SMOKY BEANS ON TOAST
Forget shop-bought cans of baked beans. This homemade version is tastier and healthier, with an impressive four of your 5-a-day
Provided by Emily Kydd
Categories Breakfast, Brunch, Lunch, Snack, Supper
Time 35m
Yield Serves 1 generously
Number Of Ingredients 11
Steps:
- Heat the oil in a small pan, add the onion and pepper, and fry gently until soft, about 10-15 mins. Crush half the garlic and add this to the pan, along with the tomatoes, paprika, vinegar, beans, sugar and some seasoning. Bring to a simmer and cook for 10-15 mins or until slightly reduced and thickened.
- Toast the bread, rub with the remaining garlic and drizzle with a little oil. Spoon the beans over the toast, drizzle with a little more oil and scatter over the parsley.
Nutrition Facts : Calories 380 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 17 grams sugar, Fiber 15 grams fiber, Protein 13 grams protein, Sodium 0.26 milligram of sodium
SMOKY BEANS
These beans are a perfect side dish to almost any meal. Try serving them with your favorite grilled meat! -Pat Turner, Seneca, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 90-95 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings. Saute onions in reserved drippings until tender. , In a very large bowl, combine the beans, sausages, bacon and onions. Combine the remaining ingredients; stir into bean mixture. , Pour into four greased 13-in. x 9-in. baking dishes. Bake, uncovered, at 350° for 45-55 minutes or until heated through.
Nutrition Facts : Calories 198 calories, Fat 7g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 628mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 5g fiber), Protein 9g protein.
BARBECUE BEANS
Starting barbecue beans from scratch results in an extra creamy texture with an excellent concentrated barbecue sauce flavor that make them well worth the time.
Provided by Joshua Bousel
Categories Sides
Time 13h30m
Yield 6-8 servings
Number Of Ingredients 17
Steps:
- In a large container, whisk together 2 quarts water and salt until salt has dissolved. Add beans, cover, and let stand overnight at room temperature. Drain and rinse beans.
- Place a large dutch oven over medium-high heat. Add bacon and cook until fat has rendered and bacon has crisped, 7-10 minutes. Transfer bacon to a paper towel-lined plate, leaving as much fat in dutch oven as possible.
- Add onion to dutch oven and cook, stirring occasionally, until onion softens and begins to brown around the edges, about 7 minutes. Stir in green pepper, jalapeño, and garlic and cook until fragrant, about 1 minute. Stir in 3 cups of water, chicken stock, reserved bacon, and beans. Bring to a boil, then reduce heat to low and simmer for 1 hour. Preheat oven to 300°F while beans are simmering.
- Stir in ketchup, brown sugar, honey, molasses, mustard, vinegar, barbecue rub, and hot sauce. Cover and transfer to oven. Cook beans for 4 hours, stirring occasionally. Remove cover and cook until beans are tender throughout and sauce has thickened, about 1 hour longer. Remove from oven and let cool for 15 minutes. Season with salt. Serve immediately; alternatively, store in an airtight container in the refrigerator for up to 1 week, or freeze. Reheat before serving.
SMOKEY RED BEANS
A savory soup or main course when served over rice, from Rozanne Gold, a favorite cookbook author. This actually gets better with age, so make it a day or two ahead. Her suggestion, and my favorite accompaniment to these red beans and smoked ham, is Recipe #76899, posted separately. And bicuits, don't forget the biscuits. Cook time includes soaking the beans.
Provided by sugarpea
Categories Pork
Time 11h10m
Yield 7-8 cups soup
Number Of Ingredients 7
Steps:
- Soak beans overnight in water to cover plus 2"; drain; place beans in a pot of cold, fresh water to cover plus 2"; add the onions and ham and bring to a boil; cover, reduce heat and simmer for 1 hour, skimming foam off occasionally.
- Add the salt and continue simmering, uncovered, over low heat for 1 1/2-2 hours more, stirring frequently; season with pepper; cut meat off bones, chop and return to the pot.
- The soup is actually best when refrigerated for a couple of days and then served.
- May be served over rice as a main course.
Nutrition Facts : Calories 232.5, Fat 0.7, SaturatedFat 0.1, Sodium 341.4, Carbohydrate 43, Fiber 10.4, Sugar 2.7, Protein 15
SMOKY BEANS
Everytime a get together is planned, guess what I get asked to bring (AGAIN!)? This is a great dish for potlucks - feeds a crowd. Adapted from one of the first Taste of Home magazines.
Provided by KeyWee
Categories Beans
Time 1h5m
Yield 30 serving(s)
Number Of Ingredients 11
Steps:
- In frying pan, cook bacon until crisp, drain, reserving one tablespoon of drippings.
