Author Topic: I need your bean recipes (Read 2517 times)

Lloyd Smale · « **on:** December 22, 2011, 01:35:15 AM »

Trying to make baked beans starting with dry pintos and ending up as canned baked beans. I get alot for free and the recipes i have leave them tasting kind of bland or starchy for lack of a better way to decribe it.

blind ear · « **Reply #1 on:** December 22, 2011, 02:40:54 AM »

May be the pintos. I think navy beans are used most in Baked beans. Pintos in Red beans n rice, chili beans, refried beans, ham n beans. ear

Empty Quiver · « **Reply #2 on:** December 22, 2011, 03:13:09 AM »

Quote from: blind ear on December 22, 2011, 02:40:54 AM

May be the pintos. I think navy beans are used most in Baked beans. Pintos in Red beans n rice, chili beans, refried beans, ham n beans. ear

That is where my mind went. Pinto's don't have the texture I look for in baked beans. I think of them as being "meatier" for lack of a better description. Starchy is also a good word to describe those pintos.

Old Syko · « **Reply #3 on:** December 22, 2011, 04:18:08 AM »

The guys above are right. Pintos aren't the way to go for baked beans BUT! Here's a dish you might want to try.

Assuming you are using dry beans you're going to want to start with around 2 cups or so dry and soak them overnight. They will almost double after soaking. Precook beans. I use a pressure cooker and cook for 15 to 20 minutes once pressure is reached.

1 # Ground chuck
1 Chopped Green Pepper (Large)
1 Chopped Onion (Large)
2 TBSP Worcestershire Sauce
2 TBSP Italian Dressing
1 TSP garlic powder
2 TBSP Creole Seasoning
1/3 to 1/2# Brown Sugar (Depending on your Taste)
1/2 Cup Ketchup
1/4 Cup Mustard
Brown meat in skillet with salt and pepper to taste.
Add all ingredients in a large casserole dish, cover and bake @ 350 for 1 hour
or a bit more depending on your oven and location.

Ain't exactly baked beans but it sure is a good way to use them dang pintos
and they won't be bland in the end.

scootrd · « **Reply #4 on:** December 22, 2011, 05:57:00 AM »

Navy beans are the way to go.

Add in some molasses,
some Bacon or pork chunks,
DARK Brown sugar,
ketchup,
a tad dry mustard, and a tad Worcestershire sauce,
and to give it some zip 1 cup of KC masterpiece BBQ sauce..
KC makes a variety so its fun to experiment ..

original
Hickory Brown Sugar
Smoky Bourbon
sweet and tangy

to name a few.

In the fall (apple picking season) my wife adds 1 or 2 peeled chopped apples (very good) to her baked beans.
My sister will add raisins.

Lloyd Smale · « **Reply #5 on:** December 22, 2011, 06:42:08 AM »

you guys may be right about the type of bean being the problem. Im allready using bacon molasses brown sugar garlic and mustard salt and pepper. What ive been doing is soaking two lbs of them overnight then i drain it in the morning and put fresh water in bring it to a boil and then dump the water again. Start with fresh water bring them to a boil and then dump them in a roasting pan and back with the other ingrediants for 4 hours. then I put them in jars and pressure can them for 45 minutes. I guess im not really complaining, there eatable but just a bit bland tasting. Im mostly canning them to have a food stash in case of shortages in the future and i guess if there was nothing else to eat theyd taste pretty good.

smokehouserex · « **Reply #6 on:** December 22, 2011, 07:04:04 AM »

Hey Lloyd
I don't have the exact rec. right now but pinto's make great pecan pie, just use the beans instead of the pecans, can't tell the difference,
enjoy and Merry Christmas
HM

smokehouserex · « **Reply #7 on:** December 22, 2011, 07:12:46 AM »

Lloyd:
This is a what not to use pinto beans for. Do not put pintos in a shotshell that you have removed the lead shot from to get the cows out of the corn patch, you know, remove the shot from a paper shotgun shell and refill it with dry beans, cause some of the shot may stick to the paper wad and kill one of your cows.
Again, DO NOT USE THEM FOR THAT!!!! Can't tell you how I know.
HM

subdjoe · « **Reply #8 on:** December 22, 2011, 07:14:40 AM »

Yep. For the traditional baked bean flavor you gotta start with the white navy beans. Maybe cannellinis could be substituted. And I saw one recipe that used lima beans.

