OLD-FASHIONED BEAN POT BAKED BEANS
This recipe is a good excuse to go antique shopping for an oven-proof, lidded bean crock. You can also use a lidded Dutch Oven. Fabulous beans--a real crowd pleaser.
Provided by PainterCook
Categories Beans
Time 6h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Rinse beans and pick them over. Put beans in a large plastic container with three times as much water as beans. Cover and refrigerate overnight.
- Drain beans. Combine beans and chopped onion in a large saucepan. Add water to cover them and heat to boiling. Cover and let simmer about 30 minutes. Drain liquid into a small bowl to reserve for sauce and for cooking.
- Measure 1/2 cup of the bean liquid into a bowl. Add the orange juice, molasses, maple syrup, ketchup, and prepared mustard. Then add the brown sugar, stirring to dissolve. Lastly, add the dry mustard and salt and combine.
- In a 2-quart bean crock or covered baking dish layer half the salt pork and all of the beans, making sure to bury the peeled, whole onion in the bottom. Pour the sauce mixture over beans and add just enough reserved bean liquid to cover them. Top with remaining salt pork.
- Bake, covered, at 300 degrees for 4 hours, checking on the hour. If beans seem too dry, add a little of the remaining bean liquid. Uncover and then bake for one hour more.
CHEF JOHN'S BEANS AND GREENS
Beans and greens has it all: it's very easy and inexpensive to make; it's highly nutritious; it's soulful and comforting; and it can be served as a main course, side dish, soup, vegetable stew, or my personal favorite--as an appetizer. This is my new favorite home version, and uses delicious, beautiful escarole.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a saucepan over medium heat. Add garlic; cook, stirring, until bubbling and sizzling, about 20 seconds. Pour in chicken broth. Bring to a boil and cook until liquid is reduced by half, 6 to 8 minutes. Stir in red pepper flakes.
- Stir in beans; bring to a boil and cook until you can see the tops of the beans just below the surface of the liquid, 6 to 8 minutes. Stir in oregano, lemon zest, and anchovy filet. Simmer for 3 minutes.
- Place escarole in bean mixture; reduce heat to low and stir until escarole wilts, about 5 minutes. Season with salt and pepper to taste; garnish with red pepper flakes and extra virgin olive oil.
Nutrition Facts : Calories 203 calories, Carbohydrate 24.8 g, Cholesterol 3.9 mg, Fat 8 g, Fiber 9.1 g, Protein 7.8 g, SaturatedFat 1 g, Sodium 1006.6 mg, Sugar 1 g
BIG-BATCH INSTANT POT WHITE BEANS
Large, creamy lima beans (sometimes sold as butter beans) are the perfect solution to any meal dilemma when you make a big batch in the Instant Pot and freeze them in their broth. Defrost to stir into soups and stews, bake into casseroles, sauté for dinner, marinate for salads, and more.
Provided by Anna Stockwell
Categories Bean Lima Bean Instant Pot Garlic Rosemary Soy Free Dairy Free Peanut Free Sunday Stash
Yield Makes about 10 cups
Number Of Ingredients 7
Steps:
- Place beans, garlic, oil, salt, and rosemary (if using) in Instant Pot. Cover with 10 cups cold water. Seal lid and cook at high pressure 14 minutes.
- Release pressure manually. If some beans are still slightly undercooked, stir, cover, and use the Keep Warm function until cooked through.
- Do Ahead: Beans can be cooked 5 days ahead. Chill in cooking liquid in airtight containers, or freeze in cooking liquid up to 3 months.
BIG BEAN POT
Great for a potluck or bar-b-que! This recipe feeds alot of people and is very forgiving as you can easily double the recipe and substitute with what you have on hand. It can be cooked in a crockpot or in the oven. Substitute bacon with ham or sausages of your choice and use black beans if you wish.
Provided by quotFoodThe Way To
Categories One Dish Meal
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients in a large crockpot and cook on low for several hours to heat throughly.
- This can be placed in a casserole dish and baked in a 350 degree oven, uncovered for 60-70 minutes.
Nutrition Facts : Calories 377.8, Fat 14.7, SaturatedFat 4.9, Cholesterol 26.2, Sodium 801.2, Carbohydrate 50.7, Fiber 9.8, Sugar 15.7, Protein 13.4
BIG BEAN POT
I left out the brown sugar and added more mustard instead, but I'll post the recipe is written. I also added a little extra bacon. Good stuff. Recipe courtesy of Pillsbury Christmas 2010.
Provided by AmyZoe
Categories Beans
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350. In Dutch oven or large saucepan over medium heat, cook and stir bacon and onions until bacon is crisp and onions are tender. Drain.
- Stir in the remaining ingredients.
- Bake uncovered 60 to 70 minutes or until the beans are hot and bubbly.
Nutrition Facts : Calories 231.2, Fat 4.2, SaturatedFat 1.3, Cholesterol 5.4, Sodium 475.8, Carbohydrate 41.9, Fiber 7.5, Sugar 17.4, Protein 9.5
BIG POT CHILI FOR A CROWD
I whip up this great chili to feed a lot of people. But if you DO have any leftover, it freezes nicely, and will keep in the freezer for 3 months.
Provided by MizzNezz
Categories Beans
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In large soup pot, saute onions and green pepper in bacon grease.
- Add ground beef and cook and stir until no longer pink.
- Add all remaining ingredients.
- Bring to a boil, stirring occ.
- Simmer for 1 hour, stirring occ.
Nutrition Facts : Calories 451.2, Fat 14.1, SaturatedFat 5.3, Cholesterol 52.8, Sodium 1172.7, Carbohydrate 54.2, Fiber 10.8, Sugar 8.7, Protein 29.6
BIG-BATCH BLACK BEANS
This simple, large batch of seasoned black beans can be frozen, refrigerated, and repurposed in endless ways for easy, family-friendly meals.
