Pinto Beans by HerbcoFood
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This sounds like a challenge
I love pinto beans and your recipe looks and read very delicious but at my house they prefer white beans so maybe I should share my secret recipe LOL!!!Well done my friend!
Dr_Pain For my ham bean soup (that it is working on as we speak) I prefer to use Great Northern Beans & Mayacoba beans. I turn my bones from the freezer into a bone broth with celery, carrots, âonioouinsâ, cayenne peppers, garlic, spices, etc. Brew the bone broth for several days, then strain out, add some more vegetables to the broth & ham meat & them beans & simmer. Man, whew! Now we talking.
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Dr_Pain For my ham bean soup (that it is working on as we speak) I prefer to use Great Northern Beans & Mayacoba beans. I turn my bones from the freezer into a bone broth with celery, carrots, âonioouinsâ, cayenne peppers, garlic, spices, etc. Brew the bone broth for several days, then strain out, add some more vegetables to the broth & ham meat & them beans & simmer. Man, whew! Now we talking.
calldoctoday HAHAHAHAHAA!!! We are bringing Justin Wilson in this thread also
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I like it when my wife uses 3 or 4 different kinds of beans reds whites pintos Limas are all good with the ham bone add carrots and celery and about any kind of vegetable she finds first day it is good but couple days later after it sits with everything it is fantastic
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I like it when my wife uses 3 or 4 different kinds of beans reds whites pintos Limas are all good with the ham bone add carrots and celery and about any kind of vegetable she finds first day it is good but couple days later after it sits with everything it is fantastic
gus4416 Iâm with you. Always better after the first day.
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Dr_Pain For my ham bean soup (that it is working on as we speak) I prefer to use Great Northern Beans & Mayacoba beans. I turn my bones from the freezer into a bone broth with celery, carrots, âonioouinsâ, cayenne peppers, garlic, spices, etc. Brew the bone broth for several days, then strain out, add some more vegetables to the broth & ham meat & them beans & simmer. Man, whew! Now we talking.
calldoctoday man that sounds tasty. I think that bone broth or a good stock is the key to an awesome soup.
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calldoctoday man that sounds tasty. I think that bone broth or a good stock is the key to an awesome soup.
GWG8541 Itâll be ready in a day or so now, come on down & have yourself some.
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calldoctoday man that sounds tasty. I think that bone broth or a good stock is the key to an awesome soup.
GWG8541 Absolutely, that is were the great flavor comes from.
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I like it when my wife uses 3 or 4 different kinds of beans reds whites pintos Limas are all good with the ham bone add carrots and celery and about any kind of vegetable she finds first day it is good but couple days later after it sits with everything it is fantastic
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Dr_Pain It is the melding of the flavors, just like Rome, it could not happen over night, well, OK, just one night. That is it for me tonight folks. Finally got these reports done.
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Dr_Pain It is the melding of the flavors, just like Rome, it could not happen over night, well, OK, just one night. That is it for me tonight folks. Finally got these reports done.
calldoctoday said in Pinto Beans by HerbcoFood:
Dr_Pain It is the melding of the flavors, just like Rome, it could not happen over night, well, OK, just one night. That is it for me tonight folks. Finally got these reports done.
Good night! Maybe melding overnight will make me better also -
I like it when my wife uses 3 or 4 different kinds of beans reds whites pintos Limas are all good with the ham bone add carrots and celery and about any kind of vegetable she finds first day it is good but couple days later after it sits with everything it is fantastic
gus4416 I like to let things sit at least overnight, I think it really melds the flavors but most times I have to try things right away.
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cdavis I let mine sit over night before I put it away in serving sizes to be frozen. Man the chili powder getting a chance to sit over night was popping with flavor the next evening.
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My wife and kids generally dislike pinto beans, but this may be a winning recipe for them. Thanks
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