Pinto beans on the egg

KnoxEggHead

Hello everyone!  I hope you guys are having a nice Easter weekend. 
I have been searching for quite some time today looking for a low and slow method to cook some pintos tomorrow with a 1.5 pound ham hock i got from Allen Benton at Benton's country ham in Madisonville TN today.  My wife wants to use the slow cooker with her greens and another one of the ham hocks.  So, I was hoping to use the egg tomorrow after Sunday school or just let them cook in the Dutch oven while at church.  
Anybody have any recipes or push me to the right direction?  
p.s the ham hock is not cooked.
thanks everyone!  
Happy Easter! 
Matt

UncleFred

 

Pinto beans on the egg

Sorry,  the Egg isn't a gas grill.  

theyolksonyou

I would think you could throw the, in the DO at a low temp with plenty of water. Say 250 ish. And let them summer several hours. 

Then in tomorrow night break out the Dutch oven on the wife. 

fergi

This is called drunken  beans and would be great in the egg.

Ingredients

·         Salt

·         1 pound (2 1/2 cups) dried pinto beans, picked over and rinsed

·         30 sprigs fresh cilantro (1 bunch)

·         4 slices bacon, cut into 1/4-inch pieces

·         1 onion, chopped fine

·         2 poblano chiles, stemmed, seeded, and chopped fine

·         3 garlic cloves, minced

·         1/2 cup tequila

·         2 bay leaves

·         1 cup Tecate Mexican Lager

·         1/4 cup tomato paste

·         2 limes, quartered

·         2 ounces Cotija cheese, crumbled (1/2 cup)

·          

Instructions

Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.

Adjust oven rack to lower-middle position and heat oven to 275 degrees. Pick leaves from 20 cilantro sprigs (reserve stems), chop fine, and refrigerate until needed. Using kitchen twine, tie remaining 10 cilantro sprigs and reserved stems into bundle.

Cook bacon in Dutch oven over medium heat, stirring occasionally, until crisp, 5 to 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined bowl and set aside. Add onion, poblanos, and garlic to fat in pot and cook, stirring frequently, until vegetables are softened, 6 to 7 minutes. Remove from heat. Add tequila and cook until evaporated, 3 to 4 minutes. Return to heat. Increase heat to high; stir in 3 1/2 cups water, bay leaves, 1 teaspoon salt, beans, and cilantro bundle; and bring to boil. Cover, transfer to oven, and cook until beans are just soft, 45 to 60 minutes.

 

Remove pot from oven. Discard bay leaves and cilantro bundle. Stir in beer and tomato paste and bring to simmer over medium-low heat. Simmer vigorously, stirring frequently, until liquid is thick and beans are fully tender, about 30 minutes. Season with salt to taste. Serve, passing chopped cilantro, lime wedges, Cotija, and reserved bacon separately.

Zmokin

Don't the beans just fall through the grill?

theyolksonyou

Damn, I really effed up my post. Between auto correct and the new tendency of vanilla to repeat letters, it makes very little sense.