I'm listening to the Food Channel host a (seemingly) rational discussion of fried chicken.
You mean, EVERYONE doesn't know that a proper fried chicken is made with half bacon grease, half Crisco, heated almost to smoking in a cast iron skillet, and then turned down to sizzle?
Heck, EVERYONE knows that, don't they? And how to make gravy from the pan drippings?
Full Version: Food!
I've never made real fried chicken. Maybe you'll put up a recipe?
I love Rachel Ray. The main reason I check out the food channel.
I used to cook a lot, but now I stick to pretty simple stuff. Tonight it was skillet stroganoff. Ground beef, mushroom soup, mushrooms, onion, and sour creme. Simple as it gets.
I love Rachel Ray. The main reason I check out the food channel.
I used to cook a lot, but now I stick to pretty simple stuff. Tonight it was skillet stroganoff. Ground beef, mushroom soup, mushrooms, onion, and sour creme. Simple as it gets.
Sure, I have my grandma's recipe, but I doubt you want it. It starts with "First you catch a chicken..."
Seriously, there's nothing to frying chicken. Take a cut-up chicken. Toss it in a sack with 2 cups of flour, 2 tsp each of paprika, salt and pepper. Shake off the excess flour, and drop it into a skillet (cast iron, of course) of smoking hot grease. (Half bacon grease, half Crisco solid is traditional.) Then turn it down to a quiet sizzle, and turn chicken till browned on all sides. That's all there is to it.
Some people prefer batter to flour. In that case, 2 cups flour, 1 tsp each paprika, salt, pepper, and some people like to add a little chopped parsly and thyme. Then, 1 egg and 1/2 cup milk, stir, dip the chicken in it, and fry as above.
Want a recipe for cream gravy, too?
Seriously, there's nothing to frying chicken. Take a cut-up chicken. Toss it in a sack with 2 cups of flour, 2 tsp each of paprika, salt and pepper. Shake off the excess flour, and drop it into a skillet (cast iron, of course) of smoking hot grease. (Half bacon grease, half Crisco solid is traditional.) Then turn it down to a quiet sizzle, and turn chicken till browned on all sides. That's all there is to it.
Some people prefer batter to flour. In that case, 2 cups flour, 1 tsp each paprika, salt, pepper, and some people like to add a little chopped parsly and thyme. Then, 1 egg and 1/2 cup milk, stir, dip the chicken in it, and fry as above.
Want a recipe for cream gravy, too?
PS--All Crisco oil or canola oil makes crispier chicken, but less flavorful. All bacon grease makes more flavor but less crisp (not to mention, clogs your arteries a lot more), and the half-and-half is a compromise between crispy and flavor.
But the cast iron skillet is de rigour. The thick metal holds the heat, so that plopping in the chicken doesn't cool the oil too much for a quick, seal-in-the-juices sear on the outside, making soggy chicken.
But the cast iron skillet is de rigour. The thick metal holds the heat, so that plopping in the chicken doesn't cool the oil too much for a quick, seal-in-the-juices sear on the outside, making soggy chicken.
Gravy I can do no problem, have several recipes, but others may want gravy. Thanks, now all I need is chicken. Baked my last two nights ago. Shut off my outdoor freezer for summer and had to finish off the overload.
Got cast iron. Daddy's old skillet. Grandma was a champ chick fryer. And Salmon croquets.
Oh, I forgot!
When you drop in the chicken, do it at full arm's length, with your face turned away. If your oil is really hot enough to seal the juices, it's gonna spit like hell when the chicken goes in!
When you drop in the chicken, do it at full arm's length, with your face turned away. If your oil is really hot enough to seal the juices, it's gonna spit like hell when the chicken goes in!
If any of my fellow foodies haven't discovered it yet, Food Network has a new show. One of those reality show things, titled "The Next Food Network Star".
It's very entertaining!
It's very entertaining!
