Giant Baked Beans With Roasted Red Peppers And Pastourma Food

PERFECTLY BAKED BEANS

Steps:

• Adjust the oven rack to the lower-middle position and preheat the oven to 325 degrees F.
• Fry the regular chopped bacon in a large, deep skillet until the bacon has partially cooked and released about 1/4 cup drippings. Add the onions, peppers and jalapenos, and saute until tender, about 5 minutes. Add the beans, barbecue sauce, brown sugar, vinegar, ketchup, mustard and chipotles, and bring to a simmer. (If the skillet is not large enough, add the beans and heat to a simmer and then transfer to a large bowl and stir in the remaining ingredients). Pour the flavored beans into an aluminum pan. Top with the uncooked slices of bacon (you can halve the slices if you like). Then bake until the beans are bubbly and the sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

GIANT BAKED BEANS WITH ROASTED RED PEPPERS AND PASTOURMA

Steps:

• 1. Soak the beans according to package directions or in ample water for 6 to 8 hours. Remove from soaking liquid, and place in a pot with ample fresh water (enough to come about 3 inches above the beans). Bring to a boil over high heat, then reduce the flame to low and simmer the beans for approximately 1 hour, or until al dente. About 15 minutes before removing the beans from the heat, season with salt. Drain and reserve the boiling liquid.
• 2. As the beans simmer, heat the 3 tablespoons olive oil in large skillet over medium heat, and sauté the onion and garlic until translucent, about 5 minutes. Remove the peppers from their oil and finely chop. Add them to the onions and garlic, and stir over medium heat for about 3 minutes to meld the flavors a little. Remove.
• 3. Preheat the oven to 350°F. Place the beans and onion-pepper mixture in an ovenproof glass or ceramic baking dish. Add about 2/3 cup of the reserved bean cooking liquid, as well as 2 tablespoons olive oil and a little of the oil that the peppers were preserved in. There should be a fair amount of liquid in the dish. Season with the salt, pepper, and bay leaves. Cover the dish and bake for about 1 hour, or until the beans are very tender and their centers creamy.
• 4. In the meanwhile, prepare the pastourma: Cut away the tsimeni, or sticky spice rub, and cut the pastourma across the width of each slice into thin 1/3-inch-wide strips. Twenty minutes before the beans are done, toss in the pastourma. Five minutes before the beans come out of the oven, pour in the vinegar. Season to taste with additional salt. Remove from the oven, pour in the remaining olive oil, and serve. You can let the beans cool to room temperature as well. They also taste great the following day.

BAKED BEANS AND PEPPERS

Steps:

• Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray and set aside.
• Place a large cast-iron skillet over medium heat until hot, then add the bacon and fry until almost crisp, 10 to 12 minutes. Remove to a paper towel-lined plate and set aside.
• Add the onion and peppers to the same skillet to cook in the bacon grease until tender, about 5 minutes. Add the pork and beans, barbecue sauce, brown sugar, vinegar, jalepenos, mustard, salt and pepper, then stir to combine. Bring to a simmer, then transfer to the prepared baking dish. Cut the bacon into large pieces and place on top of the beans. Transfer to the oven to cook until bubbly and syrupy, about 2 hours.

BAKED BEANS, TEXAS RANGER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a Dutch oven, combine the baked beans, onion, bell pepper, and sausage. Season with chili powder, Worcestershire sauce, vinegar, brown sugar, ketchup, garlic powder and salt. Add a dash of cayenne if desired.
• Cover and bake for one hour in the preheated oven.

