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

--
vi --the heart of evil!
Pitbull: "a gun you can pet" --Bill Burr