Posted: 9/25/2011 9:47:04 AM EDT
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Now that it's cooling off (it's only going to be 96 today so we're freezing) I needed to start remembering my pinto/ranch beans. Pinto beans covered with at least two inches of water and left overnight. The next morning keep at a steady but high temp for five-six hours after adding: Cumin salt pepper cayenne pepper red pepper jalapeno minced garlic powdered garlic red onion onion powder more cayenne cilantro salt pork quartered Roma tomatos Top with fresh cilantro to serve with your preferred 1911 and auto-knife. 
And for God's sake please don't put these in your chili. I might mash some up for the fajita's tonight...
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you forgot the comino! Ahhh dammit. Didn't forget it, just forgot to list it. Comino is Spanish for cumin or cummin, I call it the "burrito spice" originally from the Eastern Mediterranean to India it is often associated with Mexican cuisine in the USA. |
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you forgot the comino! Ahhh dammit. Didn't forget it, just forgot to list it. Comino is Spanish for cumin or cummin, I call it the "burrito spice" originally from the Eastern Mediterranean to India it is often associated with Mexican cuisine in the USA. I know. That's why I relisted it at the top. I had forgotten to put it on there. |
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Quoted: Quoted: Where's the bacon?  Jalapenos are a nice touch also... [ETA] When we went camping, TexRdnec had so much bacon that it was more like "bacon and beans" rather than "charro beans with bacon".  I used salt pork. The fat renders much better than bacon. But it doesn't leave delicious bacon in the pot.  |
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Where's the bacon?
Jalapenos are a nice touch also... [ETA] When we went camping, TexRdnec had so much bacon that it was more like "bacon and beans" rather than "charro beans with bacon".
I used salt pork. The fat renders much better than bacon. But it doesn't leave delicious bacon in the pot.
Sure it does. |
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Funny you posted this - I cooked up a pot of red beans, rice, and smoked sausage tonight. I whipped about half of the beans for "refried" beans with my fajitas tonight. I doubt we'll finish these anytime soon. Do you think they'll keep in the freezer for awhile? |
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Funny you posted this - I cooked up a pot of red beans, rice, and smoked sausage tonight. I whipped about half of the beans for "refried" beans with my fajitas tonight. I doubt we'll finish these anytime soon. Do you think they'll keep in the freezer for awhile? sure they will i've got tubs of frozen beans stashed everywhere that i pull out for side dishes or to refry for breakfast |
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Funny you posted this - I cooked up a pot of red beans, rice, and smoked sausage tonight. I whipped about half of the beans for "refried" beans with my fajitas tonight. I doubt we'll finish these anytime soon. Do you think they'll keep in the freezer for awhile? sure they will i've got tubs of frozen beans stashed everywhere that i pull out for side dishes or to refry for breakfast Sweet. Appreciate the response. |
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Do the beans need to have their shape to be considered authentic? I am working on salt pork and pinto bean, as I type this and wanted a more cooked down consistancy. TIA I'm no bean expert but I think the longer you cook past 'done' the higher the risk of having a pot full of mush. You might consider cooking the big pot to 'done' and then split it up to experiment with continued cooking times. |
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Quoted: Do the beans need to retain their shape to be considered authentic? I am working on salt pork and pinto bean, as I type this and wanted a more cooked down consistancy. TIA Taste them for done-ness. Personally, I think they should still have some bite to them and not be overly mushy. If you want to thicken the broth, take out some of the beans and mush them to a paste with a potato masher, then add it back to the beans. |
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Funny you posted this - I cooked up a pot of red beans, rice, and smoked sausage tonight. I whipped about half of the beans for "refried" beans with my fajitas tonight. I doubt we'll finish these anytime soon. Do you think they'll keep in the freezer for awhile? sure they will i've got tubs of frozen beans stashed everywhere that i pull out for side dishes or to refry for breakfast IMHO beans are best when they have been cooked and frozen and reheated AND frozen pinto beans cooked in pig fat make the best refried beans IMHO... |