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pinto beans recipe

Cold, rainy, winter days always make me crave the beans my dad cooks. One of my favorites as a kid was when dad would make the beans because it would make the house smell so delicious. Since it was cold and rainy over the weekend, I decided to make some Daddy Beans. It’s always better when I get to be in the kitchen cooking with him (and by “cooking with him”, I mean watching him cook. Haha!), but I called him several times while I made them to make sure I remembered all the ingredients, so it was kind of like we were cooking together 🙂 I still think the beans taste extra good when they’re made by my dad, but Cody said he thought they were as good as my dad makes them so I’d call it a success 🙂 Anyways, I thought I’d share the recipe with you guys because it’s super yummy! I hope you enjoy it!


1 lb Pinto Beans | 1 lb Hamburger | 15 oz can of Tomato Sauce | 15 oz can of Diced Tomatoes | 1/2 Green Bell Pepper (diced) | 1/2 Onion (diced) | 2 Garlic Cloves (diced) | 1/4 cup Worcestershire Sauce | Tabasco Sauce (4-6 drops) | 1/2 teaspoon Garlic Salt  | Salt & Pepper (to taste)


-Pour the pinto beans into a large sauce pan and add enough water to cover 1-2 inches above the beans. Let soak over night.

-The next day, boil beans for about an 1 1/2 or until beans are to your desired softness (you will have to add more water to the pan as it boils because the beans soak up a lot of water).

-In a skillet, cook the hamburger and drain the grease. 

-When the beans are done boiling, add everything to the beans (do not drain the water from the beans!)

-Let the beans simmer for 2-3 hours stirring occasionally

-After a couple hours, taste test the beans to see if you need to add more Worcestershire Sauce, Tabasco Sauce, Garlic Salt, Salt, or Pepper. How much more you add just depends on your taste buds. My dad and I like the beans to be a little spicy and have a kick to them, so we add more Worcestershire Sauce, Tabasco Sauce, and pepper. 

-Garnish with cheese, sour cream, or whatever you want and enjoy 🙂 I always like mine with saltine crackers or corn bread.

XO, Kacie


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