While these beans are a meal on their own with some cornbread, they are designed to be a sidekick. Serve them:

In a large Dutch oven or heavy-bottomed pot over medium heat, add the diced salt pork or bacon. Cook until crispy and the fat has rendered out, about 5–7 minutes. Do not drain the fat. Add the 2 tablespoons of lard and let it melt.

Before we get to the stove, let’s analyze the target. Bill Miller’s beans are distinct from "charro" beans or "refried" beans. They sit in a glossy, reddish-brown broth. The beans themselves are whole but incredibly tender, with a slight "sauce" clinging to each spoonful.

The flavor profile relies on three pillars:

| Feature | Standard Pinto Beans | Bill Miller Style | |--------|---------------------|-------------------| | Sweetness | None or minimal | Noticeable (ketchup) | | Thickness | Brothy or fully mashed | Slightly thickened | | Meat | Often none or ham | Bacon + ham hock | | Tang | None | Mild from ketchup |

Reduce the heat to low. Cover the pot with a tight-fitting lid, but leave it cracked about half an inch to allow steam to escape (this prevents the broth from becoming cloudy).

Simmer for 2.5 to 3 hours. Check the beans every 45 minutes. If the liquid level drops below the beans, add a half cup of hot water.

Bill Miller BBQ has operated since 1950 in San Antonio, Texas. Their pinto beans are a signature side item — not purely vegetarian, not "refried," but whole pintos in a savory, smoky, slightly sweet broth with a hint of tanginess.