Two month bean seasoning
I use some old glass jars with bail wires or old olive oil bottles with wider mouths on them but a clean sterile mason jar or mayo jar should work fine
Slice and dice up nicely a green or red bell pepper and an onion(yellow is best). Until they are about the size of the side of an individual die(dice). I made a mistake once of slicing thin french fry size cuts of bell once and getting them out of the dang jar was a major pain, so make sure the cut pieces will slide out when aged.
Then hand mix equal parts and pack into your jars. After adding two good tablespoons full of pickling salt(non-iodized) fill with hot cider vinegar(standard white vinegar will work). Cap and then let them set for two months or more.
After draining most of the vinegar add the seasoning according to taste to the dried beans in your crockpot or bean pot. I normally add about one full cup of this type of seasoning to 2 pounds of brown beans or a package of 15 bean soup bean mix. It is all to taste here people.
The aged/pickled aromatic add a nice kick to the pot of beans and is easily noticeable. You can get a good pot of beans with fresh onions and peppers but I find that this quick pickling of them adds a whole new realm of flavor in the finished product.
I use three variants.
1 the standard as mentioned above
2 one good banana or Jalopeno diced and added per two pint is also good
3 Minced Garlic according to taste
I have four bottles aging as I write this. It makes a pot of dried beans have a nice flavor when you might be tired of just adding the standard ham flavor or ham hock.
March 31st, 2006 at 2:01 pm
Mmmm, that sounds delicious.
March 31st, 2006 at 2:15 pm
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March 31st, 2006 at 9:51 pm
Go to Adobe Milling Co.’s website at: http://www.anasazibeans.com/ and order some of their anasazi beans, and pinto beans. The anasazis are the best beans I’ve ever had, plus they produce much less gas, and you don’t have to soak ’em overnight before cooking. Their pintos are the best pintos around, too. All from Dove Creek, Colorado, Pinto Bean Capital of the World! Their jalapeno hot sauce is very good too, also their bacon bean spice. I use it when cooking the anasazis, gives a very nice flavor.
My usual recipe: One lb. of the anasazi beans, in 6 cups or so water in the crockpot. Add 3 tablespoons of the bean spice, one chopped onion, a few cloves of minced garlic, and a good ham bone, or some bacon and ham hocks or neck bones. Let it cook all day in the crockpot, your home will smell heavenly!
April 3rd, 2006 at 12:09 pm
My experiments in home pickling always end in failure. I’ve tried to salt lemons before, but they always rot. I’ll give this shot because I love rice and beans.