I’m making a great big pot of beans because it’s a cold rainy day in Texas and I’m listing the ingredients, but not the quantities, for the most part (I don’t roll like that and can’t follow the rules). Adjust the quantities of each to suit your tastes. No one said it was going to be easy, but you will figure it out.
3 lbs pinto beans
3 lbs Ground chuck
1 lb bacon
Hatch’s Diced Tomatoes
Slap Ya Mama™ Cajun seasoning
Glory™ seasoned beef cooking base
1 container Pico de gallo pre-mixed (fresh)
1 container 3 chilies mixed (fresh)
3 cans chicken broth
Whole pickled jalapenos
2 heaping tablespoons of minced garlic
4 boxes Jiffy corn muffin (mix according to directions)
1 can creamed corn
2 extra eggs
1 can sliced-up small pitted black olives
Sliced pickled jalapenos
Butter slices on top of finished bread and melt
Sprinkle top with Slap Ya Mama™ Cajun seasoning before cooking
I boil the beans and then pour them into a colander, then reboil in fresh water, but you can soak them over-night if you like. I fry the bacon, and then throw it in the big pot with all the Hatch’s tomatoes and fresh cut pico and chilies. I fry the ground chuck in the bacon grease after pouring off the extra and sprinkle this with Slap Ya Mama™ Cajun seasoning.
When the ground chuck is fairly browned, I add the copious amount of onions to it and soften them up a bit. Did you know that onions are so good for you that you should eat them with every meal? It’s true. Then I add the garlic. Garlic is extra good for your heart too.
The beans steam away and I add the onions and ground chuck to the big pot. When the beans are fairly soft, I crush a lot of them with a potato masher and then pour them into the big pot to begin the process of blending the flavors.