Inspired by this article by Julia Schrenkler: http://www.gather.com/viewArticle.jsp?articleId=281474977157715#comments
What would you make with the following list of five ingredients?
1. crumbled tortilla chips
2. bacon
3. steak seasoning
4. Great Northern beans
5. pale ale
You also get to use water, salt and pepper, oil and up to three other ingredients.
Can you be stumped?
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Comments: 23
Added ingredient- white cheddar cheese
Cook beans til tender. Drain.
Cook bacon. Drain.
In a blender or food processor puree beans, ale and steak seasoning. Add salt and pepper as needed.
Stir in bacon. Serve garnished with cheese and tortilla chips.
Added ingredient- cumin
Cook beans in water with sliced bacon, seasonings and ale. Serve topped with tortilla chips.
I would brown the bacon in a stockpot and add the beans, water, seasoning and salt and pepper if needed. Slow cook until the beans are tender and a thick soup is formed.
I would make the Jiffy Cornbread according to directions adding water and egg, and sprinkle the corn chips over the top before baking. Add the cheese (shreaded) to the top of the baked cornbread and put back in over for 1 minute. Serve the bean soup either on top of the crunchy, cheesy cornbread...or on the side. Pour the ale into a frosty glass and enjoy!
Ribeye steak, onions, mushrooms.
Season the steak with salt and pepper, then pour the pale ale over it and let it marinate while you cook the bacon and the beans, turning at least once.
When ready to grill the steaks, remove from the marinade and discard marinade, sprinkle both sides with the steak seasoning and grill or broil to your preference, about 4 minutes each side for a rare/med rare steak, depending on thickiness.
Meanwhile, in a non-stick skillet, saute the onions and mushrooms in a small bit of oil.
Serve the onions and mushrooms atop the steak. Crumble the bacon and garnish the beans with the bacon and crumbled tortilla chips.
brown the ground beef sprinkle steak seasoning to taste, fry the bacon until crispy brown, unwrap the tamales and split in half. Cook the great northern beans with the bacon grease until well done. Place ale in fridge along with glasses to chill. In a casserole dish place a layer of ground beef ,spoon a layer of beans on top followed with a layer of crumbled bacon, a layer of split tamales, a layer of cheese, start over layering until you reach the top of the dish , then sprinkle any remaining cheese and bacon bits on top. Bake in the oven on 325 for 20 min. Pour a cold beer in your chilled glass and eat till you need your belly rubbed.
And a good belly rub after such a delicious dinner sounds like heaven on earth!
I prefer pinto beans in my dip!
Great northerns make great soup.....
Donna's sounds really good ..but I'd use the soy crumbles..:)
Maybe I could do a vegan series next?
© Dorine Houston 2007
1 lb. great northern beans, rinsed and picked over, soaked overnight
8 strips thick-cut bacon, cut onto 1" pieces
1 onion, finely chopped (optional)
1 quart water
6 whole black peppercorns
1 lb. beef short ribs, cut apart, rubbed with steak seasoning and set aside to rest at room temperature
3-4 bottles Yard's pale ale (as needed)
½ lb. good quality bottled sauerkraut (such as Ba Tempte)
Handful crumbled tortilla chips for garnish
Place bacon in soup pot and cook until it is as little cooked as possible but has still released enough fat to cover the bottom of the pot. Saute onion if using. Add water and brong to a boil. Reduce to a simmer and add beans and peppercorns. Simmer 1 hour; do not allow a boil to break ever. Add a spoonful cold water if a boil threatens.
Add beef and 2 bottles ale; simmer but do not boil for an hour. Add more ale of needed to maintain soupy texture.
When the beans have attained a creamy-smooth tenderness, stir in sauerkraut and heat without boiling. Taste and add salt as needed. Serve garnished with the tortilla chip crumbs (I prefer chopped parsley, however).