{"id":509,"date":"2009-07-05T11:38:25","date_gmt":"2009-07-05T18:38:25","guid":{"rendered":"http:\/\/pwoodford.net\/cookblog\/?p=509"},"modified":"2020-01-26T07:14:57","modified_gmt":"2020-01-26T14:14:57","slug":"uncle-arts-beans-a-work-in-progress","status":"publish","type":"post","link":"https:\/\/pwoodford.net\/cookblog\/?p=509","title":{"rendered":"Uncle Art&#8217;s Chili Beans (a Work in Progress)"},"content":{"rendered":"<p>Continuing with the saga of Uncle Art&#8217;s Beans: I cross-posted my <a href=\"http:\/\/pwoodford.net\/cookblog\/?p=506\" target=\"_blank\">last blog entry<\/a> to Facebook, where various family members told me I probably didn&#8217;t have the real recipe after all.<\/p>\n<p>But this wouldn&#8217;t be much of a cooking blog if I didn&#8217;t share what I do have, now, would it?\u00a0 Here&#8217;s the recipe I&#8217;m preparing, real or not:<\/p>\n<div class=\"hrecipe h-recipe jetpack-recipe\" itemscope itemtype=\"https:\/\/schema.org\/Recipe\"><h3 class=\"p-name jetpack-recipe-title fn\" itemprop=\"name\">Uncle Art&#039;s Chili Beans<\/h3><ul class=\"jetpack-recipe-meta\"><li class=\"jetpack-recipe-servings p-yield yield\" itemprop=\"recipeYield\"><strong>Servings: <\/strong>6<\/li><li class=\"jetpack-recipe-time\">\n\t\t\t\t<time itemprop=\"totalTime\" datetime=\"P0DT6H0M0S\"><strong>Time:<\/strong> <span class=\"time\">6 hours<\/span><\/time>\n\t\t\t<\/li><li class=\"jetpack-recipe-difficulty\"><strong>Difficulty: <\/strong>easy<\/li><li class=\"jetpack-recipe-print\"><a href=\"#\">Print<\/a><\/li><\/ul><div class=\"jetpack-recipe-content\"><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>1 lb dried pinto beans<\/li>\n<li>garlic<\/li>\n<li>onion<\/li>\n<li>1-oz pkg hot New Mexico chili pepper<\/li>\n<li>28-oz can Las Palmas Red Chili Sauce<\/li>\n<li>1 can water<\/li>\n<li>2-3 tbsp flour or polenta to thicken<\/li>\n<li>meat if desired (ham hock, salt pork, ground beef, etc)<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<p>Soak dried beans overnight.\u00a0 Rinse, place in pot, cover with can of red chile sauce and equal amount of water, add chopped onion, 4-5 cloves chopped garlic, package of chili pepper.\u00a0 Add smoked ham hock or other meat if desired (if using ground beef, brown &amp; crumble it first in a separate pan).\u00a0 Bring to low boil, reduce heat and let simmer, partially covered, for 2-3 hours.<\/p>\n<p><em>Note:<\/em> I chose to use both a smoked ham hock and a small amount of ground beef, but again, the meat is strictly optional.<\/p>\n<p>At this point (the beans have been simmering for 2 hours), I&#8217;ve decided to skip the step where you add flour or polenta \u2014 the beans are thick enough already.\u00a0 The taste is quite peppery, and Ditalini thinks I should have used a smaller can (14 oz) of red chili sauce and a proportionally smaller amount of New Mexico chili pepper.\u00a0 Could be, but I like what I&#8217;m tasting so far.<\/div><\/div>\n<p><span style=\"color: #ff0000;\"><em>Update (a few hours later):<\/em><\/span> So how&#8217;d they turn out? Now that we&#8217;ve eaten the beans, I think I used the correct amount of red chili sauce and water after all.\u00a0 They tasted right, and they were good . . . really good.\u00a0 Spicy, yes, but they&#8217;re supposed to be.\u00a0 I might add a little kosher salt to the pot next time I cook them, but that&#8217;s all I&#8217;d change.\u00a0 And I will cook them again . . . they&#8217;re excellent.<\/p>\n<p>But are they Uncle Art&#8217;s beans?\u00a0 I can&#8217;t tell! It&#8217;s been more than 40 years since Ditalini or I have tasted the real thing.\u00a0 I guess we&#8217;ll just have to make a pot of beans next time we&#8217;re in California, and let Ditalini&#8217;s family decide.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Continuing with the saga of Uncle Art&#8217;s Beans: I cross-posted my last blog entry to Facebook, where various family members told me I probably didn&#8217;t have the real recipe after all. But this wouldn&#8217;t be much of a cooking blog if I didn&#8217;t share what I do have, now, would it?\u00a0 Here&#8217;s the recipe I&#8217;m preparing, real or not: Update (a few hours later): So how&#8217;d they turn out? Now that we&#8217;ve eaten the beans, I think I used the correct amount of red chili sauce and water after all.\u00a0 They tasted right, and they were good . . . really good.\u00a0 Spicy, yes, but they&#8217;re supposed to be.\u00a0 I might add a little kosher salt to the pot next time I cook them, but that&#8217;s all I&#8217;d change.\u00a0 And I will cook them again . . . they&#8217;re excellent. But are they Uncle Art&#8217;s beans?\u00a0 I can&#8217;t tell! It&#8217;s been more than 40 years since Ditalini or I have tasted the real thing.\u00a0 I guess we&#8217;ll just have to make a pot of beans next time we&#8217;re in California, and let Ditalini&#8217;s family decide.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3,69],"tags":[26,25,11],"class_list":["post-509","post","type-post","status-publish","format-standard","hentry","category-cookblogging","category-soups","tag-beans","tag-chili","tag-soup"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pixFB-8d","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/509","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=509"}],"version-history":[{"count":16,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/509\/revisions"}],"predecessor-version":[{"id":2257,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/509\/revisions\/2257"}],"wp:attachment":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=509"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=509"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=509"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}