I feel like Mr Kent rollins is like the Bob Ross of food. Half the show is the craft, the other is Kent. Bob and kent make it look so easy and they are just fascinating characters to watch Cheers from finland! (Sorry bad english)
I live at 4700 ft. I cook pinto beans in my crock pot with several pieces of pork carnitas, dehydrated onion, garlic siracha sauce, bottled tomatoes, garlic salt, pink salt, pepper, salt free Greek seasoning, a few dashes of cayenne pepper. Water filling pot to the brim. Cook on high for 8 hours. YUMMY!! we make chimis with the leftovers.
Mr. Rollins, I’m 63, the oldest of six kids. Pork-n-beans was a staple on our dinner table. We’re raised on a mountain in E-Tennessee. Mom used put Velveeta slices on white bread and broil it till the cheese bubbled and browned a bit. Then she would top it off with pork-n-beans. I have to say, your pork-n-beans look better. Man, I believe a fellow could do without the Velveeta toast if he had your recipe. Sheesh, that that looked absolutely delicious, make your tongue slap you silly. Texas
I live out in the Northeast (Rhode Island) and seeing the heartland and how cotton is grown is really cool, it could be a new direction for your channel cooking meals/ new recipes, with highlights of the people of America, seeing ranchers or firefighters, small town America , rural back country. Places you would normally not see. Keep up the good work.
Most of your cooking reminds me of my childhood since I'm Mexican a lot of these meals you cook we eat on a regular basis I really appreciate your your channel great content! Keep it coming please
@@theonenonly2060 Originally, yes. In what would become Texas and the Western US territories/Indian country many cowboys were white and black men as well. Cultures in those areas blended over time. It's where the term Tex-Mex comes from. The cowboy era is a fascinating period of US history. Look up the origins of The Lone Ranger for starters. A lot of lawmen were former slaves or free blacks looking for a fresh start.
@@theonenonly2060 I would say it is a mix of different cultures. Cowboy periode were after all only 30 years, and poor imigrants from all over the world made up that trade.
Anasazi beans are the absolute best tasting beans I know of. They cook in less than half the time of pinto beans and don't really require soaking.I discovered them 30 years ago while visiting my parents just outside of Dove Creek CO where they are grown. I buy them by the 25 pound bag shipped direct from Adobe Milling.
Thanks for the tip. Ive never had them but if they're hard to find, ill buy 25lb bags like you. Assuming i like them. Hopefully it could be one bean to rule them all!
@@steakwilliams4448 Not hard to find. Try a one pound bag to start. Unlike Kent, I don't care for a lot of meat in my beans. I just mince up a few slices of bacon,onion and maybe a chili pepper for flavor. I do use a potato masher on some toward the end for a creamier texture. Have fun with it and season to taste. They are very good.
@@donnagribbins1763 WOW. Go direct to Adobe Milling. That's the producer. About a buck and change per pound. Barely more than their pinto beans. Quality site with numerous other products. Basically everything you need for southwestern cooking. BTW. Check Amazon again. That $9 you found was for multiple one pound packages from what I saw.
Loved the video. My dad was a cotton farmer in north west Texas in Floydada. Love it when someone gives the farmer and rancher credit for what hard work they do! I really appreciate it. God Bless you !!!
Thank you for this wonderful gift. I wasn't expecting a post because of Christmas. Merry Christmas to you,, Shannon, Beàg, Duke and anyone associated with these good people.
I used to love spending summers in Altus, OK (SW OK) helping my grandparents on their farm. I miss those days and I miss them. I went to visit Altus recently and it brought back so many good memories. OK has a special place in my heart - always will.
I grew up carny in Mississippi. When we were working real hard, we'd say we were ginning. The term came from cotton gins running 24/7 until there was no more cotton to process. We played the Delta twice a year. Spring planting, and fall harvest.
I think in this one video he gave more tricks and techniques than most Americans know about cooking in general. I appreciate his consistent videos always teaching another new method, excellent recipes, and help with making some kickass meals.
When I was a kid (back in the 50’s) my step mother used to open a can of “pork & beans” . She always made sure our dad got the one little piece of pork. 😲 I need to try this recipe. Thanks for the video and as a Veteran thanks for your salute.