Lordy, will the copycat shows never end?
They need a bachelor cooking show. How to cook with leftovers. How to have the dog clean your plates. Uses for Spam. Cooking with condiments only. Easy cleanup via only cooking things that will stay on a paper plate. Edible plants you can find on your back yard. Reviving ten day old pizza in the microwave.
They need a bachelor cooking show. How to cook with leftovers. How to have the dog clean your plates. Uses for Spam. Cooking with condiments only. Easy cleanup via only cooking things that will stay on a paper plate. Edible plants you can find on your back yard. Reviving ten day old pizza in the microwave.
QUOTE
Cooking with condiments only.
Half grape jam. half ketchup. Makes a nice sauce for meatballs with lil toothpicks in them. A lady I babysitted for showed me how to make it.
QUOTE(Bee @ Jun 11 2005, 08:06 PM)
Half grape jam. half ketchup. Makes a nice sauce for meatballs with lil toothpicks in them. A lady I babysitted for showed me how to make it.
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I read an article that showed you how to make liquor out of ketchup, kool aid, sugar, and orange rinds...after mixing all the ingredients, it was best if you let it "ferment" on top of a radiator-type heater...
For a day, or 2...
"Mmmmm...a rather flowery bouquet, with a subtle nutty after taste"
<hurl>
I guess they make it prison...
NOW we're getting some hints from Helloise. (misp int.)
Hey! the grape jam/ketchup was pretty good
She served it at a dinner party
She served it at a dinner party
Sounds good with some glazed Spam.
Have to tell you about a new squash I just tried. It's called "Sunshine Squash." Split it open, scoop out the seeds, fill the cavity with brown sugar and top that with butter. Wrap the halves in aluminum foil and bake it at 350° for 1½ hrs. This is delicious! It's sort of a cross between a yam and a squash—real smooth, yummy taste and filling. It looks like a pumpkin, so you can paint a face on it and set it out for Halloween if you don't want to eat it right away.
Boo!
Boo!
QUOTE(Carol @ Sep 26 2005, 12:50 PM)
Have to tell you about a new squash I just tried. It's called "Sunshine Squash." Split it open, scoop out the seeds, fill the cavity with brown sugar and top that with butter. Bake it at 350° for 1½ hrs. This is delicious! It's sort of a cross between a yam and a squash—real smooth, yummy taste and filling. It looks like a pumpkin, so you can paint a face on it and set it out for Halloween if you don't want to eat it right away.
Boo!
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Boo!
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Carol,
I'll have to try that squash.....sounds yummy!
QUOTE
Down the way is Myrtle Beach and some other beach areas which are teeming with interesting sights, shops and fishing/bathing areas. And the FOOD!!! Ahhhhh...I pig out on the seafood!
I picked this quote of yours off the other topic....Myrtle Beach is the 'pigout' capital of the US. Many topnotch 'all you can eat places'. And some of the people show it!
One guy....I swear to God had to sit in two chairs....He was that big!
QUOTE(gtessex @ Sep 26 2005, 12:12 PM)
Carol,
I'll have to try that squash.....sounds yummy!
I picked this quote of yours off the other topic....Myrtle Beach is the 'pigout' capital of the US. Many topnotch 'all you can eat places'. And some of the people show it!
One guy....I swear to God had to sit in two chairs....He was that big!
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I'll have to try that squash.....sounds yummy!
I picked this quote of yours off the other topic....Myrtle Beach is the 'pigout' capital of the US. Many topnotch 'all you can eat places'. And some of the people show it!
One guy....I swear to God had to sit in two chairs....He was that big!
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LOL!! He must be a resident.
When I go there, I choose the buffet places (big mistake if you're watching your weight). You would not believe the fantastic dishes they have. I love seafood and southern cooking! Never know what to choose, so I take a little of everything.
Almond Joy Chocolate Pie
Sometimes we all just need to treat ourselves. When I am
having one of those days this is the first thing I crave.
