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I made these beans today and they were really good (husband liked
them). Thank you Janet Wilder for recommending them. Frijoles Charros 1 pound dried pinto beans 2 large onions, chopped 6 garlic cloves, minced 4 or 5 jalapenos, stemmed, seeded and diced 6 bacon strips, chopped (I had about 3/4 pound of smoky bacon ends and pieces that I used) 4 tomatoes, chopped 1/2 cup cilantro leaves chopped 2 teaspoons of chicken base paste I soaked the beans overnight. Dice bacon and place in large pot over medium heat. Dice onions and add to bacon, add jalapenos, tomatoes, and garlic. Add water to just the top of bean mixture. Bring to a boil, cover and reduce heat. Simmer until beans are almost done, about 1 1/2 hours. Add chopped cilantro and chicken base.. Taste. Additional salt may or may not be necessary. Simmer until done. Serve in bowl with the broth. Janet US |
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![]() "Janet Bostwick" > wrote in message ... >I made these beans today and they were really good (husband liked > them). Thank you Janet Wilder for recommending them. > > Frijoles Charros > 1 pound dried pinto beans > 2 large onions, chopped > 6 garlic cloves, minced > 4 or 5 jalapenos, stemmed, seeded and diced > 6 bacon strips, chopped (I had about 3/4 pound of smoky bacon ends and > pieces that I used) > 4 tomatoes, chopped > 1/2 cup cilantro leaves chopped > 2 teaspoons of chicken base paste > > I soaked the beans overnight. Dice bacon and place in large pot over > medium heat. Dice onions and add to bacon, add jalapenos, tomatoes, > and garlic. Add water to just the top of bean mixture. Bring to a > boil, cover and reduce heat. Simmer until beans are almost done, > about 1 1/2 hours. Add chopped cilantro and chicken base.. Taste. > Additional salt may or may not be necessary. Simmer until done. Serve > in bowl with the broth. > Janet US This looks really good but... I can not have chicken. Do you think I could sub in something else? |
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On Mon, 24 Sep 2012 21:50:30 -0700, "Julie Bove"
> wrote: > >"Janet Bostwick" > wrote in message .. . >>I made these beans today and they were really good (husband liked >> them). Thank you Janet Wilder for recommending them. >> >> Frijoles Charros >> 1 pound dried pinto beans >> 2 large onions, chopped >> 6 garlic cloves, minced >> 4 or 5 jalapenos, stemmed, seeded and diced >> 6 bacon strips, chopped (I had about 3/4 pound of smoky bacon ends and >> pieces that I used) >> 4 tomatoes, chopped >> 1/2 cup cilantro leaves chopped >> 2 teaspoons of chicken base paste >> >> I soaked the beans overnight. Dice bacon and place in large pot over >> medium heat. Dice onions and add to bacon, add jalapenos, tomatoes, >> and garlic. Add water to just the top of bean mixture. Bring to a >> boil, cover and reduce heat. Simmer until beans are almost done, >> about 1 1/2 hours. Add chopped cilantro and chicken base.. Taste. >> Additional salt may or may not be necessary. Simmer until done. Serve >> in bowl with the broth. >> Janet US > >This looks really good but... I can not have chicken. Do you think I could >sub in something else? > sure. use a different base or none at all. or use an additional meat in the preparation. one recipe I saw used chorizo plus the bacon. A recipe like this is cook's choice. On the other hand, I'm not sure how much chicken is in chicken base. Janet US |
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![]() "Janet Bostwick" > wrote in message ... > On Mon, 24 Sep 2012 21:50:30 -0700, "Julie Bove" > > wrote: > >> >>"Janet Bostwick" > wrote in message . .. >>>I made these beans today and they were really good (husband liked >>> them). Thank you Janet Wilder for recommending them. >>> >>> Frijoles Charros >>> 1 pound dried pinto beans >>> 2 large onions, chopped >>> 6 garlic cloves, minced >>> 4 or 5 jalapenos, stemmed, seeded and diced >>> 6 bacon strips, chopped (I had about 3/4 pound of smoky bacon ends and >>> pieces that I used) >>> 4 tomatoes, chopped >>> 1/2 cup cilantro leaves chopped >>> 2 teaspoons of chicken base paste >>> >>> I soaked the beans overnight. Dice bacon and place in large pot over >>> medium heat. Dice onions and add to bacon, add jalapenos, tomatoes, >>> and garlic. Add water to just the