Big Al Diamond Posted June 28, 2009 Share Posted June 28, 2009 I had the distinct pleasure of living in Spartanburg S.C. for many years, and REALLY got to love Pinto beans and cornbread...The good people that taught me how to cook them used "Fatback", which is commonly called "Salt Meat" here in Louisiana...I on the other hand was raised eating "Red Beans and Rice"...Its a tradition in S.E. Louisiana to have them at just about every restaurant for the lunch special on Mondays here...If you can't make good red beans...you can't cook...Soooooo, Carolinians, bare/bear(?) with me and I'll show you how we "Coonasses", make us some Beans... It all starts with the seasoning...I use the packaged...Hey, a step here, a step there...90% onions, 5% bellpepper, 5% celery Now, on a very low heat, Sweat/rendor, the blend in Olive oil...OR bacon grease...It's your call...When they look like this... add 3/4 lb. Andouille, pronounced "ahndoowie" sausage, 3/4 lb. diced ham, and 1.5 lbs. of hamhocks to the pot...stirring so as Not to burn anything, Remember this is on a medium high heat... After "browning" the meats, put in 1 can of "Cream of Celery" soup...AND the dry beans...STIRRING, It makes ALL the difference in the world... Just cover with enough water to top off the ingredients in the pot... It's that color right now because of the soup...It'll change, trust me... Bring to a boil... When it gets to a boil, bring down to a simmer, for about 3 hours...Or until the beans are tender... Notice how the color changed back to normal??? Told you, you could trust me...Serve over boiled rice, with some cornbread...and MAN, is it good...Hope you try it this way...If not, I enjoyed these anyway...Take care, Your Pal, Al Quote Link to comment Share on other sites More sharing options...
rich@indianomaha Posted June 28, 2009 Share Posted June 28, 2009 Al, thanks for the recipe. I'm surprised I can type while drooling on the keyboard. Richard Penn Indian Motorcycle Omaha Quote Link to comment Share on other sites More sharing options...
homer Posted June 28, 2009 Share Posted June 28, 2009 YANKEE!... definitely a YANKEE reciepe...i can tell you are north of I-10, lol.. I doubt those other yankees (everyone north of I-20) even have a pot big enough to cook a pack of beans. here's my twist.. 1st step is you gotta soak the beans until they swell and can't take anymore water...(cuts down tremendously on cooking time) Down heah in real cajun/creole country, we call the seasonings "the holy trinity" or just " the trinity"...don't necessarily agree with the "90, 5, 5" thing..I don't really measure if doing it with fresh veggies...onions 'til you cry.. "a couple or few" bell peppers..and one of them whole celery bunch things... we don't reduce or rendor them either (well i don't)... I don't eat sausage in casings, but andouille would be the choice..i substitue tasso (a so. louisiana type of sausage w/no casing). Never used diced ham, but often use ham hocks, leftover pieces of christmas ham (including the bones) and of course salt pork.. salt/season to taste, with several samples during the cooking.. depending on what type of meat you use, you can brown the meat or just put everything in the pot at once..either way works.. not too many differences actually... eric Quote Link to comment Share on other sites More sharing options...
Big Al Diamond Posted June 28, 2009 Author Share Posted June 28, 2009 eric, you make the cornbread, I'll make the beans...and we'd eat good for danged sure... Your Pal, Al AND I ain't no damned Yankee Suh!!! Quote Link to comment Share on other sites More sharing options...
Mickdanewf Posted June 29, 2009 Share Posted June 29, 2009 Fuck....I had that while drinkin in Ciscos Cantina(Grand isle) back in the mid 90s....sure stirs up a thirst for 16 more beers! Good stuff! We used to use Salt pork for everything growin up in NL...fried eggs/Bologna/fish...etc....wonderin still why NL has the highest per cap heart conditions in Canada...Hmmm Good stuff tho.....miss it! Mick Quote Link to comment Share on other sites More sharing options...
hasbin Posted June 29, 2009 Share Posted June 29, 2009 I will go on record here & now, I didn't ask how he made it, But our "Brother in the wind" Henry made the best fukn Beanz I ever ate. Quote Link to comment Share on other sites More sharing options...
homer Posted June 29, 2009 Share Posted June 29, 2009 well you know Henry was a south La. boy!... maybe next year we'll have a "Homer's Homage to Henry" meal(s)... jambayala..crawfish...red beans and rice.. gumbo..could be cool but i don't eat venison, so someone else will have to make the chili.. eric Quote Link to comment Share on other sites More sharing options...
Micmac Posted June 29, 2009 Share Posted June 29, 2009 well you know Henry was a south La. boy!...maybe next year we'll have a "Homer's Homage to Henry" meal(s)... jambayala..crawfish...red beans and rice.. gumbo..could be cool but i don't eat venison, so someone else will have to make the chili.. eric I think that is a wonderfull idea Eric, where will ya get the sasuge, Ville Platte? The best I ever had came from there IMHO. Al, you ain't right. Obviously you never ate some of the best things in with South Carolina, I do believe you would aquire a taste for "Low Country Boil" and "BBQ Hash" made in the Easley, SC environs. Much better than "Ponce". Quote Link to comment Share on other sites More sharing options...
Big Al Diamond Posted June 29, 2009 Author Share Posted June 29, 2009 Heck Pete, I ate that and MORE, Y'all got some GOOD eats in that part of the country... Did you ever eat at the "Beacon"? Good stuff for sure...Just Never could used to the slaw ON the sandwich... I was there (S.C.) about 5.5 yrs. and put on about 5 lbs. per year, so I was eating my share...LOL Just try the beans this way Once...this is some good stuff... Quote Link to comment Share on other sites More sharing options...
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