Post by damnoldhippie on Apr 7, 2007 23:18:18 GMT -5
Here ya go...
Pinto Beans: First, put a kettle of water on the back burner, you'll use it later. In cast iron dutch oven, over medium flame, brown either one whole link of spicy sausage (sliced...this particular batch was a Bison/Pork/Jalapeno sausage), or about four slices of bacon cut into two inch chunks. Add one large yellow onion, chopped chunky, and about four or five cloves of garlic, minced fine. Stir around to mix and coat the veggies, and put the lid on. While the onions and garlic are getting cooked, sort about 3/4 pound of dried pintos, rinse in a colander. After the onions and garlic are beginning to get soft, put the dried pintos in, and add that kettle full of hot water (and go put another kettle on.) Put the lid on the dutch oven and let everything come up to a boil. Back the burner down just to where everything keeps a good rolling boil with the lid on. Check on 'em every half hour or so and add hot water from the kettle as needed (as the beans absorb the water) to keep about a half-inch of water on top of everything. Let 'em continue to boil with the lid on for at least two hours (I usually start a pot of beans at about three in the afternoon for a seven oclock supper). After about three hours, take the lid off and leave it off. Here's where you need to pay more attention to 'em and stir 'em more often, and keep the flame on low. I like thick, thick soupy beans, not runny beans, so the last hour or two hours I let 'em boil without the lid to evaporate most of the water...add your salt and pepper now. After four to five hours total, you've got creamy, thick, soupy beans.
Cheezy Skillet Cornbread: Preheat oven to 425, and place your cast iron skillet in to warm it for about five-ten minutes. In a large mixing bowl, put two cups of stone-ground cornmeal (in Texas we have this wonderful brand called "Lamb's" which beats all other cornmeal I've ever tried.) Add one cup of whole wheat flour, one tablespoon of Kosher salt, and two teaspoons of baking powder. Stir all these together with a wide wooden spoon until mixed. Add about a handful of chopped cheddar in cubes or chunks and stir again. After the skillet's pre-warmed, add a tablespoon or so of bacon grease, or a couple of tabs of butter, and let it melt until the bottom is covered. Go back to your mixing bowl and dry ingredients, and crack one egg and pour in between 3/4 to 1 cup (maybe a bit more on real dry days) of REAL buttermilk. Mix just until all the dry ingredients are wet, a few lumps are OK. Helps to have your sweetie hold the bowl while you stir, as you wanna get this done all-at-once. When it's mixed, pour directly into the skillet and pop it into the oven for between 25-30 minutes. When it's golden brown and pulling away from the edge of the skillet, it's done.
Enjoy!
Pinto Beans: First, put a kettle of water on the back burner, you'll use it later. In cast iron dutch oven, over medium flame, brown either one whole link of spicy sausage (sliced...this particular batch was a Bison/Pork/Jalapeno sausage), or about four slices of bacon cut into two inch chunks. Add one large yellow onion, chopped chunky, and about four or five cloves of garlic, minced fine. Stir around to mix and coat the veggies, and put the lid on. While the onions and garlic are getting cooked, sort about 3/4 pound of dried pintos, rinse in a colander. After the onions and garlic are beginning to get soft, put the dried pintos in, and add that kettle full of hot water (and go put another kettle on.) Put the lid on the dutch oven and let everything come up to a boil. Back the burner down just to where everything keeps a good rolling boil with the lid on. Check on 'em every half hour or so and add hot water from the kettle as needed (as the beans absorb the water) to keep about a half-inch of water on top of everything. Let 'em continue to boil with the lid on for at least two hours (I usually start a pot of beans at about three in the afternoon for a seven oclock supper). After about three hours, take the lid off and leave it off. Here's where you need to pay more attention to 'em and stir 'em more often, and keep the flame on low. I like thick, thick soupy beans, not runny beans, so the last hour or two hours I let 'em boil without the lid to evaporate most of the water...add your salt and pepper now. After four to five hours total, you've got creamy, thick, soupy beans.
Cheezy Skillet Cornbread: Preheat oven to 425, and place your cast iron skillet in to warm it for about five-ten minutes. In a large mixing bowl, put two cups of stone-ground cornmeal (in Texas we have this wonderful brand called "Lamb's" which beats all other cornmeal I've ever tried.) Add one cup of whole wheat flour, one tablespoon of Kosher salt, and two teaspoons of baking powder. Stir all these together with a wide wooden spoon until mixed. Add about a handful of chopped cheddar in cubes or chunks and stir again. After the skillet's pre-warmed, add a tablespoon or so of bacon grease, or a couple of tabs of butter, and let it melt until the bottom is covered. Go back to your mixing bowl and dry ingredients, and crack one egg and pour in between 3/4 to 1 cup (maybe a bit more on real dry days) of REAL buttermilk. Mix just until all the dry ingredients are wet, a few lumps are OK. Helps to have your sweetie hold the bowl while you stir, as you wanna get this done all-at-once. When it's mixed, pour directly into the skillet and pop it into the oven for between 25-30 minutes. When it's golden brown and pulling away from the edge of the skillet, it's done.
Enjoy!