This brings back memories of when my grandpa taught me how to cook beans and cornbread this way, but over a fire. He was a real-life cowboy in his early days, as was his dad, etc. I inherited the cast iron they used to make these meals on the trail.
That is exactly how you prepare, cook and eat trail or cowboy beans...and, man, added with cornbread...awesome!! Out here in the west we call them cowboy beans but when I lived in Virginia we did know them as Trail beans. Even though the temperatures have been in the triple digits I would love to make a pot of beans. It may sound sacrilegious, Dave, but I like to add crushed garlic, sliced or cut green pepper, green onions and a small can of the diced tomatoes with green chili peppers. When it's time to eat I like to sprinkle my beans with red pepper flakes. This and spaghetti are my favorite comfort foods.
I think this looks absolutely delicious. I haven’t seen cornbread cooked this way before and the beans recipe is new to me too. I’m from the UK and a few of your ingredients aren’t readily available here so now I’m trying to think of ways to adapt your recipes to what I can find in the shops. Thank you for the video :)
After you wrapped up half the remaining bacon, then unwrapped it and said "We'll just cook it all, heck fire," you made this Arkansan very happy. And very hungry.
I make my camp beans very similarly, except I start out with a large bag of dried 15 or 16 bean soup mix. I also add a pound of sweet breakfast sausage, along with the bacon and ground beef. I sub green pepper for the jalapeno shown here, and add onions, salt, pepper, sugar (or honey), and barbecue sauce. Sometimes I'll even add a few potatoes to the mix. At this point you might call mine more of a stew, but when all those flavors mingle, it's unbelievably good. Cornbread is mandatory, of course ! I'm definitely gonna try this way of making beans, always up for trying new recipes. Thanks, Dave !
The only thing I'd change on those beans is I sauté the onions and peppers for a bit in the drippings after taking the hamburger out. For those who can't stand the heat bell peppers instead of jalapenos.
Really enjoyed watching this. When you added the honey something you said triggered an old memory. This must have been 40 years ago, I had been at a farmers market and had been asking for a 'honey dipper'. Everyone had been smiling and saying no they didn't have them. Then there was this old man probably 90 years old, he didn't have any teeth which for some reason makes this funnier. He said "Yur lookin fur a honeydipper?" Then he would grin ear to ear and snicker so hard he was showing his gums. He was laughing so much I think he was crying. It was obvious to me it was at my expense and all I was missing was "Bless his heart! He's lookin fur a honeydipper! HaHaHa!" Later that day I got schooled by my aunt. You see down in the south that little wooden ringed device to serve honey is a "honey drizzler"... Well thats not funny enough to explain this... but this is... To the old folks a honey dipper was a young man that would sit precariously on a rope swing that would be lowered into the out house to 'service' the out house and get it ready for winter. You needed to make sure the walls of the hole were in good shape and a nice thick layer of lime or potash placed in the bottom. That my friends is a honey dipper!
I'm tickled pink to have found Mr. Canterbury's channel. He seems like such a cool cat. I'm absolutely loving his recipes! Look out Martha Stewart! I'd happily get lost in the boonies with him because he can survive anywhere, anyhow. He'll not only "save your bacon" but will cook it up Canterbury style! Love your channel Mr. Canterbury!
Looks amazing! You can somewhat control the heat/spice level by removing the seeds and placenta for less heat, or leaving it in for maximum heat. Jalapeños are all over the map with heat, some scorching, some really mild. Some people say sweet cornbread is blasphemy, not me, my wife and I both like it sweet with some heat in it.
I enjoyed the gathering very much and was honored to meet all your instructors and staff that did an awesome job of teaching the classes. I am highly impressed with the whole gathering! Recipe you just showed looks awesome!
First the meal looks good. Second I DO NOT use sweetner in my cornbread. 1.5 to 1.75 cups of corn meal, .5 to .25 cup of flour, big teaspoon of baking powder with a small pinch of salt (1/4 teaspoon) give the dry stuff a mix, add a sm amount of oil, tablespoon or so, 1 egg and a cup of whole milk or buttermilk depending on what you have, mix well and spread in a cast iron skillet with some grease in the bottom and the pan heated to start a nice thick crust on the cornbread. oven bake at 400 or so degrees for 20 to 25 min till a toothpick comes out clean, place on a plate and cut into slices serve hot with butter and a mess of beans or greens; and the left overs can be eaten with broken up in a glass with cold buttermilk poured over it and eat it with a spoon. Cornbread like this absolutely deserves to be tasted and not have it's delicious taste covered up with added sweetness. Although I will let the kids eat it left over for breakfast with butter and honey. A pan of corn pone like this won't last long in anybody's house. The secret is in the cast iron skillet preheated so the batter starts bubbling before you even put it in the oven. Careful though if the pan is too hot it will burn the bottom. I say if you can't put the heated pan in the oven without a mitt or if the handle doesn't make you wanna move it in the oven fast then the temp is too cool or too hot. Just right heat makes you grab it quick and push it onto the rack quick but not make your hand blister. And for measuring devices the cup is a cup not a dang measuring cup, a spoon is a spoon and a pinch is a pinch. Cooking is like hand grenades and horse shoes.....close counts 🤣😂🤣
Looks yummy Sir . Nail down the sheets after eating that for supper 💨🔥💨🔥🤣😆. I like to add diced green chilies & frozen whole kernel corn to the cornbread & sometimes top it with pepper jack cheese. Thank you for sharing…
If a guy cooking beans and cornbread has some cats wandering around in the background I have to say I will definitely do this recipe! Thanks for sharing! ✌
What i like about dave!! He's a Christian.and we love our jesus in the eastern woodlands.ive seen his crosses he makes.easter sunday!!!!!! .i dont miss a beat.when dave films a video!!
