Carhart Customs LLC
kcarhart1@yahoo.com    (970)-560-5770

Recipes


Mom’s homemade chili

  • 2-3 cups of Pinto Beans
  • Hand-pick then wash several times
  • Cook in crock-pot (Beans and water only) on low for about 8-12hr w/plenty of water (overnight, or all day)
  • Avoid string too often, this will break the bean skin
  • About 2-4 hr before eating: Brown and add 1lb of hamburger, sausage, or any ground meat (drain all grease first) add into crock-pot (beans should cook for a total of about 12-16 hr)
  • Add ½ onion (chopped)
  • 1 can of diced tomatoes
  • ½-1 tsp chili powder (or as desired)
  • add seasoning as desired – garlic powder, onion salt, seasoned salt, pepper
  • Can also add Tabasco, cyanine pepper, frank’s red-hot, etc…

Ham-hock Beans

  • 2-3 cups of Pinto Beans
  • Hand-pick then wash several times
  • Cook in crock-pot (Beans and water only) on low for about 8-12hr w/plenty of water (overnight, or all day)
  • Avoid string too often, this will break the bean skin
  • If ham is uncooked add to beans after about 1-2 hr after you start cooking them
  • If ham is pre-cooked add to beans about 4hr before serving
  • Add ½ onion (chopped)
  • 1 can of diced tomatoes
  • add seasoning as desired – garlic powder, onion salt, seasoned salt, pepper
  • Can also add Tabasco, cyanine pepper, etc…

Yum! Beans and Rice
Ingredients:

  • 1 pound dried pinto beans, soaked overnight
  • 6 cups water
  • 1 ham hock
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons salt
  • 1 lb smoked sausage, sliced
  • 1 16 oz can tomatoes
  • 1 4 oz green chiles, (mild or hot)
  • boiled white rice

Preparation:

Combine soaked and drained beans with water, ham hock, onion, and garlic in a large Dutch oven; bring to boil. Cover, reduce heat to medium, and cook 45 minutes. Add remaining ingredients. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Remove ham hock and shred ham from bone with a fork. Return ham to bean mixture. Serve over hot cooked rice.  Serves 6.

Country Baked Beans
Ingredients:
  • 2 cups dried pinto beans
  • 2 tablespoons bacon drippings
  • 1 cup sliced onions
  • 1/4 cup chopped green bell pepper
  • 8 to 16 ounces cubed cooked ham
  • 1/2 cup ketchup
  • 1/4 cup molasses
  • 1 tablespoon vinegar
  • 1 teaspoon salt
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons dried mustard
  • 1/2 cup reserved bean cooking liquid

Preparation:

Following package directions, cook pinto beans until tender. Drain beans, reserving 1/2 cup of the liquid. Add bacon drippings to a skillet over medium heat; add onion and green pepper and cook for 5 minutes. Layer cooked drained beans, onions and peppers, and ham in a 2-quart casserole. Combine remaining ingredients and pour over the mixture. Bake at 325° for 1 hour. Serves 6.
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