Old Fashioned Brown Butter Beans Food

CLASSIC BUTTERED GREEN BEANS

Steps:

• Bring a large pot of salted water to a boil. Fill a large bowl with ice water; generously salt the water.
• Add the green beans to the boiling water and cook until bright green and just tender, 4 to 6 minutes. Drain and transfer to the ice water to cool completely. Drain again and transfer to a paper towel-lined baking sheet; pat dry.
• Meanwhile, melt 2 tablespoons butter in a large wide pot over medium-high heat. Add the shallots, season with salt and cook, stirring, until slightly softened, 3 to 4 minutes.
• Add the green beans to the pot; season with salt and pepper. Cook, stirring, until hot, 4 to 6 minutes. Remove from the heat and add 1 tablespoon water and the remaining 1 tablespoon butter; stir to coat.

OLD FASHIONED BROWN BUTTER BEANS

Steps:

• 1. Check beans and remove any bad beans, small rocks, or dirt. Once beans have been checked, place beans in a colander and wash thoroughly. Put beans in slow cooker and set aside.
• 2. If using country ham slices, cut into small pieces. Put into slow cooker with beans. Add bacon grease and seasonings and cover with water. Turn slow cooker on high setting. Check periodically to make sure beans have enough water.
• 3. After a couple of hours or when beans begin to become tender, reduce heat to low and continue to cook for about 3 to 4 more hours or until beans are tender. Serve hot with cornbread. You may also cut up some onions and sprinkle on top and add a little hot sauce, if desired.

OLD FASHIONED BAKED BEANS

Steps:

• Soak beans overnight, well covered with cold water.
• Pour off soaking water and pick over beans to remove any bad ones, or debris.
• Put beans in a pot.
• Cover with fresh cold water and add 1 tsp. baking soda.
• Bring to a boil and cook until skins of beans crack when you take one out on a spoon and blow on it.
• Cut onion in quarters and put in bottom of a bean crock or large casserole.
• Add the partially cooked beans.
• Put cut up salt pork on top.
• (Some people use the salt pork fat. I don't like fat, so I prefer to use the salt pork meat.) Combine brown sugar, molasses, mustard and salt with 1 1/2 cups boiling water.
• Pour over the beans.
• Add more boiling water, if needed, to come just to the top of the beans.
• Also, if needed during baking tme, add more boiling water.
• Bake, covered, at 300 degrees F for 6 hours, or until beans are tender.

OLD FASHIONED BUTTER BEANS & HAM

Steps:

• Half fill a large saucepan with water and stir in the beans, ham hock, quartered onion, garlic and bay leaves. Bring to a boil, then lower the heat and simmer, uncovered for 1 hour or until the beans are tender. Drain the beans, reserving all of the liquid and discarding the onion, garlic, and bay leaves. Transfer beans to a bowl and the ham hock to a cutting board. Cut the meat into small pieces (you should have about 1 cup). Discard the bones. In the same saucepan, melt the butter over medium heat. Add the chopped onion and saute for 5 minutes or until tender. Stir in the ham and enough bean liquid to make the beans soupy (about 2 cups); bring to a boil. Lower heat and simmer, uncovered, for 5 minutes. Stir in the beans, hot sauce, and salt and pepper to taste; heat for 3 minutes or until hot. Ladle into bowls (I like to add a couple of drops of catsup) and serve with warm fresh homemade bread and butter.

OLD FASHIONED BUTTER BEANS

Steps:

• The night before you plan to prepare your beans, they will need to be soaked. Use a large bowl or pot, with about a gallon of water, add 1-2 Tbsp baking soda and 1-2 Tbsp salt. I have been advised by many cooks to use soda, and others have said to use salt. I found it best to use both, and the results have been less noisy if you know what mean.Once you have completed soaking the beans it is now time to clean and rinse them. Place the colander into the sink. Pour the beans into the colander and remove any broken or odd-looking beans and discard them. Be sure to rinse them very well.
• Next, chop the ham and the onion.
• Then prepare the celery and carrots. Place them into a bowl and set them aside.
• Now, put the pot on the stove and turn on the heat to medium-low. Add the oil, onion, and ham. Saute until the onions begin to clarify.
• Next, add in the carrots and celery. Then add the cleaned and rinsed beans.
• Quickly add 4-6 quarts of water or until the beans are submerged. Then mix in the seasonings. Bring the pot to a boil for at least 15 minutes and stir to heat up the ingredients. Turn down to cook on medium to medium-low heat for at least 2-2½ hours. This will allow them to be tender to the touch and completely cooked. Be sure to check the pot at least every 15 to 20 minutes. When stirring your beans, use a large metal spoon. If you stir them from the bottom to the top, it will help to prevent them from sticking or burning throughout the cooking process.
• Once the beans are tender, and slightly mushy and the soup is like a thick gravy like stew, they are done. Serve with fried potatoes, corn bread, or plain.
• Enjoy!

OLD SETTLERS BAKED BEANS

Steps:

• Brown ground beef and onion. Drain.
• I cook bacon in microwave until crisp.
• Add, and mix brown and white sugar, ketchup, barbecue sauce, molasses or Karo syrup, mustard, chili powder, pepper and salt.
• Add kidney beans, pork and beans, and butter beans; mix.
• Put in large casserole.
• Bake for 1 hour at 350 degrees Fahrenheit.

OLD FASHIONED BROWN SUGAR AND MOLASSES OVEN-BAKED BEANS

Steps:

• Remove stones from beans, rinsing well in a colander.
• Place beans in a large pan, adding a teaspoon of salt along with enough water to cover contents by 3 inches.
• Over high heat, bring beans to a rolling boil for 2 minutes.
• Remove pan from heat, cover pan and let stand for 1 hour.
• Uncover pan, breing contents back to a boil.
• Reduce heat and simmer until beans are tender (1 to 1 1/2 hours).
• As necessary, add more water to keep beans well covered.
• Drain beans well, reserving liquid.
• In a 2 1/2 quart bean pot (or casserole) combine molasses, brown sugar, mustard, ketchup and 1/2 teaspoon salt.
• Add drained beans. Then stir in enough reserved cooking liquid to cover beans.
• Mil well.
• One one side of pot, push whole onion down into beans.
• Cut several gashes in the salt pork and push it down into beans on other side of the pot.
• Cover pot, place in oven and set heat to 350 degrees.
• Bake until beans are bubbling (about 1 hour).
• Reduce heat to 250 degrees and continue to bake for 6 to 8 hours more, stirring every hour or so.
• As beans cook, they will absorb liquid.
• Continue cooking, adding reserved liquid (or water) a little at a time to keep beans moist, but not soupy.
• Baked beans are done when thick and fragrant, with a deep, brownish red color.
• When serving, remove and discard onion, while keeping in sliced salt pork if desired.

OLD SETTLERS BEANS

Steps:

• Brown bacon, drain and set aside.
• Brown hamburger and onion, drain.
• In a crockpot mix brown sugar, ketchup, dry mustard, worchestershire sauce, and molasses.
• Add meat and onion, mix well.
• Add pork-n-beans, butter beans, and kidney beans.
• Mix well and cook on low for 2-3 hours.