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Showing posts with label Beans. Show all posts
Showing posts with label Beans. Show all posts

Tuesday, April 4, 2017

Baby Green Lima Beans, Ham Hock and Bacon

Apr 04 2017

I am getting behind in my posts. I did want to post this; one of my favorite beans to cook with a ham hock and some bacon. I can’t get them around here so I order the Camellia brand from Amazon. I would follow Mary’s recipe from Deep South Dish. I cut the recipe in half and just used a half pound of the beans I soaked overnight.

I had a nice meaty ham hock from my butcher I did for 30 minutes covered with water in my Instant Pot and used the broth to cook the beans. I had 5 slices of bacon I cooked part way on my smoker to cut down on the fat. I finished the bacon and some onions in a pot and then added the beans, broth and seasonings. I simmered them about 2 hours with the lid off and added broth when needed. I then simmered them with the lid on for an hour.

My wife and DIL had been away for the day to visit our daughter in Bowling Green where the DIL’s Mother and Aunt met them for lunch and a craft show. My wife ate some other left overs while I had a nice bowl of the beans with crackers and butter. Tasted great! I just baked a corn bread and will have that with the beans tonight for supper.

Click Here for Mary's full recipe

The ham hock














Beans














Ham, bacon and onions














Added to the pot














Ready to serve














My supper


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Monday, March 20, 2017

Crowders & Snaps W/ Cajun Brats

Mar 20 2017

Sunday’s supper was for me and the wife ate other leftovers. I had some crowders; a member of the field pea family along with lady creams and black eyed pes. They are not really peas but beans that were brought here from Africa. They grow well in the southern climate. The crowders were named because of the closeness, now crowded they were in the pods.

I used a recipe from Mary of Deep South Dish; Crowders and Snaps, green beans. I soaked the peas overnight. I followed her recipe and for seasoning I used salt, pepper, a teaspoon of Cholula hot sauce.
I browned up 5 thick slices of bacon to use. I cooked the beans with water for the first hour and added half the bacon. After an hour I added the rest of the bacon, sautéed onions, seasoning and green beans for another 30 minutes or more.

I had smoked some Cajun brats in my Traeger for 1 ½ hours and heated up to have with my beans. I used a slotted spoon to just get the beans and had a biscuit and some Maille mustard for my brat. Tasted great; tonight I will eat some with the broth like soup.

Note: the crowders really swell up and I have enough beans to feed a small army!

Click Here for link to Mary's recipe

The crowders















Smoked brats














For the peas













Bacon














Onion & garlic sauteing














Bacon, onions and seasoning added














Green beans added














My supper

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Saturday, February 25, 2017

Red Beans w/Pickled Pork over Rice

Feb 25 2017

Today I am officially ANTIQUE, 75 years old. Yesterday I fixed one of my favorites, red beans and rice with pickled pork. My pickled pork was in the fridge ready to use.

I like to use little red beans instead of the red kidney beans. Most bean recipes I like to soak them over night and do low and slow on the stove top. The recipe called for cooking the beans for an hour then adding all the ingredients for another 1 ½ hours.

I like to do it in steps; after I washed and rinsed the beans I added 2 quarts of water brought to a boil and then simmered for an hour. I sliced about a pound of smoked sausage and browned it in a little olive oil and added it to the pot. After ½ hour I cut up the pickled pork in small pieces and added it to the pot.

In another ½ hour I sautéed the onions, garlic, celery and peppers just until soft and added them to the pot. I added the rest of the ingredients except for the green onions and parsley, I added them after another ½ hour. I let all simmer for another hour.

I served it over rice I had done in my rice cooker and chopped some green onions for on top along with more hot sauce. I had bread and butter on the side.

Click Here for printable recipe

Ingredients all but ketchup














The beans














Browning the sausage














Sausage & bay leaves added














Pickled pork added














Sauteeing the veggies














Veggies added














Green onions and parsley added














My supper

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Sunday, February 28, 2016

Red Beans and Rice w/ Pickled Pork

Feb 25 2016

It was my birthday, for the wife it's a chance to go out to eat, for me I would rather stay home and cook a meal I want. Wednesday we went to get our income taxes done and went to eat lunch. We had deep fried smelt at a favorite Italian place Casa Lual in Lima. OH. They have it every year during lent.

For my birthday Thursday my pickled pork was ready to make red beans and rice. My recipe is an old recipe from the Frugal Gourmet and said to be from an old Cajun Cook. For me it is the only way to fix red beans and rice.  It is pretty versatile and can be made from any smoked sausage and the pickled pork. I had some good smoked jowl bacon to add but a ham hock would be good done with the beans and then pull the meat and add back.

For mine I cooked the beans for the three hours and then added the bacon and the andouille from my butcher; after browning. I have sauted the veggies before but this time just added them in; I added the green onions and parsley the last 45 minutes. You need to stir the neans often to keep from sticking to the pot. You have to have cornbread with this so I made some with about a cup of shredded cheddar added. I served it with some rice and it was a taste treat!

Click Here for printable recipe

The red beans'














The cornbread














Browning some jowl bacon














The andouille















The pickled pork














Meat added to the beans

 Chopping and adding the veggies




 Ready to serve

 My supper


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Monday, January 11, 2016

Hambone Pinto Beans

Jan 11 2016

I have made ham and beans long enough I don’t need a recipe. With the cold and snow that came in yesterday it tasted good for supper. It was 50 Saturday and spent most of the afternoon outside and did some bacon on my Traeger. This am woke up to 7 deg. and it’s just now 11 deg. at noon.

I had vacuum sealed and froze my Christmas hambone and I had some jowl bacon to add. I usually use great northern beans but I had some Camellia pinto beans on hand so thought they would taste good.

I started cooking my beans about 1:30. When I got them on I baked some cornbread in my Wapak cast iron skillet. They were out of my favorite mix, Miracle Maize sweet. They had some new Marie Calender mix so I thought I would try it. I used to make my own but the Miracle Maize is as good as I can mix up and a lot more convenient!

The daughter and I had the ham and beans and cornbread about 6:00. My wife won’t eat bean soup so she ate some other leftovers and settled down to watch the Golden Globes. I had some chopped onions and more hot sauce on mine; and butter on the cornbread. We both had seconds.  I didn’t care for the cornbread; Marie makes good pies and should stick to that!

Click Here for my recipe

For the beans














Pinto beans














Browning the bacon














Onions added














Carrots, celery, Cajun seasoning and thyme added














Deglazed with stock and hambone added














Stock and water added to cover














Cornbread















Ham from bone to add in














Ready to serve














My supper

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