Home Forums Hunting & Shooting Hunter's Campfire A Pot of Beans?

Boom!



Lots left for tomorrow. I used chili powder, crushed garlic, oregano, cummin, coriander and a big ass jalapeno seeded pulp removed. Might use two next time it was quite tame. Raw onions and corn bread with the big bowl I just scarfed. I will do this again

Is this a cooking show...

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Ya done good.

If you live above 3500 ft use a pressure cooker

Leroy?????

Oh, that looks good. This thread deserves a bump!

Being old, lazy, pretty much incompetent at everything, and increasingly unwilling to mess around with things that frustrate me, I have given up on dried beans.

Is cooking the beans in a galvanized feed bucket part of the secret recipe?

Van Camps up there game to your satisfaction yet?

Van Camps has very poor quality control of their pork and beans; they are often mush. Fareway and ALDI's store brand are much better. As to other beans, there are many, many acceptable brands of canned beans that work well, none of this having to soak, rinse, soak, rinse, pick through for rocks, and then wind up with beans that are still too hard after hours of cooking,

Ok Boomer.....

I soak, rinse, add water, boil 12 minutes and into a pot in the oven, no hard beans

I found a stone in a can of bush's backed beans. About the size of a dime.

Wow!

always check beans for rocks.

Once my Dad and I finished digging a grave (we did it part time, some cemeteries do not want equipment rutting their ground, plus a hand dug grave is neater) and the American Legion Post next to the cemetery had a roaster full of ham and beans, free, for lunch. It was a cold dreary day, I was starving, and that bowl of ham and beans was the best thing ever. Some great recipes here. I agree don't forget the cornbread.

If you cook your beans and have a lot of liquid in the pot try this old fashioned tip.
Break open 2-3 eggs and add about 1/3rd cup of flour and some salt and pepper to taste. Add more flour a little at a time until you reach the consistency of soft cookie dough. Use a spoon and drop small amounts into the simmering pot. In a couple of minutes you will have some of the best dumplings you ever ate. Where we grew up these were called rivels.

My mom used to call that soaking the farts out of the beans. I miss her bean and ham soup.

Old70

LOL! Started in the slow cooker and went hunting got back near supper time and there was still cooking to be done and quite a bit of liquid to reduce. So I poured it into a stainless pot and put it on the stove to speed things up. Should have started on high with the slow cooker got it hot then turned it down i guess.