FOOD Pinto beans
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Raggedyman
Res ipsa loquitur
anti gas Herr Barron
Raggedyman
Res ipsa loquitur
and we call it OKREE . . . "ja git yer okrees in yit Troy? naw - not jus yit Roy - dey stilla soakin in de bleeeech"
I third that. Very good stuff! Not mush.
It'sJustMe
Deceased
I love fried zucchini and green tomatoes. Learned to love them when I lived in the midwest for 13 years.
SouthernBreeze
Has No Life - Lives on TB
Mom liked her yellow squash, green tomatoes, and potatoes all diced up and breaded, then all fried together. Sometimes, she would add chopped onion to the mix. It was pretty good, too.
Lol. I was going to say “WHEREABOUTS WUZ THE ONIONS!?!!” Whew. I don’t know but don’t fry my squash without onions in it. Copious amounts would be the measurement. Yum.
SouthernBreeze
Has No Life - Lives on TB
When I make fried squash patties, the more onions in it the better it is!
In 2000 I had 3. 55 gallon barrels of pinto beans. I had stored them right using co2 and deciduous earth. One of my.halfwit son in laws or grand kids had to open 2 of the barrels to see what I had in them. So I had to deal with 110 gallons of wet stinking beans what a mess. Fed them to chickens and goats. You ever seen a rooster fart? Heh Heh
Similar here. Yellow squash, potatoes, okra, & sweet onion , but use corn flour for breading. Make me hurt myself....
We are kin then. lol. Anything that contains onions or tomatoes in it is a correct food group.
Raggedyman
Res ipsa loquitur
I love my beans . . . Pintos are good . . . but YELLOW EYES are my favorites. I love to mix yellow eyes about 50/50 with Anasazi beans . . . 2 whole sweet onions diced medium and sauteed with a 1/4 lb of thick sliced bacon some minced garlic and toss a few bay leaves in . . . about 8 -10 shakes of magie seasoning and some ham stock. simmered REAL SLOW all day - untill they strat to get thick and creamy . . . then about the last hour I'll dice a whole ham steak up into 1/2 cubes and toss that in. a cake of corn bread and some diced sweet onion for the top . . . ain nuttin mo betta!!!! 
Raggedyman
Res ipsa loquitur
old neighbor lady down the mountain says that all the time - I'd never heard it before!
SouthernBreeze
Has No Life - Lives on TB
I've made the exact same thing, instead I use corn meal for breading. A little salt and pepper added. I like the fried green tomatoes made all by themselves, not mixed in with anything else.
Profit of Doom
Dismember
Just checked Rancho Gordo's website. They currently have some Marcella beans, somewhat like the cannellini beans Marcella Hazan used to eat as a little girl in Italy which she couldn't find here.
They tracked down the bean and started to grow it commercially. Just as the first crop was ready to be released to the public, Marcella died.
They asked her husband if they could name the beans after her. He said yes.
The first shipment went to him, in his wife's honor.
With current food shortages, you have to check in every month to see what's available. I've not been disappointed.
They tracked down the bean and started to grow it commercially. Just as the first crop was ready to be released to the public, Marcella died.
They asked her husband if they could name the beans after her. He said yes.
The first shipment went to him, in his wife's honor.
With current food shortages, you have to check in every month to see what's available. I've not been disappointed.
Orion Commander
Veteran Member
Sounds delicious. PW can't eat white beans nor potatoes. We eat pintos, red, limas, and several others.
Canned pintos to make baked beans. I grew up eating Campbell's pork and beans for baked beans but the and Busch's are white.
Orion Commander
Veteran Member
We call that cooked in love with all the health nuts here and certain religious persuasions.
Namsgrls
Veteran Member
We had a big pot of pinto beans for supper tonight, cooked with ham hock, bacon and onions. When done, I added some brown sugar, mustard, and a tablespoon of molasses. This was something on the package of beans....not something I had ever done before, but it was actually pretty good. Since it’s so hot I didn’t want to light the oven, so I did my cornbread in the waffle iron. Good stuff with lots of butter....yum!! Dh and I are both born and raised WV hillbillies, so cornbread and soup beans are a staple for us. Good eats!
I never thought of making cornbread in a waffle iron. That sounds good! I'll have to try it.
