The Cookbook

ok heres my take on a Tex-Mex classic

3 pounds of dried pinto beans, washed
4 quarts of chicken stock~ NOT Broth
2 tablespoon of salt
1 tablespoon of ground black pepper
2 (12 fluid ounce) cans or bottles of dark beer
4 (14.5 ounce) cans chopped stewed tomatoes
2 white onion, diced
1/2 cup pickled jalapeno peppers
12 cloves garlic, chopped
3 tablespoons dried oregano
3 cups chopped fresh cilantro

Wash the beans, and fill the pot with chicken stock and enough water to cover the beans with 2 inches of liquid. Season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, cover, and cook for 1 1/2 hours. Stir the beans occasionally through out the entire cooking process to make sure they do not burn or stick to the bottom of the pot.

Stir beer, tomatoes, onion, jalapeno peppers, garlic, oregano, and cilantro into the beans. Continue to cook uncovered for at least 1 hour, or until beans are tender. (Cook these beans as long as you can...the longer you cook them the better they are.)
Bust up the beans with a wisk or masher to thicken the bean liquid.
Serve and enjoy.

Serves 4 with enough to freeze for later

Chronos

Cattleman's Beans

2 rounded cups beans (pinto or red beans)
6 cups cold water
2 Tbs. butter
1/2 lb. pork sausage
1 cup chopped onion
2 cups peeled, sliced tart apples
2 cloves garlic, peeled and mashed
2 tsp. salt, 1/4 tsp. coarse black pepper
1 tsp. EACH chili powder & dry mustard
1/4 cup brown sugar
1 1/2 cups tomato juice
sour cream
jamaican rum

Soak beans in water overnight. Do not drain water. Add butter, bring to boil, then simmer covered about 2 hours.
Brown sausage and add to beans along with about 2 Tbs. of the fat. Add all other ingredients except sour cream and rum. Bring to boil, then simmer, covered, another 2 hours. Or bring to boil and put in covered bean pot and bake at 325° for 2 hours.
Before serving add ¼ cup rum. Serve with sour cream. And also serve with cornbread :)

Just Me

White Bean Chili
Recipe courtesy Paula Deen

1 pound dried navy beans
5 cups chicken stock
4 tablespoons (1/2 stick) butter
1 tablespoon minced garlic
3/4 cup diced onion
1 1/2 cups chopped green chiles (fresh or canned)
1 pound boneless, skinless chicken breasts, finely chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 to 2 teaspoons ground black pepper
1/2 teaspoon white pepper
Pinch red pepper flakes
1/2 bunch cilantro leaves, chopped

Rinse beans well, cover with cool water, and soak for 2 hours. Drain. Place beans in large pot with chicken stock and bring to a boil over high heat. In a saucepan, heat butter over medium heat. Add garlic, onion, and chiles and saute for 5 minutes. Add chile mixture to pot with beans. Add chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Lower heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Serve with cornbread, if desired.

klh6656

Refrieds
Jude

I don't make my own. What I like to do is get the BLACK refries... kinda hard to find, but they are there. The regular frijoles will do if you can't find the black bean ones, but they aren't as good. Place a can or however much you want into a baking dish, add a 1/4 cup or so of beef boullion and mix it together. Top it with minced green onions and a splash of hot sauce. I use Louisiane. Bake til bubbly at about 350, cover it if it starts to dry out. You can also add a bit of shredded cheese under the green onion if you like.

Just me

Sanger Steve's Beans

Dice 4 slices of Wright's pepper bacon, toss in a heavy pan, brown the bacon. Throw in a whole diced onion, cook till soft. Chunk in a pound of dry pintos, stir the pintos around in the bacon grease and onion mixture. Add one can of chicken stock and deglaze pan. Cover with water. Boil the crap out of them while watching the water level. They will be done in three hours.

Pour on top of cornbread.

Take a nap.

sangersteve