya frijoles negros. I bake this low and long -- maybe five hours at 275.
Randy's recipe is a much more traditional bean side, much like you would get at a good BBQ pit and made with fresh-soaked pinto beans.

Thanks Bill,I do adhere to the fresh veg. cooking but if cans work for you (we can't all have a garden)then by all means go for it;we want folks eating good + flavorful food.Chili in the beans are always a good intake,one needs the heat but sweetness is debatable. I will try your recipe;looking forward to it.Will give you an update.Please try mine.Best Rady.

quote:

you really need the blackstrap - it makes the aftermath smell sweet

The only thing I do different is put mine on a grill with a little hickory wood chips and get the real smoke

butchloc,spoken truly by one who thinks his farts don't stink. HA!

Randy, if you raise your own pinto beans, my hat is off. I just bought the dried at the store the last time I made your recipe. I need to make another batch. I think your genuine pot of pinto beans is a different and more traditional breed of cat compared to the canned bean stuff, which is almost more like a bean casserole that cooks down to a thick goo.
They are in the same family though.
If adding to a burrito, though, I would much prefer your classic pinto beans to my sweet bean goo.
Butch, sorry to get muddy paw prints all over your nice thread.
Be fun to do do a taste test.

Bill,I don't grow my own pintos because its not practical;I grow my other ingredients though.One of the potential problems with dried beans after they get a year old is them being too crisp + generally not cooking down to a smooth texture. We get the same thing here due to all the calcium in the water.The solution is to use distilled water in the boiling process. It works.

Randy, they are supposed to cook down???