top of bean mixture. Bring to a >>> boil, cover and reduce heat. Simmer until beans are almost done, >>> about 1 1/2 hours. Add chopped cilantro and chicken base.. Taste. >>> Additional salt may or may not be necessary. Simmer until done. Serve >>> in bowl with the broth. >>> Janet US >> >>This looks really good but... I can not have chicken. Do you think I >>could >>sub in something else? >> > sure. use a different base or none at all. or use an additional meat > in the preparation. one recipe I saw used chorizo plus the bacon. A > recipe like this is cook's choice. On the other hand, I'm not sure > how much chicken is in chicken base. > Janet US Thanks! I have some kind of vegetable broth thing in the cupboard. Not sure how old it is or the form it takes. I have never used it. That might work. I will for sure be making this next week! |
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Julie Bove > wrote:
>"Janet Bostwick" > wrote in message >> sure. use a different base or none at all. or use an additional meat >> in the preparation. one recipe I saw used chorizo plus the bacon. A >> recipe like this is cook's choice. On the other hand, I'm not sure >> how much chicken is in chicken base. >> Janet US >Thanks! I have some kind of vegetable broth thing in the cupboard. Not >sure how old it is or the form it takes. I have never used it. That might >work. I will for sure be making this next week! Vegetable stock made from scratch is best, however "Imagine" brand vegetable broth is acceptable. Some off-the-shelf vegetable broths are not very good at all, and/or incredibly high sodium, so be cautious. Steve |
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On Tue, 25 Sep 2012 00:20:00 -0700, "Julie Bove"
> wrote: > >"Janet Bostwick" > wrote in message .. . >> On Mon, 24 Sep 2012 21:50:30 -0700, "Julie Bove" >> > wrote: >> >>> >>>"Janet Bostwick" > wrote in message ... >>>>I made these beans today and they were really good (husband liked >>>> them). Thank you Janet Wilder for recommending them. >>>> >>>> Frijoles Charros >>>> 1 pound dried pinto beans >>>> 2 large onions, chopped >>>> 6 garlic cloves, minced >>>> 4 or 5 jalapenos, stemmed, seeded and diced >>>> 6 bacon strips, chopped (I had about 3/4 pound of smoky bacon ends and >>>> pieces that I used) >>>> 4 tomatoes, chopped >>>> 1/2 cup cilantro leaves chopped >>>> 2 teaspoons of chicken base paste >>>> >>>> I soaked the beans overnight. Dice bacon and place in large pot over >>>> medium heat. Dice onions and add to bacon, add jalapenos, tomatoes, >>>> and garlic. Add water to just the top of bean mixture. Bring to a >>>> boil, cover and reduce heat. Simmer until beans are almost done, >>>> about 1 1/2 hours. Add chopped cilantro and chicken base.. Taste. >>>> Additional salt may or may not be necessary. Simmer until done. Serve >>>> in bowl with the broth. >>>> Janet US >>> >>>This looks really good but... I can not have chicken. Do you think I >>>could >>>sub in something else? >>> >> sure. use a different base or none at all. or use an additional meat >> in the preparation. one recipe I saw used chorizo plus the bacon. A >> recipe like this is cook's choice. On the other hand, I'm not sure >> how much chicken is in chicken base. >> Janet US > >Thanks! I have some kind of vegetable broth thing in the cupboard. Not >sure how old it is or the form it takes. I have never used it. That might >work. I will for sure be making this next week! > Just be careful adding it. I added one teaspoon of my chicken base and then tasted the beans and then added another teaspoon. You'll notice the recipe has no salt as such. The final seasoning depends a lot on how salty your bacon is and how salty your seasoning base is. Janet US |
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On Mon, 24 Sep 2012 21:50:30 -0700, "Julie Bove"
> wrote: > This looks really good but... I can not have chicken. Do you think I could > sub in something else? Of course you can. Sheesh! Are you *that* big of a slave to recipes? Clue: substitute vegetable broth/base -- I take life with a grain of salt, a slice of lemon and a shot of tequila |
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On Tue, 25 Sep 2012 12:42:29 +0000 (UTC),
