Chuck Wagon Beans-Paul Prudhomme


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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 220.7
  • Total Fat: 9.1 g
  • Cholesterol: 34.3 mg
  • Sodium: 892.9 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 6.2 g
  • Protein: 15.2 g

View full nutritional breakdown of Chuck Wagon Beans-Paul Prudhomme calories by ingredient
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Introduction

These are very good! Can use country style ribs. Can eave out or adjust the jalapeno and Anaheim peppers. These are very good! Can use country style ribs. Can eave out or adjust the jalapeno and Anaheim peppers.
Number of Servings: 16

Ingredients

    1 tbsp Salt
    2 tsp Paprika
    1.5 tsp Onion powder
    1 tsp Garlic powder
    1 tsp Pepper, black
    1 tsp Pepper, white
    1 tsp Cumin (ground) (by IVORYGRL1)
    1.0 tsp Dried Thyme Leaves (by VGRAEVE)
    .5 tsp coriander, ground (by GOLDENDAZ)
    1 tsp Savory, ground
    16 oz Pork Spareribs
    900 grams Beans, pinto
    10.6 serving Onions, yellow, raw 1 oz.
    1 cup, chopped Green Peppers (bell peppers)
    1 cup, diced Celery, raw
    .25 cup, chopped Jalapeno Peppers
    1 serving Pepper - Anaheim Chile - 1 Pepper (by DJWELLS1)
    88 oz Kirkland Chicken Stock
    1.0 can (6 oz) Tomato Paste

Directions

Presoak the beans overnight or quick cook them. Combine the seasoning mix ingredients thoroughly in a small bowl. Makes 1/4 cup plus 1/2 tsp. Sprinkle 2 tsp. of the seasoning mix over the ribs and pat in well with your hands. Drain the beans. Heat a large pot or kettle (preferably cast iron) over high heat until very hot, about 4-5 minutes. Place the ribs in the pot and cook until browned, about 3 minutes. Turn the ribs over and cook until browned, another 3 minutes. Stir in the onions, bell peppers, celery, jalapeno, 1/2 cup of the Anaheim peppers, and 1 tablespoon of the seasoning mix. Cover and cook, uncovering occasionally to stir, until a crust begins to form on the bottom of the pot, about 3-4 minutes. Stir in one cup of the stock, scrape up the crust on the bottom and cook 3 minutes. Stir in the drained beans, cover, and cook, uncovering occasionally to scrape the pot bottom, about 4-5 minutes. Stir in 1 Tbs. of the seasoning mix, cover and cook, uncovering occasionally to scrape the pot bottom until the mixture is sticking hard (but not burning), 8-10 minutes. Add 5 cups more stock, the tomato paste, the remaining 1 cup Anaheim peppers and the remaining seasoning mix. Stir, cover and bring to a boil. Reduce heat to low and simmer, uncovering often to scrape the pot, about 35 minutes. Stir in 2 cups more stock, scrape the pot bottom, cover and bring back to a boil. Lower the heat and simmer, covered, 30 minutes. Stir in the remaining 3 cups stock, scrape and bring back to a boil. Reduce the heat to low, cover, and simmer 15 minutes. Uncover and cook, scraping often, 30 minutes. Serve with warm corn bread and a hearty salad

Serving Size: Makes 16 one cup servings

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Member Ratings For This Recipe


  • Incredible!
    Best beans I've ever had! - 8/27/18

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