The BEST Southern Style Pinto Beans

okay folks listen I'm back at it again and what we doing today is we doing a southern style pinto bean right now what levels this up is just the fact that this has smoked turkey you got a few ingredients here but it's the combination of them all this this and these beans is going to make it fire folks let's get it okay so look don't let the lack of ingredients right here fool you as I always say listen sometimes simple works right now I got one lb of pinto beans right I've already picked through these here go another one that's like a crack I just get rid of any anything that had any impur any impurities in them you know like cracked you know uh split anything like that you know so now that I've done that already I'm going just go ahead add them here cuz what we want to do is we want to soak our beans right now if you pay attention look I set them down like this get them level right now I want to cover these about about that high cuz tomorrow when we come in what we doing is we soaking our beans right so we want to get them nice you want them to soften up a little bit release the gas of the inside it's better for your you know digestion in your body and all of that right so now I'll go ahead and what I do is I stir them around like this just to see where I'm at I'm going to add a little bit more water and that right there we'll come back tomorrow and then we'll go ahead and uh you know drain the rest if there's any liquid left it might absorb it all right all right so listen now we you know it's next day we soaked our beans beans overnight you guys can look I already rinsed off the little bit of water that was down here at the bottom you can see it was like a little bit on the dirty side so I rinsed these until we come up clear I'm going to set these off to the side now I'm going to show you guys this part right here now when you're working with smoke turkey Parts I like to get them as soft right and I what I do is I just boil these so I'm going to go aad and put these in here like this hopefully both of these are fit in here yeah I can get them both in here and what I'm going to do is I'm going to go ahead and boil this now you know always told you guys whenever you doing anything that calls for water we level it up with some chicken stock right but we not going to do that cuz I'm going to give this a little bit of a head start on getting soft so I'm just going to add some water here to this like you see in actuality I'm going to add this get it covered and then I'm going to go ahead and start boiling this is my first step right I do this probably for about 35 to 40 minutes prior to me putting this inside of the uh prior to me putting this inside of my beans right cuz then as we cooking the beans down and all of that we put that in there and this Cooks down and that makes it easier to shred now I'm going to give you guys a little bit of a pro tip that's water I got it this is smoked turkey but I'm going to go ahead and give myself like a heaping tablespoon of this boan powder right this right here we doing this for flavor also you know so this is something totally optional but this is what I like to do you know what I mean this is like a little bit of a level up so let me put this under the fire I'm going to put a top on it and we going to get this going to you know soften up okay so now we going to talk talk about like just multitasking you want everything to be prepared right so obviously I went ahead and took my dry ingredients put everything in these little candy dishes or you know little small ramkin or whatever you want to call these you know what I mean uh beans have already been pre-o pre- soaked they ready to go to be honest with you I can just put this there chicken stock we got our Dutch oven so why wouldn't we now just go ahead and you know multitask right have everything ready so I'm going to go ahead and get my celery together now a lot of people don't put celery in there you know what I mean so I'm going to cut these down and I'm going to show you how I do them all right I'm going to do them this way all right so you see that so I'm going to take it over here let me try to bring it I flipped it over so you guys can just see it right I try to follow that rib all the way down and then we come like that right now we all know and if you did notice you know now we learning listen we going to dice small cuz we want to get the flavor when you want to have the texture you make them a little bit bigger so that's why I'm going to show them like this I'm going to cut this down like this this you guys see that right there when it's small like this this will evaporate and almost disappear inside of there but that tells me I'm getting my celery you know flavor inside of these beans okay folks so now when it comes time to you know once we already got the uh the turkey halfway started right you can see how it released all of its flavor in there that's some good water right there you know what I mean so we going to call that turkey stock full of flavor you know so we don't want to discard that right so what I'm going to do is I'm going to take my Dutch oven right I'mma take these oh when I tell you they soft you know they soft cuz they be tight when you get them right but now when I just squeeze like ah yeah yes sir I'm going to go ahe and just put these in just like you see you know let's turn them like that right now we don't want to discard none of the liquid that we boiled them in right so I have myself right here you know a 4 cup Pyrex cup I'm going to come over here and work over this sink this out the way I'm going just put this in here like this right yes sir you guys see it now you see how we building flavors and all of that so I'm going to come over here and put this down just like this now we want to have four cups at least right so I take chicken stock add it to it it's really about the flavor folks so shake that up let's add that in there like this we going to probably add some more to it but I'm going to keep it just away the instruction say you know what I mean we going to look and see how much we got in there like this right so that mixture we bring this bring it over here like that hurry up and pour it cuz if I pour it slow so you got get some kind of effect all that do is run down the side run down the back and then I got to clean it up you know what I mean so look let's just go ahead and get it in there right so now what I did was I turned my uh burner on I got I put it on high cuz we want to get this to go ahead and hurry up and to boil right so while this is going now you know we got some ingredients right this is real simple I'm going go ahead and just add all of my dry ingredients in right now right I'mma hold back my my bay leaves now you guys been following me for a minute I've been using a lot of spatula but listen when you start cooking like this we start going back down that in that time machine thinking about when Big Mama did and all of that I love to use my Square Edge you know wood and spoons you know so look I'm just mixing this together as it's starting to get hot right now we got celery and we got the beans then we got some uh we got some cre kick now this be like what I hold back this is why mine tastes just a little different than everybody else so listen if you don't have Creo kick which wow that'll be that would really amaze me you know what I'll give you guys uh you guys can use any of your favorite Creo seasoning and listen we don't want to overdo it right I'm going to go in here and get myself just a tablespoon right going in and get some more of that in there see it over there trying to act funny right I like these if you guys got measuring cut measuring spoons like this look the big size then they got a narrow so that you can get in all types of them J them uh jars right so let's go ahead and just