koshergrl
Diamond Member
- Aug 4, 2011
- 81,131
- 14,035
- 2,190
Hell yeah...
So it's the end of the month as everybody knows and that means at my house, it's beans and corn bread, or beans and fry bread, or sometimes beans and biscuits or beans and homemade beans, or beans and frybread...and that's okay because thankfully, everybody in my family (save me) loves beans.
I don't hate them, don't get me wrong. But if there's anything else to eat I'll eat it. And if there's no bread, I don't eat much and mostly the soup.
Anyway, I made a pot of pintos late Friday night. Dinner was something else, so really this was our Saturday staple. I put in onion (and actually put in a little too much according to my son, who is not a fan of onion and it's true, they were fairly onion-y but beans evolve), salt, pepper, and a little garlic. I soaked them during the day, then brought them up to a fair simmer and simmered them all evening, then turned them down to low.
I made some cornbread and we had some late, and they were good but not over the moon fabuloso. The beans were pretty firm and it was essentially bean soup. Which is fine.
I put them up and then took them out sometime around 3 am and put them on low, then later in the morning, added a can of diced tomatoes, a can of chilis, some chili powder, more garlic, some taco seasoning (what can I say, I was out of cumin) and then I let that simmer for a good while. It was still pretty soupy, like chili bean soup. But by the time supper rolled around, it was AMAZING. It was nice and thick, the beans were soft, and it tastes like real chili.
I'm not a big chili making person, I don't have any "Famous Chili" recipe or anything like that..I know some people get really anal over their chili. But this time, it turned out great. We're frying chicken legs for supper tonight, but I have about a quart of chili leftover, and that will be served alongside. With cornbread and spinach.
So it's the end of the month as everybody knows and that means at my house, it's beans and corn bread, or beans and fry bread, or sometimes beans and biscuits or beans and homemade beans, or beans and frybread...and that's okay because thankfully, everybody in my family (save me) loves beans.
I don't hate them, don't get me wrong. But if there's anything else to eat I'll eat it. And if there's no bread, I don't eat much and mostly the soup.
Anyway, I made a pot of pintos late Friday night. Dinner was something else, so really this was our Saturday staple. I put in onion (and actually put in a little too much according to my son, who is not a fan of onion and it's true, they were fairly onion-y but beans evolve), salt, pepper, and a little garlic. I soaked them during the day, then brought them up to a fair simmer and simmered them all evening, then turned them down to low.
I made some cornbread and we had some late, and they were good but not over the moon fabuloso. The beans were pretty firm and it was essentially bean soup. Which is fine.
I put them up and then took them out sometime around 3 am and put them on low, then later in the morning, added a can of diced tomatoes, a can of chilis, some chili powder, more garlic, some taco seasoning (what can I say, I was out of cumin) and then I let that simmer for a good while. It was still pretty soupy, like chili bean soup. But by the time supper rolled around, it was AMAZING. It was nice and thick, the beans were soft, and it tastes like real chili.
I'm not a big chili making person, I don't have any "Famous Chili" recipe or anything like that..I know some people get really anal over their chili. But this time, it turned out great. We're frying chicken legs for supper tonight, but I have about a quart of chili leftover, and that will be served alongside. With cornbread and spinach.
