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The Water Cooler
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Beans and Cornbread Recipe.........
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<blockquote data-quote="Hobbes" data-source="post: 2762340" data-attributes="member: 3371"><p>I usually, but not always, soak the beans overnight in water in the fridge.</p><p>Less chance of burning them by running out of water during cooking.</p><p></p><p>I alternate between using ham or pork as the meat portion but sometimes use hamburger instead.</p><p>Always start off with some picante sauce or salsa added to the beans and water, diced onions if you like.</p><p>I've even used a can of rotel before with good results.</p><p></p><p>I like my beans a bit spicy so I add a diced jalapeno and some crushed red pepper.</p><p>Salt and season to taste.</p><p></p><p>About 30 minutes before finish mash some of the beans against the side of the crock pot to thicken the soup.</p><p>I make a crock pot full and freeze about half of it for later.</p><p></p><p>Besides cornbread I love me some chow chow on the side.</p><p></p><p></p><p>Also, about every 3rd time I prefer to switch to white beans and ham instead of pinto beans.</p><p>Then when I go back to the pinto beans I appreciate them more.</p></blockquote><p></p>
[QUOTE="Hobbes, post: 2762340, member: 3371"] I usually, but not always, soak the beans overnight in water in the fridge. Less chance of burning them by running out of water during cooking. I alternate between using ham or pork as the meat portion but sometimes use hamburger instead. Always start off with some picante sauce or salsa added to the beans and water, diced onions if you like. I've even used a can of rotel before with good results. I like my beans a bit spicy so I add a diced jalapeno and some crushed red pepper. Salt and season to taste. About 30 minutes before finish mash some of the beans against the side of the crock pot to thicken the soup. I make a crock pot full and freeze about half of it for later. Besides cornbread I love me some chow chow on the side. Also, about every 3rd time I prefer to switch to white beans and ham instead of pinto beans. Then when I go back to the pinto beans I appreciate them more. [/QUOTE]
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