On Sunday, January 3, 2016 at 1:23:05 AM UTC-6, sf wrote:
> On Sun, 03 Jan 2016 17:51:23 +1100, Bruce > wrote:
>
> > On Sat, 02 Jan 2016 20:44:51 -0800, sf > wrote:
> >
> > >
> > >Look up recipes for Cuban black beans, serve them with ropa vieja and
> > >rice. You can cook the ropa in your crockpot, because it needs time.
> >
> > Thanks. I see a recipe for Cuban black beans that uses Goya beans. I
> > don't know what they are but the blackest ones I can get from
> > <http://affordablewholefoods.com.au/index.php?searchStr=bean&Submit=Search&a=viewCat>
> > are black turtle beans from the US. I guess I can use those.
>
> I don't go by brand. If it's all black, I buy it. Never seen a
> "turtle" bean... sound like a fancy name dreamed up to separate you
> from your money.
> http://www.chowhound.com/post/black-...e-beans-372436
>
> --
>
> sf

I'm gonna make a batch of my baked beans that never saw an oven. Sweet beans they should be called better I think. I use 1/2 a bag of black beans, then some big red kidney beans, garbonzos, black eyed peas and...that's all. A tomato paste base with beef boullion, brown sugar, molasses, sweet paprika, black pepper, cayenene, bay leaf and I dice a couple huge red onions and sweat the onions a little with the fat renderings I get from frying up 5 or 6 thick strips of bacon! And if I try not to eat the bacon I crumble it up as a finish step. Then cook a little together, but not enopugh to turn the beans to mush. I like my beans to have a little el dente bite!

John Kuthe...