The recipe takes a bit of effort but it is well worth it.
Ingredients:
For the crust:
20 Almond Joy candy bar Miniatures or 10 Almond Joy Snack Size bars
3/4 cup graham cracker crumbs
For the filling:
1/2 cup sugar
1/3 cup cornstarch
1/4 cup Hershey's Cocoa
1/4 tsp salt
1 1/2 cups milk
1 tsp. vanilla
16 Almond Joy candy bar Miniatures or 8 Almond Joy Snack Size bars, cut in 1/2" pieces.
(Candy will cut easier if placed in freezer 15 min before cutting.)
sweetened whipped cream or whipped topping (optional)
Directions:
For the crust:
Preheat the oven to 325 degrees. Lightly butter a 9" pie plate.
Place ingredients in a food processor. Process until mix is thoroughly blended. Press onto bottom & up the sides of a
prepared pie plate. Bake for 10 minutes. Allow to cool completely on a rack.
For the filling:
In a medium saucepan, stir together sugar, starch, cocoa & salt. Blend in the milk. Cook over medium heat, stirring constantly with a wire whisk, until it boils. Boil and stir for 1 minute. (Mix will be very thick.) Remove from heat; blend in vanilla.Add candy pieces and stir until melted.
Pour into prepared crust; press plastic wrap onto surface. Refrigerate. Top with sweetened whipped cream, if desired.
Servings: 6 - 8
Sometimes we all just need to treat ourselves. When I am
having one of those days this is the first thing I crave.
The recipe takes a bit of effort but it is well worth it.
Ingredients:
For the crust:
20 Almond Joy candy bar Miniatures or 10 Almond Joy Snack Size bars
3/4 cup graham cracker crumbs
For the filling:
1/2 cup sugar
1/3 cup cornstarch
1/4 cup Hershey's Cocoa
1/4 tsp salt
1 1/2 cups milk
1 tsp. vanilla
16 Almond Joy candy bar Miniatures or 8 Almond Joy Snack Size bars, cut in 1/2" pieces.
(Candy will cut easier if placed in freezer 15 min before cutting.)
sweetened whipped cream or whipped topping (optional)
Directions:
For the crust:
Preheat the oven to 325 degrees. Lightly butter a 9" pie plate.
Place ingredients in a food processor. Process until mix is thoroughly blended. Press onto bottom & up the sides of a
prepared pie plate. Bake for 10 minutes. Allow to cool completely on a rack.
For the filling:
In a medium saucepan, stir together sugar, starch, cocoa & salt. Blend in the milk. Cook over medium heat, stirring constantly with a wire whisk, until it boils. Boil and stir for 1 minute. (Mix will be very thick.) Remove from heat; blend in vanilla.Add candy pieces and stir until melted.
Pour into prepared crust; press plastic wrap onto surface. Refrigerate. Top with sweetened whipped cream, if desired.
Servings: 6 - 8
The Best Sour Cream Shredded Chicken Enchiladas Recipe
3-4 chicken breasts (depending on size)
8 ounces sour cream
1 (10 1/2 ounce) can cream of mushroom soup or cream of chicken soup
1 (4 ounce) can diced green chilies
1 small onion (diced)
1 cup cheddar cheese (shredded, for filling mixture)
1 cup cheddar cheese (shredded, for topping)
12 corn tortillas
vegetable oil (for frying)
1. Preheat oven to 350 degrees.
2. Cook chicken breasts. I usually microwave them covered in parchment paper until cooked through.
3. Shred chicken with a fork.
4. In a large mixing bowl, combine shredded chicken, sour cream, cream of mushroom soup, green chiles, onion, and ONE cup shredded cheddar cheese. Set aside.
5. In a frying pan heat vegetable oil at about medium-high heat til hot.
6. Then soften each corn tortilla in oil until slightly firm but still soft (about 7 seconds on each side). Allow to cool on paper towels.