That was a great local tour I remember grade school, you know when they taught us kids something, and history class talked about the cotton gin and how revolutionary it was, well I never really seen any real film of how cotton is processed really neat glad you guys did that tour. I think from time to time little additions to your videos like that one would be interesting on your channel.
Do you know why there's a "Boll Weevil Monument" is in Enterprise, Alabama? Cause years ago the boll weevil decimated the cotton crops in southeast Alabama and the farmers switched to growing peanuts. That area in now know as the Peanut Capital of the World. Merry CHRISTmas Kent, Shannon and the pups!
Sir . I'd like to thank you for recognizing the sacrifice of service folks and their families, past and present. God bless you and your team. you have my respect and admiration
My mother would make a large pot of those beans and add mexican spice's to it and would feed 8 of us for about 4 days. I love watching these videos because they remind me of my childhood. Thanks Kent and GOD bless your family and GODSPEED.
Hello Sir thank you for the call out of the service men and women. My father who was a 82nd Airborne passed away on December 1st, 2019. He loved watching your channel. I want to do your chili with no beans lol. Be blessed sir and Happy New Year And a belated Merry Christmas
@Anthony Farrish happy New year to you and Your Familie from our home to yours✌️ Maybe i visit the USA in the future. Have some friends in Georgia... New Yersey... an California...🇺🇸🇩🇪
Made this recipe and found it made us about 12 bowls. Fixed some cornbread too. Sure was scrumptious. Plenty for family and friends. Takes time to make it so start early in the day! The recipe notes help you with timing to bring it all together. Thanks Kent should have taken some pix but the pot was polished clean before I thought about it.
This looks like a fantastic recipe. My folks from Southeastern Oklahoma cooked lots of beans, as I do today, but I never knew about the Anasazi, which look great. Thanks for sharing the recipe and also for sharing the backstage of the cotton crop preparation for market; I found that fascinating and hope that the economics continue to work out so all these cotton folks continue to work. Good work, sir, as always. Thanks.
Hey Kent ! What do you think about separating the rocks out of those beans. ??? We live near Durango Colorado and buy them beans in 5 lb. sacks ! Mmmm !Thanks Sue !
@@stevengonzalez27 You much like Kent have never drove a truck and hauled any beans like I have. He has no clue how dirty a lot of the process is either, nor do you. Only a foolish person wouldn't wash the beans before they cook them and pick through them. Some beans even have holes in them from the worms. So do as you wish.
Ok. So, I just made this and it’s so good my son and I ate 1/3 of the pot and now we’re stuffed. Soooo good. I hardly ever post a comment, but this recipe deserves my thank you! Slightly modified the recipe, asked butcher to cut a pork shoulder in 1/2 resulting with 4 lbs roast. Also used just 1 lb pinto beans and 1 good size yellow onion, and I added 4-5 cloves of garlic in the beans. Anyway, delicious.... thank you again!!!
Made this yesterday... 2/16/21 and it is outstanding. The recipe is accurate... it made five meals for two... and I mean full meals. I would add that like all things done at a level of excellence ... Kent makes it look easy. There is nothing difficult about it... but it is a lot of work. Spent my entire day in the Kitchen on my feet. ♥
God bless you brother I seen the kind of work you're doing in your videos I've been watching extremely carefully thank you for your sweet and tenderness of man and your fellow brothers and sisters
I will NEVER forget the first time I ever had a can of “pork and beans” as a youngster. Wow, what a disappointment! It was no more than simply a can of beans with about 3-5 tiny pieces of what may have been pork fat (?) What a joke!
thanks for putting in the cotton video! my grandpa was a tobacco and cotton farmer. that money sent my dad to college, i guess paying him back for working the fields all his life. it's stories like this that keep our history alive, my goodness how tech has changed it all!
I live about 15 miles away from Adobe Milling in Dove Creek, CO. It's the only place Anasazi beans will grow and nobody I meet from outside my area has ever heard of them. It sure is cool to see them here. They're the best.
