Re: Steamed Clams W/Bacon
By: Dave Drum to Ben Collver on Sun Sep 29 2024 10:31:00

Grabbed. Here's another bacon/shellfish thing in exchange.

Thanks! It's fun to get feedback.

Tomorrow i plan to cook another batch of red beans & rice in the crockpot
using your recipe.

Due to dental work i've been making pudding, smoothies, and soup lately.
Split pea soup, lentil soup, etc. I'll let the red beans & rice cook
long so they get nice and soft.
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Ben Collver wrote to Dave Drum <=-

Re: Steamed Clams W/Bacon
By: Dave Drum to Ben Collver on Sun Sep 29 2024 10:31:00

Grabbed. Here's another bacon/shellfish thing in exchange.

Thanks! It's fun to get feedback.

Tomorrow i plan to cook another batch of red beans & rice in the
crockpot using your recipe.

Due to dental work i've been making pudding, smoothies, and soup
lately. Split pea soup, lentil soup, etc. I'll let the red beans &
rice cook long so they get nice and soft.

I'm not much into crunchy beans. Sorta jarring when you encounter one.
Which is why I generally sort/pick over my beans so as to not try and
cook pebbles to softness. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dave's Chilli Beans
Categories: Beans, Chilies
Yield: 4 Servings

2 c Dried pinto beans
1 ts Oil or bacon dripping
1 md Onion; chopped
3 cl Garlic; mashed
8 oz Can tomato puree or paste
2 ts Ground cumin
1 tb Chilli spice *
Salt & pepper
1 md Bell pepper; cored, diced
1 Dried red chile; ground
Water; as needed

* Mexene, Baron's, Ray's, etc.

Soak beans overnight, if desired. Then drain and add
fresh water. Boil the beans hard for 10 to 15 minutes
to kick start the conversion of the starches. Reduce
the heat to a nice four bubble simmer and cover the
pot. Cook until tender but not mushy.

Saute onion and garlic in oil. Add tomato, chilli
spice, salt & pepper, parsley and ground red pepper
with a little water.

Boil for 10-15 minutes. Add to beans and add the cumin
at this time, cook for 25 minutes or longer.

Recipe and MM Format by Dave Drum - 04 July 1996

Uncle Dirty Dave's Kitchen

MMMMM

... You have 2 choices for dinner. Take it or leave it. Bon appetit!
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Re: Beenz was: Steamed Clams
By: Dave Drum to Ben Collver on Mon Sep 30 2024 04:51:00

lately. Split pea soup, lentil soup, etc. I'll let the red beans &
rice cook long so they get nice and soft.

I'm not much into crunchy beans. Sorta jarring when you encounter one. Which is why I generally sort/pick over my beans so as to not try and
cook pebbles to softness. Bv)=

Are you pulling my legume? :P I never eat crunchy beans. Sometimes i
cook them more to the chewy end of the spectrum, but today i intend to
cook them "melt in your mouth" soft, and mash half of them up against
the side of the pot.

I do generally sort/pick through them too. I've found rocks and dirt
clods, which would be bad for mastication.
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