View Single Post
Unread 04-13-2007, 04:49 PM   #15
thirdeye
somebody shut me the fark up.

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0
Default

Quote:
Originally Posted by jgh1204 View Post
I will add my quick and easy beans a la charra.

1 gallon bush's pintos.
2 cans rotel
1 large onion
5 cloves garlic(more or less)
1/4 lb of salt pork or bacon.
1 bag of pork rinds
1 small can of pickled sliced jalapeņos

Fry of the salt pork. Dice the onion and add to the salt pork cook over medium heat until clear. Add garlic. Let simmer a few minutes.

Add the beans, rotel, japs and the pork rinds. Bring to a boil, turn to low and let simmer for an hour or 2.

Salt and pepper to taste. Add any brisket/pork trimmings that you might have. You can lessen the heat somewhat by draining the japs first.
The pork rinds sound like a nice touch. Are they for flavor or thickening, or both? I make a similar dish with canned beans only using my favorite Texas beans.



You can get them with jalapeno's too. One thing I do different is add beer and cook down some.
__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote