Two thumbs up!
12:45p, 5/11/09
Used the recipe as well. I substituted in tomato juice for the Clamato, and added some pinto bean seasoning when cooking the onions. 2 serranos and 1 jalapeno was a little hot, so next time I will probably scale back to one of each. Overall really good.
6:25p, 5/12/09
Made a discovery this morning with with recipe. I got hungry for beans, so starting at about midnight, I mixed up a batch. I made a couple additions like lots of garlic powder and cilantro. Apparently, the wonderful smelling concoction was still pretty stong 6 hours later when my 8 month pregnant wife walked in the kitchen. Now going on 18 hours, the smell is still lingering and I'm in trouble again
Great recipe.
Great recipe.
7:36p, 5/17/09
I made these beans tonight and they were outstanding.
Thanks for posting the recipe.
Deliver Me!
Thanks for posting the recipe.
Deliver Me!
6:47a, 5/24/09
I tried a batch with bagged beans(1st time cooking bagged beans) the other day and blew it. I soaked over night but I think something was missing or maybe there were just too many beans. Please help.
7:37a, 5/24/09
How big was the bag of beans? If you used a full bag, that makes a huge pot of beans, so you would need to put in more of the seasoning to compensate.
Even a small bag of dry beans makes up to 4/6 quarts
Even a small bag of dry beans makes up to 4/6 quarts
11:37a, 5/24/09
The second time I made them, they came out way to hot for the kids. I removed the seeds from two of the seranos and they were still hot. They were perfect for me and my wife but my 5 year old would not have been able to eat them. It is hit or miss on the peppers. Sometimes they are hot and sometimes they are perfect.
I froze most of the batch and we have been eating them off and on for a couple of weeks now. Terrific recipe.
I can't explain why the dry beans wold not work out though. Maybe a bag of dry beans makes quite a bit more then the cans like the other poster said. I was eventually going to try and do it with bagged beans but this recipe works out great when you don't have much time to prepare for a meal.
[This message has been edited by Ted Logan (edited 5/24/2009 10:38a).]
I froze most of the batch and we have been eating them off and on for a couple of weeks now. Terrific recipe.
I can't explain why the dry beans wold not work out though. Maybe a bag of dry beans makes quite a bit more then the cans like the other poster said. I was eventually going to try and do it with bagged beans but this recipe works out great when you don't have much time to prepare for a meal.
[This message has been edited by Ted Logan (edited 5/24/2009 10:38a).]
12:42p, 5/24/09
Got my 5th pot of this concoction going at the moment. Tried a couple minor variations to tailor to different groups. Personally, I don't have a high tolerance for hot spice, so I use 3-4 uncut Jalapenos. You get the great flavor without the heat.
4:27p, 5/24/09
Made some this afternoon. I have little kids and a Prego wife, both heat sensitive, so I put the peppers in with the onions and a table spoon of minced garlic. Glad I did so because my eyes could feel the heat coming out of those peppers. Will let you know how it turned out.
7:26p, 5/24/09
Through experimentation, I have discovered that:
1. Serranos are like a box of chocolates .....you never know what you are going to get.
2. Deseed the serranos and you really hedge the bet - it makes the recipe much more mild.
1. Serranos are like a box of chocolates .....you never know what you are going to get.
2. Deseed the serranos and you really hedge the bet - it makes the recipe much more mild.
10:46p, 5/24/09
Made them again today. Didn't have jalapenos so I used serranos...OUCH. I de-veined and de-seeded but those babies were cooking.
Damn GREAT recipe.
Damn GREAT recipe.
12:47a, 5/25/09
Try em with a poblano for a twist...
If you've got a blow torch, sear the outside of the poblano until the skin blackens and boils, then put it directly into something like tupperware for about five minutes to let the skin soften - then remove the skin, take out the veins and seeds, dice it up and put it in the beans in place of the serranos.
MUCH milder flavor, but with a nice smokiness to it.
