A nice cup of Snow’s BBQ beans, or as close as we can get without going to Lexington, TX.
There can never be an official recipe for Snow’s BBQ beans because Kerry Bexley says he improvises. Still, there are several things we know. He starts with generic pintos from Sam’s Club. He mixes in a salt/pepper combo which is probably the same as the rub he uses for brisket. His chili powder is Toné’s though another similar mild New Mexico style should work. He says he uses bacon ends for the fatty element, but it’s hard to imagine he would buy a separate product when so much pork and beef fatty trim is available from his smokers. Anyhow, our interpretation is in the ballpark and also delicious. Makes 8 cups, about 16 servings.
Ingredients:
1 lb dried pinto beans
6 c water
2 T mild chili powder (we use Toné’s)
1 ½ t Kosher salt
½ t ground black pepper
¼ to ½ c animal fat such as bacon ends, bacon fat, suet or BBQ trim
Method: rinse beans and remove any pebbles (recipes always say that but when was the last time you found a pebble in your dried beans?) and add to inner pot of Instant Pot along with 6 c water, chili powder, salt, pepper and fat. Pressure cook on high for 50 minutes followed by 15 minutes natural release. Taste for seasoning; Terry admits he has a heavy hand with the salt shaker and the finished product should be noticeably but not unpleasantly salty. Serve hot with smoked meats.
Don’t have an Instant Pot? Then soak the beans overnight and add seasoning in the morning along with plenty of water. Cook over low flame till tender but not falling apart, maybe 2 hours. Don’t throw out the pot likker; we think it’s as tasty as the beans themselves.
PPS. We don’t care what Texas Monthly says, Snow’s Barbecue is still the best we’ve found in Texas which means the best in the world. Snow’s BBQ beans are a wonderful side benefit because you can dip a cup for free with your order.
