Do I Need My Head Examined – Beans Again?

I am back in the kitchen cooking beans.  Shocker, right?  And stuffed cornbread.  With jalapenos.

Look, it’s raining and fairly nasty out there and I needed comfort food stat and something that would stick to my colon - I mean ribs.

I used both of these recipes roughly, as I can’t even bring myself to follow my own directions.  I bring the beans to a boil and then drain and reboil in the large pot (it's 3 pounds for gawd sake), then in the 24 quart pot, I put everything else and get it cooking.  When the beans are 50% soft, I add them to the big pot.

The reason I make so much is to share with friends and family and freeze a bunch of it to take to work.

Baytown Bert’s Delicious Texas Great Northern Bean Soup and

BB’s Jalapeno and Sausage Cornbread.

Okay, let’s go over what I did different this time around and if all gets too confusing, just use your best judgment on quantities and ingredients.

Beans

2 lb Great Northern beans
1 lb Navy beans
1 lb bacon
5 lb ham and bones from two leftover Thanksgiving hams I froze.
2 Yellow sweet onions
3 bunches of green onion
8 stalks of Celery - diced
4 cans Hatch’s green chilies
4 cans chicken broth
4 tablespoons minced garlic (yes 4)
Slap Ya Mama™ Creole seasoning


Cornbread

4 - 8.5 oz boxes Jiffy corn muffin
6 - Large eggs (added 2 extra)
1 1/3 cups sweet milk (your choice)
1 - Yellow sweet onions - chopped
1 - Large can of drained and chopped small black olives
1 - Large can cream corn (yes, cream corn)
5 - Large chopped pickled jalapenos, seeds and all
1 lb Italian pan sausage of your choice
Liberal sprinkling of Slap Ya Mama™ Creole seasoning (to taste)
1 - Good-sized package of your favorite shredded cheese (I use 4 cheese mix)
2  Tablespoons minced garlic (yes 2)

*make sure you use Crisco™ to grease that glass pan, or bread will stick like a tick.