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View Full Version : Anaszi Beans and Jalapeno Bacon



cowgirl
01-27-2009, 11:57 PM
I make my own bacon...cold smoke it in my smokehouse.
I used some of my jalapeno bacon in these beans.

http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/101_8341-1.jpg


I made some anasazi beans the other day...
First I soak the beans overnight....

http://i287.photobucket.com/albums/ll142/cowgirls_photos/003-3-3.jpg

http://i287.photobucket.com/albums/ll142/cowgirls_photos/012-5-1.jpg

Fried up a bit of jalapeno bacon...

http://i287.photobucket.com/albums/ll142/cowgirls_photos/009-8-3.jpg

Added onions and garlic to the bacon drippings...

http://i287.photobucket.com/albums/ll142/cowgirls_photos/013-6-3.jpg

Put my onions and garlic in the bean pot...

http://i287.photobucket.com/albums/ll142/cowgirls_photos/016-2.jpg

Added 4 cups of chicken broth, a couple pinches of thyme, oregano, basil and a few red pepper flakes...

http://i287.photobucket.com/albums/ll142/cowgirls_photos/017-2.jpg

Topped them with the crumbled jalapeno bacon and some minced green onions.....Served them with a hot flour tortilla slathered in butter.

http://i287.photobucket.com/albums/ll142/cowgirls_photos/039-2-2.jpg

http://i287.photobucket.com/albums/ll142/cowgirls_photos/040-2.jpg


The anasazi beans are similar to pintos but cook in about half the time.

Jake
01-28-2009, 02:14 AM
oh man thats good stuff, but first i got to know more about the jalbapeno bacon??? you make that? how? never seen that in a store either! market it girl.... thats liquid gold your sitting on :thumbs up: anyway tell me more about it cause i want some :drooling: dont worry i wont market it :roflmaoha0:. i just want to eat it :thumbs up: :drooling:

oh i would so stuff the tort with so many things too, so many options mmmmmmmmmm

BYBBQ
01-28-2009, 06:41 AM
Oh yea.:drooling::drooling: Side dish....Shoot, I could make a meal out of that.:eating:

Fatback Joe
01-28-2009, 07:37 AM
Sounds great..........I keep imagining cornbread with it for some reason.

Bassman
01-28-2009, 08:36 AM
Looks great, Jeanie! I'm also a big fan of the Anasazi bean. They also have one called the Bolita (old Mexican bean). I like to mix several kinds together. Thanks for the Qview.

Butt Lover's
01-28-2009, 09:11 AM
Your cooking looks amazing. Would you like to adopt a 35 year old son?

GoFish
01-28-2009, 10:47 AM
:wow:, that close up did it for me! My toes are tapping, and mouth is watering. :woohoo:

cowgirl
01-28-2009, 11:08 AM
Thanks folks! They are pretty tasty beans.. cornbread would go good with them Joe. :)

Bassman, I will look for some bolitas...bet they are tasty too! Thanks!

Jake, I raise pigs and process my own. I get to experiment making different bacons.. jalapeno bacon is one of my favorites. :D

BYBBQ, I love them with a hot tortilla. :D

lol Butt Lover's...sure!

Thank you Go Fish! Hope you give them a try sometime. :)

Bassman
01-28-2009, 12:08 PM
Jeanie, the only place I know to get the Bolitas right now is through Adobe Milling here in Colorado (Dove Creek). Check out the link and click on "go shopping".http://www.anasazibeans.com/

cowgirl
01-28-2009, 12:11 PM
Jeanie, the only place I know to get the Bolitas right now is through Adobe Milling here in Colorado (Dove Creek). Check out the link and click on "go shopping".http://www.anasazibeans.com/


Thank you Bassman! That's where my anaszi beans come from... the local store carries them. I bet they would start carrying the bolitas too...I'll ask them.

Thanks so much for the link!:thumbs up:

GoFish
01-28-2009, 03:29 PM
Thank you Bassman! That's where my anaszi beans come from... the local store carries them. I bet they would start carrying the bolitas too...I'll ask them.

Thanks so much for the link!:thumbs up:

I just check my local big box type grocer, no anaszi beans. I'll have to check my local, more specialized grocer, next time for them. Then the website! Thanks for the link.

SmokyOkie
01-28-2009, 04:16 PM
Hey Jeannie, we gotta know how you get the jalapeņo into the bacon. Do you just add the peppers to the brine?

