County Line's Beans
The County Line, the immensely popular chain of
upscale barbecue restaurants that began in Austin, has two recipes
for tasty beans. When the cupboard is half empty, theres the
simple version with just nine ingredients. When youre fully
stocked, pull out all the stops for the version with pork and molasses.
CHUCK WAGON-STYLE BEANS
1 pound dry pinto beans
Rinse beans thoroughly. Place all ingredients in
a large stockpot. Add enough water to cover beans with 3 inches
of water. Bring to a boil, then reduce flame and simmer over medium
heat, stirring occasionally and adding water when needed. Cook until
beans are tender.
Serves 6 to 8
TEXAS BARBECUED BEANS
2 pounds dry pinot beans
Soak beans overnight in water to cover plus 2 quarts.
Discard water and rinse beans thoroughly. Transfer to a large pot
and cover with water to 1 inch above surface of beans. Add salt,
onion, garlic, and salt pork. Cover and simmer over medium heat
until beans are tender, not mushy. Remove from heat.
In a saucepan, heat shortening and minced onions
over high heat. Sauté until onions are limp and translucent.
Add flour and stir until mixture turns yellow. Remove from heat
and add tomato juice, salt, and pepper. Stir until lump-free.
Discard onion and garlic from beans. Ladle some beans
into sauce, then stir sauce back into bean pot. Stir in brown sugar
and molasses. Remove salt pork, cut into small pieces about the
size of the beans, and stir pieces back in. Add Tabasco sauce. Bring
mixture to a boil, stirring, then remove from heat. Let stand at
least 1 hour before serving.
Serves 16 to 20
This recipe first appeared in our Texas Barbecue book.
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