Sweet And Tangy Red Beans Food

SWEET TANGY BAKED BEANS

Steps:

• Preheat oven to 350.
• In a large bowl, combine all ingredients; stir well.
• Lightly grease/spray a 2-quart casserole dish. Pour mixture into the casserole dish.
• Cover and bake at 350 for 30 minutes. Uncover and bake for about 25-30 more minutes or until bubbly and browning.

TANGY BAKED SEVEN BEANS

Steps:

• Preheat oven to 350°. In an ovenproof Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion, yellow pepper, red pepper, garlic, chipotle pepper and pepper in bacon drippings until vegetables are tender. Remove from heat., Add beans and cooked bacon to Dutch oven; stir in barbecue sauce, vinegar and, if desired, liquid smoke., Bake, covered, 1 to 1-1/4 hours or until heated through. Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

SWEET AND TANGY RANCH BEANS

Steps:

• In a 3-qt. slow cooker, combine all the ingredients. Cover and cook on high for 3-4 hours or until heated through.

SWEET AND TANGY RED BEANS

Steps:

• 1. Place all ingredients in a large bowl and mix with a rubber spatula until well blended.
• 2. Transfer to a crock with a heavy lid.
• 3. Bake in a 250 degree oven for 6 hours. Stir occasionally after 4 hours. Uncover the last hour.
• 4. Alternately, cook in a slow cooker for 6 -8 hours on lo heat. Turn up heat and remove lid the last hour.

SWEET AND SPICY BAKED RED BED BEANS

Steps:

• Preheat oven to 300 degrees F.
• In a large, heavy-bottomed, ovenproof pot, on medium heat, cook the onions with the butter and bacon until tender. Turn the heat up to high and add the garlic, ginger, tomato, spices, and sugar. Stir until vegetables start to lightly caramelize. Add the vinegar, mustard and stock. Stir in the beans. Cover and place in the oven for 1 hour. Remove from oven. The beans should have absorbed a lot of the liquid, if the beans are soupy place on top of the stove and cook over medium heat until the desired consistency is reached. Season, to taste, with salt and pepper.

SWEET AND TANGY BEANS

Steps:

• Place beans in large bowl and add enough water to cover by 2 inches; let stand for at least 8 hours or overnight (refrigerate in hot weather). Drain well.
• Transfer to large pot and add enough fresh water to cover by 2 inches. Bring to boil over high heat. Reduce heat to medium-low and simmer until beans are half-cooked, about 30 minutes. Drain and transfer to the crock pot.
• Meanwhile, heat oil in a large fry pan over medium-high heat. Add onions and garlic and cook until softened, about 5 minutes. Add beans, stir in cola, ketchup, and molasses. Cover and cook on high until beans are completely tender, 6 to 7 hours. Season with salt and pepper to taste.
• Let stand 20 minutes before serving.

BAKED BEANS RECIPE - SWEET, TANGY, & EASY!

Steps:

• Preheat oven to 325ºF.
• Add beans, onion, and bacon to a 9×13-inch baking dish; mix.
• In a small bowl, stir together ketchup, molasses, mustard, vinegar, and brown sugar. Pour over bean mixture and mix until evenly distributed.
• Place beans in oven and bake for 2 hours, stirring once halfway through baking time.

SPICY RED BEANS AND RICE

Steps:

• Sort and rinse beans. In a large Dutch oven or kettle, place all ingredients except parsley and rice. Bring to a boil, then simmer, covered, 3 to 4 hours or until beans are tender. Stir occasionally, adding water as needed to make a thick gravy. Just before serving, remove bay leaves and stir in parsley. Serve over rice.

SWEET AND TANGY GREEN BEANS

Steps:

• Fry the bacon in a large deep skillet over medium-high heat until browned. Remove bacon, and set aside while reserving the grease in the pan. Stir the sugar, vinegar and onion into the bacon grease, and reduce the heat to medium. Add the beans, cover, and simmer for 20 minutes or until the beans have reached your desired doneness. Crumble the bacon over the top before serving.

SWEET AND TANGY BUTTER BEANS

Steps:

• Preheat oven to 350 degrees.
• Spray a 1-1/2 qt baking dish with a nonstick cooking spray.
• Heat oil in a large nonstick skillet over medium heat.
• Add onions, red pepper, and garlic.
• Cook until onions are tender and start to brown, about 10 minutes.
• Remove from heat.
• Add remaining ingredients, dissolving cornstarch in the 2 Tbsp of water before adding.
• Mix well.
• Transfer to prepared baking dish.
• Bake, uncovered, for 1 hour.

ANKO (SWEET RED BEAN PASTE)

Steps:

• Place beans in a saucepan and cover with 2 cups water; bring to a boil and cook for 5 minutes. Drain and discard water.
• Place drained beans in a clean saucepan and cover with 2 to 3 cups water. Bring to a boil, reduce heat to low, cover the saucepan, and simmer, adding more water as needed, until beans are soft and can be crushed between your fingers, 1 1/2 to 2 hours. Drain beans and discard water.
• Stir beans and sugar together in a saucepan over medium-high heat. Cook, stirring constantly, until sugar melts and beans form a loose, shiny paste, about 10 minutes. Immediately transfer the paste to a container to cool. Store, covered, in the refrigerator.

GRANDMA'S SWEET AND TANGY BEAN SALAD

Steps:

• Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
• Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
• Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.