Just ordered your Red River seasoning. And a Lodge dutch oven - and them Anasazi beans and everything else. And bought a pork roast. I'm bound and determined to make these pork and beans! By the way, did these beans come out of Russia? Anasazi sounds like some Russian revolution beans - but I'm no history expert. :)
I hope you and yours had a peaceful Christmas, I do! I have been laid up since December 6 and found RUclips on my one-eyed monster, when low and behold while looking for some old westerns there was a young cowboy cook I found to be better than those old westerns. I’m so enjoying being laid up watching you and your sidekick Ms Shannon, oh yes the beagle too! Y’all have elevated me to get back to my roots, cooking with cast iron, of course once the doc gives me an ok to get back to living again...I know my wife of 48 years will be for sure she will. Thank Y’all and it’s always a good day above the ground!
You know that's what I thought, but something has changed. We make pinto beans a lot (Mexican bean soup), but I'm up here in Montana now and I can't tell you the last time we found any small stones! I don't know if they got a better way of cleaning those stones out or what...does anyone else have any info? I'm curious about this now...everyone now and again, I'll go back to the old way and check them on a plate, but I might find broken beans, but no stones!!! But I know you don't want to bite into one or have anyone bite into one...not good!!! Kent, what's your experience?
I agree you should always check your beans & as well as wash beans to get dirt off. I love his recipe cause i love beans, but i betcha these beans are gritty from dirt. Crunchy beans from sand & dirt aren't a good look.
@Nunya Business If you didn't like any comment that was made then don't respond. Clearly you must don't understand where beans come from, the ground so why wouldn't you wash or pick thru beans? Wtf
You, sir is a mighty pleasure to watch... Im glad and happy to see a man like you is a product of a southerner brother state.. God continue to bless you and your family... God, family and country sir kent peace out
Made this one for the family & some people from church tonight. They loved it. Great winter time stick to your ribs meal with some corn bread. Thanks & keep 'em coming
Aron Castrejon Nothing to be scared of. Name anything else where you can actually eat your mistakes, and have fun doing so. Life is as beautiful as we make it, and so is food.
my grandma used to cook hers almost the same... but she would use whatever hunk of meat she had- venison, pork, beef, ham, or sometimes bacon... fond memories for sure!!
My wife loved pork and beans. Ive never had home made though. Never crossed my mind before. Got food poisoned Christmas Day from a can of salmon I ate. Serves me right for pretty much giving up cooking since D passed and just warming canned goods. But this made me hungry anyways :) I think tomorrow will be food time again for something. Hope you had a great Christmas and will have a Happy New Year too.
This was marvelous, and I also love Anasazi beans. I was introduced to them, by a coworker in far west Kansas, some 24 years ago. I planted half a bag to perpetuate my own, too. I love pork roast, and have traditionally used venison with my beans, but will try your recipe in my oven Dutch oven. Thank you for the attention to the gin in Hollis, too. I have lots of relatives near there and in surrounding small towns in Kiowa and Greer Counties, too. Some grow cotton as well as wheat.
Will be my next cook seems like a good one to have on hand for News Years Hangover MERRY CHRISTMAS TO ALL YOU DEPLORABLE PEOPLE OUT THERE Sony a6500 Camera: Zhiyun Crane Zhiyun tripod???? Do these give a better FLAVOR ?????Cuz they are in the recipe !!!!!
A timeless recipe one of the best ones to make. Thank you Cowboy Kent Im much obliged. Blessings happen to us everyday and then some. See you on down the trail my friend!
I really appreciated the cotton mill portion of the video! I love "how it's made l" type shows, so it was really cool to see how the cotton goes from plant to bale!! And if course the food looked wonderful too!!
Thank you for teaching me how to use the Dutch oven.
You're recipes feed us here in the deep south.
Please don't stop.
Thanks for watching
I feel like Mr Kent rollins is like the Bob Ross of food.
Half the show is the craft, the other is Kent. Bob and kent make it look so easy and they are just fascinating characters to watch
Cheers from finland!
(Sorry bad english)
Seems like fine English to me.
I am sick of all the bob ross bullshit
Really perfect English. I would have never known it wasn’t your native tongue. Happy New Year!
