Easy Beans

BEANS PICKED CLEANED AND WASHED. 1/2 pinto 1/4 small lima 1/4 navy beans

5 CUPS WATER OR ENOUGH TO COVER PLUS 2 INCHES

1 TEASPOON CHILI POWDER

1 TEASPOON GARLIC SALT

1/4 TEASPOON SEASON SALT.

1 DASH CUMMIN

1 ONION QUARTERED

put beans and water into a pot bring to A ROLLING BOIL. SKIM OFF ALL SCUM FROM TOP OF WATER LOWER TO A SIMMMER. COOK 15 MINUTES

TURN HEAT OFF.

ADD CHILI POWDER AND GARLIC SALT, onion AND CUMMIN .

COVER

let set for 4 to 6 hours. go to work go shopping or fishing. come back after 4 hours or more

bring beans to a simmer, Simmer for one hour serve.
These will be such tender and good beans.

Great served with a plate of crappie.

~sticko~

does it need any meat for seasoning?

why mess up a great pot of beans.

while a lot of people like a little meat in the beans (ham hock) and such

it does tend to leave a oily taste to the beans.

but the main thing is you don,t have to cook the beans long. A lot of

people cook beans all day long which leaves them tuff

but if you boil them a few minutes then turn the fire off and let them

set with the lid on the beans steam and become very tender.

and it is good if you have to work or do other things during the day.

to put them on for a few minutes then turn them off while you go to work
or shopping and the beans will be almost done when you return.

just simmer a while longer after you return home.

I cooked a pot of pintos in a #8 cast iron bean pot the other day on a propane cooker. Washed the beans, put them in the pot, brought the water to a boil for two minutes. Put the lid on and cut the heat off, let them set for one hour. Then turned it back on and cooked them slow for about 2 1/2 hours, stirring ever so often. The beans and soup was so brown....best pintos I have ate in a long time.

Thanks Sticko, I just picked & froze a mess and another recipe never hurts. I put a post on the Fall Garden thread in the OT Forum of yesterdays cookin. I cooked my hocks first in plain water and oncefully cooked I poured all the water off. After pickin the meat off the hocks I put my beans in the pot and covered with about an inch of water and added my onion, garlic, peppers, etc, & 1 large large pork knuckle to cook with it.
I added some Cajun seasoning, S & P, and at the end a little corn starch to thicken the liquid.
The lady who gave me the seed the beans are grown from almost freaked when I mentioned pork hocks and gave me a stern lecture about messing up perfectly good beans so yur comment matches her sentiments.
Thanks again, will try that on next batch.

To Thicken Beans A Few Minutes Before Serving The Beans

Just Mash A Few Beans Up Inside There And That Will Make

Juice Thick Without The Taste Of Corn Starch.

Something I did on my last pot of pintos really flavored them up. I used a #9 cast iron bean pot, bring dry beans and water up to boil, boil for 2 minutes and turn off for one hour. Then the beans will swell, and I fill the pot up with chicken stock, not water. Gives them a great flavor.

Quote:

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Originally Posted by poppop

Something I did on my last pot of pintos really flavored them up. I used a #9 cast iron bean pot, bring dry beans and water up to boil, boil for 2 minutes and turn off for one hour. Then the beans will swell, and I fill the pot up with chicken stock, not water. Gives them a great flavor.

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I put 1 beef & 1 chicken bouillon cube in my beans when I cook them. It does give them a good flavor. My wife doesn't like ham hocks cooked in them because of the fat & grease, but she will eat them like this.

thats a good idea hawk....never thought of it.......and the same here....I can't put the ham hocks in mine either...wife won't touch them if I do..

Quote:

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Originally Posted by poppop

thats a good idea hawk....never thought of it.......and the same here....I can't put the ham hocks in mine either...wife won't touch them if I do..

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It works good in cabbage too.

Just watch your salt with them boullion cubes,they are too salty for me.

Try my recipe one time as written they will eat it for sure.