Just a variation to try.
If you've got a blow torch, sear the outside of the poblano until the skin blackens and boils, then put it directly into something like tupperware for about five minutes to let the skin soften - then remove the skin, take out the veins and seeds, dice it up and put it in the beans in place of the serranos.
MUCH milder flavor, but with a nice smokiness to it.
Just a variation to try.
8:58p, 5/25/09
I made this recipe over the weekend for some Memorial Day barbecue for a crowd and was definitely impressed. In the future, however, I'll take the time to make fido's recipe again. They are definitely the better of the two recipes if you are willing to take the time.
10:46a, 6/15/09
quote:
I need to feed 16.
Should I double or triple the original recipe?
Hmmm make that 17...where do I meet yoou? ha
1:04p, 6/15/09
quote:
Should I double or triple the original recipe?
Triple it. It makes great leftovers.
1:26p, 6/15/09
Fido's recipe rocks it. I prefer the dried/soaked overnight beans. Canned tend to be a little tough. They went great with the smoked brats I made. Thanks for posting the recipe Fido!
12:14a, 6/20/09
What size cans for the beans and for the tomato(clamato)?
Im going to try this along with the brisket tomorrow.
Im going to try this along with the brisket tomorrow.
3:05p, 6/20/09
27 oz cans
The Clamato size is irrevilant - you are only using a cup and 1/2 or 2 cups if it.
[This message has been edited by B-1 83 (edited 6/20/2009 2:07p).]
The Clamato size is irrevilant - you are only using a cup and 1/2 or 2 cups if it.
[This message has been edited by B-1 83 (edited 6/20/2009 2:07p).]
4:03p, 6/20/09
oh i see. When I read it, I was thinking cans.
Thanks... hopefully the beans will turn out better than by brisket.
Thanks... hopefully the beans will turn out better than by brisket.
4:52p, 6/20/09
You can't screw this up. I just made a batch. AWESOME!
I halved it and used two 16oz cans, since the wife doesn't like red meat, i made her a batch with two 16oz cans as well and used turkey bacon. She said its outstanding. I also drained ONE of the cans, since i like my bean juice a touch more concentrated. There isnt a whole lot of juice in them, so this probably had little effect.
Excellent recipe, OP.
I halved it and used two 16oz cans, since the wife doesn't like red meat, i made her a batch with two 16oz cans as well and used turkey bacon. She said its outstanding. I also drained ONE of the cans, since i like my bean juice a touch more concentrated. There isnt a whole lot of juice in them, so this probably had little effect.
Excellent recipe, OP.
5:08p, 6/20/09
quote:
Fido's recipe rocks it. I prefer the dried/soaked overnight beans. Canned tend to be a little tough. They went great with the smoked brats I made. Thanks for posting the recipe Fido!
quote:
In the future, however, I'll take the time to make fido's recipe again. They are definitely the better of the two recipes
Thanks!
6:35p, 6/20/09
Looks like 2 good recipes to try this next weekend at a bbq. Anyone in austin area is welcome to come
10:32p, 6/20/09
The rib made these tonite to go along with the brisket I made today. We've made this recipe three times, and they are rocking good.
Next time I'm going to drain the beans and replace that liquid with BBQ sauce just to shake things up a bit.
Brisket was out-of-this-world awesome.
Next time I'm going to drain the beans and replace that liquid with BBQ sauce just to shake things up a bit.
Brisket was out-of-this-world awesome.
2:50p, 6/21/09
quote:
In the future, however, I'll take the time to make fido's recipe again. They are definitely the better of the two recipes
I think the point of the recipe was missed. If you soak beans all day, the quality is always going to be better.
But if you're in a pinch or don't have all day, the OP's recipe is a fantastic substitute.
3:57p, 6/21/09
Exactly, I'll be making another batch to act as lunch for the week later tonight.
Love the recipe.
Love the recipe.