SMOKY CHIPOTLE BAKED BEANS
Smoky and spicy, serve Chipotle Baked Beans at your next barbecue or picnic and kick it up a notch! Leave out the bacon for a vegetarian version.
Provided by Sheila Thigpen
Categories Vegetables & Sides
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Lightly coat a 9x13 casserole dish with cooking spray.
- Fry the bacon in a large nonstick skillet over medium heat until crisp. Remove to a paper towel lined plate; cool, then crumble.
- Reserve 1 tablespoon of the bacon drippings. Add the diced onion to the pan and cook for 4-5 minutes, until translucent. Add minced garlic and cook until fragrant, about 1 minute.
- Add beans and remaining ingredients (except for bacon) and stir until combined. Pour the mixture into a 9x13 inch casserole dish. Sprinkle the crumbled bacon on top and bake for 45-60 minutes, or until hot and bubbly.
Nutrition Facts : ServingSize 1 g, Calories 262 kcal, Carbohydrate 45 g, Protein 16 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 466 mg, Fiber 12 g, Sugar 8 g, UnsaturatedFat 2 g
SMOKY CHIPOTLE BLACK BEANS
I like to serve these sweet, smoky black beans over brown rice, with sautéed bitter greens (arugula or turnip greens, for instance) and sour cream.
Provided by Whats Cooking
Categories Stew
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil over medium-high heat until it begins to smoke. Add onions, and cook until translucent. Add carrot and sauté until it begins to soften slightly.
- Turn heat to medium and add garlic, cumin, paprika, and minced chipotle peppers. Sauté for 1-2 minutes, then mix in water, tomato paste, and reserved adobo sauce. Stir to combine, then add beans immediately.
- When the beans are hot, add vinegar and honey or sugar. Cover and simmer over low heat for 10-15 minutes, stirring occasionally.
- Sprinkle with fresh cilantro before serving over rice.
CHOOSY BEGGARS SMOKY BBQ BAKED BEANS
This recipe makes the best baked beans I have ever eaten...period. It comes from http://www.choosy-beggars.com/index.php/2009/09/04/smoky-bbq-baked-beans/ and I encourage you to have a look at their site to read their own intro for this, as well as to see other great recipes. I just love their writing style! We probably had old beans because they had not softened in the specified time, so we just put the partially cooked beans in the slow cooker to finish overnight. I have read that it is better to add acid ingredients after the beans have been cooking for at least one hour to prevent the skins from toughening, and I will do that next time. (making a big batch for a potluck? Use the measurements in brackets and double your fun). This can be modified to make vegetarian...see below. My son, who is diabetic, used Splenda Brown Sugar Blend, reduced the maple syrup, and omitted the molasses (but felt that it really should have had it for more depth of flavour). To compensate, he increased the chipotle, and the end result was still fantastic...or at least, we thought so...
Provided by Sweet Baboo
Categories One Dish Meal
Time 14h
Yield 1 pot, 8 serving(s)
Number Of Ingredients 18
Steps:
- * If you wanted to make this vegetarian, omit the pork hock. Instead, drop 2 tbsp of butter into the bottom of your Dutch oven before the beans go in, and add 6-8 drops of liquid smoke (or 1/4 tsp if you're making enough for a potluck) to the wet and stickies before it goes in the oven.
- Soak the beans in three times as much water for 8 hours or overnight.
- Preheat your oven to 325ºF with your racks near the bottom.
- In a fairly large Dutch oven (particularly if you're making the potluck amount) nestle the pork hock and pour the soaked beans around it. Add the bay leaves.
- In a medium-large mixing bowl, pour the tomatoes, mustard, molasses, red wine vinegar, maple syrup and worcestershire sauce. Measure in the brown sugar, cumin and allspice.
- Finely mince (or grate) the cloves of garlic and add them to the mix. Take your chipotle out of their deliciously spicy adobo sauce and chop very, very finely. Add the chipotle and dollop in your adobo sauce. Season with salt (1-2 tsp for the regular amount, and up to 1 tbsp, depending on taste, for the potluck size).
- Give the sauce a good whisk to make sure that everything is combined, and pour it over the beans. Stir until the beans are evenly coated. The pork hock gets in the way a little bit, but just work around it. Believe me, it's much easier than lifting the pork hock out and then trying to sandwich it back in and even things out.
- Pour 2 cups of chicken stock over top. It should look rather soupy at this point.
- Cover the Dutch oven and tuck it in to bake for at least 4 hours before checking to see the condition of your beans. They will have absorbed quite a bit of the flavorful sauce at this point, and started to thicken up.
- The beans should be very tender and soft, but not falling apart into mush. Remove the pork hock from the pot.
