Here is the recipe for beans from County Line restaurant. I'm
not sure how I got this -- I think maybe I copied it from a
card on the table at the Austin location which by the way has
awesome Texas BBQ, all-you-can-eat deals, and a great outdoor
deck on Lake Austin, which excuse me seems like a river and not
a lake, but whatever.
Here is what I copied, before my changes to make it vegetarian.
1 pound dry pinto beans
1/2 cup diced onions
1 tablespoon salt
1 teaspoon black pepper
1 tablespoon brown sugar
2 tablespoons chili powder
1/2 teaspoon garlic powder
1/4 teaspoon celery salt
1/2 cup chopped bacon
Cover beans and all ingredients with three inches of water.
Cook until tender. Add water as needed.
My changes are
I cook the beans in a pressure cooker because it's a lot
quicker. I add 1/2 cup of bell pepper. I don't put any of the
salty ingredients in until after the beans are cooked because
salt supposedly makes the beans take longer to soften. I
replace the bacon with 1/2 cup of bottled BBQ sauce, the more
Texas-y (less sugar-y), the better.
In a pressure cooker, sautee onions, bell pepper, black pepper,
and garlic powder over high heat for a minute or two, until the
onions are soft. Add dry beans, brown sugar, and water to
cover by 1 inch. Lock the lid in place and bring to high
pressure, reduce heat and let cook at high pressure for 21
minutes. Quick-release the pressure, add the salt, celery
salt, and chili powder and let simmer until the beans soften
and thicken, 10-30 minutes. Add water as needed. Add the BBQ
sauce and serve.