Thread Number: 42153
Ralph made a big pot of his pinto beans
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Post# 620641   8/27/2012 at 14:01 (2,066 days old) by kevin313 (Detroit, Michigan)        

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This time, we put Ralph at the stove when he was cooking up a big pot of his pinto beans for his family picnic. These are just delicious - simple and uncomplicated.





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Post# 620672 , Reply# 1   8/27/2012 at 16:45 (2,066 days old) by mattl (Flushing, MI)        

Looks good!

I'm going to try this method as a have a bag or two of pinto beans in my growing bean collection. I've always soaked my beans so I'm curious to try this method.

Bad for you or not we always loved the skin from the pig hocks and feet when we made galleletta (sp.). It's just hocks and or feet simmered with a few condiments for hours and hours then shredded and placed in a shallow dish with lots of finely chopped garlic. Then the cooking liquid is poured over and allowed to jell in the fridge. We would cut it into squares and serve with a splash of a good vinegar and some fresh rye bread. Have not had it for years but my dad would make it every few months. If I was still eating meat I'd make some....


Post# 620854 , Reply# 2   8/28/2012 at 14:01 (2,065 days old) by twintubdexter (Palm Springs)        
well what a treat...

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...we get to see suisse chef Ralph demonstrate his culinary skills (in stocking feet no less.) I love to make beans similar to yours. Since I got an electric pressure cooker I take a shortcut and use that. You put the ingredients in, set the control and then just walk away...it shuts off and keeps the beans warm. I'm sure Ralph's slow-cooking method produces beans with more flavor. It's a tasty and economical way to eat for several days. Of course it helps to live alone...there's been a few times I've slept with the all windows open and my dogs were still trying to get out of the house.

Post# 620931 , Reply# 3   8/28/2012 at 20:05 (2,065 days old) by twintubdexter (Palm Springs)        

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Why not get Ralph a hat for that "professional look?"

Post# 621065 , Reply# 4   8/29/2012 at 12:12 (2,064 days old) by kevin313 (Detroit, Michigan)        

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Joe -

LOL!! Ralph is gonna love how he looks in the hat! Why, he looks like a young Chef Boyardee!! Too funny!!


Post# 621113 , Reply# 5   8/29/2012 at 16:20 (2,064 days old) by twintubdexter (Palm Springs)        
just one more and I promise to stop

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Kevin, I just got back from the supermarket and you were right!

Post# 621177 , Reply# 6   8/29/2012 at 20:47 (2,064 days old) by kevin313 (Detroit, Michigan)        

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Priceless!!

Post# 621406 , Reply# 7   8/30/2012 at 19:28 (2,063 days old) by petek (Ontari ari ari O )        

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OMG I'm laughing at that. Chef Ralphardee

 

I'll admit it here.. I've always loved Chef Boyardee canned spaghetti ever since I was a kid and I still eat it  usually a can or two of it at a time as between meal snack especially when I'm trying to bulk up with my weightlifting regime. No other brands and no ravioli etc, just the spaghetti lol.  I eat tons of freshly made pasta as well. 


Post# 621411 , Reply# 8   8/30/2012 at 20:02 (2,063 days old) by appnut (TX)        

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Loved the opening with the background of "The Lonely Bull".  One of my most fondest memories of pop song at age 8


Post# 621561 , Reply# 9   8/31/2012 at 10:01 (2,062 days old) by kqkenmore (memphis tn)        

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Kevin please show more pictures of your kitchen. I love it is so colorful. Carl


Post# 621635 , Reply# 10   8/31/2012 at 18:19 (2,062 days old) by Tomturbomatic (Beltsville, MD)        

America is full of natural gas--Chef Ralphartee

Post# 973741 , Reply# 11   12/15/2017 at 07:03 by Frigilux (The Minnesota Prairie)        

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How did I miss this one the first time around? I have the whole day at home tomorrow; will pick up a pound of pinto beans and let them slow cook all morning on the GE.

It was fun to see Ralph on the other side of the camera for this one. I'm five years late, but, "Great video guys!"


Post# 974259 , Reply# 12   12/17/2017 at 14:27 by kevin313 (Detroit, Michigan)        

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Hi Eugene,

Better late than never! Ralph makes these all the time - especially in the cold Michigan winter months - they go wonderfully with so many things! Hope you enjoy!!





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