LoboGunLeather
US Veteran
By coincidence, I just made a pot of beans yesterday. Soaked 2 lb. of dryland pintos overnight, rinsed, then started on a low rolling boil at 7:00AM. One large yellow onion, diced, added to the boil. Two tbsp. Lowry's seasoned salt. One tbsp. minced garlic. A pinch of cumin (optional, some don't like it). Two lb. smoked ham shank, diced. Continue on low boil for one hour, then reduce heat to slow simmering for about 4 hours or so, then leave covered until served.
Watch the water throughout the cooking, adding water as needed to keep beans fully covered with water.
A few easy variatons:
1. Add a large can of diced tomatoes. This gives the broth a different flavor.
2. Add some diced celery.
3. Add 6 or 8 oz. of diced green chiles.
Two pans of sweet cornbread done at suppertime.
This makes about 12 good servings. Leftovers can go into quart-size Tupperware and frozen. Defrosted and reheated they actually get better tasting.
I used to make this same basic recipe in elk hunting camp. Bean pot stayed on the woodstove for several days at a time, we'd just add more water as they cooked down. Lots of good eating there!
Almost forgot my secret ingredient! I always add the ashes of two cigarettes while the beans are cooking.
Why do I add the ashes of two cigarettes? Because if I only used one it would look too much like an accident. Now shut up and eat your beans.
Watch the water throughout the cooking, adding water as needed to keep beans fully covered with water.
A few easy variatons:
1. Add a large can of diced tomatoes. This gives the broth a different flavor.
2. Add some diced celery.
3. Add 6 or 8 oz. of diced green chiles.
Two pans of sweet cornbread done at suppertime.
This makes about 12 good servings. Leftovers can go into quart-size Tupperware and frozen. Defrosted and reheated they actually get better tasting.
I used to make this same basic recipe in elk hunting camp. Bean pot stayed on the woodstove for several days at a time, we'd just add more water as they cooked down. Lots of good eating there!
Almost forgot my secret ingredient! I always add the ashes of two cigarettes while the beans are cooking.
Why do I add the ashes of two cigarettes? Because if I only used one it would look too much like an accident. Now shut up and eat your beans.
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