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Old 9th October 2012, 03:20 AM   #1341
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pinto beans and cornbread
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Old 9th October 2012, 07:17 AM   #1342
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Quote:
Originally Posted by PlasticIsGood View Post
What can I make for people who, if I give them anything other than beans on toast, they look like they really would have preferred beans on toast?

I don't fancy the obvious Mexican versions. I thought of something Italian with white beans and pork because that's what I'd like to try cooking, but that may be too distant from Heinz.

If it was proper cowboy I could probably get away with anything. Did cowboys really eat beans? Anyone got an authentic cowboy beans recipe? And what about the toast? I'd go for spelt and rye...did cowboys eat toast?
Try to make that, there are several recipes on the net. Beans with tomato are child's play compared to it

Fabada asturiana - Wikipedia, the free encyclopedia
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Old 10th October 2012, 12:58 AM   #1343
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Originally Posted by regiregi22 View Post
Try to make that, there are several recipes on the net. Beans with tomato are child's play compared to it

Fabada asturiana - Wikipedia, the free encyclopedia
Just the kind of thing I had in mind. Pork shoulder is cheap, and a slow cooker can be very efficient. What's more, "The cowboy has deep historic roots tracing back to Spain", according to

Cowboy - Wikipedia, the free encyclopedia

I guess I can weave the pigs into the story somehow.
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Old 10th October 2012, 02:07 AM   #1344
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pinto beans and cornbread
Lots of recipes from authentic-looking American country folk . I've never seen cornbread, and it looks like it can go badly wrong. I'm going to try it on myself first. Somewhere I've got a bag of cornmeal, and occasionally I wonder what can be done with it that isn't in the vicinity of Mexico.

Pork and beans with bread seems to be a common theme throughout much of the world. Fat or oil relieves the stodginess and carries the flavour into broken beans, and the more beany-tasting beans nead salt and robustly-flavoured diversions. Bread soaks it all up. Perfect with salad or a plate of cabbage.

I should ask my Slovakian neighbours. Lots of woodland and arable. Perfect for pigs and bread, but I don't know about beans.
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Old 10th October 2012, 06:10 AM   #1345
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Cornbread is a Southern US staple. You just don't want it too heavy; if it turns out that way, you may as well fry it up as cornmeal mush.
Here they sell a small square of salt pork to cook along with beans, but I prefer a meaty ham bone thrown in instead.
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Old 10th October 2012, 08:30 AM   #1346
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Quote:
Originally Posted by PlasticIsGood View Post

Did cowboys really eat beans?
that depends.

the 'Great Store of Cowboy Knowledge'

is held in place by one of the most Venerable, (and Revered)

of American Institutions.

that would be Holywood.

usually referred to as Hollywood.


you might have noticed in some movies,

at the 'tradin post,

three items were purchased. (besides firearms)

these were -


1. coffee

2. bacon

3. flour


in other movies,

these three items were purchased (besides firearms)


1. coffee

2. bacon

3. beans

so only half of all the Cowboys ate beans ...


Quote:
Originally Posted by PlasticIsGood View Post


did cowboys eat toast?

no Real Amer-I-Can Cowboy Ever ate toast.


- God Bless John Wayne _

Last edited by tomtt; 10th October 2012 at 08:32 AM. Reason: 33012
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Old 10th October 2012, 08:51 AM   #1347
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Quote:
Originally Posted by PlasticIsGood View Post
Somewhere I've got a bag of cornmeal, and occasionally I wonder what can be done with it that isn't in the vicinity of Mexico.
Polenta.
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Old 10th October 2012, 08:55 AM   #1348
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Don't forget The Outlaw Josey Wales, "Ya want some jerky?"
Here's a good site. It's about Texas so it must be true.
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Old 10th October 2012, 11:16 AM   #1349
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Originally Posted by PlasticIsGood View Post
Just the kind of thing I had in mind. Pork shoulder is cheap, and a slow cooker can be very efficient. What's more, "The cowboy has deep historic roots tracing back to Spain", according to

Cowboy - Wikipedia, the free encyclopedia

I guess I can weave the pigs into the story somehow.
Here you have a good recipe. The most important thing is to use good cured/smoked meats, put the beans covered in water the day before cooking it, cook it slowly along 2 or 3 hours.... and you're done!

Some quite good recipes:
Spanish Recipes: Fabada Asturiana
Fabada Asturiana recipe
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Old 10th October 2012, 02:37 PM   #1350
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I feel obliged to say that to attempt to cook a fabada with the wrong kind of beans is bound to be a disaster. Even if you got the right beans is not easy to get it right at the first try. Too much emphasis on recipes and not enough on the right ingredients. I go about things the wrong way springs to mind.

Vaquero (cowboy) is a dead word or so I think; maybe still used in some remote places. We still use the plural (vaqueros) for jeans.
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