Posted on 06/02/2011 1:21:32 PM PDT by tongue-tied
Here’s one we like at my house:
2 large can of Bush’s beans
1 can Ro-tel
1/4 to 1/2 lb Beef Brisket from Corky’s (or wherever)
Mix together in glass dish, bake at 250 until caramelization begins......mmmmm...mmmm......
Those aren’t bad, but prefer more “baked” flavor, vice the western style.
But those are good in some homemade chili!
bttt
When we BBQ I mix 2 cans of the ranch style with jalapeño with 2 cans of chili beans. Everyone always loves them.
Baaa....didn’t expect to see him on a baked bean question thread.
He’s ALL beans and what they produce. More of what they produce.
Those are my favorite for canned beans, too. Remember when the label said, “Husband pleasin’” and the PC crowd pestered them into changing it? I like the original ones, and I like the jalapeno ones. I always keep some around in case “someone” has eaten all the black beans I cook on a regular basis. All that said, the Ranch Style brand isn’t quite as good as they were when they were made in that old factory in Fort Worth.
THOSE are good!
But if there’s anything close that gives me heartburn, it’s them. I must have 15 cans in my food storage closet...
ping
Question: “When did they disappear?”
That’s not an easy answer. Hunt’s didn’t pull “Big John’s Beans ‘N Fixins” everywhere at the same time. Some markets had the product pulled in the early 80’s while other ares of the country had the product available into the 90’s.
Mergers and sales caused a lot of management changes. Hunt’s merged with Wesson, then they were bought by Esmark, Esmark was bought by Beatrice Foods, Inc.
Now Hunt-Wesson is part of the giant ConAgra megaCorp. Somewhere in all of this the product mix kept changing. Even today people post on the web when they find “Big John’s Beans ‘N Fixins”in a small store shelves, the canned food that time has forgotten!
I know one guy who fills his smoker’s water pan with them and lets the BBQ pork drip on to them while they’re soaking up some of the smokiness. I need to try that the next time I BBQ.
What’s for tea, Mum?
What’s for tea, darling?
Darling, I said “what’s for tea?”
What’s for tea, daughter?
Heinz Baked Beans.
My research shows it was ConAgra that pulled the product off the market.
Write to Vermont Country Store. Provide as much detail on the product as you can (just email them and they’ll tell you what info they need) and if you are lucky, they will produce it for you.
I tried to get them to recreate Mello-Rolls, a Brooklyn treat, but never having had one, it was hard to provide details, lol!
Big John’s Beans ‘n Fixin’s
damn
all I could think of was Little Tony’s Beany Weinie
it’s a curse, another msm curse
Mrs p6 had no clue and turned her nose up...sigh. Now they are the product of choice! I especially like the ones with a little jalapeno mixed in and use that whenever I can.
BTW spent the day cooking. Cut an 8 pound pork loin in half and made 20 cutlets out of one part. I am marinating them at least overnight in a maple syrup marinade. Some beef stock, minced garlic, Dijon mustard, REAL maple syrup, salt and pepper. That will be dinner tomorrow night.
Took the rest of the pork loin...4 pounds of pork loin and 4 pounds of beef roast along with a mild rub and some leftover maple syrup marinade and put that in a crock pot on low. It's been festering for about 8 hours and I and it to go a few hours more.
It's good now but I am planning on having it for sandwiches over the weekend.
Since it's just me a youngest son tonight it's leftovers, cold cuts, whatever. He already ate out with his uncle so maybe it will be just me and if that's the case ...beer.
That sucks. House burns down and takes a great recipe with it.
Mel-O-Rols
Is this it?
http://chowhound.chow.com/topics/300483?query=jones+beach+ice+cream&user_name=
Actually think I found it on another site. I’ll have to wait to see if he confirms it but looks correct from his discription.
Best-Ever Beans and Sausage
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Main Dishes
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 1/2 pounds bulk hot pork sausage
1 medium green pepper — chopped
1 medium onion — chopped
1 (31-ounce) can pork and beans — undrained
1 (16-ounce) can kidney beans — rinsed and drained
1 (15-1/2-ounce) can great northern beans — rinsed and drained
1 (15-1/2-ounce) can black-eyed peas — rinsed and drained
1 (15-ounce) can pinto beans — rinsed and drained
1 (15-ounce) can garbanzo beans — rinsed and drained
1 1/2 cups ketchup
3/4 cup packed brown sugar
2 teaspoons ground mustard
In a skillet over medium heat, brown sausage; drain. Add green pepper and onion; saute until tender. Drain. Add remaining ingredients; mix well. Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 325’ for 1 hour. Uncover and bake 20-30 minutes longer or until bubbly.
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