We're having a laid back Fathers Day. Hang out in the pool and then takeout BBQ - Pulled Pork, Brisket and Ribs from Andrews BBQ in Tempe: www.andrewsbbq.com
I found this Recipe for Beans: Texas Beans Ingredients
1 lb. dried pinto beans
1 medium to large onion
1 10 oz. can of Rotel original diced tomatoes & chilies
1 pouch of Old El Paso Roasted Tomato Mexican Sauce
1 4-oz can of diced green chiles
½ # bacon
Salt to taste
6 bottles (+ or -) very cold beer Instructions
Drink a beer.
Wash the beans to remove all dust, rocks and debris.
Put the dried beans in a large stockpot (6-7 quarts) capacity.
Cover the beans with water to a depth of at least 1" or more and let soak overnight.
Drink another beer.
Go have some fun and come back tomorrow morning.
In the AM, drain the water off the beans and wash again.
Cover the beans with fresh water to a depth of about 1/2 inch.
Dice the onions and add to the pot.
Cook the bacon to where it is cooked but not crisp.
Add the bacon drippings to the pot.
Cut the bacon to 1/2 inch (or so) pieces, add to the pot.
Add the Rotel tomatoes and chiles to the pot.
Add the Mexican Sauce to the pot.,
Add the diced green chiles to the pot.
Sneak a beer (it is the morning after all)
Bring the pot to a boil, stirring occasionally.
Reduce heat to simmer - you want a very slow boil with the lid off.
Cover with a lid and cook forever, well at least several hours – like for
3-4 hours. It is during this stage that the remainder of the beer
is consumed, and reinforcements are secured as needed.
This makes more servings that you think at first. It’s cheap, so if you
throw out excess not much is lost. You won’t be throwing out any though.
You can manage the liquid level and have bean soup, or use a slotted
serving spoon for just a side dish.
And a Bowl of my Bride's Famous Coleslaw.
Pie for dessert.
post edited by Foodbme - 2014/06/15 06:17:32