food Beans Thread

dragonsfire

dragonsfire

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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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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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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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
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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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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
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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"
 
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.
 
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