Beans

g8golfer

Any suggestions for a good chipotle bean recipe? Have a family get together Sunday doing burgers and dogs and would like to add some spicy beans to the meal. 

six_egg

@g8golfer I am trying these this weekend.  Beans.  You can improvise it I am sure. 

Stormbringer

This ... https://www.thecooksdigest.co.uk/2018/01/05/smokey-chipotle-beans/

epcotisbest

I tried something simple and delicious recently. Soaked some plain ole pinto beans overnight then rinsed them well and put in a pot with about 8 cups of water and a leftover ham bone. Slow simmered them all day. About an hour before serving time I got out about a half cup of beans, mashed them up and added them back to the pot as a thickener, added a small diced onion and about a 1/4 cup Tiger Sauce and let it go for another hour on slow simmer.
Very good, not overly seasoned. No photos so it did not really happen, but if I had taken photos, it would have went this way.

g8golfer

Thanks appreciate the info 

CTMike

I started with this recipe, and substituted in some Chipotle powder. I know Pineapple in beans sounds strange, but trust me - it works. You can adjust the Chipotle and jalapeños to your desired heat level. I also cut the brown sugar in half and added in the same amount of pure maple syrup. 

 https://www.langbbqsmokers.com/blog/dutchs-wicked-baked-beans/

Carolina Q

epcotisbest said:

I tried something simple and delicious recently. Soaked some plain ole pinto beans overnight then rinsed them well and put in a pot with about 8 cups of water and a leftover ham bone. Slow simmered them all day. About an hour before serving time I got out about a half cup of beans, mashed them up and added them back to the pot as a thickener, added a small diced onion and about a 1/4 cup Tiger Sauce and let it go for another hour on slow simmer.
Very good, not overly seasoned. No photos so it did not really happen, but if I had taken photos, it would have went this way.

@epcotisbest, If you want to speed this up (by about a day ), cook 'em in a pressure cooker. No overnight soak, just rinse, drain and into the PC. Cover with about two inches of water, add 2 tsp onion pwdr, 1 tsp cumin, 2 tsp chili pwdr, 1/2 tsp pepper and your ham bone. 

Bring it to high pressure and then cook for 30 minutes (maybe a little longer with an electric PC like the Instant Pot) and allow pressure to release on it's own. I've never added Tiger sauce or mashed beans, but you could still do that after the cook. Probably add some salt after as well.

Tender, but not mushy, great flavor, mostly whole beans thought some do split. Give it a try!

Richard Fl

Try playing with this one:
Chili, Beef, Beans, Richard Fl

This recipe is a blend  of different ones, from KennyG, Egret, Blue Smoke and The Skyline Chili Chain Miami, '70's and my own ideas..  Thanks to all.

INGREDIENTS:
First Cook:
3 1/4 Lbs Chuck, Ground Twice Course
2 Lbs House Brand (Publix) Mild Sausage
3/4 Lb Bacon, Thick Cut, Hormel, Black Label, Diced
Second Cook:
5 Cups Onions, White/Red, Chopped
2 Cups Bell Peppers, Yellow, Chopped
3 Tbs Garlic, Fresh Crushed
Add Rest:
2 1 3/8 Ozs Pkg Old El Paso Chili Seasoning
1 12 Ozs Can La Costeña Chipotle Peppers in Adobo Sauce, Pureed
9 Cups Fresh, Tomatoes, Pureed
1 28 Ozs Can Diced Tomatoes
1 14 1/2 Ozs Can Diced Tomatoes
1 10 Ozs Can Rotel, Hot
2 4 1/2 Ozs Can Old El Paso Chopped Green Chili
2 Tbs Indian River Pepper Blend
2 Tbs Indian River Seasoning Salt
1 Bunch Cilantro, Chopped
2 Tbs Cocoa Powder, Hot, Godiva
2 Tbs Cumin, Ground
2 15 1/2 Ozs Can Red Kidney Beans, Habichuelas Colorado
2 15 1/2 Ozs Can Pink Kidney Beans, Habichuelas Rosada
1 Stick Butter
2 Tbs Worcestershire sauce
1/2 Cup Red Wine, Cabernet Sauvignon
Use Broth if dry:
2 14 Ozs Can Beef Broth, Swanson
Smoke:
Applewood Chunks & Hickory Chips
Equiptment:
9 Quart Dutch Oven

Procedure:

1. Because of a time constraint the meat, and everything was done on the stove. After everything was in the DO and boiling, I placed in BGE.

2. Take a 9 quart dutch oven and cook the beef, sausage and bacon in the pot stirring every 5-10 minutes, covered, about 25 minutes. When done, remove and drain.

3. Take the onions, bell peppers and garlic and sauté until translucent.

4. Add the tomatoes and remaining ingredients except beans and beef broth, and bring to a boil. Add the meat back into the pot and stir. Add the spices and stir until blended. Now add the beans, drained.