- Add more stock to the pot until it starts to look thin and saucy but not overly soupy. Does that make sense? Tuck the beans back in the oven to continue cooking while you let the pork hock cool until it's easy to handle. At that point, separate the meat from the skin/fat and bones. Discard the gristle and bones before tearing the meat into relatively small chunks. Reserve the big fatty skin chunk (appetizing? No. Delicious flavor inducing? Yes) that was on the exterior of your pork hock.
- Mix about half of the chopped pork back in with the beans (or all of it if you were making the larger amount, or if you just happen to have a fondness for smoked pork...which is entirely understandable), and add more stock if they aren't looking loose enough. Casually drape the skin/fat on top of the beans like a first date at a movie theater. Try to lay it fat side up if you can. Put the lid back on and tuck the beans back, yet again, in your oven for another 1 - 1.5 hours. The texture of the beans should be saucy but not soupy. You know, fairly thick but not goopy. Sloppy? Can I describe them as sloppily thick beans? Because that's how I like them. It's up to you, though. If you like a saucier bean, add more stock. If you like a thicker bean, let it cook for the last half hour uncovered. There are ways to give you what you want, the beans say so.
- Remove the fat cap from the beans and give them a good stir before serving.
Nutrition Facts : Calories 298.7, Fat 2.4, SaturatedFat 0.4, Cholesterol 3.1, Sodium 310.6, Carbohydrate 55.6, Fiber 14.8, Sugar 14.9, Protein 16
HOT AND SMOKY BAKED BEANS
Make and share this Hot and Smoky Baked Beans recipe from Food.com.
Provided by lazyme
Categories Beans
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Cook bacon in large skillet over medium heat until crisp. Transfer to paper towels and drain. Transfer 2 1/2 tablespoons bacon drippings from skillet to large bowl. Finely chop bacon; add to bowl.
- Add onion and next 7 ingredients to bowl and whisk to blend. Whisk in 4 to 6 teaspoons chipotle chilies, depending on spiciness desired.
- Stir in beans. Transfer bean mixture to 13x9x2-inch glass baking dish. Bake uncovered until liquid bubbles and thickens slightly, about 1 hour. Cool 10 minutes.
- Sprinkle with parsley and serve.
- Serves 8 to 10.
Nutrition Facts : Calories 481.3, Fat 9.7, SaturatedFat 3, Cholesterol 11.6, Sodium 703.1, Carbohydrate 75.8, Fiber 18.5, Sugar 14.3, Protein 24.3
SMOKY CHIPOTLE BLACK BEANS
An easy weeknight meal. Serve with wamed tortillas. Adapted with minor changes from Cindy Pawlcyn's Big Small Plates
Provided by gailanng
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, heat the bacon grease or olive oil over medium heat until shimmering. Add the onion and garlic and saute until lightly browned. Add the cumin, bay leaf and chopped chipotle. Add the black beans to the saucepan along with just enough chicken stock to make the beans saucy. Stir to make sure everything is well combined and simmer over low heat for 20-25 minutes to allow the flavors to meld. Add more stock if the beans become too dry.
- Season the beans with salt and freshly ground black pepper to taste. Serve the beans warm, garnished with a few cilantro sprigs and a generous crumble of queso fresco or crema.
Nutrition Facts : Calories 247.7, Fat 4.9, SaturatedFat 1.7, Cholesterol 4.9, Sodium 93.9, Carbohydrate 37.6, Fiber 12.7, Sugar 1.4, Protein 14.5
SMOKY BEANS & BAKED EGGS
Pack in the nutrients with smoky beans and baked eggs. Great for a veggie family lunch or supper, serve with flatbreads or toast for extra sustenance
Provided by Cassie Best
Categories Lunch, Supper
Time 45m
Yield Serves 3 (or 2 adults and 2 children)
Number Of Ingredients 10
Steps:
- Heat the oil in a wide, shallow pan and cook the onion for 8-10 mins until softened. Add the pepper and cook for another 5 mins, stirring regularly, until softened. Stir in the garlic, paprika and ketchup, then tip in the tomatoes, cover and leave to simmer gently for 10 mins. Remove the lid and cook for a few more minutes to thicken, then add the beans. Can be cooled and frozen in portions at this stage.
- Use a spoon to make 4-6 spaces in the mixture for the eggs - you should be able to see some of the bottom of the pan. Crack the eggs one by one into a cup or bowl and gently drop one into each hole. Cover the pan and reduce the heat to low. Cook for 3-5 mins until the egg whites are cooked through but the yolks are still runny. Scatter over the coriander to serve.
Nutrition Facts : Calories 390 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 16 grams fiber, Protein 24 grams protein, Sodium 1.2 milligram of sodium
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