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beans n cornbread
oneeyedokie
Member Posts: 467 ✭✭✭
made a pot of pintos an a pan of jalapeno cornbread today.
dang good,but i figger i be sleepin alone tonight cause the wife wont have anything to do with me.
dang good,but i figger i be sleepin alone tonight cause the wife wont have anything to do with me.
Comments
Love beans and cornbread.
Clouder..
Andouille sausage is wonderful, if you can find it up here.
Try Treasure Island on Broadway just south of Irving Park Rd. They have a great selection of groceries and foodstuffs from around the USA and the world. Their butchers used to have just about anything you might want. There is also a terrific SuperMercado for Mexican meats and groceries in that same area.
Best.
And that muffiny stuff they give you at KFC is worse.
It's gotta be heavy, a bit gritty, cooked in an iron skillet so's ya get that heavy crust.
Now I'm hungry.
Sweet cornbread is fer yankees & city slickers!
And that muffiny stuff they give you at KFC is worse.
It's gotta be heavy, a bit gritty, cooked in an iron skillet so's ya get that heavy crust.
Now I'm hungry.
I would be considered a Yankee, but that is the way my mom always made it.
Okay, now y'all got my attention! Who's going to give this Yank a good down-home recipe for those pinto beans with the Portugese sausage et al? Don't be shy! A jalapeno corn bread recipe is also welcomed.[:)][:p][^]
The beans and sausage is easy, slowhand.
Soak a 16 oz sack of beans overnight, throw out any floating beans, drain the water. Cover beans with an inch of cold water, add a bay leaf or two, a diced onion or two, salt and a little pepper and a bit of cumin (1/4 t). Now the good part. Slice about a pound of portuguese sausage or andouille (easily purchased on the intenet if you can't get it locally) and about a pound and a half of quality smoked ham cut into bit-sized chunks.
Boil this whole mess until the beans are getting soft, then use a wide serving spoon to smash about a quarter of the beans against the side of the pot. This thickens the 'sauce' a little. Continue to boil until you have the consistency you like.
Serve it over rice.
Day-um that's good eats.
Clouder..
made a pot of pintos an a pan of jalapeno cornbread today.
dang good,but i figger i be sleepin alone tonight cause the wife wont have anything to do with me.
The staff of life.
Me too, but I would not mind some of those beans and cornbread.[}:)]
Gonna make some "Jiffy" cornbread as well.
DSM
quote:Originally posted by Slow_Hand
Okay, now y'all got my attention! Who's going to give this Yank a good down-home recipe for those pinto beans with the Portugese sausage et al? Don't be shy! A jalapeno corn bread recipe is also welcomed.[:)][:p][^]
The beans and sausage is easy, slowhand.
Soak a 16 oz sack of beans overnight, throw out any floating beans, drain the water. Cover beans with an inch of cold water, add a bay leaf or two, a diced onion or two, salt and a little pepper and a bit of cumin (1/4 t). Now the good part. Slice about a pound of portuguese sausage or andouille (easily purchased on the intenet if you can't get it locally) and about a pound and a half of quality smoked ham cut into bit-sized chunks.
Boil this whole mess until the beans are getting soft, then use a wide serving spoon to smash about a quarter of the beans against the side of the pot. This thickens the 'sauce' a little. Continue to boil until you have the consistency you like.
Serve it over rice.
Day-um that's good eats.
Clouder..
Thanks Whiteclouder! I made it today in a slow cooker. The wife and I really enjoyed eating it. It's definitely a "keeper". Next time, we'll try it with some jalapeno cornbread.
When ya boil up them beans, slice up a couple andouille or Portuguese sausages and dump 'em in.
Love beans and cornbread.
Clouder..
Clouder.. the Portuguese[:D][?][;)][:o)]
quote:Originally posted by Slow_Hand
Okay, now y'all got my attention! Who's going to give this Yank a good down-home recipe for those pinto beans with the Portugese sausage et al? Don't be shy! A jalapeno corn bread recipe is also welcomed.[:)][:p][^]
The beans and sausage is easy, slowhand.
Soak a 16 oz sack of beans overnight, throw out any floating beans, drain the water. Cover beans with an inch of cold water, add a bay leaf or two, a diced onion or two, salt and a little pepper and a bit of cumin (1/4 t). Now the good part. Slice about a pound of portuguese sausage or andouille (easily purchased on the intenet if you can't get it locally) and about a pound and a half of quality smoked ham cut into bit-sized chunks.
Boil this whole mess until the beans are getting soft, then use a wide serving spoon to smash about a quarter of the beans against the side of the pot. This thickens the 'sauce' a little. Continue to boil until you have the consistency you like.
Serve it over rice.
Day-um that's good eats.
Clouder..
That's pretty much how I do them too, but I use smoked hocks[:D] and I mess up the wifes crock pot.
Don
cubslovers,
Try Treasure Island on Broadway just south of Irving Park Rd. They have a great selection of groceries and foodstuffs from around the USA and the world. Their butchers used to have just about anything you might want. There is also a terrific SuperMercado for Mexican meats and groceries in that same area.
Best.
I would but that would involve a 3hr trip to Chi-town.
PJ