Texas Beans

A sample from Texas Kitchen, a great cooking blog:

http://texanaskitchen.com/2013/05/28/beans-beans-the-musical-fruit-2/#comments

Jeff’s Beans. (you can start all the beans from scratch)

Jeff was my best friend’s brother-in-law when I was in college. He made some killer beans.  I don’t know if there was ever actually a written recipe, but this is my rendition of them.  A little bit sweet and a lot of savory, they are good with anything that you would serve with pinto beans or baked beans.

  • 1 pound bacon, chopped
  • 2 green bell pepper, diced
  • 1 large onion, diced
  • 5 cloves garlic, minced
  • 1 bunch parsely, chopped
  • 2 cans (15oz each) of black eyed peas
  • 2 cans (15 oz each) pork and beans
  • 2 cans (15 oz each) field peas with snaps
  • 2 cans (15 oz each) crowder peas (if not available, use 1 more each of black eyes and pork and beans)
  • 1 T cajun seasoning (I use Tony Chachere’s)

Cook bacon in dutch-oven or soup pot over medium heat until bacon is almost crispy. Add chopped peppers, onions and garlic, and cook until softened. Stir in parsley and heat for 2 minutes. Add all beans (do not drain) and seasoning, and reduce heat to medium low. Cover and cook for 30 minutes.

You can also cook the bacon and vegetables ahead of time, and then throw everything in a crock pot for slow cooking.

 

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