Paula Deen Beans Food

BAKED BEANS

Steps:

• Preheat oven to 350º.
• In a Dutch oven, cook bacon over medium heat until browned and crispy. Add onions and a dash of salt and pepper. Allow to cook for a few minutes.
• In a large bowl, mix together pinto beans, brown sugar and diced tomatoes. Add to Dutch oven and let cook.
• Add 1 cup of water and pork and beans to pot. Bake for 30 minutes.

PAULA DEEN'S FANCY GREEN BEANS

Steps:

• In a small bowl, stir together the teriyaki sauce, honey, and butter.
• Fill a bowl with cold water and ice cubes.
• Bring a large pot of water to a boil and add the lemon juice. Drop in the beans and cook for 4 to 5 minutes, or until beans are bright green. Drain the beans in a colander and then plunge them into the iced water. Drain again and set aside.
• In a skillet, cook the bacon until very crispy, crumble and set aside. Saute the bell pepper and onion in the hot bacon fat for 2 minutes. Add the beans, cashews, and bacon to the skillet. Add the teriyaki-honey sauce and toss gently.

PAULA DEEN'S BLACK BEAN DIP

Steps:

• Melt the butter in a skillet.
• Add the onions and sauté until tender, about 5 minutes.
• Add the green chilies, tomato, cilantro and House Seasoning and cook for 5 minutes longer.
• Add the beans and cheeses, and simmer until hot and bubbling.
• Serve hot with white-corn tortilla chips.

PAULA DEEN BEANS

Steps:

• Mix beans, pineapple, molasses, BBQ, mustard, bacon, and 1/3 onions in bowl. Add salt and pepper.
• Pour bean mixture into 9x13 greased pan and sprinkle remaining onions.
• Bake at 350 for an hour or so, or until brown and bubbly.

PAULA DEEN'S PINTO BEANS

Steps:

• Wash beans and soak overnight in cold water.
• Drain the beans and dump into a slow cooker.
• Stir in chili powder and oregano. If using ham hock: Pre-soak ham in a seperate pot, for a least 2 hours, or refrigerate up to 24 hours. Cook ham hock on top of oven for about 30 minutes, save the liquid and add to your beans.
• Add the ham hock beans and more liquid to cover beans.
• Add the onion (whole) to your beans then season with salt, pepper and garlic salt.
• Cook on high for at least 5 hours or until beans are tender.
• Serve up beans with some of the ham hock in them and cornbread.

PAULA DEEN'S GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350º.
• Bring the chicken broth to a boil in a saucepan.
• Boil the green beans in the broth for 10 minutes.
• Meanwhile, in a large skillet, melt the butter and saute the onions and mushrooms.
• Drain the green beans and add to the mushroom and onions mixture.
• Add the mushroom soup, onion rings, and seasonings to this mixture as well.
• Stir until well combined and pour into a greased 1 1/2 quart baking dish.
• Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

GREEN BEANS WITH NEW POTATOES

Steps:

• Remove the ends from the beans. Snap the beans in two, place into a colander, wash, and set aside to drain.
• Meanwhile, in a large cast-iron Dutch oven, lightly brown the salt pork in the bacon grease over medium heat, turning often, for approximately 10 minutes. Toss the green beans into the pot, stirring them with a wooden spoon to coat well with the pork fat. Add the stock and House Seasoning. Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are half done.
• While the beans are cooking, peel a center strip from each new potato with a potato peeler. At the end of 30 minutes, add the potatoes and onion to the beans; add 1/4 cup more broth if needed. Cook, covered tightly, until the potatoes are tender, approximately 25 to 30 minutes, periodically checking the pot to make sure a small amount of liquid remains. When the potatoes are tender, tilt the lid slightly, off to the side of the pot, and continue to cook until the green beans are wilted, approximately 15 minutes. While cooking, add butter and season with pepper.

SLOW COOKER PINTO BEANS

Steps:

• Wash the beans and soak overnight in cold water. Drain the beans and dump into slow cooker. Stir in chili powder and oregano.
• Pre-soak ham in a separate pot, for between 2 and 24 hours, depending on how salty you want your stock to be. Add ham-hock to slow cooker with beans and pour in ham stock into. Add more water until ham hock is completely covered.
• Finish by adding onion to slow cooker with beans and meat. Stir well. Season to taste with House Seasoning, cover the pot, and cook on high for 5 hours.