I've found that a slow cooker is a great way to cook beans. Just make sure that once things start to thicken up you make sure to stir them every half hour or so. And rotate the crock a quarter turn to avoid hot spots. Obviously a half turn if it is an oval crock.

I've also found that the soaking in 42 changes of water really doesn't do that much to decrease either cooking time or gas. I rinse the beans, and toss 'em in. That is for either crock pot or stove top.

Beans, water, onion, bacon, dark brown sugar, molasses, salt, pepper, catsup, and I like a touch of cider vinegar.

Lloyd Smale · « **Reply #9 on:** December 23, 2011, 02:43:42 AM »

problem is i detest pecan pie. Its just way to sweet for me.

Quote from: smokehouserex on December 22, 2011, 07:04:04 AM

Hey Lloyd
I don't have the exact rec. right now but pinto's make great pecan pie, just use the beans instead of the pecans, can't tell the difference,
enjoy and Merry Christmas
HM

chefjeff · « **Reply #10 on:** December 23, 2011, 03:04:47 AM »

Yeah,don't use pintos.White,great northerns work well.I always put a few limas in there too.A vidalia onion.I stock up on them in may,triple paper bag them and keep in aux. refrigerator,keep for months.Usually some diced up bacon or ham.Then your choice of sweetness,brown sugar. I use red kidney beans for red beans&rice.And for deer meat chili.Raise my own bell peppers,slice and freeze them in portion packs.I like white beans with a holiday ham bone.

Torwe · « **Reply #11 on:** December 23, 2011, 04:16:08 AM »

Where I was raised they weren't baked beans unless they were the large Limas. I have never used either pintos or navy beans. I do know that to this day I cannot handle store bought baked beans.

SHOOTALL · « **Reply #12 on:** December 23, 2011, 05:11:02 AM »

salted ham hocks , brown sugar or Texas Pete or all three can better the taste. OR at eating time green tomato ketchup works wonders.

subdjoe · « **Reply #13 on:** December 23, 2011, 06:36:43 AM »

Quote from: Lloyd Smale on December 23, 2011, 02:43:42 AM

problem is i detest pecan pie. Its just way to sweet for me.
Quote from: smokehouserex on December 22, 2011, 07:04:04 AM

Hey Lloyd
I don't have the exact rec. right now but pinto's make great pecan pie, just use the beans instead of the pecans, can't tell the difference,
enjoy and Merry Christmas
HM

Gotta have it along side black coffee. The bitter of the coffee offsets the sweet, and the sweet offsets the bitter of the coffee.

Drilling Man · « **Reply #14 on:** December 23, 2011, 11:36:01 AM »

Personally, i MUCH prefer to can the beans FIRST, then use them to make baked or what ever after.

Much easier that way too, as you start out with putting the beans "dry" in the jar, then add water and pressure can. MUCH easier to get them canned that way and easier to use after!

DM

OLDHandgunner · « **Reply #15 on:** January 02, 2012, 12:03:48 PM »

Lloyd:
The only good beans for the best tasting baked beans are Yellow Eyes. I've been told that my baked beans are the best around & I agree. I'll send you my " Top Secret " receipt if you'd like.
OLDHandgunner

Lloyd Smale · « **Reply #16 on:** January 03, 2012, 12:28:07 AM »

sure would like that recipe if you could send it to me in a pm. thanks!

OLDHandgunner · « **Reply #17 on:** January 03, 2012, 02:13:33 AM »

Coming at you.