For an absolutely addictive bean recipe, try these. They aren't cheap to make, especially of you use canned beans (nothing using bacon is!), but they are actually a complete meal in a dish.
I make a huge batch at a time, using assorted dry beans from the preps (hubby's comment after the first one came out of the canner and was sampled: "I always wondered what in hell you were going to do with all those dried lima beans! Er... do you have enough?!" Bwahahaha!)
I consider them a staple, but also a basic prep survival food if necessary... you could even eat them straight from the jar if you had no choice...
Summerthyme
I make a huge batch at a time, using assorted dry beans from the preps (hubby's comment after the first one came out of the canner and was sampled: "I always wondered what in hell you were going to do with all those dried lima beans! Er... do you have enough?!" Bwahahaha!)
I consider them a staple, but also a basic prep survival food if necessary... you could even eat them straight from the jar if you had no choice...
Summerthyme
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homecanner1
Veteran Member
Raggedy, am stealing that Cannelini and Ham hock recipe. Bacon too. I bet that's damn tasty.
I ran a cannerload of 'winter white veggie soup' earlier, turnips, parsnips, leeks, hearty cold weather fare
jars all sealed up and cooling down.
I love pickled okra, can eat a whole jar if you don't hide it from me in the fridge, lol.
Agreed on China seafood, read your label, read your label. Shrimp from Vietnam, Thailand, be choosy.
how about another plus for Goya, their squid and calamari is harvested off coast of Spain and makes superb Paella.
I use the Goya for Christmas Eve for Fruitti de Mare (already have my import can of San Marzanos waiting)
www.amigofoods.com
for those avoiding Pacific seafood, they are a worthy option.
the band Clutch has something to say bout dat canned crab from SE Asia....and a free recipe! RT 3:35
"hot bottom feeder"
View: https://www.youtube.com/watch?v=SOTrHrGSeNM
I ran a cannerload of 'winter white veggie soup' earlier, turnips, parsnips, leeks, hearty cold weather fare
jars all sealed up and cooling down.
I love pickled okra, can eat a whole jar if you don't hide it from me in the fridge, lol.
Agreed on China seafood, read your label, read your label. Shrimp from Vietnam, Thailand, be choosy.
how about another plus for Goya, their squid and calamari is harvested off coast of Spain and makes superb Paella.
I use the Goya for Christmas Eve for Fruitti de Mare (already have my import can of San Marzanos waiting)
Goya Jumbo Squid in Olive Oil (Jumbo Calamar en aceite de Oliva) Net.Wt 4oz
for those avoiding Pacific seafood, they are a worthy option.
the band Clutch has something to say bout dat canned crab from SE Asia....and a free recipe! RT 3:35
"hot bottom feeder"
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Heh. I have a “secret” stash of lard. Every time I cook with it everyone raves about the food. It is then I have to kill the compunction to NOT say “that’s because it had lard in it.” I swear I cannot for the life of me understand why people believe Crisco is better for them than lard. WAIT! WAIT! MARKETING. I sometimes forget about those “people”.
SouthernBreeze
Has No Life - Lives on TB
Me, either. I don't have a waffle iron anyway, but do have a griddle. I make cornbread fritters on it. Anything to get out of heating the house up by using the oven. They can even be done on the grill.
Raggedy, am stealing that Cannelini and Ham hock recipe. Bacon too. I bet that's damn tasty.
I ran a cannerload of 'winter white veggie soup' earlier, turnips, parsnips, leeks, hearty cold weather fare
jars all sealed up and cooling down.
I love pickled okra, can eat a whole jar if you don't hide it from me in the fridge, lol.
Agreed on China seafood, read your label, read your label. Shrimp from Vietnam, Thailand, be choosy.
how about another plus for Goya, their squid and calamari is harvested off coast of Spain and makes superb Paella.
I use the Goya for Christmas Eve for Fruitti de Mare (already have my import can of San Marzanos waiting)
Goya Jumbo Squid in Olive Oil (Jumbo Calamar en aceite de Oliva) Net.Wt 4oz
for those avoiding Pacific seafood, they are a worthy option.
the band Clutch has something to say bout dat canned crab from SE Asia....and a free recipe! RT 3:35
"hot bottom feeder"
View: https://www.youtube.com/watch?v=SOTrHrGSeNM
Clutch Rocks!
They are from the Baltimore/D.C. area.