| The LDSCN Weekly Recipe Archive Dry Beans |  |
Tex-Mex Pinto BeansMix all ingredients, bring to boil. Once boiling, turn to low and let cook all day or until tender. Excellent with fajitas and fresh flour tortillas!
2 pounds pinto beans -- dry, soak overnight 1/4 pound salt pork -- cut into small -- pieces 1/4 cup fresh cilantro -- chopped 3 jalapeno peppers -- up to 5, chopped 5 garlic cloves -- up to 10, chopped 2 medium onions -- finely chopped 1 tablespoon salt -- or to taste 3 tablespoons chili powder -- or to taste 1 tablespoon cumin 2 teaspoons oregano
From: trooney@che2.che.umn.edu (tammy)
Posted By: Chile Head Mailing List
Tim's "Afterburner" Baked BeansMix it all up in a large crock pot and add enough water to cover the beans and mix again. Cook on low for about 12 hours or until done, stirring occasionally. I'm at high altitude here so you may have to adjust your cooking time.
1 lb Navy beans soaked overnite 1/2 Lb bacon chopped and cooked crisp, drained 1 large onion chopped and cooked in the bacon grease till tender, then drained 1/3 bottle Jim Campbell's Finishing Sauce 1/3 bottle Jiim Campbell's Fiery Hot Habenero Sauce 1/2 bottle Bufalo Chipotle Sauce 3 tablespoons brown sugar 1 big glob of your favorite prepared mustard (maybe 3 tablespoons) A couple of shots of your favorite whiskey (I like Jack Daniels or Jim Beam Rye) A few squirts of Worcestershire Sauce I served these with ribs smoked in the Little Chief smoker and finished in the oven with Jim's Smokin' Chipotle Sauce. Wonderful!
From: Tim in Kalispel
Posted By: "The Adair's"
Post Date: Wed, 19 Jan 2000
Tangy Baked Beans
As posted here, the recipe is similar to a Boston baked-bean presentation, though less sweet and more tangy. Here we go:Heat oven to 300F. Lightly oil the inside of a 2-qt. pot. Sort and wash beans, drain. Shred pepper and onion in food processor, or mince fine. In a medium mixing bowl, pour hot water and dissolve beef bullion granules, then whisk in molasses. Whisk in catsup, mustard, salt, paprika, and Worcester sauce. Stir in pepper and onion, then beans. Pour into pot and bake covered for approximately 6 hours. Check once each hour, and stir. If needed, add more liquid such as a 6-oz. can of V-8 type tomato-based juice. Add hot pepper elements to this recipe, as desired.
2 cups dry white beans 1 red bell pepper 1 medium onion 2 cups hot water 2 tbsp (heaping) beef bullion granules 1/2 cup catsup 1/4 cup dark molasses 1 tbsp (heaping) "spicy brown" style prepared mustard 1 tbsp Worcester sauce 1 tsp (heaping) sweet paprika
From: Alex Silbajoris. Chile Head Mailing List
Posted By: Alex Silbajoris
Post Date: Sun, 8 Feb 1998
Mexican Cowboy BeansOne way I have learned to use chiles de arbol is as a finishing touch in wonderful Mexican Cowboy Beans, such as the vaqueros make/made, as found in that wonderful Mexican cookbook I have quoted so often online before, _Cocina de la Familia_ which is now a July selection in the Book of the Month Club's Cookbook Club.
Take about 3 cups of beans, clean them up. Put them in a large pot, without soaking, covering them with water that is "2 knuckles above the surface of the beans." Put half a white onion in the beans, and drizzle a bit of oil on the water (keeps them from foaming). Bring them to a boil, then cook them at at medium low for an hour to an hour and a half. At that point, add a sprig of epazote (mine grew to almost 6'...it is now at eye level with me and in flower), the other half of the white onion, chopped, and some salt. Cook about another 45 minutes until softish.
Take 6oz of chorizo, sautee it for about 15 minutes, and then add the chopped onion. Sautee until the onion is soft and the chorizo starting to crisp. Drain the onion and chorizo on thick paper towels. Chop two good-sized tomatoes and sautee them in the onion/chorizo dripping mixture for about 3 minutes. Put the onions, chorizo, and tomatoes into the bean pot and cook for about 20 minutes. Then add 5 whole chiles de arbol to finish it off. You need to keep the beans moist, and you can add some water at this point.
