"John Kuthe" > wrote in message
...
> On Tuesday, December 29, 2015 at 5:10:29 PM UTC-6, la llorona wrote:
>> la llorona wrote:
>> > John Kuthe wrote:
>> >>> Dang. I was looking forward to some good beans.
>> >> They are better if you make them yourself. I do! Not mushy beans like
>> >> the called crap! I like my beans to have a little "bite" to them! And
>> >> when making from drid beans, you can do what you want! So I do! (No I
>> >> don't have a "recipie" per se.)
>> >>
>> >> John Kuthe...
>> >
>> >
>> > Well here ya go anyway, just cuz I care, bro:
>> >
>> > http://countyline.com/menus/sides_recipes.pdf
>> >
>> > scroll to: salt pork pinto beans
>>
>>
>> Also my own cowboy beans:
>>
>> 1 pound dried Pinto or Anasazi beans
>> 6 cups clear water
>> 1/2 a cup of dark roast coffee, it just works
>> 1/3 pound salt pork cubed
>> 1 can Hatch red chile sauce
>> 4 large cloves garlic, crushed
>> 1 large onion, chopped
>> 2 tablespoons ancho chili powder
>> 1 teaspoon ground cumin
>> 1/4 cup brown sugar
>> 2 poblano peppers, seeded and chopped
>> 1 bay leaf
>> 1 tablespoon Worcestershire sauce
>> 1 cup barbecue sauce (Stubbs or KC Masterpeice hickory)
>>
>>
>> Combine all in Dutch oven.
>>
>> Bring to a boil, reduce heat to simmer.
>>
>> Cook slow, covered, about 2 1/2 hours.
>>
>> Stir beans, add water if looking dry.
>>
>> Serve with fresh warmed (over a gas flame) flour tortillas on the side.
>>
>> Sprinkle with rough shredded sharp cheddar.
>>
>> Sprinkle chopped cilantro on top.
>>
>> Enjoy.
>
> I began making my own "baked beans" and adding chili type seasonings, and
> it came out tasting like chili!! I stopped putting those spices in.
>
> John Kuthe...

Yeah. Although I wouldn't dislike that, if I want baked, I start with a lot
of caramelized onions, a lot of bacon and then some molasses, ketchup,
mustard, tons of freshly ground black pepper and salt to taste. The amount
of ketchup and molasses I use would depend on how sweet the onions are.
Sometimes I just use tomato sauce instead of ketchup. I do not use a lot of
mustard. Just a touch.