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.
Best.pinto.beans.ever.....
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Last: 2 days ago by duge60
I cut the seeds out of half, that does the trick for me.
I don't do spicy food, I throw the peppers in whole. Gives the beans great flavor without heat.
Starting some now to go along with some ribs I've got smoking
Do you drain the beans or just dump the can and all the juices in at once?
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.
I don't drain the beans.
I dump the can and its juices...no draining for me
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.
Made the OG recipe tonight. Its in the boil stage so I'm about to simmer. Will report back in an hour.
These beans are perfect!
And yes, i meant to use this face. The spice hits you right in the throat.
Effin A cotton these are awesome. Only regret...not taking contacts out for the night before chopping the peppers. ay, caramba!
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Got my first pot of these simmering. Don't let me down, Jack wagons.
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.
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.
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.
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.
Finally, I bought all the ingredients tonight and will be making these tomorrow. We'll see how they go over with the family.
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
I support B-1 83 recipe! It's goooooooood!
I too will be trying this in the am
I'll be making a pot tomorrow
Why do people type. Like. This?
Making a double batch right now for my BBQ this afternoon!
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!
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?
Wouldn't make it with anything other than clamato.
Yeah, made both with and without the clamato. Prefer the clamato to just the vegetable juice.
I personally think it's the clamato juice that makes this recipe a success.
Clamato makes it what it is...damn good
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.
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