Alton Brown Pinto Beans Food

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THE ONCE AND FUTURE BEANS



The Once and Future Beans image

Provided by Alton Brown

Categories     side-dish

Time 16h30m

Yield 6 servings

Number Of Ingredients 11

1 pound dried Great Northern beans
1 pound bacon, chopped
1 onion, chopped
2 jalapenos, chopped
1/4 cup tomato paste
1/4 cup dark brown sugar
1/4 cup molasses
Vegetable broth
1/4 teaspoon cayenne pepper
1 teaspoon black pepper
2 teaspoons kosher salt

Steps:

  • Heat oven to 250 degrees F.
  • Soak beans in a plastic container overnight in just enough cold water to submerge them completely.
  • Place a cast iron Dutch oven over medium heat and stir in the bacon, onion, and jalapenos until enough fat has rendered from the bacon to soften the onions, about 5 minutes. Stir in the tomato paste, dark brown sugar, and molasses.
  • Drain the beans and reserve the soaking liquid. Add the drained beans to the Dutch oven. Place the soaking liquid in a measuring cup and add enough vegetable broth to equal 4 cups of liquid. Add the liquid to the Dutch oven and bring to a boil over high heat. Add in cayenne, black pepper and salt. Give them a stir and cover with the lid. Place the Dutch oven in the oven for 6 to 8 hours, or until the beans are tender.

PERFECT PINTO BEANS



Perfect Pinto Beans image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 11h40m

Yield 12 servings

Number Of Ingredients 11

1 1/2 pounds pinto beans
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne
3 thick-cut slices of bacon, cut into thirds
3 cloves garlic
2 bay leaves
1 medium onion, diced
1 red bell pepper, diced
Kosher salt and freshly ground black pepper

Steps:

  • Put the beans in a large bowl, cover with cold water and let soak overnight.
  • Drain and rinse the beans, then put them in a large pot. Cover the beans with water and add the chili powder, cumin, paprika, cayenne, bacon, garlic, bay leaves, onion, bell pepper and some salt and pepper. Bring to a boil, then reduce the heat to low and cook until the beans are tender, 2 to 3 1/2 hours.

SOUTHERN HAM AND BROWN BEANS



Southern Ham and Brown Beans image

This is the same recipe my mother's side of the family has been making for years, with my own special touch. Serve it with all of the fixin's. It goes great with cornbread, fried potatoes and fried cabbage.

Provided by SABRYSON

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 3h10m

Yield 8

Number Of Ingredients 8

1 pound dry pinto beans
8 cups water
1 large, meaty ham hock
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste

Steps:

  • Place the beans and water in a large stockpot. Add the ham hock, onion and garlic. Season with chili powder, salt and pepper. Bring to a boil, and cook for 2 minutes. Cover, and remove from heat. Let stand for one hour.
  • Return the pot to the heat, and bring to a boil once again. Reduce heat to medium-low, and simmer for at least 3 hours to blend flavors. The longer you simmer, the thicker the broth will become. I like to cook mine for about 6 hours.
  • Remove the ham hock from the broth, and let cool. Remove the meat from the bone, and return the meat to the stockpot, discarding the bone. Adjust seasonings to taste.

Nutrition Facts : Calories 272.5 calories, Carbohydrate 37.7 g, Cholesterol 17 mg, Fat 6 g, Fiber 9.3 g, Protein 16.7 g, SaturatedFat 2 g, Sodium 322.6 mg, Sugar 2 g

ALTON'S RED BEANS AND RICE



Alton's Red Beans and Rice image

Make and share this Alton's Red Beans and Rice recipe from Food.com.