Thanks for watching
Matt Dizzy Bob Ross Bob Ross Bob Ross Bob Ross Bob Ross Bob Ross
I live at 4700 ft. I cook pinto beans in my crock pot with several pieces of pork carnitas, dehydrated onion, garlic siracha sauce, bottled tomatoes, garlic salt, pink salt, pepper, salt free Greek seasoning, a few dashes of cayenne pepper. Water filling pot to the brim. Cook on high for 8 hours. YUMMY!! we make chimis with the leftovers.
Ooo boy! Sign me up for that.
Sounds good
That sounds great and delicious
I am loving this, being of Greek ancestry there are some similarities in the cooking. Rule number one: always use the meat juices for flavoring.
Great flavors they do add
Mr. Rollins, I’m 63, the oldest of six kids. Pork-n-beans was a staple on our dinner table. We’re raised on a mountain in E-Tennessee. Mom used put Velveeta slices on white bread and broil it till the cheese bubbled and browned a bit. Then she would top it off with pork-n-beans. I have to say, your pork-n-beans look better. Man, I believe a fellow could do without the Velveeta toast if he had your recipe. Sheesh, that that looked absolutely delicious, make your tongue slap you silly. Texas
Now I may have to try that
Made this today. Absolutely delicious. Family full and happy. Got extra left over for tomorrow too. Thank you Cowboy Kent and Aunt Sue!!!!
Thanks for watching
I live out in the Northeast (Rhode Island) and seeing the heartland and how cotton is grown is really cool, it could be a new direction for your channel cooking meals/ new recipes, with highlights of the people of America, seeing ranchers or firefighters, small town America , rural back country. Places you would normally not see. Keep up the good work.
Thanks Nate for watching
This was my fav episode. Good food, good people getting it done. You’re a blessing Kent.
I love to listen to this man talk. It’s the words, the intonation and the accent.
Most of your cooking reminds me of my childhood since I'm Mexican a lot of these meals you cook we eat on a regular basis I really appreciate your your channel great content! Keep it coming please
Thanks for watching
it should remind you, cowboy culture is Mexican culture.
@@theonenonly2060 yeah some dedicated history channel said that it was mexican rancher that brought cowboy culture to the US. Very cool.
@@theonenonly2060 Originally, yes. In what would become Texas and the Western US territories/Indian country many cowboys were white and black men as well. Cultures in those areas blended over time. It's where the term Tex-Mex comes from.
The cowboy era is a fascinating period of US history. Look up the origins of The Lone Ranger for starters. A lot of lawmen were former slaves or free blacks looking for a fresh start.
@@theonenonly2060 I would say it is a mix of different cultures. Cowboy periode were after all only 30 years, and poor imigrants from all over the world made up that trade.
Anasazi beans are the absolute best tasting beans I know of. They cook in less than half the time of pinto beans and don't really require soaking.I discovered them 30 years ago while visiting my parents just outside of Dove Creek CO where they are grown. I buy them by the 25 pound bag shipped direct from Adobe Milling.
Thanks for the tip. Ive never had them but if they're hard to find, ill buy 25lb bags like you. Assuming i like them. Hopefully it could be one bean to rule them all!
@@steakwilliams4448 Not hard to find. Try a one pound bag to start. Unlike Kent, I don't care for a lot of meat in my beans. I just mince up a few slices of bacon,onion and maybe a chili pepper for flavor. I do use a potato masher on some toward the end for a creamier texture. Have fun with it and season to taste. They are very good.
Ive hauled Beans from Adobe Milling to El Paso to be shipped across the border, They must be good beans if the Mexicans want them imported.
They are $9 a lb on amazon. My local stores do not carry them. Are they they much better and a more economical bean.
@@donnagribbins1763 WOW. Go direct to Adobe Milling. That's the producer. About a buck and change per pound. Barely more than their pinto beans. Quality site with numerous other products. Basically everything you need for southwestern cooking. BTW. Check Amazon again. That $9 you found was for multiple one pound packages from what I saw.
Merry Christmas Kent, Shannon, Beag and Duke.
Thanks for watching and Merry Christmas to you
Merry Christmas Kent and Co!!
