Beans (no Texans allowed)

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EliseT
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2004/02/22 16:39:25 (permalink)

Beans (no Texans allowed)

OK, ignoring for a moment the eternal beans/no beans debate...what KIND of beans would you put into your chili if you were to happen to have them in there...like maybe a can or a bag just sort of accidentally tipped over...

I myself favor a 3:1 Kidney beans to pinto beans ratio.
#1

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    Donna Douglass
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    RE: Beans (no Texans allowed) 2004/02/22 16:49:54 (permalink)
    Elise....I'm no chili expert but have always put kidney beans in my chili until....Michael and Jane turned me onto Pinto beans. The way they described them as little pillows of goodness (or words to that effect) was the beginning of my love affair with Pintos, so now they are my bean of choice for chili or anything else, with maybe the exception of black beans for soup.

    I understand the purists form of chili and agree that it would be quite delicious, but we've grown up with beans in our chili so I guess that makes a difference when it comes to preferences (especially for my husband who would not like chili without beans "even if it were good," to borrow one of his favorite expressions.

    Donna
    #2
    lleechef
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    RE: Beans (no Texans allowed) 2004/02/22 16:49:55 (permalink)
    Pintos. Pintos. Pintos. Sorry Lone Star.
    #3
    Adjudicator
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    RE: Beans (no Texans allowed) 2004/02/22 18:28:30 (permalink)
    From a prior thread:



    "It Ain't Chili And It Ain't Beans"


    8 (16oz.) cans pork & beans
    4 (16 oz.) cans dark red kidney beans
    2 large yellow onions
    1 stalk celery
    2 large bell peppers
    4 oz. jalapeno relish
    1 1/2 oz. cayenne pepper
    1 1/2 oz. black pepper
    1 Tbsp. Salt
    1 oz. liquid smoke flavoring
    2 lb. ground sirloin
    2 lb. Hillshire Farms beef sausage
    1 lb. sharp cheddar cheese
    1 lb. Mozzarella cheese
    2 pkg. McCormick chili mix

    Open the cans of beans and pour contents into a three-gallon pot. Place pot on stove over low heat. Add chili mix, liquid smoke flavoring, salt, black pepper, cayenne pepper, and jalapeno relish. Stir contents thoroughly. Coarse chop/cut all cheeses and add to pot. Coarse chop/cut onions, celery, and bell pepper; set aside.

    Precook sausage for 4 minutes on HIGH setting in microwave (optional). Cut sausage into small bite-sized pieces, and then fry in skillet until done. Drain all grease and add sausage to pot. Fry ground sirloin; drain all grease and add to pot. Add onions, celery, and bell peppers to pot; stir thoroughly. Cover pot. Increase heat slightly to bring contents almost to a boil, then cook for 15-20 minutes while stirring contents often.

    This recipe freezes well. Any leftovers can be placed in plastic containers and frozen for eating later.

    Note: Beans tend to get hotter over a period of time.




    #4
    tiki
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    RE: Beans (no Texans allowed) 2004/02/22 18:34:57 (permalink)
    When i have made "chili flavored beans" in the past i like pintos---and cranberry beans--tougher to find but nice beans--they both make fine "chili flavored beans". I have to be careful--after all im just about an hour north of Texas.
    #5
    EliseT
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    RE: Beans (no Texans allowed) 2004/02/22 19:12:51 (permalink)
    I think the reason the Kidney beans are essential for me, in addition to the Pinto, is that they have a little more resistance and "meatiness", making for a heartier chili.
    #6
    UncleVic
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    RE: Beans (no Texans allowed) 2004/02/22 21:32:29 (permalink)
    I ALWAYS add Kidney Beans to my Chili... Yet to try adding pinto beans, but it does sound good. But as for the Pork and Beans, still scratching my head on that one... Actually does sound good! I'm always game to try something new!
    #7
    redtressed
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    RE: Beans (no Texans allowed) 2004/02/22 23:16:04 (permalink)
    I usually use an even ratio of pintos/kidney/cranberries/ and a bean that I STILL don't know the name of that my ex-in laws call "Horticulture Beans" but are reminiscent of a pinto bean, but even plumper and the color of eggshell white like a navy bean. They can be dried, but they are especially good frozen in ziploc bags straight from their shelling. If I'm feeling very frivolous, I'll add a smaller ratio of black beans.
    #8
    tiki
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    RE: Beans (no Texans allowed) 2004/02/23 07:45:33 (permalink)
    quote:
    Originally posted by redtressed

