Round Top, Texas Beans

Serves: 16
Total Calories: 63


4 cups pinto beans, soaked overnight
3 ham hocks
2 medium yellow onions, diced
1 teaspoon Tabasco® or other hot pepper sauce
10 cloves garlic, finely diced
1 teaspoon cumin


Place beans in the Dutch oven with enough water to cover plus another two cups. Stir in remaining ingredients and simmer. We used 8-10 briquets underneath the Dutch and the same number on top. Stir occasionally and add a little more water if necessary. Freshen charcoal after 1 1/2 hours. Total cooking time about 2 to 2 1/2 hours. The longer they cook, the better they get! Serve with some fresh chopped onions, sliced jalapenos, and more hot sauce on the side for garnishments. We discovered that some Texans liked them with a splash of vinegar, and still others liked them with a little sugar sprinkled on top.

Spiced with More Tall Tales - Soups, Stews and Chili

Nutritional Facts:

Serves: 16
Total Calories: 63
Calories from Fat: 0

This Round Top, Texas Beans recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.

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