Beans (no Texans allowed)

RE: Beans (no Texans allowed) (Aaaaaargh)

Fri, 15 Oct 2004 23:19:26 GMT

I didn't know I liked pinto beans until I went to Chipotle. God bless those McDonald's owned vendors of burritoey goodness.

RE: Beans (no Texans allowed) (mayor al)

Wed, 06 Oct 2004 19:29:08 GMT

In this area (Kentuciana) the term Lima usually refers tot he smaller (Baby Lima) beans. When they get 'full-sized' most places call them Butter Beans...and no they don't belong in Chili (IMHO).
Now for a real step in the Cow-Pie. As my chili with Pinto's and maybe some Kidneys's gets close to ready...if it is a bit thin, I will add a large can of the Spicy Refried Beans and mix them in well. Man that thickens the stuff up like the Artery-Clogger it is meant to be. Like with my Split-Pea Soup, I prefer my Chili to be able to support the eating utensil vertically without other support!
While beef is the meat of choice, more often than not we use chunks and scraps of BBQ Pork Butt (lots of scraps and Carnitas available). They really add a good smokey flavor to the chili.

RE: Beans (no Texans allowed) (Farfromhome)

Wed, 06 Oct 2004 18:36:04 GMT

Another Texan crashing the party here - pinto beans go really good on the side of a bowl of chili but if ya put it in the chili its not chili anymore (sorry to beat a dead horse here )

RE: Beans (no Texans allowed) (downtown)

Wed, 06 Oct 2004 18:00:10 GMT

thanks cake. that's what I thought. AND I agree.

RE: Beans (no Texans allowed) (Cakes)

Wed, 06 Oct 2004 16:54:04 GMT

quote:
Originally posted by downtown

there ya go hiredgoon. it's ok to put chili in beans, but not beans in chili. or shredded bbq meat is good in beans too. my mom likes kidneys in her "chilibeans", but I prefer pinto as well.

and hey folks, are lima beans and butter beans the same on this forum? to me, lima beans are those little green things (blech). but I have heard some people refer to those large yellow ones that go so good with ham as lima beans. to me those are butter beans and I love them.

limas are those big flat nasty green things that don't belong in chile even outside the state of Texas

RE: Beans (no Texans allowed) (downtown)

Wed, 06 Oct 2004 16:49:35 GMT

there ya go hiredgoon. it's ok to put chili in beans, but not beans in chili. or shredded bbq meat is good in beans too. my mom likes kidneys in her "chilibeans", but I prefer pinto as well.

and hey folks, are lima beans and butter beans the same on this forum? to me, lima beans are those little green things (blech). but I have heard some people refer to those large yellow ones that go so good with ham as lima beans. to me those are butter beans and I love them.

RE: Beans (no Texans allowed) (HiredGoon)

Mon, 27 Sep 2004 00:02:32 GMT

I enjoy a good bowl of Texas Red. But I also like "chilibeans." My grandpa taught me that if there were beans in it, it was "chilibeans," if no beans, it was "chili."

When making "chilibeans" I always use pinto, and sometimes a mixture of half pinto, half black.

Never kidney beans!!!!

RE: Beans (no Texans allowed) (Sasaku)

Sat, 21 Aug 2004 20:56:26 GMT

ALL BEANS
I love beans and ussually add whatever I find in the cabinet, but eventually theres more beans then chili so when I go bean crazy I have to make huge servings of chili.

RE: Beans (no Texans allowed) (oldfrt)

Sun, 18 Jul 2004 17:23:45 GMT

I agree with Elsie T early on, I think the Kidney Beans are heartier and more "Meatier", so to speak. Pintos we use for making our own Refried beans and also with some ham and bacon for soup. The Pintos we buy here in Denver by the bag full and soak them for the final recipe.

As for Lima Beans, I LOVE EM!! The rest of the family hates them so guess what, we dont eat them around here that much unless I make them as a side dish for myself. Lots of butter on top with salt and pepper and, made with Ham, like emsmom said, I have not had in years! Gotta make some, thanks for the thought!

