Red Beans!

made a small pot of them yesterday and about halfway through put in a big chunk of smoked hog jowl and half an onion OMG they were good....out of the hundreds of pots of beans ive made i think for whatever reason these were definately the cream of the crop lol

No pics?

Sounds great though!

i'm going to heat up a bowl for lunch i'll post up some then!

by red beans do you mean pinto or kidney? texans seem confused.

I'm waiting to see the picture. My FIL calls Pinto beans "Red beans". But I don't want to make any assumptions here because they very well could be Red Beans. I love both, but they are not the same thing.

this aint even close to my first rodeo damn.....i also make pinto's, black beans, navy beans, chic peas, blackeyed peas do i need to post up pics of all those too? lmao

Remind me of this before we take a road trip please.

I'd eat that!

Maybe its the pic, but they do bear a striking resemblance to pinto beans.

theyre red beans little buddy guaranteed!

They're not Kidney Beans are they? Too small, not red enough. I'd still eat a bowl.

i dont buy the large kidney beans i get the small red beans...check out the local market theyre there i get mine from heb a couple times a month


http://www.usdrybeans.com/resources/varieties/

That's what I figured. Cajuns always use the large kidney beans. I'll eat em.

Looks great!

Small Kidney Beans

Appearance: dark red color, similar to red kidney but smaller
Flavor: similar to red kidney
Culinary: also called Mexican red beans; hold both shape and firmness when cooked; most often used in soups, salads, chili, Creole dishes

They're are Red beans ... some may refer to them as Brown Beans. We always put the bone from a ham in ours with a good dose of chili powder.

Can never go wrong adding pork to a pot of beans! They are a meal in themselves. I usually use a ham hock.

Beans, beans, a wonderful fruit....

This is a test.

Pinto beans, feed the kidney beans to your hogs.

The more you eat

Actually I always heard "Beans, beans, the musical fruit.

That works too.

The more you'll toot
(continue)

The more you toot...

The better you feel!

So eat them beans at every meal.

Not to ruin New Gulfs thread but another oldie but goodie written on bathroom walls. "Here I sit broken hearted" Know the rest?

Trying to go but can't get started.

OT version.

What I read was" Here I sit broken hearted, came to s*** but, rest?

Another good one. "Those that write on bathroom walls" Rest?

Roll there boogers in little balls

Those that read these lines of wit, eat these little balls of ____.

Only 7arted.

I just made a pot of pintos. In the pressure cooker. Took 45 minutes.

I think I'll try some of the small red beans in the PK after I try them on the stove.

Me no likey precher cooked frijoles too much, prefer low & slow so all the ingredients can merry and form that awesome bean juice.

I never meet a bean I didn't like.

That's the best part of the PC. The juice! It's better than low and slow IMO.

+1

Recipe?

Looks good. I have a hard time finding any smoked or plain pork pieces to put in

How long do you soak reds?

Easy.

Three slices smoked bacon, cut into chunks, one sweet Texas yellow onion, chopped, a handful of chopped serrano chili, and fresh chopped or crushed garlic to taste. All in the bottom of the Pressure Cooker. Add SPG to taste. Fry that on high heat until the bacon is cooked well and the onions are getting clear. When it's almost done, throw in a fresh chopped mater, or some fresh pico. Fry that some more, until the mater is cooked down. Don't worry about overcooking, this will all go away in the beans, but don't burn it, that will make black specks in your broth. Turn off the fire, leave it on the warm burner.

You should have a batch of triple washed (until rinse water runs clear) pintos big enough to fill the PC 1/4 full, washed but not soaked. Throw them on top of the finished seasonings and fill the PC 1/2 full plus a little with water. turn heat on high and stir the mix, then taste the broth. Add salt until you can just taste it (PC amplifies salt), add fresh, coarse ground black peppercorns to taste, then slowly add sugar until you can just taste it among the salt. This replaces the sugars the beans lost in the drying process. Bring the beans to a rolling boil and taste again. Correct the seasonings.

When you get it seasoned to perfection, cover and lock down the PC. Back the heat off immediately to medium high and wait. The PC will groan, squeal and hiss while it gets up to pressure, the the safety valve closes and the pressure starts climbing. When the pressure reaches 15 psi (max, three bars on my Presto) turn the heat down to medium low and set a timer for 17 minutes. After cooking 17 minutes, turn off heat and let it cool naturally. When the safety valve reopens, it is, more or less, ready to open. It will have little bean juice, but what it has is concentrated. Add enough water to half fill the pot, more if you like lotsa bean juice and return to high heat. Bring to rolling boil, correct the seasonings if needed, and turn off heat.

Great beans in less than an hour, start to finish. What's-her-name loves them.

i dont soak them at all. I get my smoked hog jowl at heb but i'm sure most local groceries can get it for you to me its far better and has more flavor and better flavor than any hambone or hamhock has.