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Thank-you oldchickenlady. My northern recipe calls for more flour than cornmeal - 3/4 c cornmeal and 1 c flour and 2-4 tbsp sugar. I'll try your grandmother's next time we have baked beans.
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Yes, or the tomato sauce kind. Does one make pinto beans from scratch or open a can? I believe the proper southern spelling is "sech-like"
by the way.
Sorry 'bout the spellin'. Yore rite. I lay me poor spellin' on me "Western Edjucashun."
I gen'ly cook them-thar beans from scratch for a few hours in a big pot. But if'n I be in a rush...I'll use canned (cooked) pintos to make a quick bean burrito.