GN's simmering as I type.

Navy's or octobers

I don't even eat refried pintos. GN done spicy with ham. Pair with sour dough, not corn bread.

Pinto my fave

Have em for my bday dinner every year

Pintos and ham hocks.

Both, cannot make a decision

Both make me fart

Bigtime

dark red kidney beans- - - - -put 'em in chili!

pintos, black pepper, onion, and cornbread
If I have it some chow-chow, if not hot sauce.

I've never had Great Northern beans, but I love white beans

Black. With some finely diced onion and jalapeño and tomato on top.

Pintos or Red Beans, as we call them. With hot buttered cornbread. 🤠

Pinto usually.

I can't believe ANYONE in KY would call them great northern beans.

pintos

https://www.homesicktexan.com/2015/07/pinto-beans-aaron-franklin-barbecue.html

All my kinfolk and all the old-timers I ever knew always called white beans "Navy" beans. I thought "northern" beans were some kind of different bean for years.

We use Northerns for Boston Beans - Pintos for other recipes. Love them both

Pintos

They are white beans, we don't acknowledge the north.

I like any legume, but pinto is at the top.

Yes, white beans here in TN as well,
I posted earlier how I like my pintos, white beans are a close second but done the same way.

Oh and both need to be cooked with ham hocks

It's ok to be white.

Pintos

Same here also

And Pintos, for a long time I didn’t know brown beans and pintos were the same.

Brown beans with smoked jowl, cornbread, and couple slices of homemade sweet pickle
sweet tea

I am in with pintos,cornbread and onion slices.

If the beans are done right you don't need hot sauce.

Great Northern and Navy. I can gag down pintos in the refried version and as long as they're covered with cheese and hot sauce.

When I was 15, staying with a farm family in Maine for deer hunting, the farmer's wife served us Boston baked beans, made with pintos, with black bread and butter. I remember thinking it was the best meal ever.

Before that, the only "baked beans" I'd ever had came out of a can.

These are the only boston baked beans I know about

Yelloweyes beans for baked beans.New England style.

Most of my kinfolk and folks I knew also ate beans with some homemade chow-chow on the side and mixed in with beans as they ate.

Pinto

Navy for ham

Like seasoned pintos.

Great Northern in baked beans

Like about any bean, except limas are at the bottom.
Can still enjoy them, but prefer others.

I don't think they are the same.

Unless you think Navy and canellini beans are the same because they are white.

Google says they're the same.

Fresh improved pinto beans from my garden with smoked deer sausage. Pick them when the shells start to yellow, shell them out, place in a ziplock and throw em in the freezer for later. They’ll be slightly smaller than a cooked bean when shelled and will cook in about 45 minutes to a hour. You can thank me later.

Yeah..the same color.

All of em are basically the same species.


Just different varieties.


Like angus and hereford.

Grew up on pinto beans. Wife likes GN. Point of contention in our kitchen

Pintos!

Pintos dry in a bag, soaked all night. Rinse in the morning and put them in the Crockpot With Salt Pork and 4 heaping tablespoons of bacon grease. Cool on high for 7-8 hours and salt to taste if needed. Cornbread made in a cast iron skillet. The beans always taste better the next day because the soup is a thickens. I was raised in this stuff. Delish!

Ron

Well, I did cringe when I typed that. Started to say Navy, but there is a diff. GN are larger than Navy's, if not, they simply say GN on the package.

But when wife & I are discussing them here, it's simply, ya want some soup beans?, hell yeah, brown or white?

Last night the cornbread was fried flap jacks. Tried 3 hot sauces & Tapatico was the choice.

Great Northern

Pinto.

Anasazi beans for the win.....

Everyone should try this recipe.

https://www.homesicktexan.com/2015/07/pinto-beans-aaron-franklin-barbecue.html


Aaron Franklin's pinto beans | Homesick Texan

Now, I probably don’t need to tell you who Aaron Franklin is, but if you’re not familiar with him he has a barbecue joint in Austin called Franklin Barbecue, and is generally regarded as one of the finest pitmasters in barbecue. He’s most renowned for his brisket, and every day hundreds of people will wait in long lines to try a sample of his beef.

He recently came out with a book called Franklin Barbecue: A Meat-Smoking Manifesto, which explains his method. While there aren’t many recipes per se, as far as cookbooks go it’s a wonderful read. The book starts off with the story of how he got into the barbecue business, and this section is especially compelling to me, as he not only goes into how much time and hard work he put into developing his barbecue technique, but he also describes how he’d sit quietly in his first barbecue trailer and dream about all that could be.

He then talks about everything you need to know to create beautiful barbecue, from building your own smoker to butchering your meat. The only thing he doesn’t cover is how to chop down trees for wood. I reckon he’s saving that for his next book.

Aaron Franklin's pinto beans | Homesick Texan

I read a lot of cookbooks, but this might be the first that actually made me so homesick I almost cried. It’s clear that Aaron loves Texas but I also regretted that I didn’t have a backyard space to put into practice some of his barbecue philosophies, let alone the space and tools to weld a new smoker.

