HOW TO COOK BLACK-EYED BEANS IN THE OVEN
How to cook black-eyed beans in the oven. Baked black-eyed peas.
Provided by Bintu Hardy
Time 1h30m
Number Of Ingredients 4
Steps:
- Pick through the beans and discard unwanted debris.
- Soak the beans overnight in water.
- Preheat the oven to fan assisted 160C / 180C / 350F / gas 4.
- Rinse and drain the beans and transfer them into an oven proof casserole pot.
- Add enough water so that the beans are covered by 3cm of water.
- Add some salt and seasoning to your preference.
- Then cover and bake them in the oven for 80 mins.
- Check the beans if they are cooked through.
- If not then bake them for a little bit longer checking them every 10 mins.
Nutrition Facts : ServingSize 6 servings, Calories 252 kcal, Carbohydrate 45 g, Protein 16 g, Sodium 9 mg, Fiber 11 g, Sugar 1 g
BAKED BEANS (USING BLACK-EYED BEANS)
Provided by Kirthana Kumar
Number Of Ingredients 10
Steps:
- Cover the beans with about 2 inches of water and soak overnight, about 8 hours. Rinse the beans, add fresh water and cook in a pot or pressure cooker until they are cooked and soft when pinched between your fingers. Make sure they don't get mushy.
- Blanch the tomatoes in hot water for a few minutes until the skins start to peel away. Remove and discard skins. Purée the tomatoes in a blender.
- Saute onions, peppers and garlic in a little oil. Once they've softened and lightly browned, add to a blender jar and purée to a coarse paste. Reserve pan.
- Tip the onion mixture back into the pan and add the cooked beans and puréed tomatoes. Season with chilli flakes and salt. Cover and cook over a medium heat for 30 minutes, stirring occasionally, until the sauce reduces and thickens to coat the beans.
- Once you get the right consistency, add sugar and red wine vinegar. Taste and adjust seasoning. Cook for 5 minutes, take off the heat, and serve.
- To store, cool to room temperature. Decant into jars and refrigerate. Can be kept refrigerated for up to 2 weeks or frozen for up to 6 months.
HONEY BAKED BLACK EYED PEAS (CROCK POT)
This is from The Unwatched Pot. The recipe doesn't say whether or not to drain the beans. I'm guessing no. Are they still "baked beans" if they don't actually get baked?
Provided by dicentra
Categories Beans
Time 16h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cover peas with water and cook on low overnight.
- Fry bacon until crisp; discard fat.
- Combine all ingredients in slow cooker.
- Cook on low 8-9 hours.
Nutrition Facts : Calories 646.7, Fat 16.6, SaturatedFat 5.4, Cholesterol 23.1, Sodium 881.5, Carbohydrate 106.2, Fiber 9.6, Sugar 59.2, Protein 24.3
HOMEMADE BAKED YELLOW EYED BEANS
My husband loves yellow eyed beans. He believes that they make the best baked beans...I think he's right. You can substitute with your favourite bean...enjoy with warm oatmeal brown bread or fresh challah and sweet butter.
Provided by Baby Kato
Categories One Dish Meal
Time 9h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wash the yellow eyed beans in cold water.
- Rinse and soak in 12 cups of water overnight.
- Preheat oven to 250 degrees Drain the beans and cover with 12 cups of fresh water.
- Bring the water to a hard boil and simmer the beans, uncovered, until the skins split.
- (when they are blown on) Drain and put beans in large casserole.
- Hide the onion in the middle of the beans, buried down deep.
- Mix all ingredients except for the bacon and pour over the yellow eyed beans and onion.
- Mix the diced bacon into the bean mixture.
- Add just enough boiling water to cover the beans, adding more boiling water during cooking, if necessary to keep the beans from drying out.
- Baked the covered beans in a 250 degree oven for 8 hours.
- Remove the lid during the last 30 minutes of cooking.
Nutrition Facts : Calories 340.8, Fat 17.3, SaturatedFat 5.7, Cholesterol 25.7, Sodium 1505.3, Carbohydrate 42.8, Fiber 0.4, Sugar 36, Protein 4.8
MIKE'S BAKED BEANS
Make and share this Mike's Baked Beans recipe from Food.com.
Provided by Joy1996
Categories Beans
Time P2DT1m
Yield 12-14 serving(s)
Number Of Ingredients 12
Steps:
- The night before you want to serve the baked beans, carefully sort through the pkgs. of dry beans for small stones.
- Soak the beans in a large pot of water overnight. The beans will swell to at least twice their size, so make sure there is enough water in the pot to keep the beans underwater.
- The next day, drain the beans, refill the pot with water, and boil the beans until they are tender and not in the least chewy.
- While the beans are cooking, dice the bacon and place into another pot to cook. Cook until crisp, and drain all but 2T of the fat.
- Dice the onions and add to the pot with the bacon fat. Stir in the crisp bacon and and cook until the onions are carmelized, making sure to stir frequently so the bacon doesn't stick and burn.
- When the beans are tender, drain off all the water, return them to the pot and add the bacon and onions. Stir in the ketchup, mustard, brown sugar, Worcestershire sauce, molasses, hot sauce, salt, and pepper.
- Cut the kielbasa into thin coins and and stir into the beans.
- Spray a large roasting pan with non-stick spray, pour in the beans, and bake at 350 degrees for 45 minute to one hour.
Nutrition Facts : Calories 736.5, Fat 50.5, SaturatedFat 16.8, Cholesterol 88.8, Sodium 2256.1, Carbohydrate 48.9, Fiber 6.6, Sugar 30.3, Protein 22.5
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