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Old 11-11-2019, 03:36 PM   #1
White Falcon
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Default Pinto Beans

What brand of PB makes the brown ( water ) sauce? One makes a brown and one makes the red color. Looking for the kind that makes the finished beans the brownish color, like Juices!
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Old 11-11-2019, 03:41 PM   #2
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If not making homemade, I go with Busch's pinto beans and spice them up a bit. Not exactly sure about them "making sauce" but the juice is certainly not red.

Brown some bacon and cook down some garlic/onion. Then add the beans to warm with a bit of jap, tomato, and cilantro.
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Old 11-11-2019, 03:45 PM   #3
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A big glob of peanut butter. No kidding. Try it.
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Old 11-11-2019, 03:51 PM   #4
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I think i've misinterpreted the purpose of this thread. I don't know what y'all are talking about.

I assumed "PB" meant pinto beans. Are you asking what brand PEANUT BUTTER to add to your pinto beans?! Are y'all making, like, "baked beans?" My grandmother would roll over in her grave...
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Old 11-11-2019, 03:53 PM   #5
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In for clarification.
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Old 11-11-2019, 03:55 PM   #6
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Quote:
Originally Posted by Walker View Post
A big glob of peanut butter. No kidding. Try it.
You can't say things like that, given your pic.
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Old 11-11-2019, 03:55 PM   #7
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brown pinto beans no ketchup
red pinto beans add ketchup or tomato
kidney beans red sauce
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Old 11-11-2019, 03:59 PM   #8
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Quote:
Originally Posted by Dirtymike View Post
brown pinto beans no ketchup
red pinto beans add ketchup or tomato
kidney beans red sauce
I'm more confused than i was before... So y'all are adding things to your pinto beans (AKA "charro/borracho beans") to achieve a desired color? Why? Not being a smart***... Genuinely curious.

I guess my confusion comes from never having heard of "red pinto beans." Unless y'all are talking baked beans.

I have a feeling i'm about to feel very silly...

Last edited by BlackHogDown; 11-11-2019 at 04:01 PM.
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Old 11-11-2019, 04:01 PM   #9
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Bacon, Beans, onion, Jalapeno, Garlic, salt, pepper...Time.
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Old 11-11-2019, 04:06 PM   #10
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^ this guy gets it.
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Old 11-11-2019, 04:08 PM   #11
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If you put to much jalapeno you get brown sauce after you eat them.
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Old 11-11-2019, 04:10 PM   #12
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Quote:
Originally Posted by BBBGP View Post
Bacon, Beans, onion, Jalapeno, Garlic, salt, pepper...Time.
Yes
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Old 11-11-2019, 04:35 PM   #13
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Kidney beans are red, but not pinto beans
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Old 11-12-2019, 06:03 AM   #14
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Originally Posted by BBBGP View Post
Bacon, Beans, onion, Jalapeno, Garlic, salt, pepper...Time.
And a couple Bay Leaves.
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Old 11-12-2019, 02:10 PM   #15
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And a couple Bay Leaves.
no sir, this is texas. A feller could get hurt doing something like that.
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Old 11-12-2019, 02:21 PM   #16
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Soak beans cook in same water you soaked them in
Salt and pepper
Bacon
1/2 cup picante sauce
2 tablespoons of sugar
When done grade a potatoe to thicken juice. That's it.
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Old 11-12-2019, 02:35 PM   #17
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Quote:
Originally Posted by BBBGP View Post
Bacon, Beans, onion, Jalapeno, Garlic, salt, pepper...Time.
Bingo in crockpot. I some times add some beer too.
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Old 11-12-2019, 02:57 PM   #18
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Old Mexican lady told me the secret to good beans is get your water boiling before adding the beans.
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Old 11-12-2019, 04:00 PM   #19
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Some brands of Pinto Beans make a sauce that comes out brown after cooking, like "Jucy's Hamburger" beans. Some brands of Pinto Beans after cooking, sauce comes out reddish than brown.
I know what kidney beans are, not them. I guess to most, they just haven't noticed. There is a real taste difference. Sorry for the confusion.
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Old 11-12-2019, 04:10 PM   #20
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Found them:

