Looooove mah beans. Took a little eatin' trip to southeast Texas last year and learned me up on them Texas beans...Definitely not east coast sweet varieties like I'd been used to all my life.
So today I'm makin' my own version of the Texan recipe, I'd love to try lots of other bean recipes from you guys. Scovie's Spaghettios notwithstanding...
I grow all my own dry beans. Here I'm presoaking pintos and reds for a BEEG batch tomorrow. Also on the list of 'gredients (for two lbs dry beans)
Side pork (about a lb. and a half) I have used ham before, it tastes good too. Bacon? Can't ever keep from just frying that up and eating it. At least the side pork has a chance to make it to the pot...
Course ground beof (around a lb.)--This time I'm using ground venison, cuz' I have lots of that.
A couple good sized onions, chopped large (I use yellow, but any will do)
Garlic ( I REALLY like garlic, maybe you season to taste)
Cumin (again, to taste--you guys know what you like)
Chicken broth, I start with a quart, have never had to add more
Bay leaves
Salt, a teaspoon or two (I use a homemade Cajun variety, another recipe in itself)
Chiles...I mean FRESH chiles. What I have at the moment are jalapeno, but come next fall? I'll be reporting the effects of all manner of pod!
OK, that's what I remember off the top of my head, though I'll likely be adding some heat via dry hot powders.
So they soak...
Back again tomorrow....
*edit* Shit, I apologize...I just now threw my vac bags away that the beans were in. That's FOUR pounds dry, not two...
So today I'm makin' my own version of the Texan recipe, I'd love to try lots of other bean recipes from you guys. Scovie's Spaghettios notwithstanding...
I grow all my own dry beans. Here I'm presoaking pintos and reds for a BEEG batch tomorrow. Also on the list of 'gredients (for two lbs dry beans)
Side pork (about a lb. and a half) I have used ham before, it tastes good too. Bacon? Can't ever keep from just frying that up and eating it. At least the side pork has a chance to make it to the pot...
Course ground beof (around a lb.)--This time I'm using ground venison, cuz' I have lots of that.
A couple good sized onions, chopped large (I use yellow, but any will do)
Garlic ( I REALLY like garlic, maybe you season to taste)
Cumin (again, to taste--you guys know what you like)
Chicken broth, I start with a quart, have never had to add more
Bay leaves
Salt, a teaspoon or two (I use a homemade Cajun variety, another recipe in itself)
Chiles...I mean FRESH chiles. What I have at the moment are jalapeno, but come next fall? I'll be reporting the effects of all manner of pod!
OK, that's what I remember off the top of my head, though I'll likely be adding some heat via dry hot powders.
So they soak...
Back again tomorrow....
*edit* Shit, I apologize...I just now threw my vac bags away that the beans were in. That's FOUR pounds dry, not two...