(Steve Pope) wrote: > Some off-the-shelf vegetable > broths are not very good at all, and/or incredibly high sodium, > so be cautious. IMO, using a high sodium vegetable broth with beans is no big deal because they *need* salt. -- I take life with a grain of salt, a slice of lemon and a shot of tequila |
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![]() "Steve Pope" > wrote in message ... > Julie Bove > wrote: > >>"Janet Bostwick" > wrote in message > >>> sure. use a different base or none at all. or use an additional meat >>> in the preparation. one recipe I saw used chorizo plus the bacon. A >>> recipe like this is cook's choice. On the other hand, I'm not sure >>> how much chicken is in chicken base. >>> Janet US > >>Thanks! I have some kind of vegetable broth thing in the cupboard. Not >>sure how old it is or the form it takes. I have never used it. That >>might >>work. I will for sure be making this next week! > > Vegetable stock made from scratch is best, however "Imagine" brand > vegetable broth is acceptable. Some off-the-shelf vegetable > broths are not very good at all, and/or incredibly high sodium, > so be cautious. Thanks! I think this is something from the health food store. |
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![]() "Janet Bostwick" > wrote in message ... > On Tue, 25 Sep 2012 12:42:29 +0000 (UTC), > (Steve Pope) wrote: > >>Julie Bove > wrote: >> >>>"Janet Bostwick" > wrote in message >> >>>> sure. use a different base or none at all. or use an additional meat >>>> in the preparation. one recipe I saw used chorizo plus the bacon. A >>>> recipe like this is cook's choice. On the other hand, I'm not sure >>>> how much chicken is in chicken base. >>>> Janet US >> >>>Thanks! I have some kind of vegetable broth thing in the cupboard. Not >>>sure how old it is or the form it takes. I have never used it. That >>>might >>>work. I will for sure be making this next week! >> >>Vegetable stock made from scratch is best, however "Imagine" brand >>vegetable broth is acceptable. Some off-the-shelf vegetable >>broths are not very good at all, and/or incredibly high sodium, >>so be cautious. >> >>Steve > This recipe is using a paste base because the beans already have > enough liquid. I suppose you could start out using a liquid instead > of water, but there is the school of thought that says that adding > salt at the beginning of cooking beans toughens them and they never > get tender. > Janet US I don't think this stuff is a liquid. I think it is a concentrate or at least a powder. There is salt in the bacon and also tomato can toughen the beans. So I hope it works! I used to always throw everything in together but I do remember once cooking the beans for a full 8 hours and they just would not get soft. That was many years ago though. |
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![]() "Janet Bostwick" > wrote in message ... > On Tue, 25 Sep 2012 00:20:00 -0700, "Julie Bove" > > wrote: > >> >>"Janet Bostwick" > wrote in message . .. >>> On Mon, 24 Sep 2012 21:50:30 -0700, "Julie Bove" >>> > wrote: >>> >>>> >>>>"Janet Bostwick" > wrote in message m... >>>>>I made these beans today and they were really good (husband liked >>>>> them). Thank you Janet Wilder for recommending them. >>>>> >>>>> Frijoles Charros >>>>> 1 pound dried pinto beans >>>>> 2 large onions, chopped >>>>> 6 garlic cloves, minced >>>>> 4 or 5 jalapenos, stemmed, seeded and diced >>>>> 6 bacon strips, chopped (I had about 3/4 pound of smoky bacon ends and >>>>> pieces that I used) >>>>> 4 tomatoes, chopped >>>>> 1/2 cup cilantro leaves chopped >>>>> 2 teaspoons of chicken base paste >>>>> >>>>> I soaked the beans overnight. Dice bacon and place in large pot over >>>>> medium heat. Dice onions and add to bacon, add jalapenos, tomatoes, >>>>> and garlic. Add water to just the top of bean mixture. Bring to a >>>>> boil, cover and reduce heat. Simmer until beans are almost done, >>>>> about 1 1/2 hours. Add chopped cilantro and chicken base.. Taste. >>>>> Additional salt may or may not be necessary. Simmer until done. Serve >>>>> in bowl with the broth. >>>>> Janet US >>>> >>>>This looks really good but... I can not have chicken. Do you think I >>>>could >>>>sub in something else? >>>> >>> sure. use a different base or none at all. or use an additional meat >>> in the preparation. one recipe I saw used chorizo plus the bacon. A >>> recipe like this is cook's choice. On the other hand, I'm not sure >>> how much chicken is in chicken base. >>> Janet US >> >>Thanks! I have some kind of vegetable broth thing in the cupboard. Not >>sure how old it is or the form it takes. I have never used it. That >>might >>work. I will for sure be making this next week! >> > Just be careful adding it. I added one teaspoon of my chicken base > and then tasted the beans and then added another teaspoon. You'll > notice the recipe has no salt as such. The final seasoning depends a > lot on how salty your bacon is and how salty your seasoning base is. > Janet US Yes. |
