Recipe for Pinto beans or black eyed peas

egghead

I'm going to a BBQ where others are doing the meat. I'm thinking of taking a smoked cabbage (for which I have a recipe) and some pinto beans. I'm looking for a recipe that isn't sweet, ketchupy and sticky like regular baked beans. I would like the beans to retain a little mouth-feel and have a bit of a bite-not too much, but some. Maybe it could be kicked up a notch with some andoille sausage or something. Any recipes out there? How long do I cook them to have them soft, but not turning to mush?

bobbyb

Egg head,
Here's one I like:
Cheers, Bob[p]Here is Bigwheel's recipe. It does turn out a very good pot of beans...
Bigwheel's World Famous Top Secret Prize Winning Pinto Beans
(in his words)[p]2 lbs washed pintos
1/3 lb salt pork..or few strips bacon..or pork hock
1 onion
2 split and seeded japs or serrano peppers
3-4 garlic cloves
1 T. dry mustard
1 T. wooster sauce
3 T. chili powder (Try mix and match Ancho, Gebhardts, Chimayo, etc)
1 can extra Hot Rotel Tomatoes with Habs
salt and pepper to taste[p]Cover beans with 2" of water and soak 1 hr. Drain and refill to same level. Add the salt pork
and bring to a rapid boil. Reduce heat and put on the lid. Simmer till nearly done but not
quite then add the other stuff and cook another 20-30 mins. Once you add the tomatoes they
dont tender up any more. Add water anywhere along the way if they get too dry. Veggies can
be chopped..purreed or floated depending if your comp cooking or eating at home. If you feeding
wimmen, chillin, or yankees you can use only half a can of the maters. If you want them smokey..
stick them in the smoke in the coolest part of the pit with the lid off for at least a coupla hours.
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Posted by Keri C on January 02, 2005 at 09:14:41:[p]In Reply to: Re: Try Bigwheel's bean recipe! posted by JamesB on January 02, 2005 at 03:38:36:[p]I agree - I use BW's recipe on a regular basis, with just a bit of change. I like to put a couple of
smoked ham hocks and the chopped onions in a crock-pot full of water the night before, and let them
simmer on low all night long. That becomes my cooking water, then - I transfer enough of the hock
broth to my bean pot to cover my beans by two inches, bring it to a boil, then let sit for an
hour (to simulate overnight soaking). Then I put the hocks and any meat scraps from them back
into the bean pot, add a bit more hock broth to get the liquid level up to 2 inches above the
beans again, and proceed then as BW's recipe shows.[p]If you read this, Jeff, thanks again for sharing this recipe with the world![p]Keri C, smokin' on Tulsa Time
**************************************************************************[p]This recipe is very hot and unless you are a chili-head, substitute the Rotel with habs to the Rotel
with green chilies. You will also need more water if you do it in an open pot. This is a great recipe
and we do it often.

BYC

Egg head,[p]I'm with you--go simple on the beans. I suggest one of two options, which both lead to a rich stock for cooking dried beans. Start with a smoked ham--either portion will do-- or smoked turkey parts. Boil in water for about 2 hours or until you have a smoky stock. I believe the turkey to be be more flavorful than the ham. Add the beans, which have been SOAKED OVERNIGHT and cook until tender---about 60-90 minutes. DO NOT ADD SALT until cooking is completed as the beans will not tenderize properly. If desired shred the smoked meat parts back into the beans. I suggest a side of collards, which can be cooked in the same fashion and mac and cheese....if you have time throw in some scalloped potatoes.[p]Happy 4th!![p]Happy 4th!

egghead

bobbyb,
Thanks. I'll give this one a try!

gdenby

BYC,[p]If you Egg a fowl, say a beer butt chicken, or a spatchcocked duck, and toss the carcass into a pressure cooker with a quart of water for 20 minutes at high pressure, after the cooker cools off, you'll have some extra-ordinary stock. Mmmm... smoked duck stock for red beans and rice worked so well.[p]gdenby