Provided by The Epicurious Test Kitchen
Time 3h
Yield Makes about 12 cups
Number Of Ingredients 7
Steps:
- Place beans in a large heavy pot and cover with water by 2". Cover pot and bring to a boil over high heat, then remove from heat. Let sit 1 hour.
- Uncover and add more water if needed to cover by 2". Stir in onion, garlic, bay leaves, salt, oregano, and cumin. Cover and bring to a boil over medium heat. Uncover, reduce heat to low, and simmer, checking after 1 1/2 hours and adding more water if needed to keep beans submerged, until beans are tender and creamy, 1 1/2-2 hours total.
- Serve beans immediately or let cool completely, then transfer beans and cooking liquid to airtight containers.
- Do Ahead: Beans can be made 5 days ahead. Cover and chill, or freeze up to 3 months.
MY BIG FAT GREEK BAKED BEANS
I used to believe the best baked beans came from Boston or Texas, but ever since I discovered this very hearty giant bean casserole, I have to give it to the Greeks. 'Big Fat' refers not only to size of the beans, but also to the huge flavor of this dish. Use the largest beans you can find: Gigante beans are the best, but Corona and lima beans also work great. Serve alongside grilled meat or simply with extra feta for a great vegetarian main.
Provided by Chef John
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 10h5m
Yield 10
Number Of Ingredients 17
Steps:
- Place Corona beans in a large bowl. Cover with a generous amount of water and let soak, 8 hours to overnight.
- Drain beans into a pot. Add 3 quarts fresh water and bay leaves. Bring to a boil, stir, and reduce heat to medium. Simmer until just tender but not too soft, 45 to 60 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Drain beans and spread into a large casserole dish. Add red onion, garlic, tomato sauce, tomato paste, honey, 1/2 cup dill, olive oil, salt, pepper, cayenne, vinegar, and water. Mix until well combined. Place dish onto a lined baking sheet to catch any spills.
- Bake in the preheated oven until top is bubbling and caramelized and beans are soft, about 1 hour. Check periodically and add more water if casserole is too dry.
- Stir casserole and smooth the top. Garnish with feta cheese and 1 tablespoon dill.
Nutrition Facts : Calories 330.3 calories, Carbohydrate 38.5 g, Cholesterol 10.1 mg, Fat 13.8 g, Fiber 7.7 g, Protein 13.1 g, SaturatedFat 3.3 g, Sodium 1003.6 mg, Sugar 9.9 g
BIG CROCK POT FULL OF PINTO BEANS
A basic dried bean recipe for the slow cooker. Seasoned with smoked turkey pieces, this is a lower fat recipe with plenty of flavor.
Provided by Red_Apple_Guy
Categories Beans
Time 10h20m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Sort and rinse beans with 3 waters (from one container to another 3 times).
- Place in a 5 to 6 quart crock pot with soaking water overnight (my preference, but it can be cooked without pre-soaking).
- Note: a 4 quart crock pot will be absolutely full, but I have used a 4 quart pot.
- Drain soaking water and add water to cover by 1 to 1.5 inches.
- Add smoked turkey pieces.
- Cook for 10 hours on low.
- Add salt and peppers to taste.
- Note: I have used cumin, thyme, and oregano for seasoning, but basic salt and pepper is very good).
- Serve with cornbread.
Nutrition Facts : Calories 197.7, Fat 0.7, SaturatedFat 0.1, Sodium 446.1, Carbohydrate 35.6, Fiber 8.8, Sugar 1.2, Protein 12.2
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SUNDAY STASH: A BIG POT OF BLACK BEANS | EPICURIOUS
From epicurious.com
Author Anya HoffmanPublished 2018-06-20Estimated Reading Time 5 mins
- SERVE ON PIZZA. Stick with me here. Inspired by tlayudas, a traditional street food in Oaxaca, Mexico, this simple dish is so fast and easy to make if you have store-bought (or homemade) pizza dough in the fridge.
- MAKE BLACK BEAN BURGERS. Forget about all the terrible frozen veggie patties in your past. Homemade black bean burgers are delicious, especially if you keep them simple, as in this recipe.
- THROW THEM INTO A CORN SALAD. Toss a cup or two of black beans with fresh corn kernels (or defrosted frozen corn), diced red bell pepper, diced red onions, and torn cilantro, and dress with olive oil, lime juice, and salt.
- ADD TO QUESADILLAS. You know how quesadilla dinners feel sort of like you're cheating, like it doesn't count? Throw some homemade black beans in there and all of a sudden the meal is legit.
- COOK UP A POT OF CHILI. You can make black bean chili with ground beef, but I personally love it with butternut squash (which I buy precut without shame, because peeling and cutting butternut squash is the worst).
- MAKE BLACK BEAN SOUP. It's so simple and so good. Just sauté diced onion and garlic in a little olive or vegetable oil in a Dutch oven until soft. Add a can of whole tomatoes and a few pinches of cumin and oregano (or other spices of your choice—a minced chipotle in adobo would be a great addition if you like a little heat and smokiness).
- TURN IT INTO TACOS OR BURRITOS. I'll eat a plain black bean taco any day of the week, but if you can get your hands on some perfect, sweet summer corn, these tacos are exceptional.
- SERVE OVER BAKED SWEET POTATOES. This one is really genius: bake sweet potatoes (you can cut them in half before roasting to cut down on the cooking time), then top with cooked black beans, a spoonful of guacamole, some queso fresco, and cilantro.
- MAKE BEANS AND RICE. Because, really, there are few meals as simple or as satisfying. Tags Small Plates Sunday Stash Kid-Friendly Dinner Healthy Bean Vegetarian Vegan.
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