Have to remember to turn my crockpot on in the morning. Cooking navy beans & bacon.this time. Threw in some?

Question

Navy beans and bacon this time. Threw in some onions and green peppers for taste. A lttle salt and pepper and that's it.Oops I forgot...a can of Rotel tomatoes to spice it up a bit. Sounds good....huh? Anyone have a better recipe? I'll try anything once. After all...I'm the chilicooker. And it's the best you ever tasted. Sorry...that sounded arrogant & I'm not. But I do make a trophy winning chili. Gotta' few to prove it. I call it Mel's Hurricane Red. It's a Texas style of chili. If you care to adventure into tasting it...it's not that hot...but you better bring some water with you..just in case. Anyway I'm always open for suggestions on how to cook beans. Tell me everthing you know. Any secrets..or tips are always appreciated.

Answer 1

sounds good to me maybe some garlic powder or worstershire sauce dont forget to turn it on thou
remind youreself by setting reminder on youre cell.

Answer 2

Here is my favorite bean soup recipe, and a cornbread stick recipe to go with it.

Your beans sound mighty good. If you want to check out some other recipes and menus I've used in recent months, check out my blog at: http://dochudson.multiply.com/

Pinto Bean Soup


1/2 lb. bacon, cut up
2-3 med. onions
2 cloves garlic
1 (16 oz.) can tomato sauce
1 lb. pinto beans
2-3 tbsp. chili powder
1 tsp. salt or to taste

Soak beans overnight. Start in morning. Fry bacon, onion (chopped), garlic (minced) until bacon is crisp and onion and garlic is transparent. Add to beans and boil until soft, about 2 hours. Then add tomato sauce and seasonings. Simmer the rest of the day adding water when necessary. For dip grind through food mill. Serve with sour cream and chips

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I doubled the recipe, using 2 lb. of beans, 4 medium onion, etc and had enough leftovers to freeze for two more meals. I also found I had better results frying the bacon and onions separately. Perhaps my cast iron skillet needs re-seasoning, but when I fried the bacon and onion together, the onions stuck abominably. I’ve not tried the soup with chips on the side, but Texas Cornbread Sticks went quite well with the soup, and I generally don’t like raised cornbread!

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Texas Cornbread Sticks

Makes 16 sticks
Prep: 10 minutes, bake 18 minutes

1 Cup Yellow Cornmeal
½ cup All-Purpose Flour
1 tsp Salt
¼ tsp Baking Soda
1/7 tsp Ground Red Pepper ( I used Paprika)
1 ¼ Cups Buttermilk (I like the whole milk Hungarian Style
Buttermilk)
¼ Cup Butter; melted
1 Large egg
1 TBS Vegetable Oil

COMBINE: First 5 ingredients; make a well in the center. Stir together buttermilk, butter and egg. Add to flour mixture, stirring just until moistened.

HEAT: Cast-iron cornstick pans in a 450* F (233* C) oven 5 minutes or until hot. Remove pans from oven, and brush lightly with oil. Spoon batter evenly into pans.

BAKE at 450* F (233* C) for 18 minutes or until golden brown. Remove from pans immediately; cool slightly on wire racks.

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I oil the cornstick pans before heating. I find that having the oil hot makes for a better bottom crust and aids in getting a good release from the pan.

Answer 3

Soaking beans tonight as well.
I use a little molasse(1/4cup) and cocoa to deepen both baked beans and chili (couple tbsp). Never add green pepper to beans but sometimes to chili. Instead of bacon I use canadian back bacon (cornmeal bacon).

Oops, forgot oregano in the chili (2 tsp).

Answer 4

I gotta bring my own water!!!!!!!

Okay the best tip I have for cooking beans is to put in a teaspoon of baking soda, to neutralize the gas. That way, the beans don't give the gas to those who are eating them.



Cheers ; )