Buckaroo Beans
Texas cattlemen are all descendents of the vaqueros, Spanish for cowboys. They wrote the book on cattle herding and surviving long hauls on that hard-scrabble prairie. But the word vaquero, pronounced bockero, gradually became buckaroo to the tongue-tied Tennesseans and other assorted Southerners who showed up looking for a good deal on land.
Pinto beans are a mainstay in Mexico. Most barbecue-rich regions, including Oklahoma, are more likely to serve baked beans with their cookouts. But in Texas, pinto beans in a thick, chile-based sauce are more common. The Ranch Style company has made a pretty nice livin’ off them.
Buckaroo beans are Robin to any Texas barbecue's Batman.
Two cups pinto beans
1/4 cup tomato paste
4 tablespoons Texas-style brisket run
3-4 cups water
1 cup chicken broth
1 cup vegetable broth
Soak the beans over night in water, making sure the beans are covered by at least an inch. In a hurry? Put the beans in the same amount of water, bring to a boil, cut off heat and cover tightly for one hour.
Discard water and clear any pebbles or unfavorable looking beans.
Cover with enough water to immerse water by two inches. Bring to a boil and simmer with lid half on until beans are soft, about 90 minutes, and adding water as liquid cooks off.
Once soft add remainging ingredients and cook at least another 30 minutes, but the longer they simmer they better they will be.
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