Rice and beans survival recipes thread

[SB]

That giant container of bacon grease in the fridge is finally gonna get used.

[pepperdawg]

venison (got a freezer) chili.....

[XXX-er]

[QUOTE=old goat;5926092 I had a fantastic pork feijoada in a restaurant in DC. I wrote for the recipe and they were kind enough to send it to me--they used canned beans.[/QUOTE]

Ideally beans should be raised and processed by druid virgins

[old goat]

4 pork shanks or 3-4# pork shoulder
1 jalapeno diced
1 onion chopped
1 carrot chopped
1 celery stalk chopped
1 cup red wine
2 tbs salt
cayenne pepper
bay leaves
garlic cloves, minced
29 oz can black beans, drained
Chicken stock 2 cups if serving over rice, 1 cup if not
3 slices bacon blanched

Preheat oven 300
Brown mean, garlic, salt, remove
Saute vegetables, add meat, cover half way with water, add wine. Cover with foil directly on the meat, cover with lid, braise in oven 2 hours
Remove meat, drain vegetables, add half of beans, add the jalapeno, stock, salt and pepper, bacon. Simmer 2 minutes, puree, add to meat and rest of beans.
Serve over rice or not.

[Benny Profane]

That means I have to kill and butcher a pig. Oh well, nothing else to do.

[TBS]

[highangle]

Peentoes:

Soak a # of peentoes overnight
Rinse
Set to boil in 6 cups of water
Cut up an onion in there
Add a couple garlic toes
Bunch of chili powder, some onion powder
A couple little uncooked bacon ends
Some salt

At sea level, simmer for about 30 minutes with a lid on, then take the lid off. [If you live @ 6000' and don't do pressure cookers...Why?]
Beans are done when you can blow skins off the beans. Cook them down to something extrudable if you want, but you don't have to.

Serve with bacon, rice, and cheese in a flour tortilla.


Heat, bell peppers, cumin/cilantro, etc - all on you. But it's hard to really fuck up pinto beans.

[SB]