{"id":147,"date":"2014-11-09T19:55:39","date_gmt":"2014-11-09T19:55:39","guid":{"rendered":"https:\/\/cookbook.maynardfolks.com\/?p=147"},"modified":"2014-11-09T19:55:39","modified_gmt":"2014-11-09T19:55:39","slug":"bbq-beans","status":"publish","type":"post","link":"https:\/\/cookbook.maynardfolks.com\/?p=147","title":{"rendered":"BBQ Beans"},"content":{"rendered":"<p>2 pounds of hamburger meat<\/p>\n<p>1\/2 onion, chopped<\/p>\n<p>Salt and pepper to taste<\/p>\n<p>1 tbsp. chili powder, or more to taste<\/p>\n<p>1 tbsp. ground cumin, or more to taste<\/p>\n<p>1\/2 tsp. garlic powder<\/p>\n<p>Left over\u00a0Crock Pot Pinto beans &#8211; at least two cups\u00a0&#8211; see recipe<\/p>\n<p>1\/2 cup of your favorite barbecue sauce, or more to taste<\/p>\n<p>Pace Picante Sauce or a little Franks hot sauce\u00a0to spice it up in your bowl<\/p>\n<p>&nbsp;<\/p>\n<p>Brown ground meat with the chopped onion\u00a0and drain off all but a little of the fat. I just spooned out the fat. Season meat with salt, pepper, chili powder, cumin and garlic powder. Stir and simmer the meat with the spices for a few minutes. Add pinto beans and barbecue sauce and simmer until it reaches a consistency you like. Add more seasoning or sauce to taste. <a href=\"https:\/\/cookbook.maynardfolks.com\/wp-content\/uploads\/2014\/11\/IMG_0022.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-148\" src=\"https:\/\/cookbook.maynardfolks.com\/wp-content\/uploads\/2014\/11\/IMG_0022-300x225.jpg\" alt=\"IMG_0022\" width=\"300\" height=\"225\" srcset=\"https:\/\/cookbook.maynardfolks.com\/wp-content\/uploads\/2014\/11\/IMG_0022-300x225.jpg 300w, https:\/\/cookbook.maynardfolks.com\/wp-content\/uploads\/2014\/11\/IMG_0022-1024x768.jpg 1024w, https:\/\/cookbook.maynardfolks.com\/wp-content\/uploads\/2014\/11\/IMG_0022-200x150.jpg 200w, https:\/\/cookbook.maynardfolks.com\/wp-content\/uploads\/2014\/11\/IMG_0022.jpg 1600w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>2 pounds of hamburger meat 1\/2 onion, chopped Salt and pepper to taste 1 tbsp. chili powder, or more to&hellip;<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-147","post","type-post","status-publish","format-standard","hentry","category-main-dishes"],"_links":{"self":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/147","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=147"}],"version-history":[{"count":1,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/147\/revisions"}],"predecessor-version":[{"id":149,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/147\/revisions\/149"}],"wp:attachment":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=147"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=147"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=147"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}