Raunch Beans

Raunch Beans
Recipe Type: Side Dish
Serves: 12
Grail Note: This is my favorite bean recipe of all time The Collection, Junior League of Austin Texas, 1976
  • 1 lb dried pinto beans
  • 1 8 oz can tomato sauce
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1 tablespoon ground cumin
  • 1 teaspoon pepper
  • 1 tablespoon chili powder
  • 4 beef bouillon cubes
  • 2 tablespoons bacon drippings
  • 2 medium onions, chopped
  • 1 4 to 5 inch smoked sausage, sliced
  1. Sort and rinse beans thoroughly
  2. Place beans in bowl with water to cover
  3. Add tomato sauce, all seasonings and bouillon cubes
  4. Soak beans overnight, stir occasionally
  5. Heat bacon drippings in heavy dutch oven, saute onions and sausage
  6. Pour in bean mixture
  7. Boil. Reduce heat, cover and simmer for approximately 8 hours.
  8. Beans should be covered by ¼ inch liquid the entire time. Stir occasionally.
  9. During the last two hours, mash some of the beans against the side of pot to thicken the pot likker.
  10. Beans are better if prepared the day before serving.


4 Comments on Raunch Beans

  1. Dawn Bell` // July 3, 2012 at 8:17 am //

    You have no liquid in the beans. You say to keep beans covered with liquid . What do I use.

    • Oops! Not sure how I missed that. As soon as I can check the recipe I will correct and email you.

      • I checked the recipe. The liquid is water. The first step is to cover the beans with water along with some of the ingredients. When you add the “bean mixture” to your pot just add enough water to make sure the beans are covered. Hope this helps.

  2. david henderson // June 18, 2013 at 9:05 pm //

    great recipe gotta add some bell or sweet pepper to it

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