Bassman
01-28-2009, 05:21 PM
I just spoke to the lady at Adobe Milling. She says they have a limited amount of the Bolitas right now. The worst part is, the shipping costs almost as much as the beans. Even at that, a 10# bag would cost me $9.50 or so making the beans only about $2.00 a pound. Not bad for as good as they are.

cowgirl
01-28-2009, 08:28 PM
Hey Jeannie, we gotta know how you get the jalapeņo into the bacon. Do you just add the peppers to the brine?

Tim, I used a dry cure on this batch..
I cured the slab with Tenderquick, turbinado sugar and cracked black pepper. Then after curing, I rubbed it with jalapeno powder and more cracked black pepper before cold smoking.

I raise pigs and processed one not long ago...

http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/014-2-2.jpg


Ended up making the jalapeno slab bacon, maple bacon, regular pepper bacon, rolled pepper bacon.
With the back loin I made a steakhouse/pepper canadian bacon, a pepper canadian bacon and a maple/cayenne canadian bacon.
Smoked them in my smokehouse at a temperature of 65 degrees for 17 hours....

http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/101_8341-1.jpg


Also cold smoked some other stuff....
Some mozzarella cheese
whole black pepper corns
a bit of clover honey
some pecan halves
a variety of black olives
and a kosher salt/black pepper/onion and garlic powder mixture


I'm all set for bacon for awhile. :D


http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/019-3-3.jpg

cowgirl
01-28-2009, 08:30 PM
I just spoke to the lady at Adobe Milling. She says they have a limited amount of the Bolitas right now. The worst part is, the shipping costs almost as much as the beans. Even at that, a 10# bag would cost me $9.50 or so making the beans only about $2.00 a pound. Not bad for as good as they are.


Bassman, that doesn't sound like a bad price. If they are limited right now, wonder if the stores will be able to get them for me. I might just give the mill a call too.

Thanks!

Pippa
01-28-2009, 08:49 PM
I've never been a big "bean girl"... i love them i just don't really make them. You have inspired me to try, :sign0092:. It looks great :thumbs up:.

Pippa :msn-wink:

cowgirl
01-28-2009, 08:52 PM
Thanks Pippa! Hope you give them a try. :)

Pippa
01-28-2009, 09:00 PM
Thanks Pippa! Hope you give them a try. :)

Hi Jeanie,
I am going to give it a shot.... when i do I'll be sure to post the pic's and let you know how they turned out.

SmokyOkie
01-28-2009, 10:20 PM
Tim, I used a dry cure on this batch..
I cured the slab with Tenderquick, turbinado sugar and cracked black pepper. Then after curing, I rubbed it with jalapeno powder and more cracked black pepper before cold smoking.

I raise pigs and processed one not long ago...

http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/014-2-2.jpg


Ended up making the jalapeno slab bacon, maple bacon, regular pepper bacon, rolled pepper bacon.
With the back loin I made a steakhouse/pepper canadian bacon, a pepper canadian bacon and a maple/cayenne canadian bacon.
Smoked them in my smokehouse at a temperature of 65 degrees for 17 hours....

http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/101_8341-1.jpg


Also cold smoked some other stuff....
Some mozzarella cheese
whole black pepper corns
a bit of clover honey
some pecan halves
a variety of black olives
and a kosher salt/black pepper/onion and garlic powder mixture


I'm all set for bacon for awhile. :D


http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/019-3-3.jpg

Now that's what I'm talkin' about!

Pretty pix Jeannie.

Just one question, The first pic, I can;t really make out what it is. It isn;t really a rack of spares with the brisket cut off is it?

Short One
01-28-2009, 10:29 PM
Tim, my guess is two full sides of bacon(fresh side), two loins, and a fresh ham. Guess we'll see when Jeanie replys.

SmokyOkie
01-28-2009, 10:38 PM
Tim, my guess is two full sides of bacon(fresh side), two loins, and a fresh ham. Guess we'll see when Jeanie replys.

No, the first pic.

I also can't tell what the thing in the very top of the pic is.

Short One
01-28-2009, 10:47 PM
http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/014-2-2.jpgThis pic is the one I am refering to.

SmokyOkie
01-28-2009, 11:15 PM
Oh, Ok I guess I can see th eloins, and I guess what looked like ribs could well be bacon, but wht is the round thing at the top, and where is the ham?

