Aarons Amazing Simple Beans Food
AARON'S AMAZING SIMPLE BEANS
This recipe is incredibly simple to make, and it's fat-free, yet these are the most delicious beans I've had. The secret ingredient is the salt-preserved lemon, a flavor like no other. Serve hot in small bowls as a side dish or snack. Good with eggs, tortillas, or other Mexican food. Leftovers keep well in the refrigerator.
Provided by ACONTORER
Categories Side Dish Beans and Peas
Time 10h10m
Yield 6
Number Of Ingredients 9
Steps:
- Place kidney beans into a large container and cover with about 1 quart water; let stand 8 hours to overnight. Drain.
- Combine beans, 1 quart water, preserved lemon, sugar, black pepper, red chile pepper, bay leaf, garlic powder, and anise seed in a stockpot; bring to a boil. Reduce heat to low, cover stockpot, and simmer for 1 hour.
- Remove lemon, bay leaf, and red chile pepper from bean mixture. Mash about 10% of the beans against the sides of the stockpot using the back of a spoon. Cover stockpot and simmer for 45 minutes more.
- Remove cover from stockpot and simmer beans until beans are thickened and water is evaporated, about 15 minutes more.
Nutrition Facts : Calories 278.2 calories, Carbohydrate 52.7 g, Fat 0.9 g, Fiber 12.5 g, Protein 17.4 g, SaturatedFat 0.1 g, Sodium 2071.5 mg, Sugar 4.7 g
SMOKY BAKED BEANS
Provided by Aaron McCargo Jr.
Categories side-dish
Time P1DT2h15m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- In a large Dutch oven, over high heat, bring the soaked beans up to a boil with enough water to cover the beans by 2 inches. Cover and let sit for 30 minutes. Drain in a colander.
- In the same Dutch oven over medium-high heat, add the butter. Add the onions and saute until nicely colored, about 3 to 4 minutes. Add the smoked sausage and brown. Stir in the roasted garlic paste, sugar, maple syrup, mustard and vinegar and mix well. Add the rosemary, cayenne pepper, and chicken stock. Add beans and stir well. Pour in the stock and the beer and bring to a boil. Cover and bake in the oven for 90 minutes. Remove from oven. Stir in the tomatoes, and parsley and season with salt and pepper, to taste. Transfer to a serving bowl and serve.
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