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Welcome to our newest member, SmokyOkie
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  1. #1
    Join Date
    Dec 2008
    Location
    Southern MD
    Posts
    86

    Default Black Bean Soup (BBS) in my red pot

    Cowgirl got me thinking about beans a couple of days ago.

    I had the best BBS when I was in the Dominican last year. I keep trying recipes to just get close to the taste. Trying this one from the foodnetwork site.

    Soaked the beans last night, smoked ham hocks (store bought) & stock


    ready to saute finely chopped onions, bell pepper, garlic, cilantro with cumin and oregano pre mixed in a bit of olive oil.


    Will bring it down to a simmer and wait .......

    I am treating the jap halves like bay leaves, I will pull them out before serving.

    Will show final pics when I get done with the immersion blender.
    Randy
    ________________________________________
    Char-Griller Horizontal Offset Smoker.
    Masterbuilt Electric Smokehouse.
    About 500 lbs of Cast Iron cookware.

  2. #2
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Nice Pot!
    Looking forward to the finished product....looks good so far.
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  3. #3
    SmokyOkie Guest

    Default

    What are all the little black pebbles doing in the pot?

    Lookin good

    That brand of stock is so much better than Swanson's and the like, huh?

  4. #4
    Join Date
    Feb 2008
    Location
    oklahoma
    Posts
    983

    Default

    Mmmmm. That looks great!
    Since I got ya thinkin' about beans... I want first dibs on any leftovers.
    jeanie

    7' horizontal wood burner
    vertical brinkman-charcoal
    underground pit
    cinderblock pit
    UDS
    Memphis Pro
    tractor rim fire ring cooker
    Sterling Forge 4 burner gas grill w rotis burner, side burner and smoke box
    4 calf fry/turkey/fish/crawdad cookers
    EZQue camping rotis
    2 charcoal grills
    AND 1 smokehouse
    http://cowgirlscountry.blogspot.com/

  5. #5
    Join Date
    Jan 2008
    Location
    Grand Junction, Colorado
    Posts
    890

    Default

    Looks good so far. I like the idea of the jalapenos. Give them a little zing!
    Keith

  6. #6
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    That's gonna be some good eatin' later. Can't wait to see the final pics.
    Jim

  7. #7
    Join Date
    Dec 2008
    Location
    Southern MD
    Posts
    86

    Default



    Boy did this make the house smell good simmering this afternoon. Well, not quite the consistancy I was shooting for. I served it in a well of rice since it was alot thicker than desired. I pulled the pork from the ham-hock and served on top with a dallup of lime flavored sour cream. It had good flavor but I'll give this 3 out of 5 stars ..... still not like the Dominican dish I had last year!
    Randy
    ________________________________________
    Char-Griller Horizontal Offset Smoker.
    Masterbuilt Electric Smokehouse.
    About 500 lbs of Cast Iron cookware.

  8. #8
    Join Date
    Jan 2008
    Location
    Broken Arrow, OK
    Posts
    1,905

    Default

    Looks good, Randy. What did the jalapenos end up adding? Were they worth it?
    Kev
    GOSM 3405
    UDS - One of a set of twins
    Custom Stick Burner - "Latifah".....(yeah, she's big and beautiful)
    Certified KCBS Judge

    Between two evils, I always pick the one I never tried before.
    -Mae West

  9. #9
    SmokyOkie Guest

    Default

    Quote Originally Posted by GoFish View Post

    Boy did this make the house smell good simmering this afternoon. Well, not quite the consistancy I was shooting for. I served it in a well of rice since it was alot thicker than desired. I pulled the pork from the ham-hock and served on top with a dallup of lime flavored sour cream. It had good flavor but I'll give this 3 out of 5 stars ..... still not like the Dominican dish I had last year!
    What was it missing Randy?

  10. #10
    Join Date
    Dec 2008
    Location
    Southern MD
    Posts
    86

    Default

    Quote Originally Posted by SmokyOkie View Post
    What was it missing Randy?
    ??? The flavor had a good earthy taste to it with the ground cumin, oregano, smoked ham hock. etc. I think it was the consistancy not being a thinner soup like feel to it, I have no idea how to get it thinner with out diluting the flavors down any more. I dont think it was my el-cheapo $25 immersion blender. Not bad over all, but it was not what I was after.
    Randy
    ________________________________________
    Char-Griller Horizontal Offset Smoker.
    Masterbuilt Electric Smokehouse.
    About 500 lbs of Cast Iron cookware.

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