Pinto Beans

Dry pinto (Spanish for “painted”) beans have a mottled brown and pink surface that, when cooked, develops a uniform auburn hue. As the bean with the highest fiber content, their texture is firm, and they are delicious when paired with brown rice. Pintos are commonly seasoned with chili powder, jalapenos, cumin, onion, and garlic, but their natural flavor is rich enough to be served with a mere sprinkling of salt. Like all of our beans, Camellia’s Pinto Beans are non-GMO, gluten-free, and meet the “Hayward Standard” – the name our growers gave our bean quality standard – which exceeds the top USDA requirements. Try some today – we think you’ll taste the difference.
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Old 11-12-2019, 04:17 PM   #21
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Quote:
no sir, this is texas. A feller could get hurt doing something like that.
No kidding, but this reply made me think of the guy that called Jimmy Dean to ***** about their 12oz roll of sausage and sage flavoring
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Old 11-12-2019, 04:22 PM   #22
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cook slow, and when you need to add water, make sure its hot water.
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Old 11-12-2019, 08:02 PM   #23
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Quote:
Originally Posted by BBBGP View Post
Bacon, Beans, onion, Jalapeno, Garlic, salt, pepper...Time.
Oh Heck Yes
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Old 11-12-2019, 08:14 PM   #24
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I have good luck with Casserole brand.
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Old 11-12-2019, 08:44 PM   #25
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Originally Posted by trailrider View Post
I have good luck with Casserole brand.


Only kind I buy


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Old 11-12-2019, 08:55 PM   #26
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Quote:
Originally Posted by White Falcon View Post
Some brands of Pinto Beans make a sauce that comes out brown after cooking, like "Jucy's Hamburger" beans. Some brands of Pinto Beans after cooking, sauce comes out reddish than brown.
I know what kidney beans are, not them. I guess to most, they just haven't noticed. There is a real taste difference. Sorry for the confusion.

Regular pinto beans (startin w/ dried) with a chunk of sliced salt pork ( available in any grocery store) makes a brown "broth" with it in a crockpot or stove top pot. I like it over regular bacon. I add a little flour at the end and its turns into a light gravy. I have a great country soul food pinto bean recipe... PM me if interested.


start

Name:  Start.jpg
Views: 1062
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finish....have not added the TBS of flour here yet.
Name:  Finish.jpg
Views: 1066
Size:  78.0 KB

Last edited by Smart; 11-12-2019 at 09:01 PM.
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Old 11-12-2019, 08:57 PM   #27
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What about in chilie
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Old 11-13-2019, 07:56 AM   #28
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If any of you have been to Herrera's restaurant in Dallas, that is what I am going for.
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Old 11-13-2019, 09:30 AM   #29
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Quote:
Originally Posted by Smart View Post
Regular pinto beans (startin w/ dried) with a chunk of sliced salt pork ( available in any grocery store) makes a brown "broth" with it in a crockpot or stove top pot. I like it over regular bacon. I add a little flour at the end and its turns into a light gravy. I have a great country soul food pinto bean recipe... PM me if interested.


start

Attachment 980093


finish....have not added the TBS of flour here yet.
Attachment 980094



Forgot to add......send me your email address in the PM. All current PMs returned with that request and I'll get it to you..
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Old 11-13-2019, 08:30 PM   #30
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Buy Casserole beans! Texas Company
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Old 11-14-2019, 10:56 AM   #31
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Casserole and HEB pintos are sourced in the same place(s).

Camellia's pintos are slightly better quality. Their red beans are far superior to most others.
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Old 11-16-2019, 06:56 PM   #32
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I add beano seasoning and try to use Anasazi beans.
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Old 11-16-2019, 07:19 PM   #33
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Two TBSP flour mixed with one cup hot water toward the end.
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Old 12-28-2019, 06:16 PM   #34
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Quote:
Originally Posted by BBBGP View Post
Bacon, Beans, onion, Jalapeno, Garlic, salt, pepper...Time.
its all you need
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Old 01-14-2020, 10:21 PM   #35
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I use deer sausage, garlic powder, couple table spoons of course ground pepper, salt, whole jalapeño, 8oz of Julios salsa. Put over rice when done.
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Old 01-15-2020, 08:07 AM   #36
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I always buy the HEB pintos and the finished product is brown beans in brown bean juice.
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Old 01-16-2020, 09:33 PM   #37
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I have used this seasoning and liked it. it will have the brown versus the reddish beans. https://www.heb.com/product-detail/h...e-blend/646988

I didn't add the beer though.
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Old 01-18-2020, 11:43 PM   #38
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Here’s what you are looking for!!!!

Bisch


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Old 01-19-2020, 01:37 AM   #39
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Just a bit of cumin, chili powder, garlic powder, sat and pepper and cook all day with some ham hocks
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Old 01-19-2020, 04:05 AM   #40
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Quote:
Originally Posted by White Falcon View Post
If any of you have been to Herrera's restaurant in Dallas, that is what I am going for.
Are you trying to achieve the red or brown coloring?? Pinto bean juice can be very flavorful no matter what color it comes out. The key IMHO is the amount of water to bean ratio. I normally eye ball it

If you cook the beans with two strips of bacon or pieces of salt pork the bean juice will have an almost clear appearance but have a slight reddish hue. If you over cook beans they tend to start turning the juice brown. If the beans are older and don't ask me how to tell the juice will be brown. (Hint) you can almost see it as newer/fresher beans appear to have a brighter appearance when uncooked. And abseloutly never add cold water as you cook them, as the bean juice will turn dark nasty looking brown. You can add boiling water to the pot with no browning effects.

