Cap's El Dorado Beans

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Executive Chef
Jun 3, 2004
Cap's El Dorado Beans


1 lb dry pinto beans-soak over night in water
1 --1/4 pound high grade bacon-chopped
1 --1/2 lb hamburger meat
1 --big onion-chopped
2 cloves garlic -minced
1 Lawry's brand chili mix packet
1 tbl high grade chili powder
Cambells tomato juice


Boil the beans in water till they are almost soft-don't add nothing but water.
In a 12 inch DO--fry up that hamburger meat-remove meat and drain grease.
Fry up that bacon till crisp-remove meat-save the drippings.
Fry up that onion and garlic in the bacon drippings till the onion is clear.
Throw the bacon and beef back in the DO-add the drained beans to the DO. Add tomato juice till you got about a 1/4 inch of juice over the beans--add chili packet and chili powder--mix gently and well. Cover DO and place back on grill or tripod over coals, simmer about 45 min- stir now and then.
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