Beans and cornbread.It doesnt get any better than that.

I take a few strips of bacon fry them in the bottom of a small pot. I remove the bacon but leave the grease and add a couple cans of beans and cut up the bacon and add that. I let that simmer until the corn bread is done cooking.

Followed this pretty much 1:1, I started with the rendered bacon, I added a can of rotel after the onions had carmelized, and can say this was very tasty.

These recipe's all sound similar to mine, just wanted to add that I ate some beans from a local bar-b-que joint here in Burnet. There wasn't any seasoning at all in them beans, the cooks must have worked at a hospital before landing that job. If your not cooking with seasoning your just heating stuff up!!! RJ

When I make a pot of beans it can be a side dish or a meal in it's own, I prefer to have them as a meal themselves + a batch of sweet cornbread. I've tried many different ways to make a pot of beans & am always trying to improve on them, when I make a batch it's normally for a decent crowd of people so I make a pretty big pot, eat on them for a few days,(also like a big bowl for breakfast), & if there's any left I'll freeze them in ziplocks for another day. Anyway, here it goes:

In a large pot I'll add 4 lbs of pinto beans, (I don't rinse or pre-soak), just make sure there are not rocks or debree in the pot. Cover with 3 to 4 inches of water & turn on heat to medium high, cover partially. In a skillet fry to a crisp 1 lb of the bacon of your choice, (I'm a Wright's peppered bacon fan myself), remove bacon & add 1 lb of hamburger meat to bacon grease seasoned with some Tony's until brown then drain. I also will sometimes substitute venison or wild pork if I have some handy. Slice up 1 lb of V&V sausage & add to the pot, (use whatever brand you like, I like V&V or homemade if I have some.) Add the hamburger to the pot & break up the bacon into little pieces & add to the pot. Chop 1 large sweet Texas onion, 2 green bell peppers, 3-4 serrano peppers, 3 lbs of roma tomatoes, 1 bunch of cilantro, 2 tbs of minced garlic, 1 lemon bottle of juice, & a little chicken broth, (will taste test for more broth when they're about done). Add these ingredients to the pot then here comes the seasoning.....add cumen to taste, paprika to taste, a little worchestershire (spellcheck), black pepper & salt, (will also taste test for salt & other spices when about done). Give the pot a stir & bring to a gentle boil for about an hour, then reduce heat to a slow simmer & cover. Don't stir the pot too much especially when the beans get soft. When beans are soft, remove about 1 lb of beans only & smash them up well, return to pot. Then, if you really like tomatoey beans you can chop up a few more maters & put them in. The tomatoes that were put in at first will be cooked down already & add to the "soup". Taste for salt & broth, (if you over do either one you'll know it). Simmer for a little longer but don't let your beans get cooked out & fall apart on you. Beans are always best the next day so if I'm throwing a bbq I prefer to cook the beans the day before, let cool down to room temperature, then refridgerate overnight. Only bad thing is, I can never keep from helping myself to them when they're done so the pot o' beans is usually missing a few pieces of sausage & bacon lol! Anyway, they will be thicker the next day especially with the help of the 1 lb that you smashed & put back in. Until you figure out what works for you, take it easy on the seasonings & serrano peppers at first. You can always add some at the end but can't take it out! I don't have a written recipe, it's all in my head so I may have missed something but don't think so.

Em be my beans.....

soak em overnight, add a smoked turkey leg,boil em til done, season to ur taste, cornbread what a meal!

Two great ingredients for beans, coffee & ginger.

Whut??

alot of great bean goodness ..... but I only read where one person used the secret ..... chicken stock ... don't use plain water .. much more flavor with flavored water .. just use a low sodium & you can always add salt to taste ....if I missed anymore users of chicken stock ... i throw myself of the mercy of the beans

you could make soup add the bone and the beans to cook together when done remove the bone and process the beans in the food processor ,remove the meat from the bone and chop in little pieces ,add those to the soup and serve with crusty bread.
_____________
cascade coupons

dang that sounds good!!!

Don’t add SALT or acidic ingredients such as lemon, tomato, or vinegar until beans are almost done or they will never ever become tender and you'll be throwing them away. They just will refuse to cook.
I found out the hard way by adding lots of salt and a bit of cider vinegar at the start of cooking one time.

Two pounds of dry pintos; sometimes I soak sometimes not depending if it's a planned cook are spur of the moment.
I utilize a crock pot more often than not. To pot add pintos, 1 medium onion, 2 whole jap peppers, 12oz hunk of salt pork and a combination of beef and chicken stock to cover 3' minimum. Cook on high until the salt pork is fall apart tender and beans are some what tender. Remove salt pork, onion and japs. Remove layer of skin from salt pork and place salt pork in blender along with japs and onions. Add a couple ladels beans to the blender along with some bean juice. Liquify and add back to pot of beans. Season with salt, pepper to taste and what ever else suits your fancy. Continue cooking on low until beans reach desired tenderness.