7. Spoon filling into tortillas, roll them up and place them in an 8" x 11" glass baking dish.
8. Spread remaining filling mixture across the top of the enchiladas.
9. Sprinkle remaining 1 cup cheddar cheese over the top of the enchiladas.
10. Bake uncovered for 30 minutes or until cheese appears melted.
6 Servings
3-4 chicken breasts (depending on size)
8 ounces sour cream
1 (10 1/2 ounce) can cream of mushroom soup or cream of chicken soup
1 (4 ounce) can diced green chilies
1 small onion (diced)
1 cup cheddar cheese (shredded, for filling mixture)
1 cup cheddar cheese (shredded, for topping)
12 corn tortillas
vegetable oil (for frying)
1. Preheat oven to 350 degrees.
2. Cook chicken breasts. I usually microwave them covered in parchment paper until cooked through.
3. Shred chicken with a fork.
4. In a large mixing bowl, combine shredded chicken, sour cream, cream of mushroom soup, green chiles, onion, and ONE cup shredded cheddar cheese. Set aside.
5. In a frying pan heat vegetable oil at about medium-high heat til hot.
6. Then soften each corn tortilla in oil until slightly firm but still soft (about 7 seconds on each side). Allow to cool on paper towels.
7. Spoon filling into tortillas, roll them up and place them in an 8" x 11" glass baking dish.
8. Spread remaining filling mixture across the top of the enchiladas.
9. Sprinkle remaining 1 cup cheddar cheese over the top of the enchiladas.
10. Bake uncovered for 30 minutes or until cheese appears melted.
6 Servings
I've been wondering what to do with the can of enchilada sauce in my cupboard.
QUOTE(Joni Pasquinade @ Sep 29 2005, 09:31 PM)
The Best Sour Cream Shredded Chicken Enchiladas Recipe
3-4 chicken breasts (depending on size)
8 ounces sour cream
1 (10 1/2 ounce) can cream of mushroom soup or cream of chicken soup
1 (4 ounce) can diced green chilies
1 small onion (diced)
1 cup cheddar cheese (shredded, for filling mixture)
1 cup cheddar cheese (shredded, for topping)
12 corn tortillas
vegetable oil (for frying)
1. Preheat oven to 350 degrees.
2. Cook chicken breasts. I usually microwave them covered in parchment paper until cooked through.
3. Shred chicken with a fork.
4. In a large mixing bowl, combine shredded chicken, sour cream, cream of mushroom soup, green chiles, onion, and ONE cup shredded cheddar cheese. Set aside.
5. In a frying pan heat vegetable oil at about medium-high heat til hot.
6. Then soften each corn tortilla in oil until slightly firm but still soft (about 7 seconds on each side). Allow to cool on paper towels.
7. Spoon filling into tortillas, roll them up and place them in an 8" x 11" glass baking dish.
8. Spread remaining filling mixture across the top of the enchiladas.
9. Sprinkle remaining 1 cup cheddar cheese over the top of the enchiladas.
10. Bake uncovered for 30 minutes or until cheese appears melted.
6 Servings
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3-4 chicken breasts (depending on size)
8 ounces sour cream
1 (10 1/2 ounce) can cream of mushroom soup or cream of chicken soup
1 (4 ounce) can diced green chilies
1 small onion (diced)
1 cup cheddar cheese (shredded, for filling mixture)
1 cup cheddar cheese (shredded, for topping)
12 corn tortillas
vegetable oil (for frying)
1. Preheat oven to 350 degrees.
2. Cook chicken breasts. I usually microwave them covered in parchment paper until cooked through.
3. Shred chicken with a fork.
4. In a large mixing bowl, combine shredded chicken, sour cream, cream of mushroom soup, green chiles, onion, and ONE cup shredded cheddar cheese. Set aside.
