What Have I Got Here?

Page: 12 > Showing page 1 of 2
Author
drchanterelle
Hamburger
  • Total Posts : 95
  • Joined: 2003/09/19 09:55:00
  • Location: Coquille, OR
  • Status: offline
2003/11/22 10:14:08 (permalink)

What Have I Got Here?

On a recent cross-country trip, we spent some time in a Texas grocery, to see what kind of different foods we might bring back with us. At the end of one isle, there was a BIG display of dry pinto beans in four pound bags. But these were from Colorado. Now this seemed strange to me, knowing how proud those Texans are about their beans, and knowing that they grow their own pinto beans in Texas, I figured these had to be special in order to get through that Texas shield of provincialism (sorry guy/gals, but it's true!). I got a bag.

I'm busy right now getting everything ready to make Bushie's recently posted recipe for cooking up pintos. Hey, I love those things, no matter where they're born and raised. Here's the specs on these babies: "Southwestern Colorado Dryland", "Grown at 7000 feet", "Montelores", "Midland Bean Company, Dove Creek, CO"

Anybody know anything more about these? Are they special?
Thanks for your input. jm
#1

37 Replies Related Threads

    jgleduc
    Cheeseburger
    • Total Posts : 145
    • Joined: 2003/04/26 23:06:00
    • Location: Providence, RI
    • Status: offline
    RE: What Have I Got Here? 2003/11/22 10:57:38 (permalink)
    I'm not personally familiar with them, but a quick google search turned up this article: http://www.northarvestbean.org/html/news.cfm?ID=468

    Sounds like a a small, quality producer in a tough business.
    #2
    drchanterelle
    Hamburger
    • Total Posts : 95
    • Joined: 2003/09/19 09:55:00
    • Location: Coquille, OR
    • Status: offline
    RE: What Have I Got Here? 2003/11/22 19:25:15 (permalink)
    jgleduc,
    That was right kind of you! Why didn't I think of doing that? Interesting. I grew up on a farm, and have never figured out why farmers subject themselves to such an existence - I sure choose something else to do, although I still love diggin' in the dirt.
    #3
    Bushie
    Filet Mignon
    • Total Posts : 2902
    • Joined: 2001/04/21 19:15:00
    • Location: Round Rock, TX
    • Status: offline
    RE: What Have I Got Here? 2003/11/24 08:49:14 (permalink)
    Interesting, DC. I usually buy pintos in bulk (most of the stores here have big bins of pintos, so I haven't ever paid attention to where they're from. Maybe Colorado has better "bean weather"!

    It would be a shame to find out we "import" all our pintos, though.
    #4
    alesrus
    Cheeseburger
    • Total Posts : 293
    • Joined: 2003/08/19 21:12:00
    • Location: Franklin, NJ
    • Status: offline
    RE: What Have I Got Here? 2003/11/24 09:19:06 (permalink)
    I can not find the recipe. Bushie can you repost it or point it out?
    Please.
    #5
    drchanterelle
    Hamburger
    • Total Posts : 95
    • Joined: 2003/09/19 09:55:00
    • Location: Coquille, OR
    • Status: offline
    RE: What Have I Got Here? 2003/11/24 19:22:44 (permalink)
    alesrus,

    I'll go ahead and answer for Bushie - awhile ago he submitted this formula for cooking pintos, the true Texas way - here it is verbattim:

    quote:
    Hi, lleechef. The "right way" to me is to keep it simple. I cook pintos using only fresh-ground black pepper and a big piece of salt pork (or ham bone if we've recently had a ham), then salt to taste after they've cooked awhile. I cook them for many hours, first covered, then after a few hours I take the lid off. This allows the juice to thicken a little. I don't want them "sludgey", but I don't want the juice thin, either. I add enough liquid (usually just water, but chicken broth doesn't hurt) along the way to keep them from getting gloppy.

    Down here in Tejas, almost everyone I know makes pintos with tomatoes (or Rotel), onions, and various chili seasonings. I guess that's traditional around these parts, but I much prefer them cooked "my way".

    The only concession I'll make it that sometimes I'll chop up some fresh (not pickled) jalapenos and cook those in there.

    A few years ago at a "guy's weekend" down on the Frio, I made a big pot to have with our dinner. Everyone raved about the beans, and one of my native Texan buddies said they were the best he'd ever had. I don't think he'd ever really tasted the natural "bean" flavor before!


    I did a batch this weekend using his "simple" formula, with salt pork, and they were damn good too! jm
    #6
    Bushie
    Filet Mignon
    • Total Posts : 2902
    • Joined: 2001/04/21 19:15:00
    • Location: Round Rock, TX
    • Status: offline
    RE: What Have I Got Here? 2003/11/24 19:46:41 (permalink)
    alesrus, sorry for checking in late, and drchanterelle, thanks for "covering" for me!

    It's not so much a "recipe" as it is a way of cooking them. Thanks to everyone for all their kind words. (Special thanks to lleechef, who started this!)
    #7
    lleechef
    Sirloin
    • Total Posts : 7369
    • Joined: 2003/03/22 23:42:00
    • Location: Gahanna, OH
    • Status: offline
    RE: What Have I Got Here? 2003/11/25 12:06:08 (permalink)
    Cook them exactly the way Bushie indicates and you'll have a plate of the best pinto beans you EVER ATE! In fact, I may have to put a pot on today to fend off the single digit temps we're having and all the snow!
    #8
    Lone Star
    Double Chili Cheeseburger
    • Total Posts : 1730
    • Joined: 2003/05/22 10:02:00
    • Location: Houston, TX
    • Status: offline
    RE: What Have I Got Here? 2003/11/25 12:22:33 (permalink)
    Serve over a big slice of cornbread and add lots of pepper. If you are an Okie, pickle relish.

    Salt, pepper, some type of pork - that is it.
    #9
    alesrus
    Cheeseburger
    • Total Posts : 293
    • Joined: 2003/08/19 21:12:00
    • Location: Franklin, NJ
    • Status: offline
    RE: What Have I Got Here? 2003/11/25 12:40:40 (permalink)
    Guys, I do not want to sound like it's my first day at the dude ranch but How much water/stock do you start out with?

    Thanks for getting back to me drchanterelle and Bushie
    #10
    lleechef
    Sirloin
    • Total Posts : 7369
    • Joined: 2003/03/22 23:42:00
    • Location: Gahanna, OH
    • Status: offline
    RE: What Have I Got Here? 2003/11/25 13:34:31 (permalink)
    Tough question, alesrus, depends on how many beans you cook, but I started by covering them with about 2" of stock. As the lid is off during the first part of the cooking, the liquid evaporates more quickly (simmer, do NOT boil!) so I would add more stock judiciously since I did not want perfectly cooked beans in broth. When the stock reached the level of the beans and the beans were about an hour away from being perfect I covered them and turned the heat WAY DOWN. Then I turned off the heat and just let them sit there for a few hours. Perfect beans. To die for, thanks to Bushie!
    #11
    1bbqboy
    Filet Mignon
    • Total Posts : 4651
    • Joined: 2000/11/20 16:52:00
    • Location: Rogue Valley
    • Status: offline
    RE: What Have I Got Here? 2003/11/25 13:54:43 (permalink)
    MY family texas recipe still says NO TOMATOES, under penalty of law. 2 ham hocks, 2 hot red peppers, 2 pounds of beans; onions and garlic. Salt & Pepper to taste .
    #12
    Bushie
    Filet Mignon
    • Total Posts : 2902
    • Joined: 2001/04/21 19:15:00
    • Location: Round Rock, TX
    • Status: offline
    RE: What Have I Got Here? 2003/11/25 17:55:01 (permalink)
    lleechef, although I'm always delighted with compliments on my "cooking", to have a professional chef like you say the nice things you have is a REAL honor! Thanks again.
    #13
    Sundancer7
    Fire Safety Admin
    • Total Posts : 13565
    • Joined: 2001/07/18 14:10:00
    • Location: Knoxville, TN,
    • Status: offline
    RE: What Have I Got Here? 2003/11/25 17:59:04 (permalink)
    I love the taste of beans, but I cannot tolerate their affect. I wish there was a way to enjoy this legume but it is impossible.

    The pain they cause is not worth the taste.

    Paul E. Smith
    Knoxville, TN
    #14
    Ort. Carlton.
    Filet Mignon
    • Total Posts : 3589
    • Joined: 2003/04/09 22:48:00
    • Location: Athens, GA
    • Status: offline
    RE: What Have I Got Here? 2003/11/25 18:15:18 (permalink)
    drchanterelle,
    If you can ever make it to Atlanta, Chanterelle's Restaurant on Evans St., Southwest in West End is a highly recommended soul-food eatery. The neighborhood looks sorta seedy, but is actually well on the road to recovery (if partly through gentrification).
    There is an excellent Goodwill Industries store right down the adjacent main drag, which is Ralph David Abernathy Boulevard... used to be Gordon Street. The block of Evans Street you want is between Abernathy and Oglethorpe Avenue, S/W.
    Also nearby is writer Joel Chandler Harris' home Wren's Nest, which is well worth a stop. The place is closed Mondays.
    Bon appetit!
    Giving Direction, Ort. Carlton in Nearby (67 Miles) Athens, Georgia.
    #15
    drchanterelle
    Hamburger
    • Total Posts : 95
    • Joined: 2003/09/19 09:55:00
    • Location: Coquille, OR
    • Status: offline
    RE: What Have I Got Here? 2003/11/26 00:01:40 (permalink)
    Ort,
    Thanks for the rec. Been to Atlanta many times, however haven't had the pleasure of Chanterelles. Lived in Jax, FL for 15 years, and would visit a daughter living in Atlanta - nice city. jm
    #16
    lleechef
    Sirloin
    • Total Posts : 7369
    • Joined: 2003/03/22 23:42:00
    • Location: Gahanna, OH
    • Status: offline
    RE: What Have I Got Here? 2003/11/26 12:08:31 (permalink)
    Bushie, you are certainly deserving of the praise for your beans! Man, I try to learn something new every day about food or ingredients or just basic cooking. I ate pork temple cutlets in Iowa and could not believe the flavor! (Upcoming post on the 2 week trip) I feel bad for Sundancer who cannot tolerate this noble legume which I could consume great quantities of and have no side affects. Rumour has it that if you sprinkle a small amount of powdered ginger into the beans it will alleviate the nasty side affects that they impart on some people. I don't have this particular problem so I've never tried it.
    #17
    CheeseWit
    Double Chili Cheeseburger
    • Total Posts : 1394
    • Joined: 2003/04/10 18:23:00
    • Location: West Chester, PA
    • Status: offline
    RE: What Have I Got Here? 2003/11/26 13:03:46 (permalink)
    Bushie, I'll have to try your recipe for pintos soon. I love beans and they sound wonderful. When you come up for your visit, we'll try to talk some of the steak shops to make and serve them with cheesesteaks as a new side instead of fries.
    #18
    Lone Star
    Double Chili Cheeseburger
    • Total Posts : 1730
    • Joined: 2003/05/22 10:02:00
    • Location: Houston, TX
    • Status: offline
    RE: What Have I Got Here? 2003/11/26 13:19:37 (permalink)
    Beans and cornbread - the ultimate comfort food. The simple meals always tastes so good a few days after all the rich Thanksgiving food.
    #19
    alesrus
    Cheeseburger
    • Total Posts : 293
    • Joined: 2003/08/19 21:12:00
    • Location: Franklin, NJ
    • Status: offline
    RE: What Have I Got Here? 2003/12/12 10:35:19 (permalink)
    Well I made my first batch of pintoes and they turned out pretty good if I have to say so my self which I don't because the wife ( who previously hated beans ) liked them too and even had seconds!

    Thank you for the info Bushie and drchanterelle
    #20
    olphart
    Cheeseburger
    • Total Posts : 289
    • Joined: 2003/12/29 18:41:00
    • Location: Bastrop, TX
    • Status: offline
    RE: What Have I Got Here? 2004/01/07 02:34:08 (permalink)
    This Texan uses Bush's Pinto Beans out of the can. I don't care where they came from. I just know they are the best I have ever found.
    #21
    redtressed
    Double Chili Cheeseburger
    • Total Posts : 1017
    • Joined: 2001/05/10 19:50:00
    • Location: Morgantown, WV
    • Status: offline
    RE: What Have I Got Here? 2004/01/07 03:22:30 (permalink)
    Sundancer......this has been a tried and true remedy for removing the uhmmmmm unpleasant side effects of dried legumes of any kind. This was given to me by the Chairman of Gastroenterology at the University here. Soak your dried legumes in beer, not water. Drain and rinse beans after softened and also add 12 oz of beer to your cooking liquid. Many a painful tummy and social occasion has been saved here by using this method. The hops serve as an antangonist to the icky enzyme in beans that causes so many so much trouble. It as well, strengthens the B vitamin complex and just adds more nutrition , also.

    And I HATE beer with a passion, but love it in this instance
    #22
    Maynerd
    Cheeseburger
    • Total Posts : 256
    • Joined: 2003/04/10 22:21:00
    • Location: Dallas, TX
    • Status: offline
    RE: What Have I Got Here? 2004/01/07 12:05:56 (permalink)
    I'll have to try fellow Texan Bushies recipe for pintos. I usually add cumino seed, a small can of tomato sauce and a small can of tomato paste, onion, salt to taste. (my mom's recipe)

    Usually get my beans from the local hispanic grocery chain "Carnival" that is a division of Minyards. They sell rice and beans in bulk for about .33 a pound so I get as much or as little as needed.

    I bought a cheap crock pot for cooking beans and am having better luck with that then the big aluminum thick bottom pot I was using.
    #23
    lleechef
    Sirloin
    • Total Posts : 7369
    • Joined: 2003/03/22 23:42:00
    • Location: Gahanna, OH
    • Status: offline
    RE: What Have I Got Here? 2004/01/07 12:14:59 (permalink)
    quote:
    Originally posted by Maynerd

    I'll have to try fellow Texan Bushies recipe for pintos. I usually add cumino seed, a small can of tomato sauce and a small can of tomato paste, onion, salt to taste. (my mom's recipe)

    Usually get my beans from the local hispanic grocery chain "Carnival" that is a division of Minyards. They sell rice and beans in bulk for about .33 a pound so I get as much or as little as needed.

    I bought a cheap crock pot for cooking beans and am having better luck with that then the big aluminum thick bottom pot I was using.


    Once you try Bushie's Beans you'll be hooked! I made a pot of them Sunday, SO says, "Make lots so I can have left-overs!" so I made a double batch. We ate them Sun. nite, I had them Mon. and Tues. for lunch, SO polished them off last night. Ahem.....next time I make a triple batch!
    #24
    jmckee
    Double Chili Cheeseburger
    • Total Posts : 1195
    • Joined: 2001/11/26 12:24:00
    • Location: Batavia, OH
    • Status: offline
    RE: What Have I Got Here? 2004/01/07 12:30:58 (permalink)
    quote:
    Originally posted by Sundancer7

    I love the taste of beans, but I cannot tolerate their affect. I wish there was a way to enjoy this legume but it is impossible.

    The pain they cause is not worth the taste.

    Paul E. Smith
    Knoxville, TN


    Paul, my wife has the same problem. It was a bone of contention, culinarily speaking, because I do all the cooking and I love dried beans, having been raised on them by my Kentucky mother.

    Vickie has discovered Beano, and she says it really works. She can now eat some of my beanier concoctions.
    #25
    Maynerd
    Cheeseburger
    • Total Posts : 256
    • Joined: 2003/04/10 22:21:00
    • Location: Dallas, TX
    • Status: offline
    RE: What Have I Got Here? 2004/01/07 14:05:33 (permalink)
    drchanterelle, Just curious, what store in Texas did you get your beans? Was it a national or regional chain
    #26
    Maynerd
    Cheeseburger
    • Total Posts : 256
    • Joined: 2003/04/10 22:21:00
    • Location: Dallas, TX
    • Status: offline
    RE: What Have I Got Here? 2004/01/07 14:17:26 (permalink)
    Bushie: I cook them for many hours, first covered, then after a few hours I take the lid off.

    lleechef: I started by covering them with about 2" of stock. As the lid is off during the first part of the cooking.

    Soooo...Lid off or lid on for the first part?!?
    #27
    Howard Baratz
    Cheeseburger
    • Total Posts : 450
    • Joined: 2000/07/03 09:50:00
    • Location: ,
    • Status: offline
    RE: What Have I Got Here? 2004/01/07 17:11:48 (permalink)
    quote:
    Originally posted by Bushie
    Maybe Colorado has better "bean weather"!


    Would "bean weather" be indicated by extremely windy conditions?
    #28
    lleechef
    Sirloin
    • Total Posts : 7369
    • Joined: 2003/03/22 23:42:00
    • Location: Gahanna, OH
    • Status: offline
    RE: What Have I Got Here? 2004/01/07 17:39:02 (permalink)
    quote:
    Originally posted by Maynerd

    Bushie: I cook them for many hours, first covered, then after a few hours I take the lid off.

    lleechef: I started by covering them with about 2" of stock. As the lid is off during the first part of the cooking.

    Soooo...Lid off or lid on for the first part?!?

    I started with lid on for the first part, but not on all the way, kind of cocked to the side. Then lid off later so some of the juice will evaporate.
    #29
    Maynerd
    Cheeseburger
    • Total Posts : 256
    • Joined: 2003/04/10 22:21:00
    • Location: Dallas, TX
    • Status: offline
    RE: What Have I Got Here? 2004/01/07 18:00:17 (permalink)
    OK, thanks for the clarification!
    #30
    Page: 12 > Showing page 1 of 2
    Jump to:
    © 2014 APG vNext Commercial Version 5.1