That said, as much as I enjoy Aaron’s brisket I think his beans may be even better. I’ve talked before about how much I love his pinto beans, which are peppery, flavorful, and rich. They’re perfectly seasoned and one time when I was at an event where he was serving barbecue, it was his beans I went back for seconds, not the meat. So while I’m not immediately able to smoke meat his way, in his new book he has shared a recipe for his beans and I can make that in my tiny kitchen.

His recipe is fairly simple. You soak the pintos with diced onion and a blend of spices, and then cook the beans with chopped smoked brisket. Of course, when you’re making these at home, you probably won’t have Franklin Barbecue brisket (unless you have leftovers, but I understand that rarely happens). But when I made the recipe with some local barbecue, the beans still turned out excellent.

Aaron’s instructions are for stovetop cooking, but I found that the recipe also works in a slow cooker, too. The most important thing if you choose to do it that way is to remove the lid for the last two hours of cooking so the broth can reduce.

Aaron Franklin's pinto beans | Homesick Texan

These barbecue pinto beans make a fine side for your next gathering, though they’re hearty enough to be served on their own with slices of warm cornbread. And if you don’t eat meat, you could even make them vegetarian. While the brisket contributes a layer of flavor, it’s only a supporting player. In this dish, the beans are the true stars.

I look forward to someday following Aaron’s approach for smoking meat. But these incredible pinto beans aside, his book still holds much value for me, as it’s not just about barbecue—it’s also a reminder that hard work and dreaming big are the keys to achieving any goal you may seek.

—————
Would you like more Homesick Texan? Well, I’ve started offering additional recipes for paid subscribers to help with the costs of running the site. While I’m not taking anything away, if you’d like to support Homesick Texan and have access to exclusive, never-seen-before subscriber-only posts, please consider becoming a member; annual subscriptions are as low as $25. Thank you for reading, your consideration, and your support!
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4.73 from 44 votes
Print
Aaron Franklin’s pinto beans
Servings 8
Author Adapted by Lisa Fain from Franklin Barbecue: A Meat-Smoking Manifesto
Ingredients

1 pound dried pinto beans
1/4 medium yellow onion, diced
1/4 cup chile powder
1 1/2 tablespoons kosher salt
1 tablespoon black pepper
2 teaspoons onion powder
2 teaspoons garlic powder
1/4 teaspoon ground cumin
1 cup chopped smoked brisket

Instructions

Rinse the pinto beans and remove any rocks. Place the beans, onion, chili powder, salt, black pepper, onion powder, garlic powder, and cumin in a large pot. Cover with 2 inches of water, stir until the spices are well distributed, and then soak the beans uncovered for 8 hours. Alternatively, you can bring the pot to a boil, turn off the heat, cover the pot, and let them quick soak for 1 hour.
To cook the beans, add the brisket to the pot. (Do not drain the soaking liquid.) You want there to be at least an inch and a half of water above the beans, so add more water to the pot if needed. Bring the pot to a boil, then turn down the heat down to low, cover the pot, and then gently simmer for 1 hour.
After 1 hour, remove the cover and then continue to cook the beans until they’re tender, which will depend on the age of the beans. This can happen anywhere from 1 hour to 3 hours.
If you want to make these in the slow cooker, after soaking, cook them covered on low for 6 hours, then remove the lid and continue to cook on low for 2 more hours.

Recipe Notes

If you’re not using kosher salt but table salt or sea salt instead, reduce the amount of salt to 1 tablespoon, otherwise the beans may be too salty.

Yep,made the switch from Pintos years ago,never looked back.

https://www.camelliabrand.com/product-category/dried-beans-peas-lentils/

They have both Navy and GN beans and explain the difference.

Their red beans are thee beans to make "Red Beans and Rice.

Just call them white beans

Hahaha

Border states are border states for a reason

Growing up :soup beans" were pintos, and no ham and always accompanied by corn bread or hoe cake and fried potatoes and a quartered onion on each plate . Buttermilk to drink and I would rather have that than steak any day. My favorite meal of all time.

If you are eating pinto’s it’s likely they are one of my varieties. “A cup a week is all we ask”.

The last day of the pot I cooked. Two flap jacks left & woman has grease in the skillet. I told her we could make the cornbread stretch.

She informed me that she cooking fried taters not cornbread.

I apologized & ask her if to put some onions in them. case closed.

Great Northerns

Navy's for Han; an' bean soup, Kidney's for scratch chili.

I am going to start calling them Superior Northers.

Great Northerns give me gas.

Not to be confused with Mother Superiors. (Or is it Mothers Superior, like Attorneys General?)

User name checks out. Thanks, BeanMan!

There are Navy and Northern. The Northern's are a slightly bigger bean than the Navy's. Both have a similar flavor. Ham and/or bacon in either are great. I like a couple dashes of malt vinegar on mine along with corn bread. I like Pinto's as well. Some bacon or ham is a good addition too. I can't think of a bean I don't like.

kwg

Miners Strawberries…..Pinto’s………but I like white beans too.