These slow-cooked Texas pinto beans are smoky, rich, and deeply satisfying — made even better with chunks of HOTRO Beef Stew meat standing in for traditional burnt ends. No smoker required. Just a heavy pot, good beans, and BC grass-fed beef.
The secret weapon? A generous pour of Nourish Yourself Beef Bone Broth — it adds a collagen-rich depth that water simply can't replicate. This is the kind of pot that tastes even better the next day.
Ingredients
- 2 cups dried pinto beans, soaked overnight
- 500g HOTRO Beef Stew (cubed grass-fed beef)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 cups Nourish Yourself Beef Bone Broth, thawed
- 1 can (400ml) diced tomatoes
- 2 tbsp tomato paste
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1 tsp cumin
- ½ tsp chipotle powder (or to taste)
- 1 tbsp brown sugar or maple syrup
- Salt & pepper to taste
- 2 tbsp beef tallow or avocado oil
Instructions
- Sear the beef stew cubes in beef tallow over high heat until deeply browned on all sides. Set aside.
- In the same pot, sauté onion until soft (5 min), then add garlic and cook 1 min more.
- Add tomato paste, smoked paprika, cumin, and chipotle. Stir and cook 1–2 min.
- Add drained pinto beans, diced tomatoes, bone broth, and 2 cups water. Return beef to pot.
- Bring to a boil, then reduce to a low simmer. Cook uncovered for 2–2.5 hours, stirring occasionally, until beans are tender and liquid has thickened.
- Stir in apple cider vinegar and maple syrup. Adjust seasoning.
- Serve in bowls with cornbread, over rice, or straight up with a cold drink.
Tips & Notes
- The bone broth is the secret — it adds collagen richness that water can't replicate.
- For extra smokiness, add a strip of bacon or a smoked ham hock in step 4.
- Leftovers are even better the next day.
- Pairs beautifully with our Beef Bone Broth as a side sipping broth.