Ketchup can be used to accomplish a wonderful taste in boracho/ranchero beans. It will give a slight tangy taste with a small bit of sweetness which paired with spicy jalapeños will knock your socks off. The bean juice if adding ketchup will have a reddish/orangey hue once all of the boracho/ranchero ingredients are added. I can provide a reciepe if you wish to try them. Additionally, you can use Goya brand canned beans and acheive authentic tasting pinto bean recipes and save a lot of time

Last edited by Pedernal; 01-19-2020 at 04:14 AM.
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Old 01-19-2020, 10:12 AM   #41
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Quote:
Originally Posted by Pedernal View Post
Are you trying to achieve the red or brown coloring?? Pinto bean juice can be very flavorful no matter what color it comes out. The key IMHO is the amount of water to bean ratio. I normally eye ball it

If you cook the beans with two strips of bacon or pieces of salt pork the bean juice will have an almost clear appearance but have a slight reddish hue. If you over cook beans they tend to start turning the juice brown. If the beans are older and don't ask me how to tell the juice will be brown. (Hint) you can almost see it as newer/fresher beans appear to have a brighter appearance when uncooked. And abseloutly never add cold water as you cook them, as the bean juice will turn dark nasty looking brown. You can add boiling water to the pot with no browning effects.

Ketchup can be used to accomplish a wonderful taste in boracho/ranchero beans. It will give a slight tangy taste with a small bit of sweetness which paired with spicy jalapeños will knock your socks off. The bean juice if adding ketchup will have a reddish/orangey hue once all of the boracho/ranchero ingredients are added. I can provide a reciepe if you wish to try them. Additionally, you can use Goya brand canned beans and acheive authentic tasting pinto bean recipes and save a lot of time


I love the browner look with flour added to thicken the liquid and I cook 2-3lbs dried with a full standard sliced slab of salt pork. I absolutely am not a fan of the clearer water liquid with beans no matter how it tastes. . Makes it too much like store bought canned beans or HS cafeteria beans. I want them to be bold, hearty and flavorful..in more of a gravy like base with my BBQ, cornbread or whatever. 2strips of bacon wouldn’t cut it either.

Last edited by Smart; 01-19-2020 at 10:47 AM.
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Old 01-19-2020, 10:43 AM   #42
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Quote:
Originally Posted by Pedernal View Post
Are you trying to achieve the red or brown coloring?? Pinto bean juice can be very flavorful no matter what color it comes out. The key IMHO is the amount of water to bean ratio. I normally eye ball it

If you cook the beans with two strips of bacon or pieces of salt pork the bean juice will have an almost clear appearance but have a slight reddish hue. If you over cook beans they tend to start turning the juice brown. If the beans are older and don't ask me how to tell the juice will be brown. (Hint) you can almost see it as newer/fresher beans appear to have a brighter appearance when uncooked. And abseloutly never add cold water as you cook them, as the bean juice will turn dark nasty looking brown. You can add boiling water to the pot with no browning effects.

Ketchup can be used to accomplish a wonderful taste in boracho/ranchero beans. It will give a slight tangy taste with a small bit of sweetness which paired with spicy jalapeños will knock your socks off. The bean juice if adding ketchup will have a reddish/orangey hue once all of the boracho/ranchero ingredients are added. I can provide a reciepe if you wish to try them. Additionally, you can use Goya brand canned beans and acheive authentic tasting pinto bean recipes and save a lot of time
I have a pretty good recipe on em that we enjoy, but never used a specific amount of water on them. Thinking a set standard of water to start would help consistency of them. How much water are you using?
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Old 01-19-2020, 10:50 AM   #43
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Quote:
Originally Posted by Smart View Post
I love the browner look with flour added to thicken the liquid and I cook 2-3lbs dried with a full standard sliced slab of salt pork. I absolutely am not a fan of the clearer water liquid with beans no matter how it tastes. . Makes it too much like store bought canned beans or HS cafeteria beans. I want them to be bold and flavorful.. with my BBQ, cornbread or whatever. 2strips of bacon wouldn’t cut it either.
the two slices of bacon are just to cook the beans. We use an entirely additional process/recipe to make the already cooked beans into ranchero/boracho beans. Believe me you would not have bland beans when eating the beans I make. Once I get a canner I will be more than happy to send you a can.

