Bean Recipe?

Gotta love the bean. In our house beans are sort of a staple. From string beans, to pork and beans out of the can, you just can’t stay mad at a bean for too long. We cook dry beans a lot, but I don’t think there is a recipe, in the sense that it’s the same every time. The beans depicted in the picture is just beans, and that ham bone which possessed whatever flavors my daughter put on the ham. I didn’t even bother to ask. “Thank you”, is what I said. It was a little sweet, and thank goodness I didn’t add any salt to the beans, because it was perfect.

All I have as far as a recipe is just the process of cooking dry beans. Rinse thoroughly, sort through to make sure it’s all just beans, and let them soak, at least a few hours, but overnight is best. Sometimes I might have beans soaking for several days in the fridge so when I’m ready for them they are ready for me.

What goes in the beans all depends on what I got, or how much time I have to be fiddling around with them. Sometimes it’s just beans and water. There’s all kinds of ways to flavor beans that are already done. For instance, if you pan fry meat, such as chops, bacon, or a steak deglaze the pan with some of the beans.

Usually I have onions, bell peppers, and celery in the house, so that’s what usually goes in. I like to chop an onion, a pepper and a couple stalks of celery. Mix the trilogy together, pan cook half until it gets all caramelly, and sweet, than put in the beans and the raw trilogy. Add enough water until it’s at least an inch or two above the beans. I like to start with a can of beer, and top it off with water, or whatever stock I might have, but just plain water ain’t bad.

As far as meat is concerned, I like smoked ham hock, smoked turkey, or a well flavored ham bone. I’m into poaching chicken, now so the next time there’s a chicken handy I might try poaching it, or part of it with beans. I like dishes you can put on and leave it to its own devices for a few hours, then serve right from the pot.

You know what’s good with beans? Corn bread, but that’s another story.