1 c Green Onions/Tops; Sliced 1/2 lb Chorizo Sausage; Bulk 32 oz Pinto Beans; * 3 ea Poblano Chiles; Roasted, ** 1 c Tomato; Chopped, 1 Lg. 1/4 ts Salt * Use 2 16-oz cans of pinto beans. Drain one and leave one UNDRAINED. ** Use small Poblano Chiles and refer to Sowest 1 on how to roast, and seed them. Chop them into small pieces when you are done roasting them. Heat the oven to 350 degrees F. Cook and stir the onions and sausage together until the sausage is done. Drain of excess fat. Mix the sausage mixture and remaining ingredients in an ungreased 2-quart casserole. Bake uncovered until hot and bubbly. Serve.
How To make Frontier Beans's Videos
Mountain Man Breakfast | Hearty Breakfast Casserole
This is one of the breakfast I used to cook on ranches quite a lot, it will last all day, hope yall enjoy and like and share the videos. #onepotmeal #cowboycooking #KentRollins Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter:
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What Food was like for Native Americans on American Frontier
In the hushed tapestry of the American frontier, where the murmurs of the wild whispered secrets of survival, food was more than sustenance for the Native Americans—it was an intricate dance with nature. From the ripe untold delicious pawpaw fruit to a nice smoked aligator? Their plates bore not just meals, but stories of resilience, respect, and interconnectedness, a testament to a culinary heritage that thrived on the edge of the wilderness. Dive into their forgotten world, and discover how these original inhabitants revered, hunted, and harvested, painting their survival and symbiosis with food against the grand canvas of the American frontier.
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A Harvest Succotash - 18th Century Cooking
A few months ago we prepared a summertime succotash using fresh corn and beans. Today's recipe is for a harvest version that uses dried ingredients instead. It's a much heartier dish than its sweet-corn cousin, but that heartiness is balanced well with the addition of squash. Corn, beans, and squash were often referred to as the three sisters by early Native American peoples, and were often cooked together in stews and soups. Historic journals tell us this dish was also popular among early settlers. The corn we're using is a hominy corn made with Iroquois white corn, a special flint variety that can be traced back thousands of years.
Other succotash videos: Corn and Eel Corn, Beans, and Bacon
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Barbecue Pork on the Frontier in 1824 - BBQ with Gravy?
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Pressure Canning 101 | Alaska: The Last Frontier
Eve Kilcher talks pressure canning and the importance of proper food storage on the Homestead.
Catch the Season Premiere of ALASKA: THE LAST FRONTIER Sunday 9p on Discovery.
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