Norma Jean’s Beans from The Original Black’s Barbecue
The “Queen of Texas Barbecue” herself, Norma Jean Black, has never revealed the secrets behind her famous barbecue beans … until now, that is! This was the first side dish ever sold at The Original Black’s Barbecue and it’s been a mainstay on the menu ever since. The special technique Norma coined called “bumpin’ the beans” is what makes the recipe so rich!
Ingredients
- 1 pound dried pinto beans soaked overnight and drained (see Notes)
- 2 ounces ground salt pork
- ½ white onion diced
- ½ Tablespoon paprika
- ½ Tablespoon kosher salt
- 1 teaspoon cumin
- ¾ teaspoon chili powder
- ¼ teaspoon black pepper
Instructions
- Place the beans in a pot and cover with water until all beans are submerged. Soak at room temperature for a minimum of 3 hours or overnight. Drain and rinse to clean and look for any stones.
- Combine all ingredients in a large pot, then add water until the beans are covered. Bring to a boil. Reduce the heat to low and simmer covered for 1.5 to 2 hours, or until the beans are tender.
- Check on the beans every 10 or 15 minutes, adding water if needed. For the most flavorful result, cover and refrigerate overnight. Reheat when ready to serve the next day. Adjust seasoning as needed.
Notes
If you don’t have time to soak your beans overnight, cover them with water and soak for at least 2 to 3 hours before cooking. Drain before using.
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