Cold front! Must be time for beans.

[LoboGunLeather]

OK, I like beans any time of the year, but when the weather turns cold and the wind is churning things up there is nothing better than a bowl of beans. I have never written down a recipe in my life, but this is how it was done today.

Ingredients:
Dried beans,
1-cup pintos
1-cup navy beans
1-cup kidney beans
1-lb. sliced bacon
1-large onion
2- cans diced tomatoes (15-oz. each can)
1-level teaspoon garlic salt
1-level teaspoon allspice
1-quart chicken stock

Preparation:
1. Soak beans overnight, drain and rinse in colander, dump in large crock pot
2. Add canned tomatoes and chicken stock
3. Dice onion, add to crock pot
4. Chop and brown bacon, drain, then add to crock pot
5. Add garlic salt and allspice
6. Stir thoroughly
7. Covered crock pot on high for 4 hours
8. Covered crock pot on low for another 4 hours

I served this with Ritz crackers and butter. Good bread would be good also. Some nice sliced cheese would be great.

I doubt that it makes much difference what kinds of beans are included, so follow your own preferences.

Makes about 3 quarts (10-12 servings). Freezes and reheats very nicely.

Stay warm. Stay regular.

 

[Rustyt1953]

Sounds good.

We have quite a bit of ham left over from Thanksgiving. We are going to throw it in the crock pot with pinto beans. I'll have mine with skillet cornbread, green onions, hot sauce and beer.

The young'uns will get chicken nuggets and tater tots. They won't touch a pinto bean. Defective genes.

 

[Bugkiller99]

Bean soup REQUIRES cornbread.
Nothing more
Nothing less
Oh, except a cold glass of milk.

 

[vonn]

Beans are highly under rated by some but are one my favorites! I also vote for the cornbread and some onion. Can't really pick a favorite, they are all good.

 

[Ole Joe Clark]

Sounds good, about to get cold here, mid 20's tomorrow night. :-(

Have a blessed day,

Leon

 

[Ivan the Butcher]

We had to restock the pantry after the Covid lockdown last spring. So I was checking yesterday. We store our dry goods in one gallon jars, As of last night we had 3.5 gallons of Light Red Kidney Beans, 4.5 Gallons of Pintos, 4 gallons of Red Beans and 1.75 gallons of Black beans (and about 7 gallons of pasta). If there is an absolute lock down that should last the wife and I about 3 to 4 months. Otherwise it is two or three years of ham & beans and chili!

At Y2K I had about 16 gallons of beans stockpiled at work plus normal at home. One method to keep them freshish, and bug free, is to put a 1/4" layer of Bay Leaves under the lid. This also gives you an ample supply for cooking with. Restaurant Suppliers sell 4 ounce jars of bay leaves at a very affordable prices, 4 ounces is a pint+, and will do 8 to 10 gallon jars.

Growing up, my kids loved green olives and several kinds of pickled cucumbers I acquired 3 to 5 jars every year we hosted 4th of July and Thanksgiving. For each fall we bought our flower in 50# bags (3) and sugar in 25# (1) boxes, beans and pasta and filled about 50 jars. Mice were never a problem and the bay leaves took care of the bug problems inside storage.

I had almost double for Y2K as trade goods or feed those without. Since there was no real problem, we had 2001's supplies just a year early. I Had 50 gallons of gas that went into the tractor that spring. So in the long run being extra prepared only cost me one crank powered radio, that I still have.

When your governor goes berserk, being paranoid is only right thinking! That seems to be an every day occurrence recently!

Ivan

 

[kmyers]

Sounds great, we use salt pork, or fatback for beans and yes the cornbread is a must.

 

[max]

My wife made cornbread and beans last week and I bought a BIG bottle of Crown Royal due to the cold weather.

 

[Golddollar]

My mother made wonderful baked beans. After she died we found her recipe and I started making them. My dad was impressed and declared that the beans I made were just like what my late mother made.

