The Texas BBQ Forum

Nice beans, WV!

We've been to Faneuil Hall tears ago: eating from one end to the other.
Driving around Boston was quite a challenge in the days before GPS.

sweet from the brown sugar
tender because of the slow bake in the pot
you can do the same thing with maple syrup in any pot of beans
i soak my pintos overnight
season them up however you want
add the salt at the end

Sailor Kenshin wrote:WV, we have two bean pots...yours is outstanding. Wanna fire ours up again! You say you did NOT soak overnight?

We have syrup, onions, bacon, just need beans. Oh, and I need the ham hock, lol.

Sorry Sailor for the late reply, but no I did not soak the beans overnight. I hate mushy beans and figured 4 or 5 hours simmering and an overnight soak might make them like that.
Thanks for the kind words, we got lucky with the pot being the first use.

You going to make some soon with your pots ? Love to see them

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CaptJack wrote:great lookin' beans
but the bean pot is super kewl

Thank you Sir

Yes, it just looks kewl sitting there, I was thinking that too
Cooking great beans is the bonus lol

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limey wrote:Great looking beans, my go to side! Love that pot.

Thank you limey, I'm always up for some good beans for a side as well

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bsooner75 wrote:So someone please explain to me. I like borracho beans…I like bbq baked beans. Where do Boston Baked Beans fall in (flavor profile etc)!


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Sorry sooner, but looks like Sailor and the guys gave you some good info.

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Professor Bunky wrote:Nice beans, WV!

We've been to Faneuil Hall tears ago: eating from one end to the other.
Driving around Boston was quite a challenge in the days before GPS.

Thank you PB, oh yeah, one could eat and drink all day long at Faneuil . lots of good history too.

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