As a person that works in the food industry, this is still my favorite source of genuine good food.👍🏽
Thanks for watching
Loved the video. My dad was a cotton farmer in north west Texas in Floydada. Love it when someone gives the farmer and rancher credit for what hard work they do! I really appreciate it. God Bless you !!!
God bless you, they feed us an clothe us
A true American patriot. Enjoy your videos and especially your kind words for our military folks. Thank you sir!
Yes sir, I heard it is best to always use chicken broth in place of water but I discovered that doesn't work with desserts and Jello. Merry Christmas!
Living-well on-less LOL!
Only works in the bath if you got a dog that can finish the job when you get out.
Merry Christmas to Kent and his wife, and to all of his subscribers. 🎅🏻 🎄 ⛄️
Thanks for watching and Merry Christmas to you
Thank you for this wonderful gift. I wasn't expecting a post because of Christmas. Merry Christmas to you,, Shannon, Beàg, Duke and anyone associated with these good people.
Thanks for watching and Merry Christmas to you
I used to love spending summers in Altus, OK (SW OK) helping my grandparents on their farm. I miss those days and I miss them. I went to visit Altus recently and it brought back so many good memories. OK has a special place in my heart - always will.
I grew up carny in Mississippi. When we were working real hard, we'd say we were ginning. The term came from cotton gins running 24/7 until there was no more cotton to process. We played the Delta twice a year. Spring planting, and fall harvest.
I think in this one video he gave more tricks and techniques than most Americans know about cooking in general. I appreciate his consistent videos always teaching another new method, excellent recipes, and help with making some kickass meals.
Thanks for watching
When I was a kid (back in the 50’s) my step mother used to open a can of “pork & beans” . She always made sure our dad got the one little piece of pork. 😲 I need to try this recipe. Thanks for the video and as a Veteran thanks for your salute.
Thank you for watching Bryan and for your service
That was a great local tour I remember grade school, you know when they taught us kids something, and history class talked about the cotton gin and how revolutionary it was, well I never really seen any real film of how cotton is processed really neat glad you guys did that tour. I think from time to time little additions to your videos like that one would be interesting on your channel.
Thanks for watching
I love your recipies and no nonsense approach. Good job Ken.
Glad you like them!
I really enjoy when you all do the hometown segments. Really makes the show something different! Love ya'll
Thanks Jeff for watching
Do you know why there's a "Boll Weevil Monument" is in Enterprise, Alabama? Cause years ago the boll weevil decimated the cotton crops in southeast Alabama and the farmers switched to growing peanuts. That area in now know as the Peanut Capital of the World. Merry CHRISTmas Kent, Shannon and the pups!
Thanks for watching and Merry Christmas to you
I use mineral oil on all my cutting boards and wood utensils. Mineral oil wont go rancid like,other oils do. U can get it in any pharmacy.👍🏻
Sir .
I'd like to thank you for recognizing the sacrifice of service folks and their families, past and present. God bless you and your team. you have my respect and admiration
My mother would make a large pot of those beans and add mexican spice's to it and would feed 8 of us for about 4 days. I love watching these videos because they remind me of my childhood. Thanks Kent and GOD bless your family and GODSPEED.
Merry Christmas Kent Rollins and family. God bless and have a prosperous and safe New Year. Cheers from Winnipeg.
Thanks Peter for watching and God bless you as well
Them Anasazi beans can also be called cranberry beans depending on what area you’re in, just in case someone is having a hard time finding them 🙂
Bless you and keeping our Oklahoma ways alive and well
Thank you for the video and the recipes. You sir are a blessing to us regular folks you are.
So nice of you
There it is! I’m definitely gonna give this recipe a cook here at the Shack. Blessings to ya!
Hope you enjoy and Thanks for watching
Merry Christmas 🎄 to y’all! I love me some beans. I’m from NM and we ate a lot of beans....still love them...take care and bless u all!
Thanks for watching and Merry Christmas to you
I came here for the beans, but I love how you incorporated the cotton gin so seamlessly into the video. I tip my hat to you, Mr. Rollins.
With the tour of the cotton fields and mill, it’s made this my favorite video you’ve made. Takes me back home. Thank you again Sir!
Thanks for watching
Hello Sir thank you for the call out of the service men and women.
