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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-30-2006, 07:00 PM   #16
JohnMcD348
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Quote:
Originally Posted by nmayeux
I love most kinds of beans, but I think true baked beans are a southern tradition. Comparing pintos to baked is like comparing red beans and rice to chile. Two different things. Now that said, I want to try both Phil's and the pinto trio recipes!

On a different note, my wife hates beans. I don't know if it was before she met me, or after she smelled one of my bean incidents? ;)

I'm in the same boat as you are. My wife absolutely WILL NOT eat a bean.
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Unread 05-30-2006, 11:09 PM   #17
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My OL will only eat beans on Friday or Saturday. She refuses to go to work with gas!!
Funny she doesn't mind crawling into bed and levitating the covers, but she won't fart around the women she works with.
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Unread 05-31-2006, 07:52 AM   #18
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My Ol does not Fart she Toots.
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Unread 05-31-2006, 07:54 AM   #19
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All those beans look great! Phil, your's sounds like some folks Chili. I think as long as a person adds stock to cook the beans in instead of just water they will be exceptional in flavor. Pintos are my favorite and I've tried lots of different kinds of dry beans, but they do need to be cooked with flair to be really good.
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Unread 05-31-2006, 08:15 AM   #20
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Quote:
Originally Posted by brdbbq
My Ol does not Fart she Toots.
Mine too...

Of course, tug boats toot, too, and they rattle the windows when they do!
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Unread 05-31-2006, 08:33 AM   #21
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Quote:
Originally Posted by thirdeye
Have you ever tried the Mexican herb "epazote"? Epazote is also known as the bean herb, because it makes beans more digestable and reduces gas. It is in most Mexican pinto bean recipes. Some folks claim it has an off flavor, but I like both the fresh and the dried. The fresh should be treated like a bay leaf and removed from the pot before serving.
Epazote can be a double edged sword. Some people are much more sensitive to it than others, giving a diaretic effect in some cases.
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Unread 05-31-2006, 10:27 AM   #22
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Wow Thirdeye - those beans look great.

I got to thinkin' more about it.... I think Pinto Beans being the "star" and many people prefering them with only a hunk of salt pork ties into the settlers. That is, my great grandparents actually came to Oklahoma during the land run. Many people at that time lived in dugouts and sod houses. In other words, they didn't have all the fixin's for Third Eyes beans. (Damn those look good!!!) A pot of beans and some corn break cooked in a skillet was as good as it got.

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Unread 05-31-2006, 12:51 PM   #23
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I only do it a few times a year in beans, but a couple of smoked hog jowls (trimmed after smoking) along with a couple of shanks is really good.

I save my jowl craving for black eyed peas. Heheeee.

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Unread 05-31-2006, 01:05 PM   #24
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Quote:
Originally Posted by thirdeye
Have you ever tried the Mexican herb "epazote"? Epazote is also known as the bean herb, because it makes beans more digestable and reduces gas. It is in most Mexican pinto bean recipes. Some folks claim it has an off flavor, but I like both the fresh and the dried. The fresh should be treated like a bay leaf and removed from the pot before serving.
Wouldn't that take all of the fun out of it????
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Unread 05-31-2006, 10:48 PM   #25
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This is an outstanding thread. Third Eye is my idol.
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Unread 06-01-2006, 09:01 AM   #26
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Farks. I got a pretty simple recipe for beans that we make at deer camp and I make a roaster full each spring for our local sportsmen club that they sell.
I use the dried navy beans.
1# white navy beans
1# bacon
1/2 bag of Mrs. Kluskis noodle
1 lg. sweet onion
I check beans, boil them for abt 30 min. Let sit for couple hours. Change water, bring to a boil again and let rest overnite. Chop bacon into 1 inch pieces and chop onion. Fry bacon and onion together. I pour off part of the water. Add bacon and onions, fat and all to beans. Then I correct liquid level by adding chicken broth. I boil noodles for about 8 minutes, drain and add to beans. Simmer for an hour for flavors to meld together.
Sometimes I add some grated carrot also.. Not sure why but noodles seem to remove most of the gas from the beans. Kluski noodles dont seem to fall apart like egg noodles. Especially during reheat. I like to use the Great Northern Beans for convience. It has a tremendous abount of sodium in them. You can strain the fried bacon from its grease but what the heck.
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Unread 06-02-2006, 12:34 AM   #27
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I've said it before and I'll say it again:

Pintos (dry)
Water
Smoked Pork Hocks
Salt

Simmer for a long damn time. Take out the skin, fat and bones from the hocks
that's all ya need man, a little hot sauce in the bowl after they're cooked............DAMN, simple is goooooood.

Later I'll do the great northern sweet/hot baked thing, with MUSTARD!!!!

Guarantee they'll disappear
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Unread 06-02-2006, 02:17 AM   #28
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Quote:
Originally Posted by bbqjoe
How about some Great Northern beans cooked with some onion, brisket, and topped off with a pat of butter?
Looks fantasic, but does it need the butter?
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Unread 06-02-2006, 07:03 PM   #29
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Quote:
Originally Posted by LeeBo
My wife is a farm girl and a phenominal cook. However, being from Minnesota, she (and her family) had never eaten or seen pinto beans.

So, I thought my little contribution to the Brethren would be to encourage each of you to try making a pot.

- LeeBo
I'm going to accept this mission. I'm a farm boy from Minnesota too so my experience with pintos is limited to refrieds from Taco John's and canned. I have cooked them a few times with mixed results. I'm sure with the advice from thirdeye and fatdaddy that this batch will be a little better. I just love trying new stuff. Guess that's why I hang around this place so much.
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Unread 06-02-2006, 07:11 PM   #30
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I cook beans every chance I get (mostly when Karen is gone )

Not Pintos, but just did a pound of Large Limas last night.
No water--used chicken stock for first time!

DAD had given me a biggo bone with lots of meat from a sprial cut ham.

Just beans, garlic, onion, chicken stock, and a tiny hit of Emeril's Essence!

A real different flavor with the chicken stock--I really think I like it

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