Don

RE: Beans (no Texans allowed) (msb2ncsu)

Mon, 12 Jul 2004 16:59:15 GMT

We always add beans to chili. It helps keep the chili more on the healthy side by limiting cholesterol and fat in the pot without sacrificing flavor.

We do 2 chilis... one is a 1 hour cook for Friday nights when watching a movie. We use light red kidney beans because the skin isn't quite as tough. The other chili is a good 3 hours in cooking and we use a dark red bean for that becaue the bean holds up better. Pinto beans are never used but work just fine in the short cook recipe. I just prefer the larger bean with more texture.

We have a chili cafe here in town offering Cinci chili, a Terlingua Red chili, a standard Texas spice chili, and a vegetarian chili. All come standard without beans but can be added for extra substance. Pretty good... give you a sampler tray when you arrive.

RE: Beans (no Texans allowed) (Lucky Bishop)

Wed, 23 Jun 2004 00:20:36 GMT

Another Texan votes for pintos.

RE: Beans (no Texans allowed) (olphart)

Tue, 22 Jun 2004 21:24:48 GMT

This third genTexan loves pintos in his chili, specifically Bush’s pinto beans.

RE: Beans (no Texans allowed) (emsmom)

Fri, 14 May 2004 08:26:58 GMT

I love lima beans but not in my chili. I like to cook limas with a ham bone. I like the dried, frozen and fresh limas. I always use them in my vegetable soup but not my chili

quote:
Originally posted by pogophiles

Nothing wrong with limas!!

RE: Beans (no Texans allowed) (Phishmonger)

Thu, 13 May 2004 14:03:14 GMT

I've been known to add a can of each: Kidney, Pinto, Cannelini, Black. Colorful, and I think very tasty. Here in NE CT, anything goes!

RE: Beans (no Texans allowed) (pogophiles)

Thu, 13 May 2004 13:31:05 GMT

Nothing wrong with limas!!

RE: Beans (no Texans allowed) (Cakes)

Thu, 13 May 2004 12:41:11 GMT

quote:
Originally posted by Michael Hoffman

If you're going to make this bean soup why not use lima beans?

EEEOUGH!

RE: Beans (no Texans allowed) (dan409)

Thu, 13 May 2004 11:16:06 GMT

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.

RE: Beans (no Texans allowed) (Michael Hoffman)

Wed, 12 May 2004 13:19:33 GMT

If you're going to make this bean soup why not use lima beans?

RE: Beans (no Texans allowed) (efuery)

Wed, 12 May 2004 12:37:37 GMT

My favorite are black beans but I will also use kidney and pintos

RE: Beans (no Texans allowed) (jlobough)

Wed, 12 May 2004 12:20:00 GMT

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.

RE: Beans (no Texans allowed) (emsmom)

Wed, 12 May 2004 12:07:41 GMT

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.

RE: Beans (no Texans allowed) (fcbaldwin)

Wed, 24 Mar 2004 08:56:50 GMT

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

RE: Beans (no Texans allowed) (RubyRose)

Wed, 25 Feb 2004 08:09:24 GMT

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

RE: Beans (no Texans allowed) (EliseT)

Wed, 25 Feb 2004 00:19:10 GMT

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.

RE: Beans (no Texans allowed) (howard8)

Tue, 24 Feb 2004 08:40:13 GMT

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.

RE: Beans (no Texans allowed) (4fish)

Mon, 23 Feb 2004 16:32:33 GMT

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!

RE: Beans (no Texans allowed) (Maynerd)

Mon, 23 Feb 2004 12:05:56 GMT

Pinto for me, and that comes from a life long Texan.

RE: Beans (no Texans allowed) (Lone Star)

Mon, 23 Feb 2004 11:55:43 GMT

quote:
Originally posted by hawkeyejohn

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

Quietly joining you. Crashing the "no Texans" rule.

RE: Beans (no Texans allowed) (Bushie)

Mon, 23 Feb 2004 11:35:25 GMT

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...

RE: Beans (no Texans allowed) (redtressed)

Mon, 23 Feb 2004 11:27:47 GMT

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)