Sometime going back to the basics is pretty tasty.

CAJUNLAWYER

CAJUNLAWYER

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One pound of store brand Pintos
One yellow onion (found in the bottom of the bin in the pantry)
two (2) bay leavs picked from the bay laurel in my back yard.
Three(3) tablespoons of FIesta Brand "Pinto Bean Seasoning.
Box of Jiffy Cornbread mix.

About as basic as you can get. Beans and hot cornbread. DIdn't even need butter on the cornbread it was so good.
Only seasoning I used was a good healthy slather of Tabasco Sriracha.
Gotta wonder what de po folks be eatin' tonight cause I knows da rich ones ain't eatin' no betta den me!!!!!!! ;)
 
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CAJUNLAWYER said:
One pound of store brand Pintos
One yellow onion (found in the bottom of the bin in the pantry)
two (2) bay leavs picked from the bay laurel in my back yard.
Three(3) tablespoons of FIesta Brand "Pinto Bean Seasoning.
Box of Jiffy Cornbread mix.

About as basic as you can get. Beans and hot cornbread. DIdn't even need butter on the cornbread it was so good.
Only seasoning I used was a good healthy slather of Tabasco Sriracha.
Gotta wonder what de po folks be eatin' tonight cause I knows da rich ones ain't eatin' no betta den me!!!!!!! ;)
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So the New Mexico version of that is cooked (from dry) red kidney beans, fluffy white rice, a browned garlic clove (chopped), a small onion chopped and browned, a handful of tomatillos chopped and simmered with the onions and garlic, a large sausage-patty sized batch of ground pork, fragmented with a fork and browned in a skillet with the spicy veggies, then all combined with a pound of red chile sauce and simmered for 15-20 minutes. Combine the beans with the rice at 1:6, then while still hot, stir in the seasoned red chile. Keep it hot until served - let the aroma say 'comida!'. Keep fresh warm tortillas and butter by a stack of bowls and spoons - you'll need cold, hopsy Mexican beer to wash it down.

Fit to feed one threshing crew!
 
I cook my beans with diced tomatoes, green chiles, onion, garlic, sliced jalapeno and a few slices of bacon. Sometimes I'll throw in some Bolner's as well. No real recipe, just add stuff till I'm happy with its looks.

I favor cornbread that's not sweet, so I buy the Morrison's mix rather than Jiffy. Mighty tasty combo.
 
Cajun Men ... Can Cook !

Awesome Bean Recipe ... Thanks for posting !

I have a Bay Laurel (Sweet Bay) growing in my back yard also ... I planted it decades ago ... for seasoning beans and such !
Gary
 
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Wife’s standard casserole is to make up a batch of chili (using pork sausage, not ground beef) with beans (or not), put it in a Pyrex casserole pot, cover chili with cornbread batter, then put it all into the oven to bake. A thick crust of cornbread over the chili results. The best way to eat chili, don’t want it any other way. Much the same as described in #2. Cornbread picks up the chili flavor while it bakes.
 
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charlie sherrill said:
We went cheap and simple last night with baloney,bacon,cheese, and fresh tomato sandwiches. As a tasty side I walked back to the corn patch and pulled a few fresh ears of sweet corn. Washed it all down with muscadine wine.
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Read this without paying attention to who posted but when I got to the Muscadine wine, I knew it was you!! Good sweet corn can be eaten raw right off the stalk whilest walking back to the house to cook the rest. I know cause I've done it before and will do it again of the poprtunity presents itself.
 
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