What did I do last Monday? I made four gallons of my world famous bean soup.  What time does the balloon go up? Here it is after about an hour of percolating on the stove.  I simmer it for about 3 1/2 hours to really bring out that savory bean goodness. Mighty fine. Frau Grace won’t touch it.

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4 Responses to Toisday

  1. Chris M says:

    We have a bean here, pinto family, hybridized by a friend in Dove Creek. He calls it Anasazi, for the mottled pattern resembling their rock work in the ruins.

    I flavor my beans with a ham hock or a pack of bacon scissored up and the usual spices. The secret ingredient is a spoonful of Mexican Nescafe powder. Unbeatable flavor addition !

    • Bud Grace says:

      I don’t know if I would try the coffee addition. I use a pound of big limas, a pound of navy beans (dried) and several hocks. Also bay leaf, peppercorns and some salt. I also add one of those ham steaks cubed at the end. I don’t add onions, I chop sweet onions and put them on my bowl raw.

  2. Robert R says:

    Bean pot looks like a job for Charmin Extra Strength. Instead of Enjoy The Go it will be Suffer The Burn.

    That is all.

  3. AndyW says:

    Soup looks delicious! Best I’ve had was at the Jersey Lily Cafe in Ingomar, Montana. Yum! Just west of Forsyth on US 12.

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