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The 10th Annual Hot Pepper Awards Winners Announced!

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Beans Thread


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#1 dragonsfire

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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.

 

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#2 Rymerpt

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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

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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.

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#4 dragonsfire

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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.

 

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


#5 dragonsfire

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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.

 

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#6 dragonsfire

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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.

 

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#7 MikeUSMC

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Posted 01 July 2017 - 07:54 PM

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

#8 dragonsfire

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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.

 

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#9 dragonsfire

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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

 

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#10 dragonsfire

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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.

 

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