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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, there’s the simple version with just nine ingredients. When you’re fully stocked, pull out all the stops for the version with pork and molasses.

CHUCK WAGON-STYLE BEANS

1 pound dry pinto beans
1/2 cup diced onions
1 tablespoon salt, or to taste
1 teaspoon black pepper, or to taste
1 tablespoon firmly packed brown sugar
2 tablespoons chili powder
1/2 teaspoon garlic powder
1/4 teaspoon celery salt
1/2 cup chopped bacon

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
1 tablespoon salt
1 whole onion, peeled and split through (secure with two wooden picks to hold together)
2 large cloves garlic, with a wooden pick inserted into each
1/4 pound salt pork, slab bacon, or smoked jaw
1/3 cup shortening
2 cups very finely minced onion
1/2 cup all-purpose flour
2 cups tomato juice (or 3-4 cup tomato sauce, or 1/3 cup tomato paste diluted to make 2 cups)
salt and black pepper to taste
1/4 cup firmly packed brown sugar
1/4 cup molasses
Tabasco sauce to taste

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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