Lloyd Smale · « **Reply #18 on:** January 03, 2012, 06:21:12 AM »

got it and i thank you sir!!!

blind ear · « **Reply #19 on:** January 03, 2012, 08:08:36 AM »

oldhandgunner, please share it with all of us. ear

OLDHandgunner · « **Reply #20 on:** January 03, 2012, 10:26:53 AM »

Let's let Lloyd decide if it's a good receipt. Then I may post it.

blind ear · « **Reply #21 on:** January 03, 2012, 02:24:19 PM »

Thank you, ear

Lloyd Smale · « **Reply #22 on:** January 04, 2012, 05:09:23 AM »

I wont get any more beans for a about two weeks then i will make up a batch.

Quote from: OLDHandgunner on January 03, 2012, 10:26:53 AM

Let's let Lloyd decide if it's a good receipt. Then I may post it.

Lloyd Smale · « **Reply #23 on:** January 14, 2012, 09:09:38 AM »

well they were in the oven all night and i just pressure canned 8 quarts of them. They turned out great! Only variations to oldhandgunners recipe i did was to replace the ketcup with barbeque sause. I also cooked the for 8 hours at 225 rather then 10 at 250 because i knew i would cook them more when i canned them. Great recipe though, much better then my first couple attempts.

OLDHandgunner · « **Reply #24 on:** January 16, 2012, 02:59:11 AM »

Glad you enjoyed them. Barbeque sause would be a good variation. I'll give it a try for one of our summer barbeques. ( Thinking about summer alot right now. It's -14 below outside here as I write. ) BRRRRR!!!

Your right about cutting cooking time using a pressure canner. Nothing worse than mushy beans. If I have any beans left after doing a batch I freeze and vacuum pack them into meal size portions.

Lloyd Smale · « **Reply #25 on:** January 16, 2012, 04:44:39 AM »

i thank you sir for the recipe. I even passed out quarts of them to a couple friends and family members and they thought they were some of the best beans theyve ate. By the way i did make one more addition to your recipe. I did a 6lb batch and added 2 1/2 lbs of my venison breakfast sausage to them along with the bacon. I did fry the sausage first though. I like a bit of burger or sausage in my beans so i can grab a jar and call it a meal.

OLDHandgunner · « **Reply #26 on:** January 16, 2012, 02:35:37 PM »

Glad you enjoyed the receipt and added things that you enjoy in it. Adding the venison sounds like a very hardy meal. If I was to add venison, it would be canned venison.
We can most of our venison just for these occasions. Canned venison stores well. Don't take up freezer space and last almost forever. It's great for sandwiches, over noodles, soups, stews & dumplings. When the wife makes a batch of venison & dumplings for some outing it is the first thing to go.

For the folks that don't like the venison taste, they can't tell it from tender beef ( if you don't tell them.)

Lloyd Smale · « **Reply #27 on:** January 17, 2012, 12:00:34 PM »

i agree and probably have 50 quarts of it put up. I love it cold right out of the jar. If you want to try my canned venison recipe, i guess its so simple its hardly a recipe but take your cubed venison cup up an onion put one slice on the bottom of the quart jar along with a beef bullion cube and a half teaspoon of salt. Pack the jar half way full add another slice of onion fill the jar to the top and add one more slice of onion, Process 75 minutes at at least 10psi. I also make the same thing and add both onions and red and grean peppers for use in burritos.

OLDHandgunner · « **Reply #28 on:** January 17, 2012, 12:56:00 PM »

My wife does all the canning of venison. She doesn't add anything to a full jar of venison chunks except for the salt.
It makes it own juice and comes out fall apart tender.
Sounds like you like to spice up most of your receipts and they sound great. But my stomach needs a little more tender loving care these days. That comes with old age I guess.

AtlLaw · « **Reply #29 on:** January 17, 2012, 04:23:32 PM »

Okay Old HG... you can post that recipe now!