Could use a little pinto bean help

[Marsha]

You all made me miss the beans Mom used to make. So I went to the store, bought a couple smoked ham hocks, and am soaking the beans as we speak.
This is gonna be good!

[TysDad]

Don't forget Cowgirl's smoked beans. Soak 'em. Drain in colander. Put colander into smoker. Smoke 'em. Then use as normal.

The entire thread is:
http://www.bbq-brethren.com/forum/sh...ighlight=beans

The details are:
http://www.bbq-brethren.com/forum/sh...9&postcount=15

I bought beans just for this and haven't had the time....

[garyk1398]

If you are planning on making them into refried, put a dab of Crisco lard into the pot. The wife does it and so has many other generations of Mexican women before her!

[Marsha]

My Mom always taught us that you could tell when the beans were done when you take up a spoonful of beans out of the pot then blow on them. If the skin splits then they are done just right, if not then keep cooking. It's always worked out for me. Have any of you heard of this before?

[Kevin]

Originally Posted by Marsha

My Mom always taught us that you could tell when the beans were done when you take up a spoonful of beans out of the pot then blow on them. If the skin splits then they are done just right, if not then keep cooking. It's always worked out for me. Have any of you heard of this before?

No, but I'll be checking it out in a couple of hours. Pintos are simmering away on the stove right now.

[Que-Dawg]

Bean and pork all you need then cut up a onion and good corn bread now that eating

simple good Ol' soup beans,,, don't get much better than that

[Spydermike72]

Ask Bubba how my beans turned out today...

[Desert Dweller]

Thought I'd let ya see how mine came out...

[Bbq Bubba]

Originally Posted by Spydermike72

Ask Bubba how my beans turned out today...

Gimme some cornbread and them beans could have been the meal!

[Meat Burner]

Originally Posted by Marsha

My Mom always taught us that you could tell when the beans were done when you take up a spoonful of beans out of the pot then blow on them. If the skin splits then they are done just right, if not then keep cooking. It's always worked out for me. Have any of you heard of this before?

That's interesting. Ham and Beans are possibly my all time favorite from growing up. You know, one of those meals that makes you realize how wonderful life is. Will try that tip and see what happens. Thanks.
I am really with jestridge on this on keeping it simple. The flavors from the ham or with minimun additional flavors is simple and delicious. I also realize this is more of a midwest flavor and some parts of this great USA want to spice up everything. Not saying there is anything wrong with that. Around here, sometimes you want to taste the basic parts and pieces you started with and not the other spices. Sometimes simply is perfect.

[Ross in Ventura]

Try this
Cowboy Beans or Ranch Beans


"Cowboy Beans" or Ranch Beans or whatever.

2 Lbs. pinto beans, rinsed sorted and soaked overnight (or quick soak. Boil for 2 minutes and let stand 1 hour and drain and rinse.)
1/2 stick of butter
1/2 pound bacon, diced
1 onion, chopped
1 bell pepper, finely chopped
3 tomatoes, peeled and chopped, ( explained how to peel tomatoes before)
3 to 4 cloves garlic, minced
3/4 cup chili powder
1/2 to 1 tsp cayenne pepper (depending on your taste)
1 - 6 oz. can tomato paste
1 cup chopped cilantro
3 qts. chicken broth, the kind you get at the market
Liquid smoke and tabasco sauce to taste

Melt butter in large pot or dutch oven. Add bacon and next 4 ingredients and saute' for about 4 or 5 minutes until vegies are tender but not burned. Add cilantro, chili powder, cayenne and tomato paste and cook about 3 minutes. Add beans, broth, salt and pepper to taste, bring to boil then lower heat and simmer 1 1/2 to 2 hours or 'til beans are tender. During this time liquid smoke (remember, a little of this stuff goes a long way) and tabasco and adjust seasonings to taste. If you want this thicker you can mash beans against the side of the pot to thicken.

[Desert Dweller]

Did you reaslly say Liquid Smoke in this forum? Please, tell me I can't read!

[Spydermike72]

Ok Clark, tells all about your beans and remember that no pics didnt happen...

[qman]

Originally Posted by Marsha

My Mom always taught us that you could tell when the beans were done when you take up a spoonful of beans out of the pot then blow on them. If the skin splits then they are done just right, if not then keep cooking. It's always worked out for me. Have any of you heard of this before?

Yes, that is the way my Mom and Grandmom's [both of them] always did it.
Works too.

[qman]

Originally Posted by Spydermike72

Well my mom and dad are from Tennessee and here is how we have always made our beans, even my folks down in TN.

We do not soak the beans at all, make sure there are no rocks (if you are buying from a store) rinse them, put in a pot and cover with about 2 inches of water and add a big ol scoop of lard (butter works too) bring to a boil. Reduce hit and simmer for about 3-4 hours, add some onions. If you have a ham bone or some ham chunks those are nice. Never had a problem with the beans not being soft. Then you have to have fried taters and homemade cornbread with it.
This is actually my Super Bowl menu!!

Roger on not soaking the beans. It really is not necessary for cooking, unless they are really old.

However, there seems to be evidence that soaking elimates some of the
stuff in the beans that cause "social inconvience".

Just for what it is worth.