Nanny Beans Food

NANNY BEANS

Steps:

• Put green beans in a large pot. Pour enough water into the pot to cover about 2/3 of the beans. Sprinkle sugar over the green beans. Add bacon and onion to the pot. Bring the water to a simmer over medium-low heat and cook until the beans are soft, about 2 hours. Season with salt and pepper to serve.

GRANNY'S BBQ BEANS

Steps:

• Heat a smoker for cooking at 225 degrees F.
• Add pork and beans, black beans, kidney beans and butter beans to a foil pan and set aside.
• Brown the beef in a large skillet, then drain the grease and add the beef to the beans. Cook the bacon in the same skillet, then add the bacon to the beans. Add the ketchup, brown sugar, vinegar, onion, jalapeños, salt and pepper to the beans.
• Place the foil pan in the smoker and let smoke until there is a nice bark covering the top of the beans, 4 to 5 hours.

GRAMMY CARL'S RULE FOR BAKED BEANS

Steps:

• Put the beans in a large bowl or pot with water to cover and soak at room temperature overnight.
• The next day, dice half the salt pork and leave the other half in 1 piece. Drain the beans and put them in a large Dutch oven with the whole piece of salt pork and enough water to cover, about 1 quart. Bring to a boil over medium heat, cover, and simmer until soft, about 1 1/2 hours. Drain the beans, reserving 2 cups cooking liquid.
• Preheat the oven to 325 degrees F. Put the diced salt pork in another large Dutch oven (or clean the first one) and cook over medium-high heat, stirring occasionally, until translucent and slightly crispy, 3 to 5 minutes. Add the onion, molasses, ketchup, dry mustard, cooked beans and enough of the reserved cooking liquid to cover the beans. If necessary, add more water to cover the beans.
• Bake, covered, until the beans are soft to the tooth and most of the liquid has been absorbed, about 2 hours. When finished, season with some salt and pepper and serve hot.

NAVY BEANS

Steps:

• Place the beans in a colander and rinse with cold running water.
• Pick over the beans to remove any stones or foreign objects.
• Heat the oil over medium-high heat in a large, heavy stock pot.
• Add the onion and garlic and saute for 5 minutes or until the onion becomes transparent.
• Add the bay leaf and thyme and saute for 1 minute.
• Add the beans and chicken stock and bring to a boil over high heat.
• Reduce the heat, cover and simmer for 45 minutes or until the beans are tender.
• Uncover the pot and skim the surface of the bean liquid from time to time to remove any scum that may have formed.
• Remove the pot from the heat, season the beans with salt and pepper to taste, and drain any excess liquid from the beans.
• Remove the bay leaf and serve hot.

NANNY'S BOURBON-BAKED BEANS (RACHAEL RAY)

Steps:

• Preheat oven to 375°F.
• Heat a large skillet over medium heat and cook bacon until fat begins to render out.
• Add onion and cook 1 minute.
• Add mustard, molasses, sugar and chutney and heat through.
• Add pepper to taste.
• Stir in beans then pour mixture into a large, lightly greased baking dish.
• Bake 30 minutes covered.
• Remove from oven and stir in bourbon.
• Bake uncovered 15-20 minutes longer until beans are bubbly and thick.