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![]() "sf" > wrote in message ... > On Mon, 24 Sep 2012 21:50:30 -0700, "Julie Bove" > > wrote: > >> This looks really good but... I can not have chicken. Do you think I >> could >> sub in something else? > > Of course you can. Sheesh! Are you *that* big of a slave to recipes? > Clue: substitute vegetable broth/base No. I am never a slave to recipes. Unless perhaps it is baking. Even then I can change some things up a bit but I don't deviate too much. Might just change the flavor or something. |
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On Tue, 25 Sep 2012 14:20:46 +0000 (UTC),
(Steve Pope) wrote: >Janet Bostwick > wrote: > >>On Tue, 25 Sep 2012 12:42:29 +0000 (UTC), > >>(Steve Pope) wrote: >> >>>Julie Bove > wrote: >>> >>>>"Janet Bostwick" > wrote in message >>> >>>>> sure. use a different base or none at all. or use an additional meat >>>>> in the preparation. one recipe I saw used chorizo plus the bacon. A >>>>> recipe like this is cook's choice. On the other hand, I'm not sure >>>>> how much chicken is in chicken base. >>>>> Janet US >>> >>>>Thanks! I have some kind of vegetable broth thing in the cupboard. Not >>>>sure how old it is or the form it takes. I have never used it. That might >>>>work. I will for sure be making this next week! >>> >>>Vegetable stock made from scratch is best, however "Imagine" brand >>>vegetable broth is acceptable. Some off-the-shelf vegetable >>>broths are not very good at all, and/or incredibly high sodium, >>>so be cautious. > >>This recipe is using a paste base because the beans already have >>enough liquid. I suppose you could start out using a liquid instead >>of water, but there is the school of thought that says that adding >>salt at the beginning of cooking beans toughens them and they never >>get tender. > >Right. > >I normally cook beans to tenderness without adding other >ingredients, except for a little salt close to the end. >And I almost always discard the bean liquid once they are cooked. >Charro beans may be one situation where you want to keep >some of it, but you certainly don't need to keep all the >bean liquid. > > >Steve The beans are not swimming in liquid. When served, you get maybe a tablespoon of liquid in your bowl. I cooked uncovered the last few minutes to get the liquid where I wanted it. I'm certainly not going to throw away all the nutrients and flavor. You are probably cooking in too much liquid. Janet US |
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On 9/24/2012 10:06 PM, Janet Bostwick wrote:
> I made these beans today and they were really good (husband liked > them). Thank you Janet Wilder for recommending them. > > Frijoles Charros > 1 pound dried pinto beans > 2 large onions, chopped > 6 garlic cloves, minced > 4 or 5 jalapenos, stemmed, seeded and diced > 6 bacon strips, chopped (I had about 3/4 pound of smoky bacon ends and > pieces that I used) > 4 tomatoes, chopped > 1/2 cup cilantro leaves chopped > 2 teaspoons of chicken base paste > > I soaked the beans overnight. Dice bacon and place in large pot over > medium heat. Dice onions and add to bacon, add jalapenos, tomatoes, > and garlic. Add water to just the top of bean mixture. Bring to a > boil, cover and reduce heat. Simmer until beans are almost done, > about 1 1/2 hours. Add chopped cilantro and chicken base.. Taste. > Additional salt may or may not be necessary. Simmer until done. Serve > in bowl with the broth. > Janet US > I'm glad you liked them. I love a lot of cilantro in mine. -- Janet Wilder Way-the-heck-south Texas Spelling doesn't count. Cooking does. |
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On 9/25/2012 2:20 AM, Julie Bove wrote:
