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Ranch style BUTT BEANS

post #1 of 6
Thread Starter 
with the recent talk and recipe's for beans...I thought I'd put together a recipe that my wife has created. These have often bean eaten as a meal just themselves, but also a great add-on to any smoked meal.

Here is what we call BUTT BEANS:

Seasoning mix:

¼ Cup Salt
1/8 Cup Sugar
1/8 Cup Light Brown Sugar
1 ½ Teaspoon Garlic Powder
1 ½ Teaspoon Onion Powder
1 Teaspoon Spanish Paprika
1 Teaspoon Chili Powder
1 ½ Teaspoons Thyme
1 Teaspoon Ground Cumin
½ Teaspoon Nutmeg

Butt Bark:

Cook up a delicious pork shoulder using your favorite rub and style of smoking. When I am ready to pull, I have a bowl for the super charred fatty bits, the “good stuff” and the greasy parts. Greazy gets tossed, good gets served, and the hard chunky bark gets chopped up for bean mix. I am very liberal with the amount of meat left on the hardened bark and charred fat. Chop up the hardened chunks of bark and the firmer fat portions into bacon-bit sizes. Makes a fairly firm mush patty when done, then I stuff it in a zip-lock bag in cup portions and flatten. The flats stack nicely in the freezer for later use.


2 Pounds of dried Pinto beans – Soaked and rinsed
1 Onion – chopped
1- 4 oz. Can chopped green chilies (or fresh if you prefer)
¼ cup bean seasoning mix
1 cup chopped Butt Bark mix

Soak and rinse pinto beans (we do it overnight, but there is also a quick method) in a large pot per instructions on bag. Drain and rinse. We re-cover about ½ inch over the level of the beans with fresh water, add in the bean ingredients and cook on simmer for several hours. Continue to add small amounts of water to keep beans covered. It is done when the beans are tender…it takes as long as it takes!

Can be bagged and frozen for later use.
I prefer waiting until the next day to eat as the flavors blend together better. Enjoy!

Ingredients ready. We use the canned green chilies only because it is convenient. Don't drain the juice!

Chopped butt bark

Here is what it looks like after everything is added (about 5 minutes into the cooking:

It does thicken-up alot after it cooks a don't let the early look throw you off.

Try it like this the first time, then add your own tweaks to suit your tastes if necessary.

Thanks and let me know what you think of it!

post #2 of 6
I could go for a bowl of that right now!
post #3 of 6
Thread Starter 
Got a few hours to go on the cook...but the smell alone is already making my mouth water!!
post #4 of 6


I second that PDT_Armataz_01_37.gif
post #5 of 6
Yes those look like some mighty fine beans there. I like the sounds of the recipe and I might have to try it one day.
post #6 of 6
Thread Starter 
After about 4 hours, and less than a 1/2 cup water later - here is the final product:

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