Short One
01-28-2009, 11:42 PM
The large chunk of meat at the top is what I think is a fresh ham. Look to have had a roast or portion taken off the top end of it. Like I said I am only guessing but that is what it looks like to me. Helped granddad and dad cut up several hogs when we butchered on the farm. If not Jeanie will straighten me out.:smack::roflmaoha0:

cowgirl
01-29-2009, 12:24 AM
Short One's right. :)

It's two full sides and one loin from one pig... and one ham at the top of the picture.
I have a better picture someplace of the ham...I'll see if I can find it. :)

Short One
01-29-2009, 12:37 AM
:monkey::monkey: Thanks Jeanie

cowgirl
01-29-2009, 12:40 AM
You know your bacon Short One! :D:thumbs up:

cowgirl
01-29-2009, 12:47 AM
The ham weighed 27.5lbs before trimming..... it was a big one. :D

http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/009-3-3.jpg

erain
01-29-2009, 03:43 AM
great lookin bean dish jeanie! and what a nice spread of bacon and good pics of your self processed hog. its all good!!!
:woohoo:

cowgirl
01-29-2009, 11:00 AM
great lookin bean dish jeanie! and what a nice spread of bacon and b=good pics of your self processed hog. its all good!!!
:woohoo:

Thanks erain, wish you woulda been here to help me clean those hogs. lol :D

SmokyOkie
01-29-2009, 11:27 AM
:monkey::monkey: Thanks Jeanie

I never doubted ya Steve, only myself!:thumbs up:

Jeannie, If I kill a wild hog will you help me butcher it?

cowgirl
01-29-2009, 12:42 PM
Sure would Tim! It's kind of like cleaning a deer....only a lot heavier. :D

SmokyOkie
01-29-2009, 01:42 PM
Somehow cleaning a hog just sounds a lot nastier than cleaning a deer.:roflmaoha0::roflmaoha0:

You gonna come over to this side of the state, or do I have to take the hog out your way?

Short One
01-29-2009, 01:57 PM
:thumbs up: Not a problem Tim. I really kinda miss butchering in a way. We did all the cut down and trimming on the farm and took the sides, shoulders, and hams to the local locker plant to be cured and smoked. At that time we didn't have an electric grinder or band saw, so after we had them blocked and trimmed we would take the trimmings and bone in loins to the locker to be ground and sliced. Then home we came to mix in the sausage seasonings and stuff in natural casing that were cleaned during the butchering process. We also rendered the lard and stored it in crock containers in the cellar. Granddad was 75 when he passed and dad will be 81 in March and we used to eat everything but the squeel.:roflmaoha0::roflmaoha0: Used lard for cooking any thing fried or deep fried.Sorry Jeanie for the hijack, got started and didn't know when to shut-up. :smack::oops:

cowgirl
01-29-2009, 03:02 PM
Tim, bring it on out! lol

Short One, now I know who I'm gonna call next time I butcher. :D

SmokyOkie
01-29-2009, 03:28 PM
I was just thinking, why do you call yourself Cowgirl if you raise hogs??:shrug::msn-wink::D

Where are you out there anyway. I know you told me once but that was years ago. Aren't you somewhere out toward Guymon or Woodward?

cowgirl
01-29-2009, 03:30 PM
lol I've got the cows too....and the horses...and the pigs.....and chickens.

I'm out by Guymon. Not much out here, but I like it that way. :msn-wink:

SmokyOkie
01-29-2009, 03:34 PM
Ah yes, guymon, Oklahoma....I spent a month there one night!:roflmaoha0:

cowgirl
01-29-2009, 03:40 PM
Ah yes, guymon, Oklahoma....I spent a month there one night!:roflmaoha0:

I believe it!!! lol! :D

Bassman
01-29-2009, 04:00 PM
I don't know where Guymon, OK is, but if it's way out there.... that's where I'd like to be!:shrug:

SmokyOkie
01-29-2009, 04:05 PM
I don't know where Guymon, OK is, but if it's way out there.... that's where I'd like to be!:shrug:


You said more there than you realize!

It's the only dot in the upper left hand corner of a map of the state that is visible with the naked eye.

Bassman
01-29-2009, 10:14 PM
That's getting right up there close to Hooker! We're not getting Cowgirl involved in this one!:roflmaoha0::roflmaoha0:

SmokyOkie
01-29-2009, 10:24 PM
I spent a month there one night too!

cowgirl
01-29-2009, 11:40 PM
That's getting right up there close to Hooker! We're not getting Cowgirl involved in this one!:roflmaoha0::roflmaoha0:

lolol! You two leave me outta this one! :p:D

peculiarmike
01-30-2009, 08:48 AM
:wow: :wow: :thumbs up:
Thanks Jeanie! I knew those beans were killer looking at the original post.