Provided by gidgettm

Categories     One Dish Meal

Time 14h

Yield 8 serving(s)

Number Of Ingredients 30

2 tablespoons vegetable oil
1 medium onion, chopped
2 medium green bell peppers, chopped
3 stalks celery, chopped
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
5 garlic cloves, minced
12 ounces pickled pork, cut into 1-inch pieces, recipe follows
3 bay leaves
1 teaspoon dried thyme
1 teaspoon hot sauce
1/2 teaspoon cayenne pepper
2 quarts water
1 lb red kidney beans, rinsed and picked of debris
3 cups water
1 1/2 tablespoons unsalted butter
2 cups long-grain rice
1/2-1 teaspoon kosher salt
2 cups water
1 cup apple cider vinegar
1/4 cup kosher salt
6 garlic cloves, peeled and crushed
2 tablespoons sugar
2 tablespoons yellow mustard seeds
2 tablespoons hot sauce
1 tablespoon celery seed
1 bay leaf
1/4 teaspoon whole black peppercorn
8 ounces ice
1 1/2 lbs fresh boneless pork butt, cut into 2-inch cubes

Steps:

  • Place the vegetable oil in a 7-quart Dutch oven and set over medium-high heat.
  • Add the onion, bell pepper, celery, salt and pepper to the pot.
  • Cook, stirring frequently, until the onions and celery are semi-translucent and the bell peppers are tender, 6 to 8 minutes.
  • Add the garlic and cook for 1 to 2 minutes, stirring constantly.
  • Add the pickled pork, bay leaves, thyme, hot sauce, cayenne pepper, water and beans to the pot and increase the heat to high.
  • Cook, stirring frequently until the mixture comes to a boil, approximately 6 to 8 minutes.
  • Decrease the heat to maintain a simmer, cover and cook for 1 1/2 hours, stirring every 30 minutes.
  • Uncover, increase the heat slightly to maintain a steady simmer and continue to cook for another 30 to 40 minutes or until the beans are tender and the sauce is thickened to your liking. If you prefer an even creamier texture, mash some of the beans with a potato masher.
  • Prepare rice during the last 30 minutes of cooking the beans. Place the water into an electric kettle and bring to a boil. While the water is coming to a boil place the butter into a 3-quart saucepan, set over medium heat.
  • Once the butter begins to bubble, add the rice and stir to combine. Add the salt and cook for 2 to 3 minutes, stirring frequently. Carefully pour the water over the rice and stir to combine.
  • Decrease the heat to the lowest setting, cover, and cook for 15 to 20 minutes. Serve the beans over the rice.
  • Pickled Pork:.
  • Combine all of the ingredients except the ice and the pork in a 2-quart non-reactive saucepan, set over high heat and bring to a boil.
  • Reduce the heat and maintain a simmer for 3 minutes.
  • Remove from the heat, add the ice and stir.
  • Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid.
  • Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze.

Nutrition Facts : Calories 616, Fat 24.4, SaturatedFat 8, Cholesterol 97.6, Sodium 4299.2, Carbohydrate 59, Fiber 6.3, Sugar 5.3, Protein 37.3

SOUTHERN LIVING PINTO BEANS



Southern Living Pinto Beans image

This has been my pinto bean recipe for the past many, many years. Tried and true! Time does not include soaking for dried beans.

Provided by Caroline Cooks

Categories     One Dish Meal

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 lb fresh dry pinto beans, sorted and rinsed*
1 smoked ham hock
1 (10 ounce) can diced tomatoes and green chilies
1 (32 ounce) container chicken broth
1 green bell pepper, chopped
1 celery rib, chopped
1/2 onion, chopped
1 dash red hot sauce
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce
hot cooked rice

Steps:

  • Place beans in a large Dutch oven, and add water to cover.
  • Bring to a boil, and cook, uncovered, 30 minutes.
  • Drain.
  • Add ham hock, tomatoes, broth, and next 10 ingredients to Dutch oven with beans; cook 55 minutes or until beans are tender.
  • Serve over rice with Southwestern Cornbread(no sugar)in a cast iron skillet.
  • *Dried pinto beans may be substituted for fresh; however, wash and sort beans; then soak overnight in water to cover.

Nutrition Facts : Calories 68.9, Fat 1.3, SaturatedFat 0.3, Sodium 905.8, Carbohydrate 10.4, Fiber 0.5, Sugar 1.2, Protein 6

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