 

[Onomea]

My mother made wonderful baked beans. After she died we found her recipe and I started making them. My dad was impressed and declared that the beans I made were just like what my late mother made.

Well?! Don't leave us hanging! What's the recipe?

 

[Rustyt1953]

The secret to crowd pleasing baked beans:

 

[vytoland]

camp fire beans.....

[ame]https://www.youtube.com/watch?v=FXHkFZ-nG4Y[/ame]

 

[soFlaNative]

Tis the season for sure.
I can do a red beans and rice with a canned ham thrown in, my Dad's beef and barley soup, Mrs N. does her father's ham hock and pintos or her own bean stew everything all done in her grandma's old La Creuset. We do what we can in the too short cool downs here.
Lobo's sounds sweet, simple and oh so good.

 

[wood714]

Sounds good.

We have quite a bit of ham left over from Thanksgiving. We are going to throw it in the crock pot with pinto beans. I'll have mine with skillet cornbread, green onions, hot sauce and beer.

The young'uns will get chicken nuggets and tater tots. They won't touch a pinto bean. Defective genes.

It was a long time ago, but I think pinto beans and cornbread was what you had for lunch everyday at my grand folks house. In those days if you didn't like what was served, you didn't eat.

Something they loved, and my dad still eats is a glass with cornbread in it with butter milk poured over it. Eats it with a spoon.

 

[Chubbo]

Contest

The recipes for bean soup, that you folks give, and the creation of methane gas, that would naturally follow, make me, suggest an accompanying expatriating contests, that would go hand in hand with all of that bean soup, and methane gas. For anyone that hasn't observed one of those spectacular contests, has a treat in store for them. for the uninformed, the object of those contests is to require the the contestant to extinguish a candle flame with their stored up methane gas. The results of those contests are spectacular, result in a large, brilliant, flash, that never disappoints, the audience.

Dried beans, are a stable, favorite food of our Country's founding ancestors. They are one of my favorite foods also, baby lima beans, fresh or dried are my absolute favorite. Beans have always been a much used stable in our household, so, I feel qualified to comment on the subject.
l hope that I haven't overdone it, or broken any rules.

Chubbo

 

[Rustyt1953]

Something they loved, and my dad still eats is a glass with cornbread in it with butter milk poured over it. Eats it with a spoon.

My dad and Ruthie's dad loved that, too. If cornbread wasn't handy they would substitute biscuits.

I tried to like it. I really did.

 

[wetdog1911]

Bean soup REQUIRES cornbread.
Nothing more
Nothing less
Oh, except a cold glass of milk.

Anddd.... cornbread requires buttermilk. What wasn't used making the cornbread works nicely.

Rob

 

[ralph7]

Buttermilk's only good for frying stuff like chicken.

 

[Nevada Ed]

We enjoy a pot of 4- Bean, Ham hock & Lima, navy or baby whites and...

my favorite, Pinto beans with 50% sausage & burger with onions, Green and "J" peppers, can of tomatoes with ( corn optional ) plenty of Chili powder with some garlic, onion powder, Brown sugar, Cumin with a little
your choice of some "Heat" added, to pick it up a notch, with enough liquid to come to the surface or "Mark" inside the pressure cooker, that will cook on high for 55 minutes and use the slow release time, for more cooking, to be able to remove the lid later on.

Beans can be mild, sweet, tangy or put sweat on your forehead..........
a great winter treat.

 

[VaTom]

Black eyed peas cooked in crockpot and skillet cornbread this evening. Getting cold here.

Love buttermilk but seems like the stuff in the stores is not as good as it used to be for drinking. Made for cooking I suppose as I don't know many people who drink it. Used to be you could get a pint in the convenience stores. When I was a patrolman in the 1970's one of my favorite mid shift snacks was a pint of buttermilk and a pack of nabs (lance peanut butter crackers).

We have one place in our town you can still get it with a meal. Texas Tavern has ten stools, serves chili, small hamburgers (onion, pickle mustard), and cheesey westerns. Been in business at same location since 1930's. (don't ask for ketchup!).