We serve them with mounds of tomatoes, cilantro, chopped onion, and lots of queso cotijo (grated) or grated queso anejo, and tortillas. These beans are a meal in themselves, and worth of an Aztec emperor :) Enjoy!
From: the Chile-Heads Recipe Collection
From: Cocina de la Familia
Posted By: Chile Head Mailing List?
Hopping JohnCrispy-fry the bacon in a skillet. Keep or drain the fat, your choice (Iusually keep and skimp on flavor elsewhere in my life). Mince the onion and chop the tomatoes--throwing the whole thing in aCuisinart for a minute does the trick--and add to the bacon. Add the peas,undrained.As you spike with peppers to taste, cook the rice. Let the bean mixturesimmer while the rice cooks, then add the rice to the mix.Stir, grab a beer, and good luck in the upcoming year.
4-5 strips of bacon 1 medium onion 1 10 oz. can of Rotel whole tomatoes and green chiles 1 16 oz. can of black-eyed peas 5 cups of rice (Minute Rice will do nicely)
Beans can be eaten raw, sprouted or cooked. Unknown by many, they can even be ground into a flour and in this form beans cook up in two or three minutes into a hearty soup. But this is not all, for the more adventurous among us, beans can be juiced into milk, curdled into tofu, fermented into soy sauce or made into transparent noodles called vermicelli. Truly, beans rival the versatility of wheat in what you can do with them. Let's look at some of the different processes in preparing beans for eating.
Soaking: This step isn't completely necessary, however, there are some real advantages. A shorter cooking time is probably the biggest advantage. Figure about an extra hour of cooking time for beans that are not pre-soaked. Beans should be soaked for at least 6 hours. During this time, the beans will absorb water until they have increased in volume and weight about 3 times. You should add 5 times as much water as dry beans. Soaking also leaches some of the gas producing properties out of the bean. But for this to work, you need to discard the soaking water and replenish it with fresh water before cooking. The longer you soak them the less gassy beans will be. You can also drain the water after 12 hours, then rinse and re-drain them every 12 hours for 2 to 3 days until the sprouts are as long as the bean. This not only dramatically increases the vitamins in the beans but also removes some of the gas producing qualities. After you have sprouted them as described above, cook them like regular soaked beans. You can also quick soak beans by boiling them for 10 minutes first, then setting them aside for two hours. As with a cold soak, you should discard the soaking water and replace with it fresh water before cooking them. Boiling the beans kills the seeds so don't expect them to sprout after you've heated them.
One lb. dry packaged beans = 2 cups dry = 6 cups cooked beans.
Cooking: After soaking, most people cover the beans with water then boil them. This can take anywhere from 30 minutes to 2 hours, depending on the bean. You should check them for softness every 15-30 minutes then pull them off the heat when they've reached their desired softness. But you can also throw them in a crock pot in the morning and let them go until the evening. And we've already mentioned that beans ground into a flour cook up almost instantly into a soup or paste, depending on how much water you use. If you've boiled your beans for several hours and they still haven't softened, it's probably because they are old. Old, air stored beans 5 or more years old get 'hardened' and may never soften up. There are two ways of getting around this. You can put them in a pressure cooker for 45-60 minutes and this should do the trick, or you can grind them. Incidentally, normal beans that aren't 'hard' cook in about 20 minutes is a pressure cooker. Hardened beans still contain much of their nutrition.
After your beans are cooked, add your flavorings, meat, vegetables or whatever you are adding to make the bean dish you are preparing. Don't add these ingredients while the beans are cooking as there are many ingredients that will increase the beans' cooking time before they become soft. This includes the acidic foods which include tomatoes, lemon juice, vinegar and similar ingredients. Adding a bit of cooking oil, butter or margarine to the cooking beans will help to keep the foaming down as they cook. Consider cooking a double batch and freezing the beans not used immediately. Beans soaked for 12 hours or more often have a more uniform shape than quick soaked beans. You may need to increase the cooking time if your water is overly hard or you live at high altitudes.
Cooked beans will store nicely in your refrigerator for a week and they freeze nicely for a minimum of 6 months.
Home Page: http://waltonfeed.com/
All recipes compiled by Desi Ellis.
Revised: 30 May 01