Sorry, y'all, I didn't hear my name being called. Must have been in the can or something...
Anyway, all this originally stemmed from a question on a thread many moons ago. I had made the comment to another poster that beans & cornbread was one of my favorite meals, as long as the beans were made "the right way". lleechef
then asked me what "the right way" was. Here is how I replied:"The "right way" to me is to keep it simple. I cook pintos using only fresh-ground black pepper and a big piece of salt pork (or ham bone if we've recently had a ham), then salt to taste after they've cooked awhile. I cook them for many hours, first covered, then after a few hours I take the lid off. This allows the juice to thicken a little. I don't want them "sludgey", but I don't want the juice thin, either. I add enough liquid (usually just water, but chicken broth doesn't hurt) along the way to keep them from getting gloppy.
The only concession I'll make is that sometimes I'll chop up some fresh (not pickled) jalapenos and cook those in there."
Lisa took that and ran with it, dubbing them "Bushie's Beans" and making me a legend in Anchorage.
really likes them thanks for your very kind words, Z
), and I've been told some great bean stories from the Great White North.
As you can see, it's really more of a "way of cooking" than it is a recipe. And, if Lisa will admit it, she has improved on my "recipe" by adding a few touches of her own. Being the awesome cook she is, it would naturally follow that she took them to the next level. In fact, I'm looking forward to the day I visit up there and can eat Bushie's Beans cooked by lleechef