Wash Da Beans?

[George K]

@Jolly what about canned beans? Rinse?

I've always found them to be a bit oily in the can.

[Mik]

I never do, but you can.

[Jolly]

I don't rinse canned beans.

OTOH, what kind of philistine eats beans in chili?

[George K]

@Jolly said in Wash Da Beans?:

what kind of philistine eats beans in chili?

A non-Texan?

OK, buddy, put up or shut up.

Gimme a good non-bean recipe.

I'll be here all evening - probably.

[Jolly]

Most of the time I use a Wick Fowler knock-off recipe. Wife makes hers from scratch. I prefer a chili grind of beef or cubed venison.

Gittin' to be less venison around here than it used to be. I'm just not as mad at the deer as I used to be. Getting older, I reckon.

OTOH, if that damn doe tears up my okra again, I'm going to smite her at night with Bessie and tell God she died. Be a shame, since that will kill her and any fawns she might have...Unless I can kill one of the little ones at the same time...Nothing like a fresh fryer.

[Catseye3]

Here are two chili recipes from https://archive.gosanangelo.com/lifestyle/food/seeing-red-texas-chili-fights-winter-blues-29101687-cc60-21e9-e053-0100007ff048-365852651.html/

I'd gone looking for Lyndon Johnson's famous Bowl O' Red, and found Lady Bird's famous Pedernales River Chile. If I find President Johnson's Bowl O' Red I'll send it along.

FRANK X. TOLBERT’S ORIGINAL TEXAS-STYLE CHILI

Ingredients

3 pounds lean beef, preferably stewing meat

2 ounces beef suet (or substitute vegetable oil)

3-6 Ancho chile pods, boiled 5 minutes, cooled, stemmed, seeded and chopped, cooking water reserved (or 3-6 tablespoons chili powder or ground chile peppers)

1 teaspoon oregano

1 tablespoon crushed cumin seed

1 tablespoon salt

1 tablespoon cayenne pepper

1 tablespoon Tabasco sauce

2-4 minced garlic cloves, to taste

2-4 extra ancho chile pods

2 Tbsp. Masa Harina or cornmeal

Directions

1 Cook suet until fat is rendered. Remove suet. Sear meat in fat in 2 or 3 batches. (Use oil for low cholesterol, less grease.)

2 Place meat in large pot with pepper pods and as much of the pepper liquid as you think you’ll need to keep the meat from burning. About two inches of water rising above the meat is usually right. Bring to a boil, then simmer for 30 minutes.

3 Add rest of ingredients except Masa and extra anchos. Simmer 45 minutes more, covered. Stir only occasionally. Skim off grease. Taste and adjust seasonings. If not hot enough to suit you, add extra ancho pods which have been stemmed and seeded but not chopped.

4 Add Masa Harina to thicken liquid. Simmer for another 30 minutes until the meat is tender.
^ ^ ^ ^ ^

LADY BIRD JOHNSON'S PEDERNALES RIVER CHILI

Ingredients

4 pounds chili meat (coarsely ground round steak or well-trimmed chuck)

1 large onion, chopped

2 cloves garlic

1 teaspoon ground oregano

1 teaspoon comino seed

6 teaspoons chili powder (or more, if needed)

1 1/2 cups canned whole tomatoes

2-6 generous dashes liquid hot sauce

2 cups hot water

• Salt to taste

Directions

1 Place meat, onion and garlic in large, heavy pan or Dutch oven. Cook until light in color.

2 Add oregano, comino seed, chili powder, tomatoes, hot pepper sauce, salt and hot water. Bring to a boil. Lower heat and simmer for about 1 hour. Skim off fat during cooking.

Recipe courtesy the LBJ Presidential Library

[jon-nyc]

I rinse canned beans well. They produce a lot of suds when you do. Not sure if it’s soap or what, but I’m glad to get rid of it.

[Mik]

Tolbert’s restaurant in the West End of Dallas was seriously great Texas grub. Went there several times when working at Parkland.

[Catseye3]

@jon-nyc said in Wash Da Beans?:

They produce a lot of suds when you do.

I have a vague memory of being advised to add baking soda to the cooking water to reduce gas. Maybe that's what the canners did and that's the "suds" you're seeing?

[jon-nyc]

Could be. I have no idea. But I’m very happy to wash it off.