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cyberia posted:Bean poisoning might just be the gooniest way someone could kill themselves. http://maddox.xmission.com/c.cgi?u=manly_suicide"%3B>%3BIf On another note, I'm in love with a little molasses in my beans now.
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Sep 21, 2016 01:11
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I'm skimming throughout the thread, but anyone have recommendations for beans to make for burritos? Maybe something I could make for a meal with cornbread and then put in burritos later?
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Sep 25, 2016 04:05
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QuarkMartial posted:I'm skimming throughout the thread, but anyone have recommendations for beans to make for burritos? I think you might be looking for something like the first beans recipe in the OP or the borracho beans in the 2nd post. Note that It's economical to cook a big batch and then freeze portions for later.
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Sep 25, 2016 04:12
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QuarkMartial posted:I'm skimming throughout the thread, but anyone have recommendations for beans to make for burritos? My go to is pinto with peppers, garlic and onion.
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Sep 25, 2016 04:23
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Number 1 Sexy Dad posted:I think you might be looking for something like the first beans recipe in the OP or the borracho beans in the 2nd post. See, I had that in the back off my mind but wasn't sure. I'll just try them and go from there.
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Sep 25, 2016 04:26
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QuarkMartial posted:I'm skimming throughout the thread, but anyone have recommendations for beans to make for burritos?  yakman y u cheat at tribe d00d? http://forums.somethingawful.com/showthread.php?threadid=3791272
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Sep 25, 2016 04:54
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It's not fancy but pintos with cumin, smoked paprika, chili powder, onion, garlic, and whatever hot sauce you prefer is pretty good in burritos.
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Sep 25, 2016 08:48
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Sep 25, 2016 10:46
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I made red beans and rice this weekend and it was a huge hit. I used small red beans and not whatever brand kidney beans, because I am a heathen. I also added trinity, ham hocks and chicken stock and they came out amazing and several people stole containers to go. Thanks, bean thread!
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Sep 26, 2016 03:17
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In the recipe in the OP, is that regular salt or kosher? I erred on the side of caution and went with kosher so I can add more to my mix before tossing it in tomorrow.
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Sep 28, 2016 04:04
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Ended up being fine. More than fine. Delicious. And my wife made broccoli cheese cornbread. And I've had three servings. I can't stop eating. So good.
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Sep 29, 2016 01:41
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Whoops, sorry for the late reply. Good question - I think the original recipe probably called for regular salt, as it was written when men were men and salt was salt and all that. Glad to hear it turned out good! My step dad will be proud to know that his family recipe made it all the way across the internet and onto a stranger's plate.
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Sep 29, 2016 01:48
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No worries! It was really good.
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Sep 29, 2016 02:06
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Posting again, but it's been like a week. Made the beans in the op. I took some of the extra liquid (I had a lot) and used it to make some rice. Rice, some beans and goodie bits from the beans (onions, hock, etc), a little salsa, and a little cheese all rolled up in a tortilla makes for a delicious burrito lunch. Thought I'd share.
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Oct 5, 2016 04:10
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My bean soups are basically whatever I have + beans. Many are basically vegetable stew + a lot of beans. But I make bean soup 3-4X/month and make enough for a week.
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Oct 5, 2016 04:15
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QuarkMartial posted:I'm skimming throughout the thread, but anyone have recommendations for beans to make for burritos? Cook them until they're toothsome, then grab a potato masher and smash them around until they thicken up a bit. Remember that they get thicker when they cool down so don't be afraid to add a little water when reheating.
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Oct 6, 2016 20:45
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Great Northern beans don't make for very good Boston baked beans. Jacob's cattle and soldier beans for life.
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Oct 6, 2016 22:48
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QuarkMartial posted:Ended up being fine. More than fine. Delicious. And my wife made broccoli cheese cornbread. Do you have a recipe for the broccoli cheese cornbread? That sounds amazing.
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Oct 9, 2016 23:33
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Just made a big ol pot of black beans with diced carrots, onions, and celery. Hello dinner for half the week.
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Oct 10, 2016 04:08
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cyberia posted:Do you have a recipe for the broccoli cheese cornbread? That sounds amazing. Sure! I'll dig around and post it in the morning.
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Oct 10, 2016 05:41
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Broccoli Cornbread: 1 to 1.5 sticks of butter 2 packages Jiffy cornbread mix 1 10oz package frozen, chopped broccoli, thawed but not drained 1 chopped onion 1 10oz carton cottage cheese 4 eggs 1/2 Cup shredded cheddar cheese Preheat oven to 325F. Melt butter in a 13x9 pan. Mix together all other ingredients except cheese (do not drain broccoli). Pour batter over melted butter. Do not stir. Sprinkle top with cheddar cheese. Bake at 325F for approximately 30 minutes. Now, that's how the recipe came to us, but we prefer more cheese than what's in the recipe. We mix in that 1/2 cup of cheese into the batter (so the recipe then becomes "melt butter, mix everything else"), then sprinkle some additional cheese on top before putting it in the oven. E: Just asked the wife, she said definitely thaw it. No clue where I got the notion to not thaw it. briefcasefullof fucked around with this message at 23:13 on Oct 11, 2016 |
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Oct 10, 2016 15:24
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You'd probably wanna thaw the broccoli first, because frozen veggies might have extra water in them. I do a similar recipe except with diced fresh jalapenos and a generous helping of shredded cheddar cheese. That's a hell of a lot of butter for me though lol
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Oct 11, 2016 20:50
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I made way too many beans last night because I forgot how they pretty much double in size. I'm thinking of making refried beans. If I have cilantro rice and refried beans cooked with bacon grease, is there a good cheap extra protein if I end up wanting it?
