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 A new twist for Baked Beans.

Change Page: < 12 | Showing page 2 of 2, messages 31 to 38 of 38
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Michael Hoffman

  • Total Posts: 17815
  • Joined: 7/1/2000
  • Location: Gahanna, OH
Re:A new twist for Baked Beans. Thu, 03/29/12 4:51 PM (permalink)
Your recipe sounded good.
 
Peruvian beans? Never heard of them. I'll look for them.Might be fun to try them.
 
Hmmm.Peruvian Bean:
maicoba bean = mayocoba bean = Peruvian bean = azufrado bean = Peruano bean = canaria bean = canario bean    Substitutes:  pinto bean
 
 
<message edited by Michael Hoffman on Thu, 03/29/12 4:56 PM>
 
#31
    chewingthefat

    • Total Posts: 6093
    • Joined: 11/22/2007
    • Location: Emmitsburg, Md.
    Re:A new twist for Baked Beans. Thu, 03/29/12 9:30 PM (permalink)
    Michael Hoffman


    Your recipe sounded good.

    Peruvian beans? Never heard of them. I'll look for them.Might be fun to try them.

    Hmmm.Peruvian Bean:
    maicoba bean = mayocoba bean = Peruvian bean = azufrado bean = Peruano bean = canaria bean = canario bean    Substitutes:  pinto bean



    = farts


     
    #32
      fishtaco

      • Total Posts: 740
      • Joined: 5/11/2010
      • Location: Roachdale, IN
      Re:A new twist for Baked Beans. Fri, 03/30/12 4:29 PM (permalink)
      chewingthefat


      Michael Hoffman


      Your recipe sounded good.

      Peruvian beans? Never heard of them. I'll look for them.Might be fun to try them.

      Hmmm.Peruvian Bean:
      maicoba bean = mayocoba bean = Peruvian bean = azufrado bean = Peruano bean = canaria bean = canario bean    Substitutes:  pinto bean



      = farts

       
      Beans, beans the musical fruit...............

       
      #33
        fishtaco

        • Total Posts: 740
        • Joined: 5/11/2010
        • Location: Roachdale, IN
        Re:A new twist for Baked Beans. Fri, 03/30/12 4:32 PM (permalink)
        chewingthefat


        Michael Hoffman


        Your recipe sounded good.

        Peruvian beans? Never heard of them. I'll look for them.Might be fun to try them.

        Hmmm.Peruvian Bean:
        maicoba bean = mayocoba bean = Peruvian bean = azufrado bean = Peruano bean = canaria bean = canario bean    Substitutes:  pinto bean



        = farts

         
        Beans, beans the musical fruit...............

         
        #34
          fishtaco

          • Total Posts: 740
          • Joined: 5/11/2010
          • Location: Roachdale, IN
          Re:A new twist for Baked Beans. Fri, 03/30/12 4:34 PM (permalink)
          chewingthefat


          Michael Hoffman


          Your recipe sounded good.

          Peruvian beans? Never heard of them. I'll look for them.Might be fun to try them.

          Hmmm.Peruvian Bean:
          maicoba bean = mayocoba bean = Peruvian bean = azufrado bean = Peruano bean = canaria bean = canario bean    Substitutes:  pinto bean



          = farts

           
          Beans, beans the musical fruit............

           
          #35
            ann peeples

            • Total Posts: 8317
            • Joined: 5/21/2006
            • Location: West Allis, Wisconsin
            Re:A new twist for Baked Beans. Fri, 03/30/12 8:45 PM (permalink)
            Okay, we get it.....LOL!
             
            #36
              Bushie

              • Total Posts: 2902
              • Joined: 4/21/2001
              • Location: Round Rock, TX
              Re:A new twist for Baked Beans. Mon, 04/2/12 11:22 PM (permalink)
              lleechef


              pnwchef


              What are Bushie's beans ??????????


              Ah, grasshopper, one does not give out the famous recipe for Bushie's Beans.  It must come from Mr. Rodebush himself.  Perhaps he will post it once again.  Pick up the white courtesy phone, Bushie!

               
              Geez, what WON'T I do for a pretty woman?? 
               
              In a former discussion about beans, I mentioned that I loved pinto beans, but only if they are cooked "the right way".  Lisa inquired as to what I meant, and this is my original reply.  Not really a recipe, but a way of cooking them:
               
              "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.

              The only concession I'll make is that sometimes I'll chop up some fresh (not pickled) jalapenos and cook those in there."
               
               
              #37
                lleechef

                • Total Posts: 6223
                • Joined: 3/22/2003
                • Location: Gahanna, OH
                Re:A new twist for Baked Beans. Tue, 04/3/12 8:20 AM (permalink)
                Thank you Bushie for your famous pinto bean cooking method.  For those of you that like pinto beans, by all means, try this.  They are wonderful......simple.....but oh, so wonderful.  Looks like I'm headed to the store to get a bag of beans, soak them tonight and make Bushie's Beans tomorrow! 
                 
                #38
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