Beans and cornbread.

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CHenry

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This whole thread went south with all the talk of hot stuff added to beans...

...almost as bad as those where guys want their steaks raw.
For a guy (and I use the term loosely) who has to have his wife cook his steak on his grill and well done at that, you have no clout here LOL
 

Snattlerake

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I'm really surprised no one has posted the essential bean spoon utensil.
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Shadowrider

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I get this at the “Cash Saver” grocery store on Vandament in Yukon. I imagine the other locations of this bargain supermarket carry it too. They also make a mild version if you casn’t abide the heat. Best chow-chow in a jar I’ve found. Good on beans, hot dogs, and of course...Hot Links. (Braums; if you’re near one...
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Crest has this too. This is what I use because my grandmas are all passed on. If I can ever find one of their recipes I'll do my own, but this is close enough to pass muster as long as I can find it.

If you want to de-fart your beans soak them for a long overnight soak, at least 12 hours. Then rinse the living hell out of them in a colander and let drain completely.

I slow cook mine with a couple cups of chicken broth added to the water and with my own cured and smoked diced ham in a porcelain cast iron dutch oven that has a good fitting lid. Crock pots and instant pots just don't compare. Cook slooooowwwww all day long.

ETA: And cook your cornbread in a plain old cast iron skillet or pan greased up good. It ain't real cornbread if you don't! None of that hippyfied teflon stuff works.
 

druryj

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@Shadowrider: And everyone else...Amen on the cast iron skillet for the cornbread. I put about 1/3 of a stick of butter in it, pre-heat the skillet in the oven for about 5-6 minds 'til nice and hot then pour the homemade cornbread batter in it. Makes it have a crispy, butter tasting crust when done.
 

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