On 2015-12-29 10:51 PM, Janet B wrote:
> On Tue, 29 Dec 2015 17:41:39 -0500, Dave Smith
> > wrote:
>
>> I had a lot of baked beans when I was young but they were always canned
>> and I never developed a great appreciation for them. A couple times I
>> have had home made baked beans and they were much better. Last month my
>> son took me to a BBQ joint in Buffalo and they had beans that were
>> incredible.
>>
>> Realizing how good they can be, I looked up some recipes and was all set
>> to give them a try. I was planning to use a recipe that called for a
>> pound of bacon. Today I had to go to a store to get some things for a
>> pot luck family thing tomorrow and planned to get some bacon and some
>> beans. I was surprised to find they did not have navy beans. They had
>> pinto beans, kidney beans, black eye peas, yellow peas, green peas,
>> several varieties of lentils, but now navy beans.
>>
>> Dang. I was looking forward to some good beans.
>
> This doesn't use navy beans. You might like it.
> Tip: When making a recipe like this, go shopping for Bacon Ends and
> Pieces. They are cheaper, thicker cut, meatier, and often smokier.
>
> COWBOY BACON BEANS - PIONEER WOMAN
> Ingredients
> " 4 cups dry pinto beans
> " 1 pound thick-cut bacon, cut into pieces
> " 2 whole green bell peppers, diced
> " 1 whole onion, diced
> " 1 cup brown sugar
> " 1/4 cup ketchup
> " 2 tablespoons mustard
> " 1 tablespoon chili powder, optional
> " 2 teaspoons salt, more to taste
> " 2 teaspoons black pepper, more to taste
> " 4 cloves garlic, minced
> Directions
> Rinse the beans under cold water, sorting out any rocks/particles. Set
> aside.
> In a heavy pot (cast iron), saute the bacon pieces until halfway
> cooked and the fat is rendered. Add the green peppers and onions to
> the pot and cook until starting to get brown, about 3 minutes. Add the
> beans and cover with water by 1 inch. Bring to a boil, and then add
> the brown sugar, ketchup, mustard, chili powder, salt, pepper and
> garlic. Reduce the heat to a simmer, place on the lid and cook until
> the beans are tender and the liquid is thick 3 to 4 hours.
>
> Janet US
>


Thanks... Can you send me some beans too ? ;-)