BAKED BEANS WITH MINT, PEPPERS AND TOMATOES

Steps:

• If you have soaked the beans, drain them over a bowl and use the soaking water for cooking. Combine with enough water to cover by two inches in a large, ovenproof casserole or Dutch oven. Add the dried chili, bring to a boil, reduce the heat and simmer 45 minutes to an hour until the beans are tender but intact. Stir in salt to taste.
• While the beans are simmering, heat the oven to 300 degrees and prepare the remaining vegetables. Heat the oil over medium heat in a large, heavy frying pan. Add the onions. Stir together, cover and cook, stirring occasionally, for 15 minutes until lightly browned. Stir in the garlic, the red peppers and a pinch of salt, and cook, stirring, for five minutes until the peppers are just tender and the mixture is fragrant. Add the paprika, tomatoes and tomato paste, and cook, stirring often, until the tomatoes have cooked down a little, five to 10 minutes. Remove from the heat, and add this mixture to the beans. Add freshly ground pepper and the mint, and blend the mixture thoroughly. Taste and adjust salt.
• Place the beans in the oven, and bake, covered, for 1 1/2 hours until very tender and the broth has reduced to a thick sauce. Stir and check from time to time to make sure the beans are covered with liquid. Add hot water if necessary. Garnish with additional mint and serve, or allow to cool and serve warm.

GREEN BEANS IN RED PEPPER SAUCE

Steps:

• Place beans in a large saucepan; add water to cover. Bring to a boil. Cook, covered, until crisp-tender, 2-4 minutes. Drain. Pulse remaining ingredients in a food processor until smooth. Toss with beans.

RED BEAN AND PEPPER PâTé

Steps:

• Preheat the oven to 350 degrees. Butter or oil a 5-cup pâté tureen or baking dish, or a bread pan.
• Heat 2 tablespoons of the olive oil over medium heat in a medium skillet. Add the onion, red pepper and serrano chili. Cook, stirring, until tender, about five minutes. Add 2 of the garlic cloves. Cook, stirring, until the garlic is fragrant, about one minute. Stir in the tomatoes, paprika and cayenne, and season to taste with salt and pepper. Cook, stirring often, until the tomatoes have cooked down and the mixture is thick, about 10 minutes. Remove from the heat.
• Turn on a food processor fitted with the steel blade, and drop in the remaining clove of garlic. When the garlic is chopped and adhering to the sides of the bowl, stop the food processor and scrape down the bowl. Place the beans and eggs in the food processor. Turn it on, and add the lemon juice and remaining 2 tablespoons of olive oil. Process until smooth. Add the tomato-onion-pepper mixture, and pulse to combine. Season to taste with salt and pepper. Scrape into the prepared baking dish, and cover tightly.
• Bake for 40 to 45 minutes until the pâté is set and the top is just beginning to color. Remove from the heat, and allow to cool. For best results, refrigerate overnight. Serve at room temperature or cold.

ROASTED GARLIC-PEPPER GREEN BEANS

Steps:

• Combine all ingredients in a shallow casserole or gratin dish, or a jelly roll pan.
• Bake, stirring occasionally, at 450F until beans are tender and lightly browned.

ROASTED RED PEPPER GREEN BEANS

Steps:

• In a pot of boiling water, cook green beans until tender, 6-8 minutes., Meanwhile, in a large skillet, melt butter over medium heat. Add pine nuts; cook and stir until lightly browned, 3-4 minutes. Remove from heat; sprinkle with salt., Drain beans; return to pot. Place cheese over warm beans to soften; toss to coat. Add red peppers; toss to combine. Sprinkle with pine nuts. Serve immediately.

MARINATED GREEN BEANS AND ROASTED RED PEPPERS

Steps:

• Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers. Cut into 1/2-inch-wide strips. Transfer to large bowl. Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Transfer to bowl of ice water to cool. Drain well. Add to bowl with peppers.
• Whisk oil, vinegar and garlic in small bowl to blend well. Pour over vegetables; toss. Season to taste with salt and pepper. Cover; chill up to 6 hours.
• Line large bowl with lettuce leaves, if desired. Mound vegetables in center.

ROASTED GREEN BEANS WITH PEPPERS AND ONIONS

Steps:

• Preheat oven to 400 degrees.
• Toss vegetables with dressing in large roasting pan.
• Bake 30 minutes or until vegetables are tender, stirring after 15 minutes.
• Sprinkle with cheese.
• Bake an additional 2-3 minutes or until cheese is melted.