I do not like baked beans...
- Thread starter crankybuzzard
- Start date
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Hey Dave...I know what you mean about the beans out the can. I grew up eating Van Camps pork & beans straight from the can and fighting with my sister over who got that nice piece o pork floating on top. I'll eat red, white, lima, butter, even green beans slow simmered with ham or pickled pork.
Mike
gr0uch0
Master of the Pit
OK, I have to admit I've never met a bean I didn't like (we just had Limas with pork chops a couple nights ago). I even like them in chili! :biggrin:
Not a plain lima bean fan at all. Tastes like wet, soft chalk to me. But when I eat them I make a concoction of lima beans, sweet onions, chopped bacon, salt and sugar.
okiegentleman
Newbie
I wonder if your dislike for baked beans has anything to do with the mole-asses in with the recipe. I understand they dissolve to where they cannot be seen only tasted.
As far as lima beans, we had a guy in basic training that loved the lima beans and ham ration, he would trade you a can of spaghetti ration for them, he always had plenty to eat when we were in the field. I always wondered what became of him, he probably became a general.
As far as pintos are concerned. A quart of hot pinto beans with plenty of juice, a heap of diced onion, some green chow chow and a half a dozen cornbread muffins and I am in heaven. Sorry folks just an old Oklahoma boy raised on bean and cornbread.
And I make the best frijoles around. While in the army stationed in West Berlin, a group of us used to get together and cook Mexican food in the kitchen at the service club. We always invited the girls that worked in the club to eat with us. We did not even have to clean up after our selves as the clean up crew took care of it.
I was taught by a young man, that was born about 100 yards this side of the Rio Grande, how to cook frijoles. Two quarts of well cooked pintos, partly drained, save the juice. Two pounds of thin sliced bacon fried in a big heavy cast iron skillet until extra crisp, remove fried bacon and save. Put the beans in the bacon grease and stir stir stir, you do not want to let them burn. A wooden spoon with a flat end on it helps a lot. If the beans are too thick add bean juice till the right consistency is reached, take the now cold fried bacon and break up into small bits and throw into the mixture, carefully simmer for about 30 minutes while stirring, add juice to keep consistency . Salt to taste. If you are on a low cholesterol diet you can only eat a large spoonful.
As far as lima beans, we had a guy in basic training that loved the lima beans and ham ration, he would trade you a can of spaghetti ration for them, he always had plenty to eat when we were in the field. I always wondered what became of him, he probably became a general.
As far as pintos are concerned. A quart of hot pinto beans with plenty of juice, a heap of diced onion, some green chow chow and a half a dozen cornbread muffins and I am in heaven. Sorry folks just an old Oklahoma boy raised on bean and cornbread.
And I make the best frijoles around. While in the army stationed in West Berlin, a group of us used to get together and cook Mexican food in the kitchen at the service club. We always invited the girls that worked in the club to eat with us. We did not even have to clean up after our selves as the clean up crew took care of it.
I was taught by a young man, that was born about 100 yards this side of the Rio Grande, how to cook frijoles. Two quarts of well cooked pintos, partly drained, save the juice. Two pounds of thin sliced bacon fried in a big heavy cast iron skillet until extra crisp, remove fried bacon and save. Put the beans in the bacon grease and stir stir stir, you do not want to let them burn. A wooden spoon with a flat end on it helps a lot. If the beans are too thick add bean juice till the right consistency is reached, take the now cold fried bacon and break up into small bits and throw into the mixture, carefully simmer for about 30 minutes while stirring, add juice to keep consistency . Salt to taste. If you are on a low cholesterol diet you can only eat a large spoonful.
Beans, beans, the musical fruit
The more you eat, the more you toot
The more you toot, the better you feel
So we have beans at every meal!
I'm not a big sweet fan so I prefer bean recipes that are savory or have heat to them. That said I will eat Dutch's beans and have been known to eat baked beans with tater chips as a dip.
I'd pick red beans and rice any day over baked.
We eat beans in general in lots of meals. For the ex vegetarian wife they were a main source of protein for many years...
The more you eat, the more you toot
The more you toot, the better you feel
So we have beans at every meal!
I'm not a big sweet fan so I prefer bean recipes that are savory or have heat to them. That said I will eat Dutch's beans and have been known to eat baked beans with tater chips as a dip.
I'd pick red beans and rice any day over baked.
We eat beans in general in lots of meals. For the ex vegetarian wife they were a main source of protein for many years...
It's obvious ain't a one of you guys from New England, beans baked with molasses have been a staple here since the sugar trade began 300 years ago.
Baked beans for Saturday night supper is a long standing tradition up here, I have some on right now, we'll be having them with biscuits for supper tonight.
Baked beans for Saturday night supper is a long standing tradition up here, I have some on right now, we'll be having them with biscuits for supper tonight.
LOL! I had leftover Dutch's with Ruffles every day last week at work with whatever sandwich I had that day!
Thumbs Up
1.5 pounds dry pintos soaked overnight
1 big white onion chopped
1 bell pepper chopped
5 cloves garlic
1 jalapeño deseeded and chopped
2 Tablspoons homemade chili powder
Water to cover
Dump it all in a pot and simmer until done. Salt AFTER they are done.
Add a couple cups of brown sugar and some molasses and this recipe would be over the top!!!!
:biggrin:
LOL!Add a couple cups of brown sugar and some molasses and this recipe would be over the top!!!!
:laugh1:
I was waiting for that one!
Easy to make and goes good with most anything you make. Even better when served with a big piece of corn bread in the bottom of the bowl!
rogerwilco
Meat Mopper
Those and sound great Cranky! Thanks for sharing the qview and the recipe. Thumbs Up. I don't know for sure what mom's ranch style beans recipe was, but they looked a lot like that!
Point!
Red
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