Kidney beans

[Barcon]

Fuck cans of beans!
soak and then boil several cups of beans at a time, add onion, bay, any peppers you have, maybe an onion and cook them down to a stodgy pile.
let cool, freeze in small portions and you've got the best beans on the planet for next to nothing. Fava beans are great too............especially with a good chianti and ....

A potato?

sorry, bit vague, was remembering the bit in `Silence of the lambs' when Hannibal Lecter was describing eating a man's liver with fava beans and a good chianti fffffffff ffffff

Yeah I know mate. Just an Idaho, potato joke ;)

 

[lazza]

Kidney beans are a must in any chilli.... as is a teaspoon of cocoa powder near the end :)

And kidney beans in a baked macaroni cheese are good, too!

 

[idahoblues]

A potato?

sorry, bit vague, was remembering the bit in `Silence of the lambs' when Hannibal Lecter was describing eating a man's liver with fava beans and a good chianti fffffffff ffffff

Yeah I know mate. Just an Idaho, potato joke ;)

Oh....I see, well I hope your happy when I run the next Alberta license plate off the road and show the occupants some spud luvin'

from the `American Heritage cookbook'
Chili con carne

1lb kidney beans (pinto's are acceptable too) soaked overnight and cooked until soft
1 onion, chopped
2 lbs round (top or bottom) beef
2 tablespoons shortening
2 tablespoons flour
2 cloves garlic, crushed
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 tblspn salt
1 tblspn chili powder

Brown onion in shortening( I usually use olive oil), add meat in very small cubes until browned( mince is fine)
Stir in flour, cook a minute or two then add beans with a couple of cups of the juice they cooked in ( I guess you could use cans if you're short on time, just add the juice from the cans)
add all remaining ingredients and cook for about an hour or until the beef is really tender

I personally add diced hot peppers to mine and cook for longer, adding extra water to it as it reduces. This is a great dish for cooking in advance and seems to get better after a night in the fridge and reheated

 

[idahoblues]

A potato?

sorry, bit vague, was remembering the bit in `Silence of the lambs' when Hannibal Lecter was describing eating a man's liver with fava beans and a good chianti fffffffff ffffff

Yeah I know mate. Just an Idaho, potato joke ;)

Oh....I see, well I hope your happy when I run the next Alberta license plate off the road and show the occupants some spud luvin'

from the `American Heritage cookbook'
Chili con carne

1lb kidney beans (pinto's are acceptable too) soaked overnight and cooked until soft
1 onion, chopped
2 lbs round (top or bottom) beef
2 tablespoons shortening
2 tablespoons flour
2 cloves garlic, crushed
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 tblspn salt
1 tblspn chili powder

Brown onion in shortening( I usually use olive oil), add meat in very small cubes until browned( mince is fine)
Stir in flour, cook a minute or two then add beans with a couple of cups of the juice they cooked in ( I guess you could use cans if you're short on time, just add the juice from the cans)
add all remaining ingredients and cook for about an hour or until the beef is really tender

I personally add diced hot peppers to mine and cook for longer, adding extra water to it as it reduces. This is a great dish for cooking in advance and seems to get better after a night in the fridge and reheated

 

[mcmanus]

sorry, bit vague, was remembering the bit in `Silence of the lambs' when Hannibal Lecter was describing eating a man's liver with fava beans and a good chianti fffffffff ffffff

Yeah I know mate. Just an Idaho, potato joke ;)

Oh....I see, well I hope your happy when I run the next Alberta license plate off the road and show the occupants some spud luvin'

from the `American Heritage cookbook'
Chili con carne

1lb kidney beans (pinto's are acceptable too) soaked overnight and cooked until soft
1 onion, chopped
2 lbs round (top or bottom) beef
2 tablespoons shortening
2 tablespoons flour
2 cloves garlic, crushed
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 tblspn salt
1 tblspn chili powder

Brown onion in shortening( I usually use olive oil), add meat in very small cubes until browned( mince is fine)
Stir in flour, cook a minute or two then add beans with a couple of cups of the juice they cooked in ( I guess you could use cans if you're short on time, just add the juice from the cans)
add all remaining ingredients and cook for about an hour or until the beef is really tender

I personally add diced hot peppers to mine and cook for longer, adding extra water to it as it reduces. This is a great dish for cooking in advance and seems to get better after a night in the fridge and reheated

What the fuck is 'shortening'?

 

[dazdon]

What the fuck is 'shortening'?

Shortening is any fat that is solid at room temperature and used to make crumbly pastry. Shortening is used in pastries that should not be elastic, such as cake.

It's called shortening because it's used to make pastry short.

Which is another term for crumbly.

 

[Barcon]

Yeah I know mate. Just an Idaho, potato joke ;)

Oh....I see, well I hope your happy when I run the next Alberta license plate off the road and show the occupants some spud luvin'

from the `American Heritage cookbook'
Chili con carne

1lb kidney beans (pinto's are acceptable too) soaked overnight and cooked until soft
1 onion, chopped
2 lbs round (top or bottom) beef
2 tablespoons shortening
2 tablespoons flour
2 cloves garlic, crushed
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 tblspn salt
1 tblspn chili powder

Brown onion in shortening( I usually use olive oil), add meat in very small cubes until browned( mince is fine)
Stir in flour, cook a minute or two then add beans with a couple of cups of the juice they cooked in ( I guess you could use cans if you're short on time, just add the juice from the cans)
add all remaining ingredients and cook for about an hour or until the beef is really tender

I personally add diced hot peppers to mine and cook for longer, adding extra water to it as it reduces. This is a great dish for cooking in advance and seems to get better after a night in the fridge and reheated

What the fuck is 'shortening'?

Lard, basically.