> "Janet Bostwick" > wrote in message > ... >> On Mon, 24 Sep 2012 21:50:30 -0700, "Julie Bove" >> > wrote: >> >>> >>> "Janet Bostwick" > wrote in message >>> ... >>>> I made these beans today and they were really good (husband liked >>>> them). Thank you Janet Wilder for recommending them. >>>> >>>> Frijoles Charros >>>> 1 pound dried pinto beans >>>> 2 large onions, chopped >>>> 6 garlic cloves, minced >>>> 4 or 5 jalapenos, stemmed, seeded and diced >>>> 6 bacon strips, chopped (I had about 3/4 pound of smoky bacon ends and >>>> pieces that I used) >>>> 4 tomatoes, chopped >>>> 1/2 cup cilantro leaves chopped >>>> 2 teaspoons of chicken base paste >>>> >>>> I soaked the beans overnight. Dice bacon and place in large pot over >>>> medium heat. Dice onions and add to bacon, add jalapenos, tomatoes, >>>> and garlic. Add water to just the top of bean mixture. Bring to a >>>> boil, cover and reduce heat. Simmer until beans are almost done, >>>> about 1 1/2 hours. Add chopped cilantro and chicken base.. Taste. >>>> Additional salt may or may not be necessary. Simmer until done. Serve >>>> in bowl with the broth. >>>> Janet US >>> >>> This looks really good but... I can not have chicken. Do you think I >>> could >>> sub in something else? >>> >> sure. use a different base or none at all. or use an additional meat >> in the preparation. one recipe I saw used chorizo plus the bacon. A >> recipe like this is cook's choice. On the other hand, I'm not sure >> how much chicken is in chicken base. >> Janet US > > Thanks! I have some kind of vegetable broth thing in the cupboard. Not > sure how old it is or the form it takes. I have never used it. That might > work. I will for sure be making this next week! > > Julie, the recipe calls for a paste so adding broth will change the liquid proportions. Do you have any packets of low-sodium beef broth? Try adding a packet of that instead of more broth. -- Janet Wilder Way-the-heck-south Texas Spelling doesn't count. Cooking does. |
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On 9/25/2012 9:06 AM, sf wrote:
> On Tue, 25 Sep 2012 12:42:29 +0000 (UTC), > (Steve Pope) wrote: > >> Some off-the-shelf vegetable >> broths are not very good at all, and/or incredibly high sodium, >> so be cautious. > > IMO, using a high sodium vegetable broth with beans is no big deal > because they *need* salt. > Not while they are cooking. Only after they are done. -- Janet Wilder Way-the-heck-south Texas Spelling doesn't count. Cooking does. |
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On 9/25/2012 9:20 AM, Steve Pope wrote:
> Janet Bostwick > wrote: > >> On Tue, 25 Sep 2012 12:42:29 +0000 (UTC), > >> (Steve Pope) wrote: >> >>> Julie Bove > wrote: >>> >>>> "Janet Bostwick" > wrote in message >>> >>>>> sure. use a different base or none at all. or use an additional meat >>>>> in the preparation. one recipe I saw used chorizo plus the bacon. A >>>>> recipe like this is cook's choice. On the other hand, I'm not sure >>>>> how much chicken is in chicken base. >>>>> Janet US >>> >>>> Thanks! I have some kind of vegetable broth thing in the cupboard. Not >>>> sure how old it is or the form it takes. I have never used it. That might >>>> work. I will for sure be making this next week! >>> >>> Vegetable stock made from scratch is best, however "Imagine" brand >>> vegetable broth is acceptable. Some off-the-shelf vegetable >>> broths are not very good at all, and/or incredibly high sodium, >>> so be cautious. > >> This recipe is using a paste base because the beans already have >> enough liquid. I suppose you could start out using a liquid instead >> of water, but there is the school of thought that says that adding >> salt at the beginning of cooking beans toughens them and they never >> get tender. > > Right. > > I normally cook beans to tenderness without adding other > ingredients, except for a little salt close to the end. > And I almost always discard the bean liquid once they are cooked. > Charro beans may be one situation where you want to keep > some of it, but you certainly don't need to keep all the > bean liquid. > > We keep the liquid around here. Charro beans are served in a bowl with a spoon. -- Janet Wilder Way-the-heck-south Texas Spelling doesn't count. Cooking does. |
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Janet Wilder > wrote:
>On 9/25/2012 9:20 AM, Steve Pope wrote: >> I normally cook beans to tenderness without adding other >> ingredients, except for a little salt close to the end. >> And I almost always discard the bean liquid once they are cooked. >> Charro beans may be one situation where you want to keep >> some of it, but you certainly don't need to keep all the >> bean liquid. > >We keep the liquid around here. Charro beans are served in a bowl with >a spoon. Thanks for the datapoint. I do that in some bean dishes, but only 10% of the time or so. I consider bean liquid to have not very much in the way of either nutritional or culinary value. Steve |
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On 9/25/2012 1:22 PM, Steve Pope wrote:
> Janet Wilder > wrote: > >> On 9/25/2012 9:20 AM, Steve Pope wrote: > >>> I normally cook beans to tenderness without adding other >>> ingredients, except for a little salt close to the end. >>> And I almost always discard the bean liquid once they are cooked. >>> Charro beans may be one situation where you want to keep >>> some of it, but you certainly don't need to keep all the >>> bean liquid. >> >> We keep the liquid around here. Charro beans are served in a bowl with >> a spoon. > > Thanks for the datapoint. > > I do that in some bean dishes, but only 10% of the time or so. > I consider bean liquid to have not very much in the way of either > nutritional or culinary value. > > Steve > Many local restaurants serve beans as a side dish. Always with a little liquid (not soupy, just wet) and always in a cup or bowl. BTW, a Charro is a Mexican cowboy. We have Charro Days in Brownsville every winter. There is a grand parade that crosses the bridge into Matamoros, Mexico, sports events, dancing, musical events, art shows, plays and a charro bean cook-off. It's great fun and very colorful. -- Janet Wilder Way-the-heck-south Texas Spelling doesn't count. Cooking does. |
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On Tue, 25 Sep 2012 14:03:03 -0500, Janet Wilder
> wrote: snip a charro bean cook-off. It's great fun and very colorful. no wonder there are so many variations of the charro bean recipe. Thanks for info Janet US |
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Janet Wilder wrote:
> On 9/25/2012 2:20 AM, Julie Bove wrote: >> "Janet Bostwick" > wrote in message >> ... >>> On Mon, 24 Sep 2012 21:50:30 -0700, "Julie Bove" >>> > wrote: >>> >>>> >>>> "Janet Bostwick" > wrote in message >>>> ... >>>>> I made these beans today and they were really good (husband liked >>>>> them). Thank you Janet Wilder for recommending them. >>>>> >>>>> Frijoles Charros >>>>> 1 pound dried pinto beans >>>>> 2 large onions, chopped >>>>> 6 garlic cloves, minced >>>>> 4 or 5 jalapenos, stemmed, seeded and diced >>>>> 6 bacon strips, chopped (I had about 3/4 pound of smoky bacon >>>>> ends and pieces that I used) >>>>> 4 tomatoes, chopped >>>>> 1/2 cup cilantro leaves chopped >>>>> 2 teaspoons of chicken base paste >>>>> >>>>> I soaked the beans overnight. Dice bacon and place in large pot >>>>> over medium heat. Dice onions and add to bacon, add jalapenos, >>>>> tomatoes, and garlic. Add water to just the top of bean mixture. >>>>> Bring to a boil, cover and reduce heat. Simmer until beans are >>>>> almost done, about 1 1/2 hours. Add chopped cilantro and chicken >>>>> base.. Taste. Additional salt may or may not be necessary. Simmer >>>>> until done. Serve in bowl with the broth. >>>>> Janet US >>>> >>>> This looks really good but... I can not have chicken. Do you >>>> think I could >>>> sub in something else? >>>> >>> sure. use a different base or none at all. or use an additional >>> meat in the preparation. one recipe I saw used chorizo plus the >>> bacon. A recipe like this is cook's choice. On the other hand, >>> I'm not sure how much chicken is in chicken base. >>> Janet US >> >> Thanks! I have some kind of vegetable broth thing in the cupboard. Not >> sure how old it is or the form it takes. I have never used it. That >> might work. I will for sure be making this next week! >> >> > > Julie, the recipe calls for a paste so adding broth will change the > liquid proportions. Do you have any packets of low-sodium beef broth? > Try adding a packet of that instead of more broth. It's not a liquid broth. It is either a powder or a concentrate. I can't remember which. |
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