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Texas baked beans on a black spoon.
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5 from 1 vote

Texas Baked Beans

Grab a bite of Texas with these hot and savory Texas baked beans. They're the perfect side dish with any BBQ, but they're especially ideal when you're cooking up a Texas-style meal.
Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Course: Side Dish
Cuisine: American, Barbecue
Keyword: Texas Pit Beans
Servings: 6
Author: Taylor Shulman


  • 1 smoked ham hock 1-2 lbs
  • 1 14-ounce bag dry pinto beans
  • 4 quarts water
  • 1 white onion
  • ¼ cup extra virgin olive oil
  • 1 dried ancho chile
  • 1 dried gujillo chile
  • 1 Tablespoon salt
  • 1 Tablespoon paprika
  • ½ Tablespoon cumin
  • ½ Tablespoon chipotle
  • 2 heads garlic tops cut off
  • 6 cups water


  • Soak. Place the dry pinto beans in the 4 quarts of water and soak the beans overnight.
  • Preheat grill. Heat the grill to 350 degrees F for two-zone cooking with several large chunks of post oak. If you do not have a system to create two zone cooking, you can do it yourself by simply adding charcoal to only one side of your grill. If you are using a gas grill, you would do this by having a section of grill where the burners are not ignited.
  • Preheat Dutch oven. Put a Dutch oven on the grill and allow it to come to temperature with the grill.
  • Make the beans. Pour the oil into the Dutch oven followed by the ham hock, onion and dried peppers. Once the onion is translucent, stir in the paprika, cumin, salt, pepper, chipotle, and salt. Next, place the heads of garlic down in followed by the beans and water.
  • Boil. Bring everything to a boil, then move it to indirect heat, and cover so there is only ¼ inch opening to allow steam to escape and smoke to get in. You want the beans to simmer from this point forward.
  • Finish cooking. Cook the beans for 2-3 hours. Check on the beans two hours into cooking. If they are soft, you can remove it from the heat. If there is not enough liquid and they are not soft enough yet, add in 2 more cups of water. If you want a thick sauce around the beans, smash some of the beans and the starch will help thicken the bean stock.
  • Shred, salt, and serve. Remove the peppers, ham hock, and head of garlic from the beans. "Squish” out the now softened cloves and mix it into the beans, then shred the tender meat off the hock, and incorporate that into the beans. Taste and add salt if needed. Serve and enjoy.


Calories: 777kcal | Carbohydrates: 64g | Protein: 11g | Fat: 58g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 40g | Sodium: 323mg | Potassium: 1267mg | Fiber: 18g | Sugar: 23g | Vitamin A: 12764IU | Vitamin C: 37mg | Calcium: 344mg | Iron: 7mg