|
Post by Ken on Sept 2, 2020 17:46:01 GMT -6
I got the recipe for Franklin's pinto beans. Franklin's is a BBQ joint in Austin where people wait in line for 5 hours to eat. I bought a bag of dried pinto beans and followed the recipe. Man, were they good. I paired it all up with a marinated and grilled skirt steak and some jalapeno-cheddar rice. Chils, I can see where you could go in a hundred directions with the beans. The recipe actually called for brisket as a part of the beans but I didn't happen to have any brisket around. But I could see adding just about anything to the pot. Making the beans is pretty fun, actually. I had never made beans from scratch. Note glass of beer in northwest corner of the pic.
|
|
|
Post by chils on Sept 2, 2020 19:12:42 GMT -6
I got the recipe for Franklin's pinto beans. Franklin's is a BBQ joint in Austin where people wait in line for 5 hours to eat. I bought a bag of dried pinto beans and followed the recipe. Man, were they good. I paired it all up with a marinated and grilled skirt steak and some jalapeno-cheddar rice. Chils, I can see where you could go in a hundred directions with the beans. The recipe actually called for brisket as a part of the beans but I didn't happen to have any brisket around. But I could see adding just about anything to the pot. Making the beans is pretty fun, actually. I had never made beans from scratch. Note glass of beer in northwest corner of the pic. Nice! Man it's hilarious you've never experienced a pot o beans. That's a weekly southern meal. Looks delicious. I wish you were closer so I could make sure you did it right. Next do some ham and jalapenos, big blob of El Yucateco black and some cornbread.
|
|
|
Post by Ken on Sept 2, 2020 19:47:07 GMT -6
I got the recipe for Franklin's pinto beans. Franklin's is a BBQ joint in Austin where people wait in line for 5 hours to eat. I bought a bag of dried pinto beans and followed the recipe. Man, were they good. I paired it all up with a marinated and grilled skirt steak and some jalapeno-cheddar rice. Chils, I can see where you could go in a hundred directions with the beans. The recipe actually called for brisket as a part of the beans but I didn't happen to have any brisket around. But I could see adding just about anything to the pot. Making the beans is pretty fun, actually. I had never made beans from scratch. Note glass of beer in northwest corner of the pic. Nice! Man it's hilarious you've never experienced a pot o beans. That's a weekly southern meal. Looks delicious. I wish you were closer so I could make sure you did it right. Next do some ham and jalapenos, big blob of El Yucateco black and some cornbread. It's not that I haven't experienced a pot o beans... I have just never made dried beans from scratch myself. This will change. I have some visions... chicken, ham, sausage... the possibilities are endless and I love beans this way.
|
|
|
Post by chils on Sept 2, 2020 20:01:54 GMT -6
Nice! Man it's hilarious you've never experienced a pot o beans. That's a weekly southern meal. Looks delicious. I wish you were closer so I could make sure you did it right. Next do some ham and jalapenos, big blob of El Yucateco black and some cornbread. It's not that I haven't experienced a pot o beans... I have just never made dried beans from scratch myself. This will change. I have some visions... chicken, ham, sausage... the possibilities are endless and I love beans this way. Oh yeah. Nothing like em and the different texture from canned. Al dente if you will. Only thing about beans is you are gonna be eating them for a few days in a row. I'm OK with that. Branch out as well. When I go back home to SC you can get white/Navy beans in most restaurants. Most cooked with a ham hock and man are they good.
|
|
|
Post by Oldman on Sept 2, 2020 20:23:30 GMT -6
Here's Franklins recipe. I googled and saved it might as well share it Aaron Franklin’s pinto beans Servings 8 Author Adapted by Lisa Fain from Franklin Barbecue: A Meat-Smoking Manifesto Ingredients Instructions Recipe Notes If you’re not using kosher salt but table salt or sea salt instead, reduce the amount of salt to 1 tablespoon, otherwise the beans may be too salty. Aaron Franklin’s pinto beans | www.homesicktexan.com1 pound dried pinto beans 1/4 medium yellow onion, diced 1/4 cup chile powder 1 1/2 tablespoons kosher salt 1 tablespoon black pepper 2 teaspoons onion powder 2 teaspoons garlic powder 1/4 teaspoon ground cumin 1 cup chopped smoked brisket Rinse the pinto beans and remove any rocks. Place the beans, onion, chili powder, salt, black pepper, onion powder, garlic powder, and cumin in a large pot. Cover with 2 inches of water, stir until the spices are well distributed, and then soak the beans uncovered for 8 hours. Alternatively, you can bring the pot to a boil, turn off the heat, cover the pot, and let them quick soak for 1 hour. To cook the beans, add the brisket to the pot. (Do not drain the soaking liquid.) You want there to be at least an inch and a half of water above the beans, so add more water to the pot if needed. Bring the pot to a boil, then turn down the heat down to low, cover the pot, and then gently simmer for 1 hour. After 1 hour, remove the cover and then continue to cook the beans until they’re tender, which will depend on the age of the beans. This can happen anywhere from 1 hour to 3 hours. If you want to make these in the slow cooker, after soaking, cook them covered on low for 6 hours, then remove the lid and continue to cook on low for 2 more hours.
