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Post by newgulf on Feb 14, 2015 7:30:51 GMT -6
give up your secrets....inquiring minds want to know! |
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Post by Big Tony on Feb 14, 2015 8:04:38 GMT -6
Use smoked ham hocks not bacon. And cilantro. Always use cilantro, diced onions and clove garlic. Always use fresh ingredients when you can. Serve over fried potatoes. And add a couple tablespoons of brown sugar to your cornbread.
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Post by TXHuntress on Feb 14, 2015 12:08:55 GMT -6
Agree on the fresh ingredients. Mine aren't anything special, but I like to use pieces of bacon in mine.
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Post by dirtydon on Feb 14, 2015 16:10:06 GMT -6
don't forget the chili powder and the comino.. and the cayenne, and the onions and the garlic, jalapenos.. simmer as low as it will go... pour hot water when keeping beans just barely covered. bacon grease is best, but I use canola oil here lately. Lowery's Seasoned Salt sometimes just for a little variety. I seldom make a batch of pinto beans exactly like the last. I used to toss in a little brown sugar or some Worcestershire Sauce.. Pintos is my most favorite bean of all. so darn good cooked with sliced Czech/German/Polish Sausages.. been tempted to try Hot Italian Sausages. still might try that Previewand here's another one I want to try- www.seriouseats.com/recipes/2014/05/spicy-chorizo-and-pinto-bean-chili-recipe.html |
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David P.
Junior Member
Practitioner of the outdoors,master at none!
Posts: 288 
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Post by David P. on Feb 19, 2015 1:26:57 GMT -6
Use the freshest beans possible. I usually buy them from the bins in the produce section.They are much fresher then the plastic bags on the shelf,usually this years crop. The ones in the bags have been sitting in a storage silo for up to 7 years!When I go to Colorado elk hunting I buy mine and the Dove Creek Beanery.They are usually two days out of the fields and keep well in the freezer.
Other then that I use salt cured ham steaks for seasoning and soak the beans overnight in cold water,drain and rinse them then put them in the crock pot with the cut up ham{bite size pieces} and cover with water.Cook on low for about 3-4 hour.Best cooked the day before you want to serve them,the juice gets thicker the day after they are cooked,Serve over cornbread with you favorite salsa and/or with fresh green onions and fried taters!
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