I don't grow pole because of high wind issues in my location, but do grow the bush (Blue Lake Bush I think). Over the years I've picked up those metal fencing pieces that can be poked into the ground and moved around, I must have about 40 pieces (about 1 foot high and 14-18 inches in length). Dollar store and garage sales have the best prices for me. I place them a distance of 6-8 inches from the young bean plants, and they are there just to give a bit of support from the wind. Both sides of the rows, with a few perpendicular within the row, Helps to keep the plants in check. Before I did this the wind would come ripping through (usually just as the beans were nearing harvest time!) and whip the plants around, snapping off good branches with developing baby beans, and twisting the plants so terribly that production dropped afterwards (when the weather would turn lovely again).

In general, Mexican cooks call for lard opposed to bacon fat when making refried beans. I tend to use both depending on what is readily available. When I'm in a hurry, I open a can of refried beans and doctor it up by sautng a little onion and garlic in some bacon fat or lard, then I add the beans and season with a little cumin. Sometimes, I add a little chili powder, but the cumin is the key to the wonderful flavor. I also add a little jalapeno for some heat. Also a can of Rotel's is a nice change. When I have the time, I make my beans, either pinto or black, from scratch, sometimes using canned beans and sometimes using dried beans. After I have served the beans, if there are any left over, then they can be mashed and made into refried beans. Here is my tried and true and loved bean recipe: LINDAÂS BEAN SOUP This recipe is my own concoction. I adjust all the spices and ingredients to my taste, so IÂll give you the basics, and you have to go with it from there. Be sure to go easy with the spices in the beginning because the flavors intensify as the cooking continues. You can always add more, but you canÂt remove what is already there. **-Beans, either dry 16 oz. Bag (must soak overnight or follow directions on package) or canned about 4 cans (drain); (I use pinto or black beans) -Bacon cut up (about ½ to 1 pound for a large pot) -lard -Onions & Garlic (chopped) (I use a large onion and a whole head of garlic) -Chicken broth (about 3 32 oz. cans or cartons of broth) -Sausage (4 or 5 links) -Tomatoes (both chopped and whole) (fresh or canned) about 2 cans chopped and 4 fresh whole tomatoes -Rotel tomatoes (one or two cans) -Peppers fresh (jalapeno, Serrano, habanero) (I use one each-whole) -Beer (one can) -Cilantro (one bunch; the whole bunch including stems) -Fresh Chives and/or green onions (one bunch) -Oregano (fresh or dried) if using fresh herbs always use 3 times that of dried herbs -Cumin (1/4 cup) -Cayenne Pepper (one tablespoon) -Chili Powder (1/4 cup) -Salt & Pepper (freshly ground) to taste I fry up the bacon, add a little lard, and add the onions and garlic. Be sure not to overcook the garlic or it will get bitter. If this happens, you might as well start over because burned garlic is really bad. Then I add the sausage and brown it. Again make sure you donÂt overcook the garlic. Then I add the broth, beans, a beer, the tomatoes, Rotel peppers, fresh peppers (I use one of each) and all the spices and then finish with water to cover the beans by about 2". Bring to boil (do not allow it to burn) and then reduce heat to simmer. Depending on whether I use dried beans or fresh beans, the cooking time will vary. With dried beans, it takes about 2 to 3 hours to cook. You can then serve the beans with sour cream, fresh chives, fresh tomatoes, fresh onions, pico de gallo and fresh cilantro. Linda Rockport, Texas **When using black beans add 2 to 4 smoked ham hocks for great flavor.

Don't want full kernels of corn in mine. And I don't like it gritty. If it's going to be eaten as a dessert, then put frosting on it and have it sweet like any other cake. If it's a meal accompaniment, then not sweet/cakey with just a light bit of real butter melted on it. I'm not big on cornbread and don't find much good stuff around anyway.

If we are talking canned beans, bushes vegetarian beans taste better than their orinal pork & beans To make my own I begin by baking a 12 or 15lb ham,, When the ham is baked I remove the skin and save it for my beans. After we have finished the ham I put the ham bone in the crock pot, then I take all the skin that I saved and cut it into 1" squares and put those in the crock pot. I then put two 1lb bags of dried navy or pinto beans in the pot (prefer one bag of each) and chop two or three large onions and toss them in. Add a 1/2tsp of chili powder, 1tsp of course black pepper and a cup of molassass. Turn the crock pot on high and cook for three to four hours (till the beans are done.) Sometimes I add a couple small cans of tomato paste too. Note: when the beans cook down all those pieces of the ham skin will soften and have the same flavor and texture as the chunks of meat in cambels pork & beans.