5. In a frying pan heat vegetable oil at about medium-high heat til hot.
6. Then soften each corn tortilla in oil until slightly firm but still soft (about 7 seconds on each side). Allow to cool on paper towels.
7. Spoon filling into tortillas, roll them up and place them in an 8" x 11" glass baking dish.
8. Spread remaining filling mixture across the top of the enchiladas.
9. Sprinkle remaining 1 cup cheddar cheese over the top of the enchiladas.
10. Bake uncovered for 30 minutes or until cheese appears melted.
6 Servings
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This one....I am going to try!
QUOTE(Joni Pasquinade @ Sep 29 2005, 08:31 PM)
The Best Sour Cream Shredded Chicken Enchiladas Recipe
3-4 chicken breasts (depending on size)
8 ounces sour cream
1 (10 1/2 ounce) can cream of mushroom soup or cream of chicken soup
1 (4 ounce) can diced green chilies
1 small onion (diced)
1 cup cheddar cheese (shredded, for filling mixture)
1 cup cheddar cheese (shredded, for topping)
12 corn tortillas
vegetable oil (for frying)
1. Preheat oven to 350 degrees.
2. Cook chicken breasts. I usually microwave them covered in parchment paper until cooked through.
3. Shred chicken with a fork.
4. In a large mixing bowl, combine shredded chicken, sour cream, cream of mushroom soup, green chiles, onion, and ONE cup shredded cheddar cheese. Set aside.
5. In a frying pan heat vegetable oil at about medium-high heat til hot.
6. Then soften each corn tortilla in oil until slightly firm but still soft (about 7 seconds on each side). Allow to cool on paper towels.
7. Spoon filling into tortillas, roll them up and place them in an 8" x 11" glass baking dish.
8. Spread remaining filling mixture across the top of the enchiladas.
9. Sprinkle remaining 1 cup cheddar cheese over the top of the enchiladas.
10. Bake uncovered for 30 minutes or until cheese appears melted.
6 Servings
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3-4 chicken breasts (depending on size)
8 ounces sour cream
1 (10 1/2 ounce) can cream of mushroom soup or cream of chicken soup
1 (4 ounce) can diced green chilies
1 small onion (diced)
1 cup cheddar cheese (shredded, for filling mixture)
1 cup cheddar cheese (shredded, for topping)
12 corn tortillas
vegetable oil (for frying)
1. Preheat oven to 350 degrees.
2. Cook chicken breasts. I usually microwave them covered in parchment paper until cooked through.
3. Shred chicken with a fork.
4. In a large mixing bowl, combine shredded chicken, sour cream, cream of mushroom soup, green chiles, onion, and ONE cup shredded cheddar cheese. Set aside.
5. In a frying pan heat vegetable oil at about medium-high heat til hot.
6. Then soften each corn tortilla in oil until slightly firm but still soft (about 7 seconds on each side). Allow to cool on paper towels.
7. Spoon filling into tortillas, roll them up and place them in an 8" x 11" glass baking dish.
8. Spread remaining filling mixture across the top of the enchiladas.
9. Sprinkle remaining 1 cup cheddar cheese over the top of the enchiladas.
10. Bake uncovered for 30 minutes or until cheese appears melted.
6 Servings
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Wow! Sounds like a winner and one my nephews will devour. I'll give it a go.
ROFL! I saw the Spam cook-off on the Food Network last night, and it gave me a craving for good old Spam like when I was a kid.
But that's not the recipe I was gonna give. Here's the most basic recipe for cooking fresh-caught trout in a campfire, offered for no better reason that that my menfolk are going camping this weekend and asked for it!
1. Take your trout and gut them. You gut them by making a lengthwise cut up the middle, then a crosswise cut under the throat. Then grab at the throat, pull toward the tail, and all the innerds come out in one piece. Throw that away, or better yet, if you're here in bear country, burn it so it doesn't attract bears to your camp.
