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West Texas Baked Beans

If you don't have time to soak the beans overnight, place them in a large pot and cover with 2 inches of water. Bring to a boil, cover, and turn off heat. Let stand 1 hour. Drain and proceed to Step two.

  • servings: 14


  • 6 cups (2 1/2 pounds) dried pinto beans
  • 1 pound bacon
  • 2 onions, cut into 1/4-inch dice
  • 4 teaspoons chili powder
  • 4 cloves garlic, minced
  • 1 1/4 cups firmly packed light-brown sugar
  • 2 twelve-ounce bottles dark beer
  • Salt and freshly ground black pepper


  1. Step 1

    In a stockpot or Dutch oven, cover beans with cold water by 6 inches. Soak 8 hours or overnight.

  2. Step 2

    In a heavy skillet, cook bacon over medium heat until crisp. Remove bacon, and set aside.

  3. Step 3

    Pour off all but 3 tablespoons fat. Add onions, chile powder, and garlic; saute stirring, until onions are soft, about 5 minutes.

  4. Step 4

    Drain beans. Return to stockpot; cover with water by 2 inches. Crumble bacon into small pieces; add to beans with onion mixture, sugar, and beer. Cook, covered, over medium-high heat; stir occasionally, until beans are soft and liquid is almost absorbed, about 2 1/2 hours. Season with salt and pepper and serve warm.

Martha Stewart Living, September 1996

Reviews (1)

  • 6 Jul, 2010

    The beans did NOT absorb all of the cooking liquid. We had to strain out the beans and boil down the liquid. And in the end we found the beans lacking in flavor. More brown sugar and some mustard helped, but it wasn't worth all the effort.