Looks outstanding. Hungry again and I just finished supper
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As Beddy-Bye Time closed in, I also added a wee bit of spirits...now, I don't typically keep any ta kill ya, round th house..
I had some, but sure as HAIL wasn't gonna share my gifted Espolón Reposado with a bunch of Amadáns, who wouldn' know th difference betwixt that, an an excavation made in th soil...
So, I bought a few what I call "airline size" bottles, added some in, afore transferrin to a 4" half pan, an puttin in a 200° oven, tightly covered, overnight.
I used both Cuervos, only 1 Camarena...still have th other one standin by...needed to give it all time to meld; didn't wanna look back, cuss myself fer gittin heavy-handed, as with any flavour component...
(Can always add more; takin out is a whole nuther story...
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Unfortunately / atypically, I did not git a mass quantity, finshed product shot, due to CBMC, an fer that, I do apologize, but I'd haveta reckon, at this point in th game, some might concede that this here bean cook did happen.
Here's a few plated pics, but my beans are mostly obscured by some added salsa, sharp cheddar, an fresh chopped onion...
In case of uncertainty, they're on th upper RH quadrant of my plate, pic 1
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Here's a few Late Night, reheat pics of them...
So very sorry; it's all th pics I ended up with, when all was said, an done...
Paused, halfway through, to git a few pics, but bread an beans was already half gone...
threepeat (though, actually, there are three different shots, in immediate succession
Only currently existin closeup of finished product, albeit reheated...
Exceptin: there's still a few more servins, on ice, lol!
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Oh, man, wish I had been there.Comment
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I like the Late Night shots the best, Mr. Bones , the kind a chef takes after a long day of cooking and just wants good eats when s/he finally gets home. Beans are most excellent the second day anyway.
Every time I see you have a "Bean Receipt" topic, I settle in for some pure entertainment along with another great recipe to give a go to.
Thanks so much!
KathrynComment
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Many Thanks, Doc!
Reckon I do feel kinda silly, an all, what with postin quickie bean solutions, in light of yer legendary prowess with some really choice, heritage, etc. legumes, Milady...
Also reckon, I'm headin t'wards th right direction, when doin scratch beans, largely thanks to yer generous contributions on th subject.
Gonna git me some Primo Quality beans, so watch out fer some real, live, scratch-cooked beans, in th upcomin year.
Many Thanks!
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This is on my list of things to try. Ashamed to admit that i have never made texas beens. Not sure why, i salivate over every picture i see of them on here, lolComment
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I don't know if these are available outside the state of Texas, but if you get a chance, try Ranch Style beans. They're of the "chili beans in chili gravy" style bean - and they're darned tasty. I'm a big fan. In general, I have no problem with canned beans if they're of quality. Ranch Style also does black beans and refried beans, all quality.
One of my favorite meals is left over pulled pork, Ranch Style Beans and rice, with a nice piece of buttered sourdough bread.Comment
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Mr. Bones I sh*t you not. When we open in April, I'm gonna put this on the menu. I'll have one of Dan's T'Shirts he sent me framed and on the wall, and your beans on the menu. It'll be like you're in the God damned room. Sorry to hear about your loss too. Seems like the big guy upstairs ain't balancing the books that well. Too many of the good ones going skyward with the blue smoke.Comment
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MeatMonster
Seen this right after ya posted , wasn't then/ still ain't quite sure jus what to say, but I'll give it a go, now...
I'm deeply honoured to be even remotely associated with yer impendin enterprise, an, as before, I fervently hope an pray yall th best, in yer venture.
Seems now, I have an even more mutual interest, than before, which is why I have been so gobsmacked, flabbergasted, etc.
HouseHomey will likely be delighted to find me without words, once, again...
Thanks, mate!
Cheers!
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Truth be told, still don't know quite how to thank ya fer this honour, but still ruminatin on it, constantly, in a cerebral side window, until I think of summat appropriate to say...
MeatMonster
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This recipe looks really grand Mr. Bones
Is that sausage raw when you fry it in the skillet or is it "precooked"?Comment
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