2. Fill the cavity with thinly sliced onions, thinly sliced lemons, and a little bit of fresh or dried dill and tarragon. Add a few little pea-sized dabs of butter, then wrap the whole thing in aluminum foil.
3. Rake a hole in the campfire coals, toss in the foil packets, and rake some more coals over the top. Wait 6 minutes, fish (pun intended) them out, open and eat with fingers, 2 trout per person. Delicious!
(You may also want to wrap some potatoes in foil and toss in coals to cook. Potatoes need 20 minutes in the coals, turning once.)
But that's not the recipe I was gonna give. Here's the most basic recipe for cooking fresh-caught trout in a campfire, offered for no better reason that that my menfolk are going camping this weekend and asked for it!
1. Take your trout and gut them. You gut them by making a lengthwise cut up the middle, then a crosswise cut under the throat. Then grab at the throat, pull toward the tail, and all the innerds come out in one piece. Throw that away, or better yet, if you're here in bear country, burn it so it doesn't attract bears to your camp.
2. Fill the cavity with thinly sliced onions, thinly sliced lemons, and a little bit of fresh or dried dill and tarragon. Add a few little pea-sized dabs of butter, then wrap the whole thing in aluminum foil.
3. Rake a hole in the campfire coals, toss in the foil packets, and rake some more coals over the top. Wait 6 minutes, fish (pun intended) them out, open and eat with fingers, 2 trout per person. Delicious!
(You may also want to wrap some potatoes in foil and toss in coals to cook. Potatoes need 20 minutes in the coals, turning once.)
QUOTE(Friend Judy @ Sep 30 2005, 09:28 AM)
ROFL! I saw the Spam cook-off on the Food Network last night, and it gave me a craving for good old Spam like when I was a kid.
But that's not the recipe I was gonna give. Here's the most basic recipe for cooking fresh-caught trout in a campfire, offered for no better reason that that my menfolk are going camping this weekend and asked for it!
1. Take your trout and gut them. You gut them by making a lengthwise cut up the middle, then a crosswise cut under the throat. Then grab at the throat, pull toward the tail, and all the innerds come out in one piece. Throw that away, or better yet, if you're here in bear country, burn it so it doesn't attract bears to your camp.
2. Fill the cavity with thinly sliced onions, thinly sliced lemons, and a little bit of fresh or dried dill and tarragon. Add a few little pea-sized dabs of butter, then wrap the whole thing in aluminum foil.
3. Rake a hole in the campfire coals, toss in the foil packets, and rake some more coals over the top. Wait 6 minutes, fish (pun intended) them out, open and eat with fingers, 2 trout per person. Delicious!
(You may also want to wrap some potatoes in foil and toss in coals to cook. Potatoes need 20 minutes in the coals, turning once.)
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But that's not the recipe I was gonna give. Here's the most basic recipe for cooking fresh-caught trout in a campfire, offered for no better reason that that my menfolk are going camping this weekend and asked for it!
1. Take your trout and gut them. You gut them by making a lengthwise cut up the middle, then a crosswise cut under the throat. Then grab at the throat, pull toward the tail, and all the innerds come out in one piece. Throw that away, or better yet, if you're here in bear country, burn it so it doesn't attract bears to your camp.
2. Fill the cavity with thinly sliced onions, thinly sliced lemons, and a little bit of fresh or dried dill and tarragon. Add a few little pea-sized dabs of butter, then wrap the whole thing in aluminum foil.
3. Rake a hole in the campfire coals, toss in the foil packets, and rake some more coals over the top. Wait 6 minutes, fish (pun intended) them out, open and eat with fingers, 2 trout per person. Delicious!
(You may also want to wrap some potatoes in foil and toss in coals to cook. Potatoes need 20 minutes in the coals, turning once.)
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That's a little too earthy for me...although I can appreciate the healty eating.
One of my favorite seafood is Walleye.
