Post Number: 7383
|Posted on Friday, July 06, 2007 - 12:00 pm: ||
Does anyone care to share a killer recipe for beans to be served as a side with barbecue?
Post Number: 9
|Posted on Friday, July 06, 2007 - 12:32 pm: ||
One of the Rats brought the best beans that I have ever had to RatFest a couple years ago. I am sure that others that post here that were at fest will agree.
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Post Number: 7386
|Posted on Friday, July 06, 2007 - 01:55 pm: ||
Thanks much, Scott.
Post Number: 1009
|Posted on Saturday, July 07, 2007 - 07:50 pm: ||
I've gotten into the BBQ thing lately and found this recipe to be a family favorite. Great with pulled pork and ribs...or about anything from the grill. (thanks to Jan)
Cowboy Beans, ver. 2.0
Total time: 3 days
2 pounds dried pinto beans, rinsed
2 large pieces of smoked turkey
(wing drummettes are best)
2-3 cloves garlic, peeled and minced
1 medium onion, chopped and sautéed in butter
2 stalks celery, diced and sautéed with onions in butter
2-3 fresh tomatoes, chopped
1 bay leaf
1 Tablespoon Worcestershire sauce
1/3 cup chopped fresh cilantro (about 1/3 bunch)
3-4 Tablespoons chopped chipotle peppers in adobo sauce
Rinse dried pinto beans. Remove any damaged or discolored ones. In a large pot or bowl, cover the pinto beans with cold water and soak overnight. Drain beans. Place in large crock pot with fresh water to cover by 1 inch. Cook on low setting all day. Add smoked turkey pieces and continue to cook on low overnight. Next morning remove turkey pieces from pot, remove bones and chop meat. Return turkey meat to pot. Sauté chopped onion, diced celery and garlic in 1-2 tablespoons butter. When tender, add garlic-celery-onion mix to beans. Add chopped tomatoes and bay leaf. Continue to cook on low setting. When beans are perfectly tender, add the Worcestershire sauce, cilantro, and chipotle puree.
Cook all day, stirring occasionally and adding water only if necessary.
Note: if you don’t use the smoked turkey pieces, you may have to add salt to taste.
Optional for hard-core carnivores: 1/2 pound chorizo, casing removed
5 to 6 slices smoked bacon, chopped
In a sauté pan over medium heat, cook the chorizo, bacon and onion, stirring occasionally to break up the chorizo, until the bacon is crispy, about 10 minutes. Add to the bean pot at the same time as the onions.
Post Number: 7394
|Posted on Sunday, July 08, 2007 - 12:14 am: ||
I made Scott's bean recipe last night and took it to a potluck barbecue today. It was a real hit, with just the right amount of "heat" courtesy of crushed cayenne pepper and cumin. My own inclination would be to cut the brown sugar in half; it was a little on the sweet side.
Post Number: 1010
|Posted on Sunday, July 08, 2007 - 01:01 am: ||
Yeah, his recipe sounds good, but that one pound of brown sugar is a little out of prorportion for me.
This "Cowboy Beans" recipe has been a big hit for me, just add BBQ & beer :-)