My father who was a 82nd Airborne passed away on December 1st, 2019. He loved watching your channel.
I want to do your chili with no beans lol.
Be blessed sir and Happy New Year
And a belated Merry Christmas
Bradley so sorry for your loss, and we you and yours have a blessed and Safe New Year
Merry Christmas, Kent and Shannon. I love Anasazi beans, and this looks very nice. Thanks!
Thanks for watching and Merry Christmas to you
Merry Christmas, friends
Feliz Navidad, amigos
Thanks for watching and Happy New Year to you
Thank you Kent for reminding me of my childhood camping trips in the new mexico mountains.
Me and my family go up to the Guadalupe mountains here in New Mexico for Christmas made this recipe everybody loved it
So glad everyone enjoyed and Happy New Year to you
Merry Christmas Kent and Shannon. Best cooking on RUclips.
Thanks for watching and Merry Christmas to you
Merry Christmas und frohe Weihnachten
🇩🇪🇺🇲💖
@Anthony Farrish, means merry Christmas in german speaking.
@Anthony Farrish happy New year to you and Your Familie from our home to yours✌️
Maybe i visit the USA in the future. Have some friends in Georgia... New Yersey... an California...🇺🇸🇩🇪
Made this recipe and found it made us about 12 bowls. Fixed some cornbread too. Sure was scrumptious. Plenty for family and friends. Takes time to make it so start early in the day! The recipe notes help you with timing to bring it all together. Thanks Kent should have taken some pix but the pot was polished clean before I thought about it.
This looks like a fantastic recipe. My folks from Southeastern Oklahoma cooked lots of beans, as I do today, but I never knew about the Anasazi, which look great. Thanks for sharing the recipe and also for sharing the backstage of the cotton crop preparation for market; I found that fascinating and hope that the economics continue to work out so all these cotton folks continue to work. Good work, sir, as always. Thanks.
Thanks John for watching
I always have to inspect the beans and wash them . They have dirt and rocks in them sometimes .
Merry Christmas, Kent and God bless
Thanks for watching and Merry Christmas to you and God bless you
Hey Kent ! What do you think about separating the rocks out of those beans. ??? We live near Durango Colorado and buy them beans in 5 lb. sacks ! Mmmm !Thanks Sue !
I was thinking about the same thing. Sort the Beans and wash the dirt off of them. He has no clue how to cook beans. I wouldn't eat them.
I been eating beans from Adobe Milling for about 15 years and never found a rock yet
Timothy Perreault
That depends 100% on WHERE you get your beans. He knows what he is doing.
Jaime Anderson
Not all beans include the odd pebble nor dirt. It depends on WHERE you get those beans. No big deal.
@@stevengonzalez27 You much like Kent have never drove a truck and hauled any beans like I have. He has no clue how dirty a lot of the process is either, nor do you. Only a foolish person wouldn't wash the beans before they cook them and pick through them. Some beans even have holes in them from the worms. So do as you wish.
You keep it honest and simple. Must respect for what you do
Thank you so much for watching
Ok. So, I just made this and it’s so good my son and I ate 1/3 of the pot and now we’re stuffed. Soooo good. I hardly ever post a comment, but this recipe deserves my thank you!
Slightly modified the recipe, asked butcher to cut a pork shoulder in 1/2 resulting with 4 lbs roast. Also used just 1 lb pinto beans and 1 good size yellow onion, and I added 4-5 cloves of garlic in the beans.
Anyway, delicious.... thank you again!!!
So glad yall enjoyed and Thanks for watching
Beans beans the more you eat the more you.... Merry Christmas everyone!
....the better you feel, so eat more beans with every meal.
Merry Christmas Kent and Shannon ! All I can say , anyone giving you a thumbs down is one sad puppy .
Kent can tell you some good stories about his life I bet.
Made this yesterday... 2/16/21 and it is outstanding. The recipe is accurate... it made five meals for two... and I mean full meals. I would add that like all things done at a level of excellence ... Kent makes it look easy. There is nothing difficult about it... but it is a lot of work. Spent my entire day in the Kitchen on my feet. ♥
Glad you enjoyed and Thanks for watching
Just made this and it was awesone and plenty to go around. Seriously this was amazing.