:sign0092:

Siesta Man
01-30-2009, 09:10 AM
Jeanie, Great looking pot of Anasazies. I can smell and taste them now. Am going to soak some tonight. I use them often. Finally found someone that makes beans almost the way that I do. Your method and recipe is the same ( except I have to use store bought bulk bacon ) Having lived in Mex. for many years I learned to use the Olla, a mexican clay fired bean cooking pot. Cooking with the Olla you use much less heat to maintain a simmer and your beans and other items won't get beat up as bad as in other cooking vessels. I cook all of my pinto type beans this way. *****_*****. E.T.

Siesta Man
01-30-2009, 09:24 AM
I just check my local big box type grocer, no anaszi beans. I'll have to check my local, more specialized grocer, next time for them. Then the website! Thanks for the link.

Hi Fish, Anasazi beans are pretty much seasonal here in SW New Mexico. Try this web::::www.anasazibeans.com
e-mail--adobe@centurytel.net

Adobe Milling Co.

Box 596 Dove Creek Co. 81324

1-800-542 3623
When they are in the market we stock up and I store them in extra large size air tight flour containers. Hope this works for you. E.T.

cowgirl
01-30-2009, 10:51 AM
Thanks Mike and Siesta Man! They were pretty tasty beans. :)

Siesta Man, your clay pot sounds great..bet that makes the beans taste even better. I have a lot of cast iron and seem to use that same CI pot for my beans everytime I make them. lol I will check into getting a good clay bean pot. Thanks! :)

Siesta Man
01-30-2009, 11:55 PM
Thanks Mike and Siesta Man! They were pretty tasty beans. :)

Siesta Man, your clay pot sounds great..bet that makes the beans taste even better. I have a lot of cast iron and seem to use that same CI pot for my beans everytime I make them. lol I will check into getting a good clay bean pot. Thanks! :)

Jeanie, these pots are hand made in a little village in the mountains in the southern Baja called Candalaria. They harvest the clay only in the full moon in one of the fall months. Almost like a superstitious act. It is hard like sandstone. They spend weeks smashing and grinding then washing and cleaning it before they form it, finish the surface by rubbing it with "smoothing stones" similar to the worry stones you find in the tourist shops, let it dry and open pit fire kiln cure it. Because of the design and the clay, your beans can be in a bubbling boil and you can pick the pot up barehanded by those ears as long as the boiling liquid is below the ears. Thay get warm but won't burn you. You also get a light smoky flavor on you beans naturally.

Small pot is 12 cup family size--Lg. pot is 2 gal. BBQ size
http://i448.photobucket.com/albums/qq203/Siesta_Man/100_0450.jpg
Fire marks from original firing.
http://i448.photobucket.com/albums/qq203/Siesta_Man/100_0445.jpg
This one for some serious bean cooking.
http://i448.photobucket.com/albums/qq203/Siesta_Man/100_0443.jpg

You have to cure these pots the same way you do your CI. These pots are not glazed. Clean and store just like your CI. You can only cook over an open flame with these pots or in an electric oven but not on an electric burner. Hope you can find what you want. E.T.

cowgirl
01-31-2009, 01:07 AM
Wow! Those are beautiful! :wow:
Thank you for posting the pics and the info Siesta Man...they are beautiful bean pots! :)

GoFish
01-31-2009, 01:09 AM
You can only cook over an open flame with these pots or in an electric oven but not on an electric burner. Hope you can find what you want. E.T.

No cooking in a gas oven? Is a propane cook top ok?

Are these pots pricey when being shipped to MD? I would love to have one!:woohoo: (Come on good news!)

Siesta Man
01-31-2009, 08:40 AM
Hi fish, I didn't expain it well. The only thing that you can't cook it on is an electric stovetop cook surface. Everything else is ok including an electric oven; gas or charcoal grill, smoker, gas, propane, open pit etc. They crack when cooking on the electric top. Don't know why.

If you can find these unglazed pots on line, they shouldn't be too expensive. We bought these about 10 years ago from the source and were not to expensive. The small one was about $15.00 and the lrg. about $ 25.00.

E.T.