I dredge it in butter then top it with fine bread crumbs (make your own bread crumbs?if you use the store-bought bread crumbs, it'll taste horrible). Sprinkle it with garlic powder salt & fresh pepper, then dot with butter. Bake 400° for approx. 25 min., depending on size of fish. I'm not the fanciest cook, but this fish comes out so flakey, tender and tastey that my family can't get enough of it.
Iron Chef (japanese) tonight was about leeks.
Now I have an urge to do 16,000 things with leeks. I love leeks.
Alas, my family hates them.
Now I have an urge to do 16,000 things with leeks. I love leeks.
Alas, my family hates them.
A few months ago, my youngest, boldest and most headstrong daughter up and moved to the Tampa Florida area to start her life away from the desert much against her Dad’s wishes, but she’s an adult. Anyway, one item she’s been homesick about is several of my dishes that her mom doesn’t know how to make, one being my Puerto Rican Rice and Beans, or “Arroz con Habichuelas”.
So I sat down and wrote the recipe out for her and sent it off to her with some prepackaged jarred condiments that serve as prepared shortcuts for the sauce in the form of “Sofrito” and “Recaito” under the Goya name brand.
Well now that it’s in Word.doc form, I figured I might as well share it here.
I’m getting ready to try a more traditional recipe that calls for adding a particular type of squash to the beans that helps thicken and add a distinct flavor to the beans. If it works, I’ll submit that one at a later date.[/b]
So I sat down and wrote the recipe out for her and sent it off to her with some prepackaged jarred condiments that serve as prepared shortcuts for the sauce in the form of “Sofrito” and “Recaito” under the Goya name brand.
Well now that it’s in Word.doc form, I figured I might as well share it here.
QUOTE
Rice and Beans
[b]The beans:
1 pound of dried red kidney beans
The sauce:
1 medium onion, peeled
1 green bell pepper, cored and seeded
2 large peeled cloves garlic smashed flat or 2 tablespoons minced garlic
2 Bay leaves
2 tablespoons olive oil or lard (lard is the worst but best tasting.)
1/4 cup diced salt pork
8 ounces (1 can) tomato sauce
2 tsp garlic salt
2 tsp pepper
The rice:
2 tablespoons cooking oil or margarine
2 cups long grain rice
2 teaspoons salt
4 cups water
(Ripe Avocado to serve with the finished Rice and Beans is a nice option. Just cube the Avocado into small cubes and mix with the prepared rice and beans in individual servings.)
Preparing the beans:
Rinse the beans and pick out any pebbles or dirt.
Then put the beans in a large pot with 8 cups of water to soak overnight - or bring to a boil, boil for 1 minute, remove from heat, cover, and soak for 1 hour.
After the soak, bring to a boil and simmer 1 to 2 hours, or until the beans are tender but not mushy.
While the beans are cooking, prepare the sauce.
Set aside the 2 bay leaves for later.
Coarsely chop all the onion and bell pepper.
Place the onion, bell pepper, garlic, 2 tsp salt and 2 tsp pepper into a food processor and finely minced but not watery.
Heat the 2 tablespoons oil or lard over medium heat.
Add the salt pork and cook 5 minutes.
Add the processed sauce and cook 5 minutes, stirring occasionally.
Add tomato sauce, bay leaves and cook, stirring, to reduce and darken.
Then stir this sauce into the beans and cook together until the beans are done and sauce has thickened to your desire consistency.
Add additional salt (or Garlic Salt) and pepper to your taste if needed. I have a tendency to over salt so I’ve tried to hold back to the minimum and salt to taste later.
While the beans are in the final cooking stage, prepare the rice.
Put 4 cups cold water in a large heavy kettle over high heat, adding the 2 tablespoons cooking oil or margarine and bringing them to a boil.
Put rice in a large strainer and rinse under cold running water. Shake and rake the rice to drain. When the water is boiling, add the salt and the rice. Return to a boil, then cover and reduce to simmer, usually between medium and low heat or low heat for smaller/thinner walled pot and simmer covered for 25-28 minutes.
