Jump to content

  •  


The 10th Annual Hot Pepper Awards Winners Announced!

Photo

Beans Thread


  • Please log in to reply
21 replies to this topic

#1 dragonsfire

dragonsfire

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 4,912 posts
  • Location:Medicine Hat

Posted 07 January 2017 - 05:20 PM

I didnt see a thread specific so i thought their might be an interest.

 

Baked Beans

 

Great White Canadian Beans 1L dry

Dried Tomato and Red Peppers 3 tbsp

Smoked Paprika 2 tbsp

Chipotle

Fancy Molasses 1/4cup

Seasoning mix

Turmeric 1/2tbsp

Salt

 

Pressure cooked beans 20min, Slow cooked combined ingredients in crock pot overnight.

 

After a week of aging the first thing to hit the taste buds was the smoke flavor was great.

Mixed in some Gouda pieces when I heated it up and put on Toasted German Rye bread.

 

P1100706_BakedBeans-1500_zpsdqsdqzkq.jpg

P1100687_BakedBeans-1000_zps3jg9oqpb.jpg



#1A Guest

Guest

  • Guest
  • Pip
  • 1 post

#2 Rymerpt

Rymerpt

    On Fire!

  • Members
  • PipPipPipPipPip
  • 10,795 posts
  • aka:Ryme
  • Location:California

Posted 07 January 2017 - 05:43 PM

Nom nom nom nom nom nom fssttttt nom nom nom
THANK YOU JESUS. PEPPER PEOPLE ROCK!!!!

#3 dragonsfire

dragonsfire

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 4,912 posts
  • Location:Medicine Hat

Posted 01 May 2017 - 06:36 PM

Beans tonight.

 

1/2L dry beans, soaked cooked

1/2tbsp Cumin

1/2tbsp Coriander

1/2tbsp Turmeric

1 tbsp Chipotle

2 Red Habaneros

1tbsp mixed seasoning

Porcine mushrooms

2tbs 50/50 dried tomato/Red Pepper powder

1/4 cup molasses.

salt

 

Toast with cheddar on it.

P1110364_Beans-1000_zpsh8mp3ho6.jpg



#4 dragonsfire

dragonsfire

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 4,912 posts
  • Location:Medicine Hat

Posted 19 May 2017 - 11:37 AM

Making some "New England Baked Beans" Style.

6L batch.

 

1L dried beans soaked then Pressure cooked (Great White Canadian Beans)

1lb Buffalo ground

1 bulb garlic

2 large Red Peppers

1 tbsp Smoked Paprika

1 tbsp Chipotle

1 tbsp Marjoram

1 ghost chilie

5 large Roma Tomato's

1/2 cup fancy molasses

Pink Salt

 

 

Layered the ingredients, Buffalo on the bottom, then spices, then tomato's , then Peppers and last beans and pour the molasses on top of that.

6L crock pot used, place on high for the first hour then on low for 6-8 hours.

 

P1110410_BakedBeans-1500_zpsnafjkzh8.jpg

P1110411_BakedBeans-1500_zpsugyulkrb.jpg

P1110413_BakedBeans-1500_zpsdvotfeo5.jpg


Edited by dragonsfire, 19 May 2017 - 11:38 AM.


#5 dragonsfire

dragonsfire

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 4,912 posts
  • Location:Medicine Hat

Posted 20 May 2017 - 04:12 PM

Crock pot died (25years) so had to continue in my rice cooker.

Nice heat and meld of flavors. Got 4L out of it and gonna age it a bit.

 

P1110418_BakedBeans-1000_zpsfjuddnjg.jpg

P1110419_BakedBeansBuffaloMeatSpice-1000



#6 dragonsfire

dragonsfire

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 4,912 posts
  • Location:Medicine Hat

Posted 01 July 2017 - 02:52 PM

Quick lunch, popped a jar of my Bison Baked beans, Cheddar on Rye toped with beans and fresh Dill.

