Mute point. However how you decide to season your frijoles can be really nice. I've kind of been on a 3/1 or 4/1 chili powder/salt. I knew this pot was going to be for several consecutive meals.
Picked rinsed 1.5# swag Lone Star Pintos
Covered with 3-4 inches water
2 tablespoon Hatch 2 tablespoon garlic jalapeno--stirred
Set on low (200°) placed lid about 10pm
Next day about noon
Perfect taste, texture and appearance
I put a small baggie in freezer for Chile beans
We ate the rest for breakfast today
We Ate corn, beans, squash a lot growing up. These were as good as any I remember. And that is cool
Picked rinsed 1.5# swag Lone Star Pintos
Covered with 3-4 inches water
2 tablespoon Hatch 2 tablespoon garlic jalapeno--stirred
Set on low (200°) placed lid about 10pm
Next day about noon
Perfect taste, texture and appearance
I put a small baggie in freezer for Chile beans
We ate the rest for breakfast today
We Ate corn, beans, squash a lot growing up. These were as good as any I remember. And that is cool
Last edited:
