Cattlemans Beans Food

CATTLEMAN'S BEANS

Steps:

• Combine cold water and beans in a pot; let stand 8 hours to overnight.
• Stir butter into the pot with the beans and water; bring to a boil, reduce heat to low, cover the pot, and simmer until beans are tender, about 2 hours.
• Heat a large skillet over medium-high heat. Cook and stir pork sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and reserve 2 tablespoons sausage drippings.
• Stir sausage and reserved drippings, apple slices, tomato juice, onion, brown sugar, garlic, salt, chili powder, mustard, and black pepper into beans. Bring bean mixture to a boil, reduce heat to low, cover the pot, and simmer until flavors blend, about 2 hours.
• Stir rum into beans, ladle beans into bowls, and top with sour cream.

RANCH STYLE BEANS

Steps:

• Wash beans and place in a large pot or kettle. Add water and remaining ingredients (except salt and tomato puree, which should be added in the last 30 minutes before beans are done). Cover and simmer for 5 to 6 hours. Check liquid level occasionally and add more water (add boiling water, never cold) as needed to keep beans covered.
• If cooked in a crock pot, (you will need extra cup of water if you did not pre-soak) and cook them on the low setting. It also may take a little longer than the 5 to 6 hours.
• Note: You can reduce cooking time by soaking beans overnight or using or (1 Hour soak method).
• Add ¼ Cup of tomato puree with additional 1 tsp brown sugar in the last hour. Adjust salt and sugar to your liking.

CATTLEMAN'S BEEF AND BEANS RECIPE

Steps:

• Rinse beans under running water. Place them in a large kettle with water. Bring to boiling, cover kettle,cook on low heat 15 minutes,let stand 1 hour.
• Trim all fat from beef, brown meat on all sides in remaining fat in large skillet.
• Place meat in bottom of the slow cooker, add beans and liquid, onion, molasses, salt, ginger, mustard, pepper and bay leaf. Add more water if needed to cover meat and beans. Cover.
• Cook on high for 2 hours, stir beans, adding more liquid if needed to keep beans and meat covered.
• Turn control to low and cook for 8 hours or until beans are very tender and liquid is absorbed. Taste and season with a spoonful of hot prepared mustard if you wish.
• Remove meat to a carving board and cut into slices, spoon beans around beef on platter.

CATTLEMEN'S BEEF AND BEANS

Steps:

• Rinse beans under running water, place in a large kettle with water; bring to boiling; cover kettle; lower heat; cook 15 minutes; let stand 1 hour.
• Trim all excess fat from beef; brown meat on all sides in remaining fat in a large skillet.
• Place meat in the bottom of the slow cooker; add beans and liquid, onion, molasses, salt, ginger, mustard, pepper and bay leaf. Add more water, if needed to cover meat and beans; cover.
• Cook on high for 2 hours, stir beans adding more liquid if needed to keep beans and meat covered.
• Turn heat control to low and cook for 8 hours, or until beans are very tender and liquid is absorbed. Taste and season with a spoonful of hot prepared mustard, if you wish.
• Remove meat to a carving board and cut into slices; spoon beans around beef on a platter.

CATTLEMAN'S BEANS

Steps:

• Combine cold water and beans in a pot; let stand 8 hours to overnight.
• Stir butter into the pot with the beans and water; bring to a boil, reduce heat to low, cover the pot, and simmer until beans are tender, about 2 hours.
• Heat a large skillet over medium-high heat. Cook and stir pork sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and reserve 2 tablespoons sausage drippings.
• Stir sausage and reserved drippings, apple slices, tomato juice, onion, brown sugar, garlic, salt, chili powder, mustard, and black pepper into beans. Bring bean mixture to a boil, reduce heat to low, cover the pot, and simmer until flavors blend, about 2 hours.
• Stir rum into beans, ladle beans into bowls, and top with sour cream.