    I usually use an even ratio of pintos/kidney/cranberries/ and a bean that I STILL don't know the name of that my ex-in laws call "Horticulture Beans" but are reminiscent of a pinto bean, but even plumper and the color of eggshell white like a navy bean. They can be dried, but they are especially good frozen in ziploc bags straight from their shelling. If I'm feeling very frivolous, I'll add a smaller ratio of black beans.


    Ive had Horticulture beans---but havent seen them in a LONG time---recall them being very "rich" and wonderfully textured---wouldnt happen to have a small hand full of seed,would you?(been reading catalogs!!!--it is that time of year!)
    #9
    Donna Douglass
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    RE: Beans (no Texans allowed) 2004/02/23 08:27:46 (permalink)
    Hi...wonder if the "horticulture beans" could possibly be dried soy beans? My Mom used to cook dried soy beans like soup beans and they were wonderfully rich and delicious. Not like the Edamame which are the soy beans picked green just before ripening. Just a thought. I've never heard of Horticulture beans before. Interesting. Will have to do some research to learn more about them.

    Donna
    #10
    Art Deco
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    RE: Beans (no Texans allowed) 2004/02/23 09:38:08 (permalink)
    Those long red kidney beans are perhaps my least favorite bean in the world. IF some beans were to somehow sneak into my chili when I wasn't looking, they would be pinto, black or red beans...
    #11
    tiki
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    RE: Beans (no Texans allowed) 2004/02/23 09:53:33 (permalink)
    Donna---dont think so---they are also called "shell beans' if my memory is correct and there is a dwarg speckeled varity too.
    #12
    Bushie
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    RE: Beans (no Texans allowed) 2004/02/23 10:45:58 (permalink)
    Pintos, but red beans work, too. I've had good midwestern chili that had kidneys, but I don't use them at home.
    #13
    Rusty246
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    RE: Beans (no Texans allowed) 2004/02/23 11:08:17 (permalink)
    2 LIGHT CANS KIDNEY, 2 DARK. FOR "COLOR" PURPOSES.
    #14
    lleechef
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    RE: Beans (no Texans allowed) 2004/02/23 11:08:59 (permalink)
    We were having lunch out on Sat. and it was accompanied by black beans which were very good and Z says, "Yeah, but Bushie's beans are WAY better!"
    #15
    hawkeyejohn
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    RE: Beans (no Texans allowed) 2004/02/23 11:26:56 (permalink)
    Quietly protesting the bean thread........
    #16
    redtressed
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    RE: Beans (no Texans allowed) 2004/02/23 11:27:47 (permalink)
    Donna, I wondered that too and did some investigation, but they are not soybeans. They are slightly larger than pintos but not as large as limas. I guess the shape and size I would compare them to, is a peanut m &m. They have an extremely velvety texture when prepared and very fresh taste, but are not mushy. I have a plant patholosgist in the family and he couldn't find out what variety they were. These ARE heirlooms that have been passed down through their family from the early 1900's on. They haven't ordered them from a seed catalog etc. I will try to obtain you some Tiki, that are appropriate for planting use, as I'm told they have to be in a certain state to propogate. They are sure a wonderful bean, whatever they are. I use them like pintos or in chili as mentioned and even in enhancing green beans cooked southern style, not to mention soup bean style. They smoothly take on the attributes for whatever dish. (And I'm out of them)
    #17
    Bushie
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    RE: Beans (no Texans allowed) 2004/02/23 11:35:25 (permalink)
    quote:
    Originally posted by lleechef

    We were having lunch out on Sat. and it was accompanied by black beans which were very good and Z says, "Yeah, but Bushie's beans are WAY better!"

    Z is obviously a man of great wisdom and good taste. First, he picks lleechef...
    #18
    Lone Star
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    RE: Beans (no Texans allowed) 2004/02/23 11:55:43 (permalink)
    quote:
    Originally posted by hawkeyejohn

    Quietly protesting the bean thread........


    Quietly joining you. Crashing the "no Texans" rule.
    #19
    Maynerd
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    RE: Beans (no Texans allowed) 2004/02/23 12:05:56 (permalink)
    Pinto for me, and that comes from a life long Texan.
    #20
    4fish
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    RE: Beans (no Texans allowed) 2004/02/23 16:32:33 (permalink)
    That depends ...

    If I'm making Mom's chili for family members who insist on eating bland food, then just kidney beans.

    If I'm making my chili (lots of smoky chipotle chili powder) then it's kidney beans, pintos and black beans.

    When I'm experimenting (or coming up with wacky themes for the D.A.R.E. Chili Cook-off) it could be darn near anything!
    #21
    howard8
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    RE: Beans (no Texans allowed) 2004/02/24 08:40:13 (permalink)
    I use pinto or kidney beans, dried and reconstituted when possible. I am currently eating a turkey chili with black beans that my girlfriend put together. I had to clarify who made the turkey chili to at least partially fend off turkey chili prejudice. It is pretty damn tasty.
    #22
    EliseT
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    RE: Beans (no Texans allowed) 2004/02/25 00:19:10 (permalink)
    How do you keep the skins from coming off dried Kidney beans when you cook them? I don;t have this problem with any other bean. I hide the cans at the bottom of the trash.
    #23
    RubyRose
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    RE: Beans (no Texans allowed) 2004/02/25 08:09:24 (permalink)
    Redtressed, I'd almost guantee you that they're a variety called marrow beans. They are grown on Amish farms in our area but most of the production is for their own use. Do they look like this?

    http://store.yahoo.com/chefshop/zurmarbean.html
    #24
    fcbaldwin
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    RE: Beans (no Texans allowed) 2004/03/24 08:56:50 (permalink)
    My wife Linda made a batch of "Chasen's Chili" (a clone recipe we got off the internet) that uses dried reconstituted pinto beans, and I have to say this is truly good stuff. It has Gebhardts chili powder as well as a measure of ground cumin seed for seasoning. Outstanding. The pinto beans really contribute to the texture.

    Frank
    #25
    emsmom
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    RE: Beans (no Texans allowed) 2004/05/12 12:07:41 (permalink)
    I don't like kidney beans in my chili. I always use pinto beans and then I add a can of Bush's brown sugar baked beans. It just adds a special taste to my chili. I have to have lots of chili powder no matter what though.
    #26
    jlobough
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    RE: Beans (no Texans allowed) 2004/05/12 12:20:00 (permalink)
    It had always been kidney beans in my chili until recently. Now that I've been turned on (by friends) to black beans and pinto beans, I tend to be open to any (or all) of those beans. I've had chili without beans and it is good, but I believe beans add something special to the whole process.
    #27
    efuery
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    RE: Beans (no Texans allowed) 2004/05/12 12:37:37 (permalink)
    My favorite are black beans but I will also use kidney and pintos
    #28
    Michael Hoffman
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    RE: Beans (no Texans allowed) 2004/05/12 13:19:33 (permalink)
    If you're going to make this bean soup why not use lima beans?
    #29
    dan409
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    RE: Beans (no Texans allowed) 2004/05/13 11:16:06 (permalink)
    From www.vermontbean.com - a very good source for all kinds of unusual beans including Soldier Beans and Swedish Brown Beans.

    Bean French Horticultural Item # 01269
    (64 days) An excellent shelling bean, renowned for its taste and shelling ease. We list this variety as a bush bean, although it produces runners for many customers. A very hardy bush bean, 18" tall, dependable and disease resistant. Preferred by many as a dry bean (90 days); however, we recommend it as a shelling bean. Freezing and canning qualities are superior.

    #30
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