|
|
|
Post by Ken on Sept 2, 2020 20:37:26 GMT -6
Yep. That's the recipe I used.
|
|
|
Post by chils on Sept 2, 2020 21:23:51 GMT -6
Ken what did the family think of the beans?
|
|
|
Post by Ken on Sept 2, 2020 21:30:57 GMT -6
Ken what did the family think of the beans? I was solo. Only my wife and I here now and she went for wine with her friends. 😄
|
|
deerslyr
Full Member
Cheesehead
Posts: 158
|
Post by deerslyr on Sept 3, 2020 6:41:12 GMT -6
Ken is going to be eating beans for 3 weeks!
This will be on the list of items to make. I made a recipe from dry beans a long time ago, but it didn't call for the soaking liquid to have all the spices in it. In fact, it called for it to be drained and filled with fresh water. This one makes more sense. Was the recipe posted to the Kitchen forum?
|
|
|
Post by Ken on Sept 3, 2020 7:49:42 GMT -6
It could be easily copied over there from Oldman's post.
I also concluded that the nature of your "chili powder" really comes into play here. I have a big container of it and a couple of smaller bottles of various chili powder. It looks like most chili powders contain other things too like oregano, coriander, cumin, allspice, etc. There are other spices in the beans but the chili powder is ¼ cup so you better like your chili powder. Towards the end I started rubbing my chin a little and I threw a chipotle pepper in there along with some of the red adobo sauce and I also had some chopped green onion from another dish we made so I threw some of those in there. I could see a chopped-up pablano going in there and just about anything else. Such a wide open & blank canvas. And yes, I had no idea how many beans I would have... it's a ton and my wife probably won't eat them. I could easily cut the recipe in half. Also, there is something in the recipe about using less salt. I used Alessi sea salt and I used about half of what was called for (¾ tbsp instead of 1½ tbsp) and when everything is concentrating as the water is absorbed, the saltiness increases. I thought these were STILL on the salty side. Had I used 1½ tbsp the beans may have been inedible.
|
|
|
Post by Ken on Sept 3, 2020 8:58:01 GMT -6
Chils, your comment about the consistency of the beans is totally true. Even when they're done they have a firmness that canned beans do not have. Canned beans are WAY mushier. The other thing is that if you found yourself looking at canned beans at a store, the vast majority of them are of the sickeningly sweet baked bean variety. Not that there is anything wrong with that but these "not-sweet" beans are not really found that way. I found some La Preferida "Frijoles Charros" that are pretty decent and similar to this but the homemades are better. I may have to try and find a way to introduce some smoke to these. That would be good.
|
|
|
Post by oldman on Sept 3, 2020 16:06:56 GMT -6
It could be easily copied over there from Oldman's post. I also concluded that the nature of your "chili powder" really comes into play here. I have a big container of it and a couple of smaller bottles of various chili powder. It looks like most chili powders contain other things too like oregano, coriander, cumin, allspice, etc. There are other spices in the beans but the chili powder is ¼ cup so you better like your chili powder. Towards the end I started rubbing my chin a little and I threw a chipotle pepper in there along with some of the red adobo sauce and I also had some chopped green onion from another dish we made so I threw some of those in there. I could see a chopped-up pablano going in there and just about anything else. Such a wide open & blank canvas. And yes, I had no idea how many beans I would have... it's a ton and my wife probably won't eat them. I could easily cut the recipe in half. Also, there is something in the recipe about using less salt. I used Alessi sea salt and I used about half of what was called for (¾ tbsp instead of 1½ tbsp) and when everything is concentrating as the water is absorbed, the saltiness increases. I thought these were STILL on the salty side. Had I used 1½ tbsp the beans may have been inedible. Ken , You can easily make re fried beans from those beans. Great with fried eggs and chili Verde sauce
|
|
|
Post by jimdkc on Sept 3, 2020 16:25:39 GMT -6
Have you had leftovers yet, Ken? Beans are always better the second day!
|
|
|
Post by chils on Sept 3, 2020 17:44:19 GMT -6
Have you had leftovers yet, Ken? Beans are always better the second day! Yes they are! I could and have eaten beans every day for a week. I think the batch the wife cooked up that spawned this thread was a big pot that took me awhile to knock down. I really want to get the wife to do some white beans soon.
|
|
|
Post by Ken on Sept 3, 2020 19:27:41 GMT -6
I did have leftovers with some tacos I made with the leftover skirt steak. So I googled "Texas pinto beans" but I wonder if I should have googled "Mexican pinto beans" because I kept noodling with ways to Latin it up. I found one HERE and also HERE and HERE. In the second link there is a link for Borracho Beans which are made with dark beer. I just took a cursory look at those but I will keep them in mind for the next time. I also froze half the beans I made yesterday. My wife was over at a neighbor's house and just came home and zapped some of the beans and shredded some Mexican queso over them. She said they were awesome! 😏
|
|