Beans

So, growing up in the northeast, we ate Boston Baked beans, which were soaked overnight, then slow baked in a think molasses based liquid, and flavored with bacon or more typically, salt pork. Preferably, they were baked in the oven in a ceramic or crockery bean pot. 

When I moved to Texas, I was introduced to pinto beans or kidney beans, most often cooked with onion, garlic, tomato sauce or stewed tomatoes, and cumin, pepper, and maybe other spices.  I eventually adapted my own recipe that included beans, onion, garlic, diced tomatoes, tomato paste (or tomato sauce), bacon or salt pork, or cut up ham, or even a ham bone, ham hock or some other pork pieces for flavoring, green chilies, jalapeño peppers, green peppers, black pepper, chili powder and cumin and maybe some beer to supplement the liquid.  These are actually a mild version of beans, spicier than Italian food, but not hot.

I was somewhere along the line, introduced to Ranch Beans http://www.conagrafoods.com/our-food/brands/ranch-style-beans. I prefer the kind with jalapeños, but sometimes settle for beans with onion or plain beans.  Even if I get the beans with jalapeños, I add more.  I like jalapeños.  Well, the past weekend, when I was grocery shopping, I saw Charro style Ranch Beans, and Boraccho Style Ranch Beans, available for a limited time.  I bought a can of each, and tried the Boraccho Style Beans today. I was not impressed. That is okay, I can try them once.