I eat spicy stuff all the time. Always adding tabasco to my meals. But man I thought these beans were a tad spicy with the 4 serranos. I'm going to try 4 jalepenos next time, or just a couple serranos.
9:48a, 6/28/15
In reply to JimbosHatBarelyFits
I cut the seeds out of half, that does the trick for me.
3:56p, 6/28/15
I don't do spicy food, I throw the peppers in whole. Gives the beans great flavor without heat.
6:30p, 6/28/15
In reply to tmaggie50
A few pages back they said that the clamato and tomatoes provide plenty of liquid, you can pour it out.
Although also a few pages ago, b183 said that he has started to save some of the juice from one of the 27oz cans for his beans.
I think I'm gonna try on the 4th and I intend on getting rid of the can juice.
Although also a few pages ago, b183 said that he has started to save some of the juice from one of the 27oz cans for his beans.
I think I'm gonna try on the 4th and I intend on getting rid of the can juice.
7:15p, 6/28/15
In reply to tmaggie50
I used three "regular sized" cans (15 oz). I used two complete cans and drained the third.
quote:
Do you drain the beans or just dump the can and all the juices in at once?
I used three "regular sized" cans (15 oz). I used two complete cans and drained the third.
8:22p, 6/28/15
Made the OG recipe tonight. Its in the boil stage so I'm about to simmer. Will report back in an hour.
10:07p, 6/28/15
Effin A cotton these are awesome. Only regret...not taking contacts out for the night before chopping the peppers. ay, caramba!
8:50p, 6/29/15
Pro tip: cook the bacon in the pot first. Fish it out and saut the onions and peppers in the grease and dice/crumble the cooked bacon up. Then add it back with the other ingredients. That way you don't end up with chunks of unrendered bacon.
3:02p, 6/30/15
Made these for Saturday and they were a hit. Triple batch=gone! I used 8 serranos instead of 12. Just the right amount of heat. I also drained the beans and washed them in a colander. I needed more juice so I added just enough water to cover the top of the beans.
7:46p, 6/30/15
In reply to Sooner Born
quote:This is, indeed, a balancing act. As the recipe has evolved, I've learned when to add everything, including the serranos, for the right browning/sear.
Pro tip: cook the bacon in the pot first. Fish it out and saut the onions and peppers in the grease and dice/crumble the cooked bacon up. Then add it back with the other ingredients. That way you don't end up with chunks of unrendered bacon.
2:34p, 7/1/15
I like to add the cilantro just a little before serving. This is particularly important if you're simmering dry beans for hours. Cilantro does not hold up well over long times at elevated temps.
10:34p, 7/3/15
Finally, I bought all the ingredients tonight and will be making these tomorrow. We'll see how they go over with the family.
11:45p, 7/3/15
Randall's didn't have the bush's pintos, so already I'm starting in a hole. That and I've got someone coming tomorrow with a shellfish allergy, so just v8, no clamato
11:27a, 7/4/15
One more comment and then I'll shut up. This will be a staple dish at all my future camp outs and fishing deer camp meals! Good enough to eat by itself with cornbread!
11:37a, 7/4/15
Got pot on now x2 on everything. That's a lot of clamato juice. Made this not long after op and can't remember what I thought of the clamato. Think I thought I might try spicy v8 but haven't made since so when I got asked to bring the beans for 4th after seeing this thread resurgence it was a no brainier. All original recipe.
So what's the general opinion on the clamato?
So what's the general opinion on the clamato?
11:54a, 7/4/15
Yeah, made both with and without the clamato. Prefer the clamato to just the vegetable juice.
6:32p, 7/4/15
quote:...but, as someone noted above, if someone with a shellfish allergy is eating it, you could have a problem.
Wouldn't make it with anything other than clamato.