5. The Large BGE had been set with a tjv spider, high position, direct and the temperature was 350°F. for the first hour. Then dropped to 275°F for the last 3 hours, It is still cooking 4 hours later. Maybe I will shut down the BGE after 6-7 hours and leave the dutch oven over night. Sounds like a plan!
Had some applewood pieces and hickory chips for flavor.

6. Been cooking for 4 hours and still going. Added the beef broth and liquid from the beans toward the end as I needed to keep the chili moist.

7. After 6 1/2 hours on the BGE, I added a second can of beef broth, left the Dutch Oven on the BGE and shut the entire system down. Went to the SPA and decided I will deal with this situation in the AM. Good Night Richard. Just got up and checked the pot, still warm and the BEST chili I have made in 40+ years.

8. Am serving with raspberry cornbread muffins.

Yield: 9 Quarts

Cooking Times
Preparation Time: 1 hour
Cooking Time: 4 hours

Recipe Type: Beef, Dutch Oven, Main Dish

Source
Source: BGE Forum, Richard Fl, 2008/01/18*

Author Notes
Had a few stray tamales from a cuban restaurant the other day, so I tossed them in to add flavor and thickness with the masa.

2008/03/05---Food Network was doing chili and they added a batch of cashews.  Sounds good.  Richard Fl

epcotisbest

Carolina Q said:

epcotisbest said:

I tried something simple and delicious recently. Soaked some plain ole pinto beans overnight then rinsed them well and put in a pot with about 8 cups of water and a leftover ham bone. Slow simmered them all day. About an hour before serving time I got out about a half cup of beans, mashed them up and added them back to the pot as a thickener, added a small diced onion and about a 1/4 cup Tiger Sauce and let it go for another hour on slow simmer.
Very good, not overly seasoned. No photos so it did not really happen, but if I had taken photos, it would have went this way.

@epcotisbest, If you want to speed this up (by about a day ), cook 'em in a pressure cooker. No overnight soak, just rinse, drain and into the PC. Cover with about two inches of water, add 2 tsp onion pwdr, 1 tsp cumin, 2 tsp chili pwdr, 1/2 tsp pepper and your ham bone. 

Bring it to high pressure and then cook for 30 minutes (maybe a little longer with an electric PC like the Instant Pot) and allow pressure to release on it's own. I've never added Tiger sauce or mashed beans, but you could still do that after the cook. Probably add some salt after as well.

Tender, but not mushy, great flavor, mostly whole beans thought some do split. Give it a try!

Thanks. We have discussed getting one of those instant pots but have not done so yet. My wife thought it might be another kitchen device that winds up in the attic with a bunch of other stuff.

smbishop

Carolina Q 

@epcotisbest, If you want to speed this up (by about a day ), cook 'em in a pressure cooker. No overnight soak, just rinse, drain and into the PC. Cover with about two inches of water, add 2 tsp onion pwdr, 1 tsp cumin, 2 tsp chili pwdr, 1/2 tsp pepper and your ham bone. 

Bring it to high pressure and then cook for 30 minutes (maybe a little longer with an electric PC like the Instant Pot) and allow pressure to release on it's own. I've never added Tiger sauce or mashed beans, but you could still do that after the cook. Probably add some salt after as well.

Tender, but not mushy, great flavor, mostly whole beans thought some do split. Give it a try!

Trying this now with the IP.  Should go well with Sliders and corn tonight!

Carolina Q

smbishop said:

Carolina Q said

If you want to speed this up (by about a day ), cook 'em in a pressure cooker. No overnight soak, just rinse, drain and into the PC. Cover with about two inches of water, add 2 tsp onion pwdr, 1 tsp cumin, 2 tsp chili pwdr, 1/2 tsp pepper and your ham bone. 

Bring it to high pressure and then cook for 30 minutes (maybe a little longer with an electric PC like the Instant Pot) and allow pressure to release on it's own. I've never added Tiger sauce or mashed beans, but you could still do that after the cook. Probably add some salt after as well.

Tender, but not mushy, great flavor, mostly whole beans thought some do split. Give it a try!

Trying this now with the IP.  Should go well with Sliders and corn tonight!

@smbishop, Hope it works for you, Scott. Would hate to recommend something that sucked.

smbishop

@Carolina Q 
Perfection, thank you for sharing!

Carolina Q

@smbishop, Awesome! Was 30 minutes at pressure enough, or did you have to go longer?

smbishop

I went 35 with the IP.  Also, it was 1/2 a bag, so I 1/2'd the ingredient and maybe a bit too much water, but it didn't matter.  Thanks again!

Carolina Q

Love it! Thanks for the update!

nolaegghead

Everyone likes their own brand.