Post by Chuckie on Oct 29, 2020 19:17:10 GMT -5
OK, I'll admit, I was H-U-N-G-R-Y when I went to the grocers today, so I bought TWO kinds of meat. What started this was I have TONS of dried beans in the back porch icebox, and decided to start getting rid of some. When I looked @ the concoction finished tonight, reminded me of Hoppin' John, hence the title!! LOL Here's the recipe I came up with:
1# pinto beans
1 Cup dark red kidney beans
3/4 cup Great Northern beans
1 onion peeled & diced
1 pound hamburger
1 TBS oregano
1 tsp onion salt
2 TBS chili powder
1 tsp Chipotle chili powder
1-13.5 oz pkg of Smoked Andouille Sausage
1-13.5 oz can Mexican diced tomatoes
1 can Original Rotell tomatoes or generic equivalent
1-8oz can tomato sauce, and two 8 oz cans of water
2 Cups tomato juice (can you tell I'm emptying out cabinets?!!)
1-batch of your favorite cornbread, w/an added diced smoke Hatch chili (we bought these fresh from the grocer this summer, Monkey froze A BUNCH!!)
Sort beans, combine in pot, add enough H20 to cover 2", add 1 TBS onion salt, bring to boil. Let boil 3 minutes, then turn off heat, cover, and let set one hour.
Brown hamburger & diced onion in separate skillet, drain. While hamburger is cooking, halve sausage, cut into bite-sized pieces, brown in large thermowell pot.
After beef drains, put back in skillet, add the chili powders & oregano, heat to warm up flavors. Dump drained beans into thermowell pot w/sausage, add seasoned hamburger, stir well. Add the various combos of tomatoes & the water, stir again. Liquids should JUST cover beans/meat, adjust accordingly. Place into thermowell, gas on for 25 minutes, then two hours or more CWTGTO (mine went in @ 2:00, out @ 4:30).
I had Monkey take the beans outta the well @ half-four, put in oven w/just the pilot on, and then she cooked one cup of white rice in thermowell per Idlehour instructions. Around 6:15, I turned oven on to temp for cornbread, made up cornbread adding a thawed Hatch chili I diced, then removed thermowell pot to top of stove while cornbread cooked.
1# pinto beans
1 Cup dark red kidney beans
3/4 cup Great Northern beans
(these amounts were because that's what I had OPEN!)
1-TBS onion salt
1 onion peeled & diced
1 pound hamburger
1 TBS oregano
1 tsp onion salt
2 TBS chili powder
1 tsp Chipotle chili powder
1-13.5 oz pkg of Smoked Andouille Sausage
1-13.5 oz can Mexican diced tomatoes
1 can Original Rotell tomatoes or generic equivalent
1-8oz can tomato sauce, and two 8 oz cans of water
2 Cups tomato juice (can you tell I'm emptying out cabinets?!!)
1-batch of your favorite cornbread, w/an added diced smoke Hatch chili (we bought these fresh from the grocer this summer, Monkey froze A BUNCH!!)
Sort beans, combine in pot, add enough H20 to cover 2", add 1 TBS onion salt, bring to boil. Let boil 3 minutes, then turn off heat, cover, and let set one hour.
Brown hamburger & diced onion in separate skillet, drain. While hamburger is cooking, halve sausage, cut into bite-sized pieces, brown in large thermowell pot.
After beef drains, put back in skillet, add the chili powders & oregano, heat to warm up flavors. Dump drained beans into thermowell pot w/sausage, add seasoned hamburger, stir well. Add the various combos of tomatoes & the water, stir again. Liquids should JUST cover beans/meat, adjust accordingly. Place into thermowell, gas on for 25 minutes, then two hours or more CWTGTO (mine went in @ 2:00, out @ 4:30).
I had Monkey take the beans outta the well @ half-four, put in oven w/just the pilot on, and then she cooked one cup of white rice in thermowell per Idlehour instructions. Around 6:15, I turned oven on to temp for cornbread, made up cornbread adding a thawed Hatch chili I diced, then removed thermowell pot to top of stove while cornbread cooked.
Serve bean mixture over rice, accompanied by cornbread. D-E-L-I-S-H!!!
Here's a pic of the Hoppin' Chuckie mixture:
And the finished product, over yet ANOTHER batch of "perfect" thermowell rice!!! (do I sound like Alma Chambers?! LOL)
CHEERS!
Chuckie