Feliz Navidad 🎄
Merry Christmas sir 🎄🎁
GuildBankLooter wi wicho a merri crismas, wi wicho a merri crismas Anna hapi nuyir 😅🤣 Merry Christmas 💜💕🎄
Thanks for watching and Merry Christmas to you
This is how my momma cooks here in Tennessee
Your show has helped me learned a lot about cooking so thank you ver much!
Thanks for watching
Now, those are pork and beans! Looks so delicious!
Also enjoyed seeing how the cotton is processed.
God bless you brother I seen the kind of work you're doing in your videos I've been watching extremely carefully thank you for your sweet and tenderness of man and your fellow brothers and sisters
Made yours SOS for dinner last night Delicious, can't wait to try your pork & beans, Have a Very Merry Christmas 2021.😊
Hope you enjoy and Merry Christmas to you
Wooh, I need to try this recipe yes sir. I definitely want to make it with a venison roast too.
I will NEVER forget the first time I ever had a can of “pork and beans” as a youngster. Wow, what a disappointment! It was no more than simply a can of beans with about 3-5 tiny pieces of what may have been pork fat (?) What a joke!
thanks for putting in the cotton video! my grandpa was a tobacco and cotton farmer. that money sent my dad to college, i guess paying him back for working the fields all his life. it's stories like this that keep our history alive, my goodness how tech has changed it all!
Merry Christmas Kent and family! And Merry Christmas or happy holidays to all who watch and support him!
Thanks for watching and Merry Christmas to you
The Anasazi beans have a rich history also. Found in clay containers hundreds of years in storage and they grew. Anasazi Indians
Yep my first time to see them was in the Mesa Verda Cliff dwellings
@@CowboyKentRollins exactly where I saw them
Another great recipe to try and, golly, look at the big bump in the number of your subscribers! A million might not be out of reach!
Thanks for watching
I live about 15 miles away from Adobe Milling in Dove Creek, CO. It's the only place Anasazi beans will grow and nobody I meet from outside my area has ever heard of them. It sure is cool to see them here. They're the best.
Channeling tha spirit of Yoda ,you were...
Just ordered your Red River seasoning. And a Lodge dutch oven - and them Anasazi beans and everything else. And bought a pork roast. I'm bound and determined to make these pork and beans! By the way, did these beans come out of Russia? Anasazi sounds like some Russian revolution beans - but I'm no history expert. :)
Eventhough this was made a few years back I just love your Country style humor. Your Cowboy life style sure fits me just fine.
I hope you and yours had a peaceful Christmas, I do!
I have been laid up since December 6 and found RUclips on my one-eyed monster, when low and behold while looking for some old westerns there was a young cowboy cook I found to be better than those old westerns. I’m so enjoying being laid up watching you and your sidekick Ms Shannon, oh yes the beagle too!
Y’all have elevated me to get back to my roots, cooking with cast iron, of course once the doc gives me an ok to get back to living again...I know my wife of 48 years will be for sure she will.
Thank Y’all and it’s always a good day above the ground!
We wish you a speedy recovery and Thanks for watching
Those beans are full of small stones. Never had a bag that did not have some. Put them all on a plate, and pick out the stones. Best beans ever.
You know that's what I thought, but something has changed. We make pinto beans a lot (Mexican bean soup), but I'm up here in Montana now and I can't tell you the last time we found any small stones! I don't know if they got a better way of cleaning those stones out or what...does anyone else have any info? I'm curious about this now...everyone now and again, I'll go back to the old way and check them on a plate, but I might find broken beans, but no stones!!! But I know you don't want to bite into one or have anyone bite into one...not good!!! Kent, what's your experience?
I agree you should always check your beans & as well as wash beans to get dirt off. I love his recipe cause i love beans, but i betcha these beans are gritty from dirt. Crunchy beans from sand & dirt aren't a good look.
@Nunya Business If you didn't like any comment that was made then don't respond. Clearly you must don't understand where beans come from, the ground so why wouldn't you wash or pick thru beans? Wtf
I have been cooking beans about once a week for 25 years. The first and only time I found a stone was about a year ago.
