Creole Pinto Beans
Indulge in the rich, smoky flavors of my Creole Pinto Beans made on a Traeger grill. This slow-cooked, all-day process ensures each bean absorbs the perfect blend of Creole spices and smoky goodness. Patience is key, but the mouthwatering result is well worth the wait! Enjoy these beans as a hearty main dish or a flavorful side.
Ingredients
16 ounces dry pinto beans
6 cups water
2 1/2 tablespoons Creole seasoning, divided
1 medium onion, finely chopped
8 heads of garlic - yes, 8!
2 teaspoons chili powder
3 teaspoons cumin
a few grindings of black pepper
2 whole medium jalapenos
2 tablespoons liquid smoke - I prefer hickory
1 tablespoon soy sauce, tamari, or coconut aminos
Instructions
Empty the pinto beans into a 5 quart Dutch oven. Cover with tap water and then stir for several minutes to remove any dust and dirt. Drain the water.
Add 6 cups of water to the Dutch oven and mix in 1 1/2 tablespoons Creole seasoning. Cover and let the beans soak for 3-4 hours or overnight.
Saute the finely chopped onion in a small skillet, adding a lit bit of water if needed to prevent sticking.
For the Smoked Garlic: When ready to begin cooking, set Traeger temperature to 180 degrees Fahrenheit and preheat, lid closed fr 15 minutes.
Chop top off of the 8 garlic heads, exposing most of the cloves. Dust with Creole seasoning. Place garlic on the grill and smoke for 1 1/2 hours.
Transfer garlic heads to a sheet of aluminum foil, cover and seal ends and cook for an additional 60 minutes on the grill. Remove garlic and let cool.
Increase Traeger temperature to 350F and preheat, lid closed.
For the Beans: Remove any loose skin and broken pieces that may have floated to the top. Add all the spices, chili powder, cumim, black pepper, sauteed onions, and the whole jalapeno peppers. DO NOT add the liquid smoke and soy sauce, you’ll stir these in at the end.
Add the smoked garlic cloves, squeezing them out of their skin and smashing between your fingers or smash with a spoon as you add them to the beans.
Put the Dutch oven directly on the grill grate and bring to a boil. Cook for 90 minutes, stirring every 30 minutes. Remove the jalapenos after 1 1/2 hours.
Decrease Traeger temperature to 325F and continue to cook beans for another 1 1/2 to 2 hours. The beans should start to become tender at this time and thicken. Note, old beans take longer to cook and since we never know how old the bag of beans we’re purchasing is, be aware that this step may take longer and require more water. Add additional water 1/2 cup at a time if the water is absorbed before the beans are tender.
Once the beans are tender, stir in the liquid smoke and soy sauce, adjusting to your desired taste.
NOTE:
This is not a quick dish, be sure to plan ahead as these may take up a good share of your day to prefer, best to make on the weekend.
If you don’t like spicy dishes, reduce the amount of Creole seasoning by half and use one jalapeno or eliminate altogether.
Serve as a main or side dish.