Remove from heat and turn rice once from bottom to top to fluff and let stand five minutes covered before serving.
It is usually served side by side with avocado and a steak.
Enjoy.
[b]The beans:
1 pound of dried red kidney beans
The sauce:
1 medium onion, peeled
1 green bell pepper, cored and seeded
2 large peeled cloves garlic smashed flat or 2 tablespoons minced garlic
2 Bay leaves
2 tablespoons olive oil or lard (lard is the worst but best tasting.)
1/4 cup diced salt pork
8 ounces (1 can) tomato sauce
2 tsp garlic salt
2 tsp pepper
The rice:
2 tablespoons cooking oil or margarine
2 cups long grain rice
2 teaspoons salt
4 cups water
(Ripe Avocado to serve with the finished Rice and Beans is a nice option. Just cube the Avocado into small cubes and mix with the prepared rice and beans in individual servings.)
Preparing the beans:
Rinse the beans and pick out any pebbles or dirt.
Then put the beans in a large pot with 8 cups of water to soak overnight - or bring to a boil, boil for 1 minute, remove from heat, cover, and soak for 1 hour.
After the soak, bring to a boil and simmer 1 to 2 hours, or until the beans are tender but not mushy.
While the beans are cooking, prepare the sauce.
Set aside the 2 bay leaves for later.
Coarsely chop all the onion and bell pepper.
Place the onion, bell pepper, garlic, 2 tsp salt and 2 tsp pepper into a food processor and finely minced but not watery.
Heat the 2 tablespoons oil or lard over medium heat.
Add the salt pork and cook 5 minutes.
Add the processed sauce and cook 5 minutes, stirring occasionally.
Add tomato sauce, bay leaves and cook, stirring, to reduce and darken.
Then stir this sauce into the beans and cook together until the beans are done and sauce has thickened to your desire consistency.
Add additional salt (or Garlic Salt) and pepper to your taste if needed. I have a tendency to over salt so I’ve tried to hold back to the minimum and salt to taste later.
While the beans are in the final cooking stage, prepare the rice.
Put 4 cups cold water in a large heavy kettle over high heat, adding the 2 tablespoons cooking oil or margarine and bringing them to a boil.
Put rice in a large strainer and rinse under cold running water. Shake and rake the rice to drain. When the water is boiling, add the salt and the rice. Return to a boil, then cover and reduce to simmer, usually between medium and low heat or low heat for smaller/thinner walled pot and simmer covered for 25-28 minutes.
Remove from heat and turn rice once from bottom to top to fluff and let stand five minutes covered before serving.
It is usually served side by side with avocado and a steak.
Enjoy.
I’m getting ready to try a more traditional recipe that calls for adding a particular type of squash to the beans that helps thicken and add a distinct flavor to the beans. If it works, I’ll submit that one at a later date.[/b]
I gained half a pound just reading. 
I just love making beans in the winter.
I just love making beans in the winter.
QUOTE(Arturo_Vandelay @ Sep 20 2006, 11:46 AM) [snapback]242159[/snapback]
I gained half a pound just reading.
I just love making beans in the winter.
BEEAANNS!!! BACON!!! CHEESECAKE!!! QBEEZ!!!
eeewww winter....
Winter makes me gain weight... I'm overweight anyway...
Join the crowd. But beans are better than chips, salty snacks, junk food and the pre-packaged over-processed food so many people live on now.
I happened to be eating chocolate right now. Little herseys kisses... yummy 
Love them, especially with almonds. So I don't keep them in the house.
Have ya'll tried tried the new Cherry flavored Kisses? They're awsome. Oops, just gained another pound.
Hope your trip was nice. The big trash pickup is this week so I was using Mom's chainsaw and cutting some big stuff to get rid of. Something to keep me from thinking about food at least.
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