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Jan 3, 2017 20:10
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Crispy fried egg.
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Jan 3, 2017 21:15
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22 Eargesplitten posted:I made way too many beans last night because I forgot how they pretty much double in size. I'm thinking of making refried beans. If I have cilantro rice and refried beans cooked with bacon grease, is there a good cheap extra protein if I end up wanting it? I would think pretty much anything would work. Shrimp, chicken, shredded pork, shredded beef? You could also freeze some. I freeze mine in cubes so they're easy to portion later.
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Jan 3, 2017 22:12
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Here's a trusty recipe for a small batch of Indian-style chickpeas I thought I'd share. I always have garlic on hand and ginger in the freezer, so it's almost entirely a pantry item recipe. It makes about four servings, easy to stretch out with rice, portion and freeze. Ingredients
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Jan 4, 2017 17:00
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I'm doing pretty much that in a pressure cooker on delay to just have to make rice after skiing. Just plopped a goodly spoon of tomato paste in. Looking forward to it.
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Jan 5, 2017 14:29
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Butch Cassidy posted:I'm doing pretty much that in a pressure cooker on delay to just have to make rice after skiing. Just plopped a goodly spoon of tomato paste in. Looking forward to it. Oh, cool! Hope it doesn't suck!
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Jan 5, 2017 16:29
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The kitchen smelled really good when we got home and fired up the rice cooker. Could have used some acidity but a bit of hot sauce took care of things. Using fresh or tinned tomato in place of paste may also help. But it hit the spot, went well with a beer, and we'd all gladly eat it again.
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Jan 6, 2017 00:16
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Butch Cassidy posted:Crispy fried egg. This is the best advice.
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Jan 6, 2017 11:26
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Butch Cassidy posted:The kitchen smelled really good when we got home and fired up the rice cooker. Could have used some acidity but a bit of hot sauce took care of things. Using fresh or tinned tomato in place of paste may also help. But it hit the spot, went well with a beer, and we'd all gladly eat it again. Glad to hear it! The guy who gave me the recipe said I could use chopped tomato OR dissolved tamarind paste. It always turned out a little too sweet and sour when I used only tamarind paste, so I gave up using it, but I wonder if just a pinch with tomato might be a good combination to try in the future.
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Jan 6, 2017 19:32
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I always put tomato in my bean soup but never paste, like you say, too sweet. I prefer crushed.
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Jan 7, 2017 09:46
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Over the holidays, my dad gave me a chili mix - a bag of rear end Kickin' Chili Fixins. Beans are a mix of black and pinto beans. I soaked them overnight and now I've got them simmering so I can have chili tonight. I'm a little excited because I've never really done anything other than canned chili and I've never cooked beans like this before. I mean, I know as a general rule going from scratch is usually best, but hey, I'm not turning down free spicy chili. Update: Everything is simmering now. So far, not a whole lot of flavor... It needs more of "everything". It comes with powdered habanero, which I left out because my wife doesn't care for super spicy things like I do. I'll add some to my own bowls, along with some ghost pepper sauce and sliced jalapenos to bring the heat up to an adequate level. Update 2: Still bland af. Added some of the powdered habanero, and then a healthy portion of liquid smoke, garlic, chili, and onion powders, and cumin. That seemed to give it a little more flavor. briefcasefullof fucked around with this message at 23:30 on Jan 8, 2017 |
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Jan 8, 2017 20:14
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QuarkMartial posted:Over the holidays, my dad gave me a chili mix - a bag of rear end Kickin' Chili Fixins. Beans are a mix of black and pinto beans. I soaked them overnight and now I've got them simmering so I can have chili tonight. I'm a little excited because I've never really done anything other than canned chili and I've never cooked beans like this before.
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Jan 9, 2017 00:00
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TychoCelchuuu posted:Did you add any salt? The recipe called for 2 tsp salt, all I have is kosher so I only added 1 tsp. It also calls for undrained cans of stewed tomatoes and beef broth, both of which I though would add enough salt. Maybe I should add more? It's nearly a gallon of chili. E: Added more salt and cumin. That did the trick. briefcasefullof fucked around with this message at 00:26 on Jan 9, 2017 |
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Jan 9, 2017 00:10
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Kosher salt is actually less dense than table salt, so generally you need to use more of it, not less.
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Jan 9, 2017 00:56
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Whoops. Ah well, it turned out pretty good. I'd just do it from scratch next time. After all, this was just a mix of black and pinto beans with some seasonings that you add your own meat to. Still went down deliciously with some sliced jalapenos and hot sauce.
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Jan 9, 2017 01:17
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Usually to make something taste good the trick is to add more salt.
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Jan 9, 2017 17:58
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TychoCelchuuu posted:Usually to make something taste good the trick is to add more salt. every now and then i like to set out multiple tasting bowls of stuff and do a salt scale, including oversalty, just to make sure i know when to stop.
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Jan 12, 2017 02:39
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Salt is tough. I was taught as a kid that salt is a "flavor binder" so I should only ever use just enough until I could taste the other ingredients that I *meant* to bring out the taste of. Nowadays, if you don't have absurd levels of salt, then a lot of prepacked foods are literally inedible. Salt both covers the tastes of a lot of horriad stuff from automated processing (metallic flavors etc) as well as encouraging the flavors of more desirable stuff.
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Jan 12, 2017 08:24
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