Last edited by Pedernal; 01-19-2020 at 10:57 AM.
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Old 01-19-2020, 11:05 AM   #44
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Originally Posted by TheHammer View Post
I have a pretty good recipe on em that we enjoy, but never used a specific amount of water on them. Thinking a set standard of water to start would help consistency of them. How much water are you using?
In the crock pot, I use approximately 2.5 quarts of water to a pound of the dried beans. Not much evaporation happens with a towel over the lid. I use the casserole brand beans sold at HEB.

In the old style "jarro" (clay pot) I would just keep a certain level and never figured how much it was. As I mentioned above on a previous post, I would always get the water boiling before adding to the cooking beans.
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Old 01-19-2020, 11:17 AM   #45
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Originally Posted by Pedernal View Post
the two slices of bacon are just to cook the beans. We use an entirely additional process/recipe to make the already cooked beans into ranchero/boracho beans. Believe me you would not have bland beans when eating the beans I make. Once I get a canner I will be more than happy to send you a can.

How many lbs of dried beans do you start out with just those 2 slices. You cook with 2 slices of bacon and water.....then doctor them up after they are done?

I use the salt pork mentioned, onions and spices in my recipe to cook the beans from the start as well. I like the liquid to be flavored when the beans are absorbing it and softening up. That's just my personal preference though. Ive been cooking them for so long in the same big crockpot, I know how much water I need so I rarely have to add any so I get it all in there from the start. I guess you could say it's streamlined now..


Found it.....12 oz...

Last edited by Smart; 01-19-2020 at 11:24 AM.
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Old 01-19-2020, 11:48 AM   #46
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Wow this thread is all over the place like a hot blond in a white jeep trying to dress a deer with a belly full of pea gravel behind the Wal-Mart parking lot.

Smart to the rescue.

I'll echo what smart has said, his cooking style is similar to mine.

It's really simple-here's the basics
Pinto beans, dried
Salt and pepper
Chilli powder
Onion
Garlic
Paprika-gives a nice red color
Sugar-the above will be little bitter, I use brown sugar
Rotel tomatoes
Jalapeno or other favorite peppers
Bacon or salt pork-fry before adding to soup and add the grease.

Here's a few things I add and are all optional. This is the ultimate cook to taste meal. This is a favorite among family and friends of mine.

Cumin
Anhco chilli powder and dried ancho papers.
Brown onions, garlic, ancho and jalapenos in oil or bacon grease and add to soup
Chicken stock mixed with water 50-50
Liquid smoke- I make mine from brisket drippings and freeze in 1/4 cup containers.

I'm actually making a lot today. Here it is about an hour into cooking. I'll post a bowl later today. Name:  20200119_110956.jpg
Views: 276
Size:  37.2 KB

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Old 01-19-2020, 11:49 AM   #47
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^^^ Two slices are just for a pound of beans. I add salt and garlic cloves to season the beans. Once cooked, these beans can be used for any bean recipe.

Too said beans for making ranchero beans I would add lots of bacon. Bacon is cooked and drained, then onions, jalapeños/seranos are cooked to tender. Cooked beans are added in pot and salt is adjusted to taste. Towards the end I add chopped tomatoe and whole cilantro with stems so it can be removed. That is the basic ranchero style recipe.

I like to add sausage which almost makes a meal out of the beans.
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Old 01-19-2020, 12:33 PM   #48
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This is how mine starts out... 2lb of dried beans washed, chunk onion, two large diced japs, 12oz of salt pork sliced into pieces, various spices, some bouillon cubes and let er absorb it all.. No pre-soak or anything.

Name:  Start.jpg
Views: 270
Size:  65.0 KB


This is towards the end right before the flour is added to thicken. cant find any pics of them post flour with the creamy base. I need to snap some of those next time

Name:  Finish 2.jpg
Views: 262
Size:  69.6 KB

Last edited by Smart; 01-19-2020 at 12:37 PM.
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Old 01-19-2020, 01:25 PM   #49
Graysonhogs
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Join Date: Jan 2012
Location: Savoy, Texas
Hunt In: Fannin/Grayson/Erath
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This is how mine starts out... 2lb of dried beans washed, chunk onion, two large diced japs, 12oz of salt pork sliced into pieces, various spices, some bouillon cubes and let er absorb it all.. No pre-soak or anything.

Attachment 988547


This is towards the end right before the flour is added to thicken. cant find any pics of them post flour with the creamy base. I need to snap some of those next time

Attachment 988548


Those look awesome. Sometimes I’ll put grilled German sausage in mine


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Old 01-19-2020, 01:30 PM   #50
Smart
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Join Date: Oct 2006
Location: Denton, TX
Hunt In: Tom Green County
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Those look awesome. Sometimes I’ll put grilled German sausage in mine


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Thank you.....same here a few times....but its been in addition to the salt pork. I like the extra bulk/bite occasionally.


Do you just add raw small slices?
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