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-   -   White Beans From The Other Night (http://www.saltycajun.com/forum/showthread.php?t=50954)

SigNate 01-27-2014 08:44 AM

White Beans From The Other Night
 
Yesterday I cooked up a fantastic pot of white beans with alligator and pork sausage in it, mustard greens with some of the same sausage and butter herb biscuits(boxed stuff of Red Lobster biscuit mix). Made for a fantastic meal!
The beans at the start of simmering to cook
http://i1183.photobucket.com/albums/...e/DSC03151.jpg

My Plate
http://i1183.photobucket.com/albums/...e/DSC03155.jpg

Cappy 01-27-2014 09:07 AM

Man do those look great!! Love beans and thankfully they good for you. Healthy and delicious:). The whole plate is wonderful Beans and greens are a winner in my book. Any day. The only thing I'd have against them is my lips. :)

swamp snorkler 01-27-2014 10:21 AM

I cooked a pot of Butter Beans yesterday. Love me some beans.

duckman1911 01-27-2014 10:23 AM

Beans are prolly my all time favorite meal. They make for some fine eating.

Montauk17 01-27-2014 10:36 AM

Damn now im hungry

specktator 01-27-2014 12:10 PM

Looks delicious. So funny. You know when you are a kid, you hate all kinds of foods just cause they don't look good or smell good without even trying them. White beans and mustard greens were 2 of those foods to me. I probably didn't try them till I was out of high school. Now, I LOVE them!

Cappy 01-27-2014 12:15 PM

Cause of this thread I posted my black eye pea thread. Growing up poor beans were a big part of our food and we ate them often. We used different meats for seasoning when we had it to use. Blackeye peas were often cooked with left over chicken from sundays family BBQ. White beans were cooked with sausage or lefto over ham. Pinto beans were always cooked with left over pork or tasso actually for years I thought that was what folks ment when they talked about pork and beans. Pinto's with chopped up pieces of left over bbqed pork. Didn't meet my first can of beans till in high school, need less to say mama's were better.


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