 

OdKeSgc.jpg



#7 MikeUSMC

MikeUSMC

    Smokin' Hot

  • Extreme
  • 1,614 posts
  • aka:Iron Mike
  • Location:Central Connecticut (Zone 6A)

Posted 01 July 2017 - 07:54 PM

I could smash down that plate right now
Looks delicious! :cheers:
GIVE WAR A CHANCE

#8 dragonsfire

dragonsfire

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 4,912 posts
  • Location:Medicine Hat

Posted 04 July 2017 - 03:39 PM

Grabbed a jar of Bison Baked Beans I did a while ago and tried my new Vindaloo mix.

I upscaled it by 4X.

5 tbsp cumin seeds 20tbsp
3 tbsp coriander seeds 12tbsp
1 tbsp fenugreek seeds 4tbsp
1 cinnamon stick (about 4cm [1 1/2 in] long) broken into pieces 5"
1 1/2 tbsp whole black peppercorns 6tbsp
1 1/2 tbsp green cardamom pods, crushed 6tbsp
2 tbsp black mustard seeds 8tbsp
1 1/2 tbsp cloves 6tbsp
3 tbsp hot chilli powder (2gr Ghost dried pepper)
2 tsp ground turmeric 3tbsp
2 tsp ground ginger 3tbsp
4 tsp hot paprika (degi mirch) Smoked Paprika 4tbsp

Used dry Ghost peppers for the heat, blitzed in blender. Vacuum packed 400gr, the remaining 260gr for upcoming meals icon_e_smile.gif
Heat level is like a constant Thai Chile Heat, lasts a while in the mouth.

Mixed up powder in Baked Beans and layered on Toast and baked for 30min.

 

9j8Dc3z.jpg

tTOxrDd.jpg

WQGzSPK.jpg

wCygOor.jpg



#9 dragonsfire

dragonsfire

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 4,912 posts
  • Location:Medicine Hat

Posted 05 July 2017 - 05:19 PM

Lunch today.


Beans Prep

Great White Canadian Beans 1L dry

Dried Tomato and Red Peppers 3 tbsp

Smoked Paprika 2 tbsp

Chipotle

Fancy Molasses 1/4cup

Seasoning mix

Turmeric 1/2tbsp

Salt

Soak beans 4 hours. Pressure cooked beans 20min, Slow cooked combined ingredients in crock pot overnight.

-------------------------------------------
500ml bean mix
2 tbsp Vindaloo powder
1cup 50/50 tomato/red pepper mash
1/4cup Brown Basmati Rice
1 garlic clove
2 Toasted Rye bread with EV Olive oil drizzled over it (adds a nice richness)
Smoked cheddar grated
dill
salt to taste

In a pan with hot coconut oil add 2 tbsp Vindaloo powder (viewtopic.php?f=212&t=7964)
Once spices ready add 500ml bean mix
Add tomato/red pepper mash stir and mix completely.
add rice and water to get it to the consistency to cook the rice, I added another cup of water.
put on lid and put on low for an hour till rice is cooked, add water as needed.

Plate up on Toast with grated cheddar and dill.
Was real nice finger food icon_e_smile.gif

 

5s3Tz8H.jpg

HSWvKT4.jpg

oJNp72u.jpg



#10 dragonsfire

dragonsfire

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 4,912 posts
  • Location:Medicine Hat

Posted 06 July 2017 - 12:05 PM

Dosa for Supper.

Shredded potato on the griddle with curry powder, seasoning and some oil drizzled on top. Cook till crisp, then add cheese and in this case leftover Vindaloo Beans, fold over.

 

RRgQCUI.jpg

wKi5npU.jpg

1vhEVOH.jpg



#11 dragonsfire

dragonsfire

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 4,912 posts
  • Location:Medicine Hat

Posted 17 September 2017 - 11:29 AM

Great White North Beans in tomato sauce and poached eggs on rye bread. Chipotle the main spice.

 

tRGjdbQ.jpgfy2Pyj0.jpg



#12 Guatemalan Insanity Pepper

Guatemalan Insanity Pepper

    On Fire!

  • Extreme
  • 5,552 posts
  • aka:G.I.P.
  • Location:US(Zone4)
  • (x5)

Posted 17 September 2017 - 01:17 PM

Black Beans with 5 cheese blend, tortillas, eggs, and my Rocoto and smoked Serrano hotsauce  :hotsauce:

 

uxsC6iI.jpg


:onfire:


#13 ShowMeDaSauce

ShowMeDaSauce

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 1,464 posts
  • Location:St Louis Mo

Posted 21 September 2017 - 01:55 PM

Cannellini beans are soaking. Picking up the pork and maybe a couple small pieces of smoked shanks tomorrow.

 

Got green chiles and jalapenos.......Check

Got some spices..............................Check

Got onions and garlic.......................Check

 

Sounds like pork white bean chilli is in the works. Pork will be grilled or quick smoked first. Then cut into chunks for the "chili"



#14 dragonsfire

dragonsfire

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 4,912 posts
  • Location:Medicine Hat

Posted 21 September 2017 - 06:47 PM

Love Cannellini beans, cant get them here any more so went with Great White North.



#15 ShowMeDaSauce

ShowMeDaSauce

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 1,464 posts
  • Location:St Louis Mo

Posted 21 September 2017 - 07:29 PM

Goya distributes them to markets.

https://www.goya.com...rains/dry-beans



#16 dragonsfire

dragonsfire

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 4,912 posts
  • Location:Medicine Hat

Posted 21 September 2017 - 09:43 PM

Anything shipped from the US to Canada is pointless, shipping is insane.



#17 ShowMeDaSauce

ShowMeDaSauce

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 1,464 posts
  • Location:St Louis Mo

Posted 22 September 2017 - 04:27 PM

1 bag of Goya Cannelini beans or just use White Northern.

5 Country Style ribs (bone in) browned on the grill

.4 lbs smoked shank (diced) around a cup

3 Mucho Nacho (seeded and chopped)

3 NuMex 6-4 (seeded and finely chopped)

3 Lumbre (seeded and finely chopped)

1 semi large yellow onion....nearly 2 cups

2 Tbs minced garlic.

1 packet Goya sazon without the red stuff in it :D (optional)....its mostly MSG

1 qt of no salt added chicken stock

Water and bullion if needed to top off

Mexican oregano and white pepper to taste.

 

2 tsp cumin seeds and 2 heaping tsp coriander seeds (dry toasted and ground) or just add them to the sofrito

 

Allow the country ribs to rest until they are cool enough to dice into cubes

 

Soften the green chiles for a few minutes first with the cumin and coriander in olive oil

Add the onion and 2 of the chopped jalapenos. Cook until onion is translucent

Add the garlic and cook for another minute.

Add the pork and diced shanks. Cook just enough to get rid of any pink that may still be in the pork.

 

Add soaked beans, chicken stock, bones from the ribs.....And enough water or additional chicken stock to get the right consistency. Go on the light side and add more as needed.

Bring to a boil and then simmer for about an hour or until beans are done.

Thicken if needed or desired with whatever you prefer to use. Mashing some of the beans works well.

 

Gunna be awhile because the pork is cooling now :D I may toss in a mild hab if i feel froggy just for the aroma.


Edited by ShowMeDaSauce, 22 September 2017 - 05:24 PM.


#18 ShowMeDaSauce

ShowMeDaSauce

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 1,464 posts
  • Location:St Louis Mo

Posted 22 September 2017 - 07:54 PM

Oh yeah

7Bb62ql.jpg



#19 Tinnie

Tinnie

    Hot

  • Members
  • PipPipPip
  • 548 posts
  • Location:Sydney

Posted 26 September 2017 - 12:03 AM

Oh yeah indeed..... i would crush a bowl of that!!.... 



#20 ShowMeDaSauce

ShowMeDaSauce

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 1,464 posts
  • Location:St Louis Mo

Posted 26 September 2017 - 11:20 AM

A small spoonful of sour cream is excellent in this. Never tried it before but tons of pics show it as a garnish so i had to try it.






1 user(s) are reading this topic

0 members, 1 guests