These amazing baked beans come to you from the bar-b-que capital of Texas. Norma Jean Black perfected a family legacy recipe, and that is only one of the reasons why Black's BBQ is one of the most famous barbecue stops in Texas. We're lucky enough to share it with you!

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RECIPE HERE: Blacks BBQ Baked Beans
Ingredients:
- 2 cups raw pinto beans
- 1/4 teaspoon black pepper
- 1/2 teaspoon chili powder
- 3/4 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 2 ounces ground salt pork
- 1 medium onion, diced
- 8 cups water initially
- 4 additional cups of water as needed

Instructions:

1. Prepare the Beans
- Rinse the pinto beans thoroughly under cold water. Remove any debris or damaged beans.

2. Soak the Beans
- Place the rinsed beans in a large pot and cover with water. Let them soak overnight, or for at least 8 hours. Drain and rinse the beans before cooking.

3. Cook the Beans
- In a large pot, add the soaked beans, ground salt pork, diced onion, and the initial 8 cups of water.
- Bring the mixture to a boil over high heat.

4. Season the Beans
- Once boiling, add black pepper, chili powder, cumin, paprika, and salt. Stir to combine.

5. Simmer
- Reduce the heat to a low simmer and cook for 2.5 to 3 hours.
- Stir every 5 -10 minutes to prevent the beans from burning on the edges and to help break some of the beans' skins / “Bumb the beans”. This will release starch and thicken the liquid.

6. Add Water as Needed
- Throughout the cooking process, add additional water, 1 cup at a time, if the beans begin to dry out. You may use up to 4 additional cups of water.

7. Check for Doneness
- The beans are done when they are tender and the liquid has thickened to your desired consistency.

8. Serve
- Taste and adjust seasoning if necessary. Serve hot as a side dish or as a main course.
- Flavor will intensify if beans are cooked and chilled in a refrigerator for 1 - 4 days then heated when you want to serve. Add water as needed when re heating.
ENJOY!

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