- Set bacon aside.
- In drippings, saute onion until tender.
- In a large bowl, combine all beans, sausage, bacon& onion.
- Combine remaining ingredients and add to bean mixture, mixing well.
- Pour into large baking dish.
- Bake uncovered at 350 degrees for 50 minutes.
RED BEANS AND RICE
It took me about 7 years to perfect this recipe. I wanted to make sure it was that amazing! Red beans and rice are a staple in every New Orleans household, even if you're making them from a can. Everybody eats red beans, even if it's not Monday! I make these a little healthier by using turkey sausage and smoked turkey necks, but feel free to use smoked sausage and ham hocks. These red beans are creamy and flavorful and will transport you to New Orleans with each bite.
Provided by Food Network
Categories side-dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 22
Steps:
- For the smoked turkey neck stock: Place the smoked turkey necks and 2 tablespoons salt in a large pot. Cover with water and bring to a boil. Drain and return the turkey necks to the pot. Add the bay leaf and cover with 10 cups of water. Bring to a simmer, then keep warm while you prepare the red beans ingredients, 10 to 15 minutes. Remove the turkey necks and reserve the stock. Set both aside.
- For the red beans: Heat the oil in an 8-quart heavy-bottomed pot over medium heat. Stir in the celery, onions and peppers and cook until the onions are translucent, about 3 minutes. Add the thyme, garlic and bay leaves and cook until fragrant, about 15 seconds. Add the red beans, smoked turkey sausage, Worcestershire sauce and the reserved turkey necks. Add enough turkey stock to fully cover the beans (about 8 cups) and reserve any remaining stock. Bring to a boil, then cover and reduce the heat to low. Cook, stirring occasionally to keep the beans from sticking, until the beans are tender, and the turkey necks are falling apart, about 1 hour 30 minutes. Uncover the pot, smash some of the beans on the side of the pot with the back of a large metal spoon to make them creamy, then cover and cook for 30 minutes more (see Cook's Note).
- Meanwhile, combine the cayenne, cumin, garlic powder, 1 tablespoon salt and 1 tablespoon pepper in a small bowl. Combine the green onions and parsley in a small bowl or on your cutting board. Stir the seasoning mixture into the finished beans, taste and adjust the seasoning as desired.
- To serve, spoon the beans over a plate of cooked rice. Garnish with the green onions and parsley mixture, sprinkle with hot sauce to taste and serve with garlic bread.
SMOKEY RED BEANS AND RICE
Provided by Aaron McCargo Jr.
Categories side-dish
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large Dutch oven over medium heat, add the beans, chicken and beef stock, onions, ham hock, green pepper, garlic, salt, black pepper and cayenne. Stir and bring the mixture to a boil. Reduce the heat and simmer for approximately 2 hours.
- In a medium saute pan over high heat, add the grapeseed oil. When the oil is hot, add the smoked sausage and brown evenly for 2 to 3 minutes. Add the sausage to the pot with the beans. Continue simmering the beans until tender, about 20 minutes more. Transfer to a serving bowl and serve over hot rice.
SMOKY PERUVIAN (PERUANO) BEANS
Creamy Peruvian beans prepared in a smoldering chipotle sauce with vegetables
Provided by Kelly
Yield 4 servings
Number Of Ingredients 18
Steps:
- Prepare your dry Peruvian beans by soaking them overnight (simply cover in a pot with cool water) and drain/rinse in the morning. Pre-soaking can help ease digestive distress in those susceptible.
- Transfer the drained beans to a cooking pot on stove and cover with generous amount of water - bring the beans to a boil and then reduce to a gentle simmer for the duration (you may need to add water as the beans cook). Allow beans to simmer until desired texture is achieved (I like them tender but still slightly firm) about 45 mins - 1 hour. Rinse cooked beans and set aside.
- In a large skillet set over low-medium heat, sauté onion/garlic for about 4 minutes in some olive oil - add carrots, bell pepper and continue to sauté for another minute or two.
- Sprinkle mixture with paprika and cumin and mix in chopped chipotle peppers.
- Add veg stock, water, tomato paste, reserved adobo sauce, vinegar and honey. Stir to combine. Finally, add cooked Peruvian beans stirring gently to integrate.
- Simmer ingredients for about 10-15 mins to reduce liquid base (stirring occasionally).
- To the remaining base (there should still be a generous amount after reduction), add the tapioca (or cornstarch) slurry and simmer for another 3 minutes just long enough to allow sauce to thicken slightly. The way I do it is to move some of the beans aside with a spoon and then add the slurry directly into the exposed liquid stirring/whisking vigorously before the final simmer. Taste and add salt as desired.
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