Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Non-Cattle Specific Topics
Recipes & Cooking
Texas beans
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="1982vett" data-source="post: 1504834" data-attributes="member: 7795"><p>Hmmm....lots of charro bean recipes out their.....I've had to revise how I cook pintos because my wife likes "plain" cooked beans so I've had to stop putting in a can of rotel....even if I spin it up in a blender she still complains if I used to much but I think it adds a lot of flavor you are missing. Mine goes something like this.....</p><p></p><p>About a quart of dry pinto beans</p><p>A pint of beef or chicken stock plus enough water to cover beans about 3 inches</p><p>About a tablespoon of onion powder </p><p>About a teaspoon of garlic powder</p><p>Half teaspoon of fine ground black pepper</p><p>Tablespoon or two of salt...start with one and adjust after the are cooked. Salty ness will depend on how much liquid you have cooked away </p><p>3 or 4 slices of bacon. </p><p></p><p>Start rendering the bacon but don't cook it. </p><p>Add everything else and bring to a boil. Reduce heat, cover wit lid and slow simmer for 2 or 3 hours. Keep an eye on your liquid level and check tenderness of beans. As they near the end of cooking, if I have a lot of liquid left I remove the lid to let the steam escape. You will have to turn up the heat to compensate for the heat loss. </p><p></p><p>If you don't mind chunky bits of onion and garlic in the beans you can mince and dice it up instead of using powder. Try it with the rotel also. Gotten to where I would rather have it blended rather than just dumpped in also. In my opinion they are better the day after cooking so I cook a day in advance and reheat the day the are needed. One less thing to have to worry with the day of.</p><p></p><p>Give me a few days and I'll post up the recipe this is derived from.</p></blockquote><p></p>
[QUOTE="1982vett, post: 1504834, member: 7795"] Hmmm....lots of charro bean recipes out their.....I’ve had to revise how I cook pintos because my wife likes “plain” cooked beans so I’ve had to stop putting in a can of rotel....even if I spin it up in a blender she still complains if I used to much but I think it adds a lot of flavor you are missing. Mine goes something like this..... About a quart of dry pinto beans A pint of beef or chicken stock plus enough water to cover beans about 3 inches About a tablespoon of onion powder About a teaspoon of garlic powder Half teaspoon of fine ground black pepper Tablespoon or two of salt...start with one and adjust after the are cooked. Salty ness will depend on how much liquid you have cooked away 3 or 4 slices of bacon. Start rendering the bacon but don’t cook it. Add everything else and bring to a boil. Reduce heat, cover wit lid and slow simmer for 2 or 3 hours. Keep an eye on your liquid level and check tenderness of beans. As they near the end of cooking, if I have a lot of liquid left I remove the lid to let the steam escape. You will have to turn up the heat to compensate for the heat loss. If you don’t mind chunky bits of onion and garlic in the beans you can mince and dice it up instead of using powder. Try it with the rotel also. Gotten to where I would rather have it blended rather than just dumpped in also. In my opinion they are better the day after cooking so I cook a day in advance and reheat the day the are needed. One less thing to have to worry with the day of. Give me a few days and I’ll post up the recipe this is derived from. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Non-Cattle Specific Topics
Recipes & Cooking
Texas beans
Top