I’ve been experimenting with beans in my pressure cooker and through some trial and error I have made wonderful pinto beans with various meat. I first made some with peppered bacon and the latest I created included ham.
First, I soak the beans overnight. Then, using a hot mason jar, add beans to a little over half way. Then this is where you can mix it up. In the pic below, it includes ham, onion, garlic, jalapeños and black pepper and I do not add salt. When I go to use the beans that’s when I add salt. Once you have your raw ingredients in, fill up the rest of the jar with boiling water leaving 1″ head space. I’ve also tried it with peppered bacon as well as vegetarian and so far the bacon is the house favorite.
Pressure can for 75 minutes at 11 pounds.
Raw ingredients loaded into the jar:
After being pressure canned:
I’ll be the first to admit that they don’t look like the prettiest thing, but boy were they tasty!
Preheat the oven on BROIL – HIGH.
I use about six scallops between the four of us and get the thick peppered bacon from the meat department. Cut the bacon pieces in half or have them wrap around twice, up to you depending how much bacon flavor you want. I suggest to start out just using half. Wrap the bacon around the outside of the scallop and put in a toothpick to hold it. Lightly sprinkle cayenne pepper on top.
Place the scallops under the broiler for two minutes, flip and cook for two more minutes. They should be golden brown on the outside and the bacon will be cooked.
Happy Fourth of July!
This is a quick, simple way to spice up burgers and make something a little different.
1 lb. ground beef
6 slices of bacon ground up (See Meat Grinder post)
Mix together, I use my hands to make sure the ground bacon is thoroughly in the meat without any large clumps. Make patties and then grill! If you do not wish to grill them, then cut them into individual squares and put in ZIploc Bag. You can either refrigerate them if you plan to use them in the next day or so, otherwise store them in the freezer. It’s a quick thaw and when separated with wax paper, the burgers come right off.
You can use different toppings on these burgers to make them extra tasty! Add pineapple – goes great with Hawaiian themed parties, or you can my favorite Western Bacon Burgers – which I’ll post that recipe next week!
Today I’d like to talk about the meat grinder attachment that one can use on their Kitchen Aid mixer. It’s a little bit more expensive than I would have thought (and wanted) and I still bought it because I was determined to make Real Bacon Burgers (recipe to be posted next week). I bought it and came home and put it on, pretty easy. This is what it looks like when attached correctly to the mixer:
You do not place the bowl where it normally goes, it will have to bet set on your counter underneath the grinder exit to ensure that it catches all the ground up meat. Slowly turn on the mixer (where the beater normally goes will still rotate even though it has no use with the grinder) and place the meat you wish to grind up in the top of the grinder. Use the provided utensil to push the meat through.
It’s great, in this picture is ground up bacon.
1 package cream cheese, softened
1 1/2 tbsp. dry bbq rub
3 garlic cloves, minced
Mix cream cheese and spices well until cheese is smooth.
Cut jalapeno tops off and gut out middles. Rinse any extra seeds out.
Fill jalapeno with cream cheese mixture.
Fold a half piece of bacon over the top and put a toothpick through it to hold in place.
Put on tinfoil and let grill 10 minutes on each side or until bacon is done.
