Hot Bean Compote Food

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HOT BEAN COMPOTE



Hot Bean Compote image

If you like bean salad, you should like this dish. It is from a Pillsbury cookbook I got when I was first married. My family does not care for kidney beans, so I use 2 cans of green beans with the wax beans.

Provided by jean1490

Categories     Beans

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 10

3 -4 slices bacon
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon salt (optional)
1/4 teaspoon pepper
2/3 cup vinegar
1 medium onion, sliced
1 (1 lb) can green beans, drained
1 (1 lb) can wax bean, drained
1 (15 ounce) can red kidney beans, drained

Steps:

  • Fry bacon until crisp; remove bacon and drain on paper towel.
  • To drippings, add sugar and cornstarch.
  • Blend well.
  • Stir in salt, pepper and vinegar.
  • Heat until mixture boils and thickens.
  • Stir in onion and drained beans.
  • Cover and simmer over low heat 20-25 minutes,stirring occasionally.
  • Serve with bacon crumbled over top.

BBQ GLAZED SALMON WITH BLACK BEAN COMPOTE



BBQ Glazed Salmon with Black Bean Compote image

Provided by Robert Irvine : Food Network

Time 55m

Yield 6 servings

Number Of Ingredients 17

1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons rice wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon stone-ground mustard
2 tablespoons grapeseed oil
1/2 cup small diced red onion
1/2 cup small diced bell pepper
1/2 cup diced tomatoes
3 cups canned black beans, rinsed and drained
Salt and freshly ground black pepper
1/4 cup red wine vinegar
2 tablespoons minced fresh parsley
1/4 cup minced cilantro
Oil, for grilling
6 (6-ounce) salmon fillets
Salt and freshly ground black pepper

Steps:

  • For the BBQ sauce: Whisk together all the ingredients in a bowl, add to a saucepan, and cook over low heat for 5 to 6 minutes, or until the flavors have blended. Reserve.
  • For the black bean compote: Heat the oil in a saucepan over medium-high heat until on the verge of smoking. Add the onions and cook, stirring frequently, until the onions are slightly translucent, about 5 minutes. Reduce the heat to medium, add the peppers, tomatoes, beans, salt and pepper, to taste, and cook for 9 to 10 minutes. Remove from the heat, add the vinegar, parsley, and cilantro, stir well. Keep warm.
  • For the salmon: Preheat a gas or charcoal grill to medium-high heat. Coat the grill plates with oil to prevent sticking.
  • Season the salmon fillets with salt and pepper and grill for 7 to 8 minutes on the first side. Carefully flip the fillets over and continuing cooking for 5 to 6 minutes. Once cooked, remove and glaze with the BBQ sauce.
  • To serve, spoon the black bean compote onto the center of a plate and top with the glazed salmon.

HOT FRUIT COMPOTE



Hot Fruit Compote image

This simple-to-prepare compote is a tasty way to get fruit into your meal when fresh fruit is not plentiful. Perfect with ham, pork, chicken or turkey, this dish can also help to stretch a meal when guests pop in.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 12 servings.

Number Of Ingredients 8

1 can (12 ounces) frozen orange juice concentrate, thawed
2 tablespoons cornstarch
2 pounds apples, peeled and sliced
1 can (8 ounces) pineapple chunks, drained
1 can (16-1/2 ounces) pitted Bing cherries, drained
1-1/2 cups fresh or frozen cranberries
1 package (6 ounces) dried apricots, cooked and drained
1/4 cup white wine, optional

Steps:

  • In a large bowl, combine orange juice concentrate and cornstarch; stir until smooth. Add fruit; stir to coat. Pour into a buttered 3-qt. casserole. If desired, pour wine over all. Cover and bake at 350° for 50 to 60 minutes or until hot and bubbly.

Nutrition Facts : Calories 164 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 41g carbohydrate (35g sugars, Fiber 4g fiber), Protein 2g protein.

QUICK FRUIT COMPOTE



Quick fruit compote image

our easy and quick fruit compote recipe is full of wonderful flavours and is equally delicious served hot or chilled with your favourite pudding

Provided by Good Food team

Categories     Condiment

Time 15m

Yield Serves 4 (easily multiplied)

Number Of Ingredients 5

500g mixed berries (blackcurrants, blueberries, raspberries, redcurrants, strawberries)
50-85g/2-3oz golden caster sugar
1 vanilla pod
1 cinnamon stick
2-3 sprigs of fresh mint or lemon balm

Steps:

  • If using strawberries, hull, halve or quarter to make them a similar size to the other berries. Tip all the fruits into a large pan with 2-3 tbsp water, sugar to taste and your choice of flavourings.
  • Bring to the boil then simmer for 3-5 mins. Don't overcook, or the fruits will not hold their shape. Keeps in the fridge for up to 2 days, in the freezer for up to 3 months.

Nutrition Facts : Calories 83 calories, Carbohydrate 20 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium

HOT BEAN POT



Hot Bean Pot image

This recipe makes an appearance at our monthly pot luck lunches. It's soooo good. Well, I think so anyway. I finally got my hands on the recipe. Thank you Gene Murray.

Provided by Lori Mama

Categories     One Dish Meal

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 12

1 (14 ounce) can kidney beans
1 (14 ounce) can chickpeas, drained
1 (14 ounce) can green beans, drained
1 (14 ounce) can yellow beans, drained
1 (14 ounce) can pork and beans, in molasses sauce
4 large onions, sliced thin and separated
1 cup brown sugar
1/2 lb bacon, diced, cooked and drained
2 tablespoons molasses
2 teaspoons dry mustard
1/2 cup vinegar
garlic salt, to taste

Steps:

  • Preheat oven to 350.
  • In medium saute pan, with bacon fat from bacon.
  • saute the onions until softened
  • Add sugar, molasses, mustard, vinegar and garlic salt.
  • Simmer 20 minutes.
  • Add to the remaining ingredients in large bowl and mix.
  • Place in large casserole dish.
  • and bake for 1 hour.
  • Serve hot.

Nutrition Facts : Calories 318.2, Fat 10, SaturatedFat 3.2, Cholesterol 15.4, Sodium 520.2, Carbohydrate 50.3, Fiber 7.9, Sugar 23.3, Protein 9.3

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