quote:Originally posted by SmokinOkie:
[qb]T/What kind of beans do you use? Here's a silly question, what kind of beans do they use for the commercial stuff like Van Kamps or Bushes? Smokin'[/qb]
The recipe that gets the nost raves involves Pintos, Navy and Red Kidney beans - all of which I simmer seperately as they require different cooking times to get 'em al dente. I simmer them all with minced garlic, bay leaf and Cumin Seed, no salt as that will toughen them. Next I add Heinz Chili Sauce, just a little maple syrup, chopped fresh Jalepeno (smoke 'em if ya want to) more garlic and ground Cumin. Next comes burnt brisket of pork ends and some bean broth...and finally salt & pepper to taste. Add back enough bean broth (any one will do) to make them a bit soupy - the liquid disipates during the smoke.
The commercial canners use Navy Whites - I believe.
HNY back atcha!