REAL MAN TRUCKWORKS & SURVIVAL
FOOD CORNER => Share Your Recipe => Topic started by: Nate on November 11, 2014, 11:34:35 AM
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so were gonna call these beans "ROUND UP BEANS"
INGREDIENTS:
1/2 package of Earl Campbell's smoked beef sausage
1LB of ground beef
1LB of ground country pork
8-10 slices of some really thick cut bacon
1 really large onion
fresh jalapenos halved and sliced (to your taste)
2x32oz cans of bushes baked beans (original style)
2x32oz cans of bushes chili beans (hot flavor)
seasoning (whatever you would like to add)
note: this will make more than what will fit into a really big crock pot, so you may have to mix all together in a large container and fill from there. (I had to mix all the ingredients in a large pot, and then fill 2 crock pots with the mixture)
DIRECTIONS:
1. brown beef and pork sausage, drain grease and add to the pot
2. slice, chop, cube, (whatever your taste buds are calling for) the smoked sausage, onion and jalapeno's, then add to the pot
3. cube and fry the bacon (I did the bacon first and then did the beef and pork in the bacon grease)
4. add all 4 cans of beans to the pot.
5. mix well and let simmer for at least 3 hours (I let mine go for 6 hours).
(http://i.imgur.com/rpbNTGO.jpg)
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That looks seriously good!
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That pot was cleaned out in 1 hour
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Sarn't have my attention.
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I have found a recipe for some truly homemade beans. I did a little grocery shopping this afternoon and tracey has the beans soaking on the stove right now and will start this tomorrow. I will make sure she takes lots of pics and ill get them as well as the recipe posted.
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Pinto beans?
Discard the ones still floating, they are the ones that make the most gas in your belly.
I make my pinto beans from dried beans...
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that's a negative ghost rider, these are great northern beans and/or navy beans. I really try not to cook with pinto beans.
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Oh man. I love me so e pinto beans. (I better, I have 250lbs of them)
Soak beams, about 4 cups, add 1 large rough chopped onion, 4 oz salt back,, 1 jalapeño,salt, pepper, teaspoon cumin. Simmer 3 hours.
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And get a skillet of corn bread in the oven.
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that's a negative ghost rider, these are great northern beans and/or navy beans. I really try not to cook with pinto beans.
that's a negative ghost rider, these are great northern beans and/or navy beans. I really try not to cook with pinto beans.
And that's why you aren't a happy man!
Nate I'm hearin' something, hear it???
Real Man cook book, Real man cook book, Real man cook book, Real man cook book, Real man cook book, Real man cook book, Real man cook book, Real man cook book, Real man cook book, Real man cook book, Real man cook book, Real Ma...
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something like tjhat could probably be put together.
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something like tjhat could probably be put together.
I'll buy one.
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I want a signed copy. Heck when Nate has his own show on the food network I want to say, "I knew him when!"
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no show and no restaurants for this guy. i am not a big customer service guy.
now being a trainer/teacher, its my way or the highway not any way you like it.
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"NO SOUP FOR YOU- " or "cheesebergie, cheesebergie, cheesebergie; no Pepsi- COKE; no fries, CHIPS"
If its GOOD, you don't need customer service!
(Navy Beans, from an Army guy?.... 7th Cav. used to ride Pintos)
I'd buy a "Cookie's Cookbook- Real food for REAL MEN"
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but the sad thing is is that not much of what tracey and I make is considered healthy.................? so to me that would translate into too many cry baby boo hoo's would complain.
on that note, check out the homemade mayonnaise I made.
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Come ON Nate, Cracker Barrel isn't a health food store!!! They're packed!
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This is NOT Burger King , You cannot have it your way. Lol
I'll shoot the photos for the cookbook, Nate.
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so the first try on the beans did not turn out.
try number 2 is going to consist of canned beans and not the dry ones. the dry ones did not soften.
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lets be honest, 99%of the things we cook come from somebody's recipe. tracey and I just have a knack of tweaking it.....?
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so round 2 of the beans was a success. I just have to get the pics from tracey and do the write up.
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so here is the end result of the 2nd attempt at making homemade beans.
here is the recipe
Ingredients:
• Water
• 2 tablespoons kosher salt
• 1 pound small dried beans, such as great northern, navy, or pinto beans, picked over and rinsed
• 8 ounces sliced bacon, cut into 1/2-inch strips
• 1 1/2 cups finely minced yellow onion (about 1 large onion)
• 2 tablespoons finely diced seeded jalapeño (about 1 medium pepper)
• 1/4 cup finely diced green bell pepper
• 1 tablespoon minced garlic (about 3 medium cloves)
• 2 cups chicken stock or low-sodium broth
• 1 1/2 cups ketchup
• 2/3 cup dark brown sugar
• 1/3 cup honey
• 1/4 cup molasses
• 2 tablespoons yellow mustard
• 1 tablespoon apple cider vinegar
• 1 tablespoon barbecue rub
• 1 tablespoon hot sauce
(http://i.imgur.com/jsITJxx.jpg?1)
(http://i.imgur.com/wWvUW7n.jpg?1)
directions:
1. In a large container, whisk together 2 quarts water and salt until salt has dissolved. Add beans, cover, and let stand overnight at room temperature. Drain and rinse beans. note: because the beans did not soften on the first attempt, we went with 5 cans of great northern beans
2. Place a large dutch oven over medium-high heat. Add bacon and cook until fat has rendered and bacon has crisped, 7-10 minutes. Transfer bacon to a paper towel-lined plate, leaving as much fat in dutch oven as possible.
(http://i.imgur.com/MVlPfTB.jpg?1)
3. Add onion to dutch oven and cook, stirring occasionally, until onion softens and begins to brown around the edges, about 7 minutes. Stir in green pepper, jalapeño, and garlic and cook until fragrant, about 1 minute. Stir in 3 cups of water, chicken stock, reserved bacon, and beans. Bring to a boil, then reduce heat to low and simmer for 1 hour. Preheat oven to 300°F while beans are simmering.
(http://i.imgur.com/aPg7Lk3.jpg?1)
(http://i.imgur.com/WauiRlz.jpg?1)
(http://i.imgur.com/78kzW2I.jpg?1)
4. Stir in ketchup, brown sugar, honey, molasses, mustard, vinegar, barbecue rub, and hot sauce. Cover and transfer to oven. Cook beans for 4 hours, stirring occasionally. Remove cover and cook until beans are tender throughout and sauce has thickened, about 1 hour longer. Remove from oven and let cool for 15 minutes. Season with salt. Serve immediately; alternatively, store in an airtight container in the refrigerator for up to 1 week, or freeze. Reheat before serving.
(http://i.imgur.com/kCI2KTk.jpg?1)
(http://i.imgur.com/Y7am5q5.jpg?1)
(http://i.imgur.com/NnuJE9H.jpg?1)
(http://i.imgur.com/1qlZocM.jpg?1)
these beans were darn good, they will be made again...... ;D
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here is the link to the original recipe
http://www.seriouseats.com/recipes/2014/06/best-barbecue-beans-recipe.html
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One thing I've found when using dry beans in recipes is they need a few days to soften.
We put dry beans in chili after about 30-36 hours of soaking.
Then after a day or two on simmer they do finally soften up.