notbob > wrote:
> I gotta new fun cooking adventure. Doctoring canned beans.
>
> I've done it before and I have a very complex set recipe for Van
> Camp's P&Bs, but this is a new path. Mom must have about 20-30 can of
> beans. Every shape and type. Lotta pinto beans of different types.
> Chili, Mexican, P&B, plain, etc. Since we go to a pot-luck every Thur
> and I'm getting tired of footing the food bill, it's now beans till we
> drop! ...or pop ... or ban us from the lodge, whichever comes first.
>
>
> Today, defrosted some ground beef, sauted and added fresh onions. One
> can of chili beans and another of frijoles. Added some ketchup, some
> dried NM chili powder, garlic salt (no fresh garlic!), blk ppr. I'll
> let it simmer. Tastes basically Tex-Mex. I gotta big fresh serrano I'll
> prolly mince and toss in.
>
> I'll try Thai beans, next week.
>
> nb


Most canned beans I just add butter. My favorite to doctor is black eyed
peas. Simple, pepper, garlic, onions, butter. About it.

Greg