THE ONCE AND FUTURE BEANS
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
Provided by Ree Drummond : Food Network
Categories side-dish
Time 11h40m
Yield 12 servings
Number Of Ingredients 11
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
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
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
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
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
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
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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