I make my beans very similar .. bell peppers instead of jalapeños .. and I use brown sugar instead of honey .. but man o man are they good .. thank you for all you do and these great recipe shares !
I think I’ll try this recipe with ground sausage and a little pineapple instead of honey! Looks real good Dave, I really enjoy these cooking demonstrations.
Awesome recipe for beans thank you so very very much. You know beans rice and oatmeal are cheap and light, plus easy to store. Any recipe out of those things is something everyone should be familiar with in this day and age. I cannot express enough gratitude thank you for the video
Being a damn diabetic, this is really making me want to live on the edge. Being a former cowboy in a past life (40yrs ago), this is exactly how one should eat! You need a dishwasher or anything? I can be had dirt cheap 😁
I have really enjoyed all the different cooking methods you have used to date and using and showcasing new products that will be available in the store in the upcoming months. Keep them comming
Grandmother used to make corn bread all the time to go with dinner, but I hardly ate it when it was fresh and hot. I sure would make it disappear later in the evening and the next day. Cornbread has always been like snack food for me. Biscuits too.
Even the cat can't resist that deliciousness lol. I'm definitely going to make this while I'm in the truck over the road and slow cook it to perfection minus the corn bread. Thank you for this idea!
That looks really good Dave. You can add just about anything too, I'd add some kidney beans or chili beans maybe. Also some chopped jalapeno and shredded cheddar in the corn bread mix would be good
I was never much for cornbread, but I do like good rye right out of the oven. I do beans that way too, but with not as much BBQ sauce, I cook the onions and peppers, I like having this during November Rifle Season. I put a lot of meat in it so it's a one-pot plate meal. Even better the next day.
My family likes southwest style cowboy beans. We just use plain canned pinto beans and no barbecue sauce. We add minced garlic, onion and pepper and bacon, oregano, chili powder, and a pinch of cumin. Cornbread goes great with that!
David, my mother baked cornbread in a cast-iron skillet on a cast-iron "Rebecca Washington" wood stove. That pone was so coarse it was like eating sand- but it stayed with you and kept you going! Love to know what cornmeal she used! Slather on some of her home-made butter and it was wonderful! Have you ever tried lentils? You have to go through 'em just like beans, but they taste better and only take about 20 minutes to cook! I wouldn't take beans camping; I might take lentils! And if possible get you a copy of Jack-knife Cookery by James Austin Wilder; a camp cookbook from 1929!
Like the those tongs. have a similar pair with the gabbers offset 45 degrees, use them all the time. Just finished making a crockpot of beef meatballs, veggies and mixed beans. Sat down for lunch and saw this, perfect day.
Oh man! Watching that water go in the barbecue sauce gave me flash backs of my mom doing it with ketchup when we where running low. 🤣😂 Waisting stuff was highly discouraged in my family.
Wow Dave I cooked these beans for lunch today. They are awesome. Had to use different beans but it's great. Thank you for my favourite bean recipe so far.
What about if you can’t have a flame. In my 12 years in the military there was never a flame. You might have addressed this in another video and I would love to check it out. But there is that part of me that misses that chili Mac and the McRib mre. I love those heat packs. They’ve helped in so many occasions.
It’s was great finally getting to meet you and the other instructors at the PF gathering, we’ll be back next year for sure. But hope to see ya before then at a basic class
The Gathering was awesome and there was a lot of good information there. Them Beans and Cornbread look good too but I was waiting to hear you ring the Dinner Bell. Lol
That's cooking for real folks. We made our first batch of frijoles charros a few days ago in the recently acquired instant pot. Hoooweee! They were killer beans too. Had enough meat in there the beans were kind of supporting actors. I'm dying for cornbread. Gotta get me a batch in the oven and more beans in the pot. Wish I could attend a Pathfinder event, but the Buckeye is just too far to contemplate. Guess I will have to watch more of the videos you share here.
The beans and cornbread look fantastic! My youngest son and I love watching your cooking videos. I would like to know what kind of spatula that is you use. And where you got it?
Dave , nice recipe BROTHER..as a side note ..after you cut your jalapenos wash your hands immediately with soapy water because the oils in the jalapenos will adhere to your hands..YOUR EYES WILL THANK YOU LATER..😁👍👍
Looks great. My question is how in the world do you keep the insects off the food? I can't cook anything outside without fighting insects, especially flies.