I still make the knockoff version of this to this day, beanies and weanies!
You, sir is a mighty pleasure to watch... Im glad and happy to see a man like you is a product of a southerner brother state.. God continue to bless you and your family... God, family and country sir kent peace out
Thanks for watching and God bless you
Wonderful video. I could listen to your stories all day. I appreciate ya
Thanks for watching
Before watching this, my favorite has always been Famous Dave's with burnt ends.
Let the friendly debate begin.
Love those Anasazi beans! I use those to make that new year's soup recipe of yours with the collared greens. Mm mm mmm!
Good eating it is
Only thing missing is some cornbread!
Thanks for the tour of the cotton mill. Very educational. I had no idea. Pork and beans. OH YEAH.
Made this one for the family & some people from church tonight. They loved it. Great winter time stick to your ribs meal with some corn bread. Thanks & keep 'em coming
I’m always so scared to cook but he makes me feel like some mistakes aren’t that bad
I have faith in you
The people that don't make mistakes. Are people who don't do anything.
He's like the Bob Ross of cooking . . . just replace the hair with a cowboy hat.
The more you cook, the more confident you become and the more fun it is.
Aron Castrejon
Nothing to be scared of. Name anything else where you can actually eat your mistakes, and have fun doing so. Life is as beautiful as we make it, and so is food.
Kent, I have to ask the real question. Where was the cornbread at?This dish is calling for cornbread.
Anyway, Merry Christmas and Happy New Year's
We did make some to serve at the gin, Thanks for watching
my grandma used to cook hers almost the same... but she would use whatever hunk of meat she had- venison, pork, beef, ham, or sometimes bacon... fond memories for sure!!
Thanks for watching
I really enjoyed this one. My great granddad ran a gin in Runnels county Texas. Thanks for sharing this one.
I love this show man honey hush you sure can cook I will I could eat some of your cooking
My wife loved pork and beans. Ive never had home made though. Never crossed my mind before. Got food poisoned Christmas Day from a can of salmon I ate. Serves me right for pretty much giving up cooking since D passed and just warming canned goods. But this made me hungry anyways :) I think tomorrow will be food time again for something. Hope you had a great Christmas and will have a Happy New Year too.
Thanks for watching my friend and start strong and safe
Kent, you are an inspiration to all of us. God bless
Thanks and God bless you
Merry Christmas Kent and family. Momma told me to not never trust a skinny old cook... but even she were wrong... one time.
Thanks for watching and Merry Christmas to you
Served this up to the guys at the firehouse for lunch yesterday. We all loved it! (and it made me look like an awesome cook)
THANK YOU Y'ALL... THAT IS COOKING WITH MAGIC!!!
not at this location😂😂😂 youre the man !!!!!
True American icons and you're one of them. Thanks for the show
Thanks Robert for watching
This was marvelous, and I also love Anasazi beans.
I was introduced to them, by a coworker in far west Kansas, some 24 years ago.
I planted half a bag to perpetuate my own, too.
I love pork roast, and have traditionally used venison with my beans, but will try your recipe in my oven Dutch oven.
Thank you for the attention to the gin in Hollis, too.
I have lots of relatives near there and in surrounding small towns in Kiowa and Greer Counties, too. Some grow cotton as well as wheat.
Good beans they are and Thanks for watching
Will be my next cook seems like a good one to have on hand for News Years Hangover
MERRY CHRISTMAS TO ALL YOU DEPLORABLE PEOPLE OUT THERE
Sony a6500 Camera:
Zhiyun Crane
Zhiyun tripod????
Do these give a better FLAVOR ?????Cuz they are in the recipe !!!!!
I absolutely love the fact that you think everyone in every video. I have so much respect for you
A timeless recipe
one of the best ones to make.
Thank you Cowboy Kent
Im much obliged.
Blessings happen to us everyday and then some.
See you on down the trail my friend!
I really appreciated the cotton mill portion of the video! I love "how it's made l" type shows, so it was really cool to see how the cotton goes from plant to bale!! And if course the food looked wonderful too!!
Thanks Mario for watching
Fantastic, totally love the American southern-western way of cooking and way of life 💙‼️👍🏻
Thanks for watching