sprinkle this in here like that then we get to mhm yep I don't have to say no more you guys can just look at my liquid in here and just say yeah that right there with them beans right so I'm just letting it heat up I can add everything in there right now but I like for this to hurry up and get hot you know what I mean I want to see some some bubbles in there then I'm going to dump this in there we going to get it ready and then we F to set it on Slow and Low and I'll give you the time in just one minute all right so you see how we up to a boil right now but I just want to show you this when I talk about you want to have that meat nice and soft look see how that break off like that if yours ain't doing that already this is how I like to do mine I got it my grandma would put all that in there and try to cook it all together but that's why she was cooking her beans like forever you know I mean if you ask me so we on high now I'm going to go ahead and just add in my celery now once I got everything in here it's still breaking up now we going to go ahead and just add them them pinto beans folks uhhuh but you guys getting thejust of it now like when I lift it up right there you can only imagine what it's going to be like right so one more time folks just to get your your your juices in your brain you know to going you see that right there look at how this this is right here now you see we come back up to a boil right two bay leaves I take my bay leaves like this and I just push them down I know they in there we'll find them later now I'm going to keep out my chicken stock just in case cuz if it becomes too thick when it's finished cooking I can add a little bit more to thin it out and I'm going to show you how to make this like super thick the way you guys like it hey so with that being said said I'll see you guys we're going to start off and look at this again in 1 hour but this this can go 1 hour to two hours it depends on how soft you like your beans to be and then your thickness I didn't say this listen cuz you guys last time you saw it it was like at a boil right what you want to do is you want to lower the temperature and the fire down you want to simmer we going to simmer for 1 hour folks you know what I mean uh but this is what we going to do too I'm going to say about every 25 minutes I want to come out and I want to stir it I want to make sure my fire is not burning none of my beans on the bottom I'm going show you guys how to make these p beans and guess what folks I got something for you okay so listen it's been about an hour and 45 minutes right I kept stirring it right about every 25 minutes just to make sure that I didn't have anything burning or sticking on the bottom right so we'll break this away from ourselves so we don't catch none of this Steam and burn ourselves I want you guys to take a look at that right there that's what you want to have folks now we want to test this to figure out are our beans ready and the way we test them is we just take them you see how you going to see a bean over here on the side right so I just take it and then I just give it a little pressure ooh it's starting to go ahead and you know mash it needs a little bit more cooking you know what I mean all we can do is just keep it on low and slow but what I can do right now is if you guys look at this I'll take this out we can take this bone out of here right so everything is like super soft right I can actually take my spatula and just scrape down and everything soft like all of the meat and all of that that just falls off right let's get this again so you guys can see it you know what I mean yeah that's what you want then obviously we don't want that but I want all of the meat so I'm going to knock this off okay so look now that I got my bag leaves removed right there's one more in here oh there he is he was trying to hide this right here hey and I don't want nothing riding with him cuz this is going in the trash now once I have this and we looking at this I want you guys to look at the liquid now it starts to thicken up as it evaporates leaves all of the flavor inside you know what I mean and just with a bunch of stiring and the beans starting to get soft right my beans are ready to go there's two ways you can go right you can have them like this now I'm going to show you another way what we can do we can mash them up now check this part out now you can get yourself like a Pyrex you know cup and I use a ladle I want you to look at this Ladle right here it's pretty much flat down there right so if I use this size you know it'll mash it just a little bit but what I'm going to do is I'm going to get myself a bigger one this way I can get in here and work all right so what we want to do is we're going to go ahead and take our Ladle right and I'm going to go ahead and just start putting in some Bean right look at this right here then you get to look at the thickness too this right here is good you know what I mean uh most people would like it like this but I like mine a little bit on the thicker side so we started out with just one lb bag right so if you got a little bit more you guys can add some more you know to it but but just to give you an idea right I just put in some here and then I take my Ladle and I just start pushing it down now they already nice and soft right so let me continue this and what we going to do is we going to make a paste now if you look down in here look now we done made a paste and this right here is going to act as a thickening agent also look at that oh yeah with your turkey too so I just bring this over here use that spasa cuz we want to get it all out and that's it all right so now when I stir this in now does it look like what you guys grew up with you know I mean you'll just see it starts to thicken up it adds that ooh my goodness now remember I kept a little bit of that chicken stock if you want to add some if you want yours to be a little bit more on the thin side which I'm going to turn my fire off right cuz now we are there folks look at that all right folks look I'm not going to fake no funk I done already tasted it it's like superb I don't know what else to say every one of my videos and everything that I make on this channel right here be fire folks you don't believe me read the comments now listen this right here is a budget friendly meal right we got beans we got some Smoked Meats and I like to always use smoked turkey reason V everybody doesn't use the pork but whatever you have throw it in there get it nice and soft shred that down and this is what you come up with oh and if you guys think I'm tripping I'll always keep this sweet cornbread with with me you see that right there and is it moist yes sir so let me go in here and get down like this for you guys on camera you know what I mean uh nice and soft and tender that's the way you want them [Music] folks I don't know about y'all but you got to have that cor bread with it now that there is fire folks hey truly just a southern meal that just take you home if you guys got any roots or been down there go see your family down in the South you know what I mean uh you probably having pinto beans and cornbread you know collard greens and you know or string beans and potatoes something like that this is that meal right here and when I tell you a meal that's what I mean this here in cornbread stand alone and hands down put everybody to sleep now they got a word for it it's called the itis let me know if you know what the itis is down in the comment section below now if you're new to my channel let me just say thank you for watching this video don't forget to like this video and tell everybody out here listen there's a channel out here to simplifying these recipes and taking a mystery out of cooking with that being said folks I'm going to settle down I'm done for the day and I'm out peace [Music] m [Music] [Music]