In reply to Old RV Ag Yes! Great flavor!

Pot on the stove for the hundreth time! This recipe has served me well over the years!

Making a pot this morning!

This thread is more than ten years old now.

Made a batch this morning, for the first time, and just had a sample bowl...followed by another sample bowl! Definitely lives up to the hype!
EDIT: used a single giant can, doubled the cilantro and clamato, left everything else the same. Turned out fantastic!

I'm putting together a pot for my Tex-pat daughter in Arlington, Va this afternoon. She's hosting family and Virginia friends. Due to the audience, we're only using 2 Serrano peppers, and I'm curious what the reaction will be.

What was the verdict on the correct size of large cans? I know Bush's has several sizes.

About to try this recipe for the first time for family. I've read the entire thread but still have a few questions:

• Do we have a definitive answer on the size of cans for beans?
• Do I drain the beans before adding them to mixture?
• Are serrano peppers like a box of chocolates? ;-)

In reply to RCR06

RCR06 said:

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53 oz can of beans or two 28 oz cans

I normally drain and rinse, but I don't know that it makes that big of a difference

Yes

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I appreciate the answers!!!

Made 1st pot tonight for family dinner. All around thumbs up. Went with jalapeno vs Serrano. Test batch on the family before I bring this to a dinner party Sunday. And they're damn tasty.

Shouldn't have waited 5 years to make these ...

Bump

Annnnnnd.....I see this thread again. Which means my dinner plans have changed.

Does anyone else build their dinner AROUND these beans? As in, you decide to make the beans and then decide what to eat with them as the main course? (Assuming you aren't eating the beans AS the main course that is. If so, bro fist.)

Made a batch yesterday to go with a brisket. Just finished some with my lunch today. As usual they were delicious.

I'm throwing some dry beans in quart jars with this mixture. Should be interesting to see how it turns out canned.

Made another batch of these a couple days ago with 3x the Serrano's. It was a little spicier than I was going for (on the upper end of comfortable) but damn good.

I've been mixing a pound or so of ham on top of the bacon to make it slightly heartier.

I want to make these for the first time to go on a camping trip. How well do they remain good? Could I prepare at home and just reheat at camping site a couple days later.

In reply to Alta

Alta said:

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I want to make these for the first time to go on a camping trip. How well do they remain good? Could I prepare at home and just reheat at camping site a couple days later.

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I've made a batch and eaten on them for a week and I'm still here, FWIW... I don't think you would have any issues as long as they are refrigerated.

In reply to Tx-Ag2010 Thank you - I figured that would be the case but have never used Clamato juice before.

I'm having beans for supper, just beans

It has probably been posted before, but these things make GREAT refried beans! We will make a double batch and eat off it for several days then make refried with whatever is left over. Not sure why but they end up having a thinner consistency than normal refrieds. If we want them a little thicker we will just mix in a can of refrieds.

B-1.....the beans were a hit.....again!

Yep!

Made these for a gathering and the pot was completely empty and people were complementing me left and right.

I've been using this recipe for almost a decade now. It's the only way I "cook" beans. Everyone loves them. So dang good.

How would y'all do this with raw or dried beans?

Embarrassed to say I've Never cooked beans before if they didn't come out of a can.

In reply to lazuras_dc

lazuras_dc said:

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How would y'all do this with raw or dried beans?

Embarrassed to say I've Never cooked beans before if they didn't come out of a can.

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That is the beauty of this recipe - quick and easy no need for dry beans and soaking etc.! Just open a can......

Ok let me clarify.... I've got a bag of dry beans from New Mexico given to me as a gift. Want to use this recipe. Any tips on how to "pre prep" ?

They're your beans do what you want. This recipe though is based on an amount of beans that comes out of a can. No doubt you could do this recipe with dry beans. There would probably be a little bit of trial and error to get the right ratio of clamato and peppers to the amount of dry beans you're using. I believe farther back in this thread several people have made this with dry beans before and posted about it.

Got a big ole pot bubbling as we speak for tomorrow.

This recipe rocks. Super easy. Beyond tasty. It is my go to for sure. My only changes come from who I am making it for. A large group tomorrow, so scaled back the heat considerably. And I prefer to cook them the day before now and let them sit in the fridge overnight. Flavor is incredible after sitting overnight.

Thanks again for the recipe!

Will also add that this group I am doing this for are all virgins to this recipe. Will provide feedback from the newest batch of newbies. I expect it go the way of all the others...

With the change in the weather I decided to make some of these beans today. They're on the stove now.

I made this for a buddy throwing a party for his daughter who was accepted to our school and FTAB. It was the hit of the party. Got rave reviews.

I also made the day before and soaked in the fridge overnight